- Typical throughput
- Varies significantly by model, but manual units typically process a few pieces per minute, while semi-automatic versions can achieve higher rates.
- Power supply
- Many smaller units are pneumatic or manually operated; larger semi-automatic systems commonly require a standard single-phase (230V, 50Hz) or three-phase (400V, 50Hz) electrical supply.
- Suitable netting sizes
- Units are typically designed to accommodate a range of netting diameters, often adjustable to suit different product sizes.
- Construction material
- Commonly constructed from stainless steel for hygiene and durability in food processing environments.
- Footprint
- Benchtop models are compact, while freestanding units for this class of equipment typically require a dedicated floor space of approximately 0.5 to 1.5 square metres.
- Operation method
- Can be manual (hand-operated), pneumatic, or semi-automatic, depending on the model and desired production volume.