- Typical capacity
- For this class of equipment, throughput can range from several thousand to tens of thousands of units per hour, depending on product complexity and configuration.
- Power supply
- Commonly requires a 3-phase electrical supply (e.g., 400V, 50Hz) and may include pneumatic or hydraulic components.
- Footprint
- Pie lines of this nature typically require a significant operational footprint, often exceeding 8-10 metres in length.
- Product diameter
- Units of this type are often configured for specific product diameters, with 95mm being a common size for individual portions.
- Construction materials
- Typically constructed from food-grade stainless steel and other hygienic materials suitable for washdown environments.
- Automation level
- Generally features a high level of automation for pastry sheeting, cutting, depositing, and crimping.