Checked my own stuff after reading this and yeah, it happens more than people want to admit. I've seen it with baby formula scoops, with medicine doses on those little cups, with wiring diagrams for home outlets where the book shows a 15 amp breaker on a 20 amp line. Somebody prints it once, it gets copied forever, and the fix lives in some bulletin nobody reads. Takes five minutes to double check and saves you a whole weekend of redoing work. Slow is smooth and smooth is fast.

Wait, a hit counter frozen at 14,203? That means more than 14 thousand people wandered onto a dead cat shrine, and I need to know if those flames are still animating right now.

The flour tornado part is real but it's probably not the sheeter's fault. If you're running dough through it straight out of the fridge or with too much bench flour, that's what's kicking dust everywhere. You want the dough cold but not stiff, and you barely need any loose flour once it's been through a couple passes because the rollers do the work. Also check the scraper bars on the sides, those old Marketplace units usually have dried dough packed in there and it flakes off into everything. A cheap used sheeter is still a good buy at 340, just gotta clean it out and stop dusting like you're rolling by hand.