- Typical throughput
- Units of this class commonly process several thousand rolls per hour, depending on roll size and desired slice count.
- Power supply
- Typically requires a standard industrial electrical supply, commonly 3-phase, 400V, 50Hz for this type of equipment.
- Footprint
- For this class of equipment, dimensions are often compact, designed for integration into existing bakery lines, with a typical length of 1.2m to 1.8m and a width of 0.6m to 0.9m.
- Belt width
- Commonly features a conveyor belt width of 14cm to 25cm, accommodating various roll sizes.
- Materials of construction
- Typically constructed from food-grade stainless steel for hygiene and durability, with other components made from robust engineering plastics.
- Slice thickness
- Many units offer adjustable slice thickness settings to suit different product requirements.