- Typical capacity
- For this class of equipment, throughput can typically range from 1,000 to 3,000 pieces per hour, depending on dough type and roll size.
- Power supply
- Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz.
- Construction material
- As specified, this unit is all stainless steel, which is standard for food contact equipment for hygiene and durability.
- Footprint
- The footprint for a pinner and finger roll moulder typically requires a dedicated space of approximately 1.5m to 2.5m in length and 0.8m to 1.2m in width.
- Dough weight range
- Units of this type are commonly designed to handle dough pieces ranging from 30g to 150g for roll production.
- Belts
- The presence of 'good used belts' indicates the primary conveying and moulding components are functional, though buyers should inspect wear.