- Typical capacity
- Varies significantly, but units of this class typically process hundreds to several thousand dough balls per hour, depending on product size and line configuration.
- Power supply
- Commonly requires a 3-phase electrical supply, typically 400V, 50Hz, with varying amperage requirements depending on motor sizes and heating elements.
- Footprint
- A complete line can range from 3 to 10 metres in length, requiring adequate floor space for operation and maintenance access.
- Injectable product type
- Designed for viscous fillings such as jams, creams, custards, or chocolate, with specific nozzle configurations for different consistencies.
- Dough ball size range
- Typically configurable to handle dough balls from 30g to 150g, though specific units may have a narrower or wider range.
- Construction materials
- Generally constructed from food-grade stainless steel for contact parts to meet hygiene standards, with other components in robust engineering plastics or coated metals.