- Typical capacity
- Suitable for processing dough batches up to several kilograms, depending on the specific model and dough type.
- Power supply
- Commonly single-phase, typically 230V, making it suitable for standard bakery electrical setups.
- Dough sheet width
- For this class of equipment, working widths commonly range from 500mm to 650mm.
- Conveyor belt length
- Total extended lengths typically range from 1500mm to 2000mm, with fold-up designs for reduced footprint.
- Dough thickness adjustment
- Manual adjustment is standard, allowing for precise control over dough sheet thickness, typically from 0.5mm up to 50mm.
- Footprint (folded)
- Units with fold-up conveyor tables commonly have a significantly reduced footprint for storage, often less than 1 square metre.
- Construction material
- Typically features a robust steel frame with food-grade components for dough contact parts.