Burgess - Compact Sausage Roll Line

• Producing sausage rolls for bakeries and catering suppliers.
• Manufacturing other filled pastry products such as pasties or empanadas.
• Small to medium-scale production environments requiring automation.
• Food service operations looking to standardise product size and quality.

Typical capacity

For this class of compact equipment, throughput can vary significantly but typically ranges from 500 to 2,000 units per hour, depending on product size and complexity.

Power supply

This specific unit is single phase. Compact lines commonly operate on standard industrial single-phase (230V) or three-phase (400V) power supplies, with single-phase being suitable for smaller operations.

Footprint

Compact lines are designed to minimise space requirements, typically needing a linear area of 3 to 6 metres in length and 1 to 1.5 metres in width.

Product versatility

Units of this type are generally adaptable for various pastry types and fillings, though specific tooling may be required for different products.

Material construction

Typically constructed from food-grade stainless steel for contact parts, ensuring hygiene and durability in a food processing environment.

Automation level

Compact lines commonly feature automated depositing, folding, and cutting, reducing manual labour and increasing consistency.

• What maintenance is typically required for a compact sausage roll line?

  Routine cleaning after each production run, lubrication of moving parts, and periodic inspection of belts, seals, and cutting blades are commonly required. Specific maintenance schedules will be detailed in the manufacturer's manual.

• Can this line produce different sizes of sausage rolls?

• Is specialist training needed to operate this equipment?

• What kind of pastry can be used with this type of line?

• What are the typical installation requirements?

Forming machines are regarded as reliable workhorses in food processing facilities. Buyers typically value consistent output quality and durability when selecting used units. Key considerations include checking wear on forming dies, verifying production speed capabilities, and assessing maintenance history. These machines generally perform well with minimal downtime when properly maintained. Common strengths include straightforward operation, compatibility with various food products, and long operational lifespan. Inspecting hydraulic systems and electrical components thoroughly before purchase remains essential.

General overview for this equipment type