Blew $140 on a dough sheeter and it's collecting dust, fight me

Bought a countertop dough sheeter back in March for $140 thinking it would cut my croissant prep in half. Turns out it only handles small batches and the rollers keep grabbing my dough if it's even a little warm, so I went back to hand rolling after two weeks. My bakery in Portland does about 80 croissants a day and this thing tops out at maybe 20 before it jams. Save your money and get the bigger floor model or just keep the rolling pin honest. Anyone actually getting good use out of a small sheeter or did I just buy a $140 paperweight?

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