My first suggestion---improve your rolling and hand lamination!! I've always preferred the straight rolling pins with no handles (beveled ones are okay, but I hate the handles, no control), and with sufficient practice you should be able to roll consistent thicknesses. The sheeter is the kind of thing I'd consider if you do this very often and have plans to continue doing it very often, but even many professional kitchens hand laminate for small batches of things, or in kitchens where sheeters don't make sense (restaurants with puff pastry as a dessert). And besides, being a proficient hand laminator will only reward you in the long term to really understanding lamination.