- Typical capacity
- Throughput for this class of equipment typically ranges from 200 kg/hr to over 1000 kg/hr, depending on dough type and final product specifications.
- Power supply
- Units of this type commonly require a 3-phase industrial power supply, typically 400V, 50Hz, with varying amperage requirements.
- Footprint
- A total length of 7000mm is substantial, indicating a significant operational footprint, commonly requiring dedicated floor space.
- Dough width
- A final width of 600mm is standard for many industrial pastry applications, suitable for a range of product sizes.
- Thickness range
- The 2-3mm thickness range is typical for puff pastry and laminated doughs, offering versatility for various end products.
- Construction material
- Stainless steel construction is standard for food processing equipment, ensuring hygiene and durability.
- Automation level
- Laminating lines of this nature typically feature a high degree of automation, including multi-roller satellite heads and cross pinners for consistent layering.