- Typical capacity
- For this class of equipment, throughput commonly ranges from 1,000 to 3,000 pieces per hour, depending on dough type and product size.
- Power supply
- Units of this type typically require a three-phase electrical supply, commonly 400V, 50Hz, suitable for industrial bakery environments.
- Dough weight range
- Long moulders are generally designed to process dough pieces typically ranging from 50g to 1,200g, though specific models may vary.
- Moulding length
- Commonly, these machines can produce moulded items with lengths typically up to 700mm, adjustable for different product requirements.
- Construction material
- Frames are typically constructed from robust steel, with dough-contact parts often made from food-grade stainless steel or non-stick materials.
- Footprint
- For this category, the footprint commonly requires approximately 1.5m to 2.5m in length and 0.8m to 1.2m in width, plus operational space.