- Typical capacity
- Units of this class typically process several hundred pieces per hour, depending on dough weight and operator efficiency.
- Power supply
- Commonly found on units of this type is a 3-phase electrical supply, typically 400V, 50Hz, though single-phase options may exist for smaller models.
- Moulding length
- This 30-inch (approximately 76 cm) designation refers to the maximum length of the dough piece it can mould, suitable for standard baguettes and French sticks.
- Dough weight range
- For this class of equipment, a typical dough weight range would be from approximately 50g to 1200g, allowing for various product sizes.
- Construction material
- Mecnosud moulders commonly feature stainless steel construction for hygiene and durability, with food-grade belting.
- Footprint
- A 30-inch moulder typically requires a floor space of around 100-150 cm in length and 60-80 cm in width, plus operational space.