Introducing a sheeter has ruined our croissants

Hey folks. I am a bakery owner operator and we sell wholesale. One of our clients wanted croissants and we spent a lot of time nailing down our croissant recipe. However, hand rolling and folding proved to be too exhausting and time consuming, so we procured a sheeter.

Now my croissants are baking awfully. The exteriors are rough, they’re losing shape during baking, and the inside is not rising as well as the exterior layers, leaving a distinct roll of dense dough in the middle of an otherwise healthy honeycomb structure.

The only change has been the sheeter, the recipe has otherwise stayed the same. 

Do I need a different approach now that the sheeter is in play?