- Typical capacity
- For this class of equipment, throughput can range from hundreds to several thousand pieces per hour, depending on die configuration and dough consistency.
- Power supply
- Commonly found on units of this type, a 3-phase electrical supply (e.g., 400V, 50Hz) is typically required, though some smaller units may operate on single-phase.
- Die size
- This unit features a 2.5-inch die, which dictates the maximum width or diameter of the deposited cookie. Other die sizes are typically interchangeable.
- Dough compatibility
- Designed for stiffer, wire-cut dough formulations, suitable for producing shortbread, butter cookies, and similar products.
- Footprint
- Typically, these machines are compact to medium-sized, requiring a floor area of approximately 1m x 1.5m, plus operational space.
- Construction material
- Units of this type commonly feature food-grade stainless steel in contact parts for hygiene and durability.