Burgess - Compact Sausage Roll Line

• Producing sausage rolls for retail bakeries and catering.
• Manufacturing savoury pastries with various fillings.
• Automating the forming and cutting of dough-based products.
• Small to medium-scale food production facilities requiring consistent product sizing.

Typical capacity

For this class of compact equipment, throughput typically ranges from hundreds to a few thousand units per hour, depending on product size and complexity.

Power supply

This specific unit is single phase. Compact lines of this type commonly operate on standard industrial single or three-phase supplies, typically 230V or 400V.

Footprint

Compact lines are designed for smaller spaces, typically requiring a footprint of 2-4 metres in length and 1-1.5 metres in width, excluding infeed/outfeed conveyors.

Product size range

Units of this type commonly handle sausage rolls and similar products ranging from 50g to 150g, with adjustable cutting lengths.

Material compatibility

Typically designed for puff pastry, shortcrust pastry, and similar doughs, combined with various meat or vegetable fillings.

Construction materials

Commonly constructed from stainless steel and food-grade plastics in contact areas, ensuring hygiene and durability.

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

  Regular cleaning, lubrication of moving parts, and inspection of belts, rollers, and cutting blades are typically required. Worn components may need replacement to maintain optimal performance.

• Can this line produce other pastry products?

• What are the typical space requirements for a compact line?

• Is specialist training required to operate this equipment?

• What is the expected lifespan of a well-maintained used unit?

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