Ibonhart - Bread Slicer and Bagging Line

• Used in commercial bakeries for high-volume bread slicing and packaging.
• Suitable for industrial food production lines requiring automated bread processing.
• Utilised in large-scale catering operations and food service providers to prepare sliced bread products.

Typical capacity

For this class of equipment, throughput typically ranges from 600 to 2,000 loaves per hour, depending on the specific model and bread type.

Power supply

Units commonly require a 3-phase electrical supply, typically 400V, 50Hz, with varying amperage requirements.

Slice thickness

Commonly adjustable, offering slice thicknesses typically between 9mm and 18mm.

Loaf size compatibility

Typically designed to handle standard loaf sizes, with maximum dimensions commonly around 400mm (L) x 200mm (W) x 180mm (H).

Bagging mechanism

Often features automatic bagging, suitable for various bag types such as wicketed bags.

Footprint

A combined slicing and bagging line typically requires a significant operational footprint, often exceeding 4 metres in length.

• What types of bread can this machine slice?

  Ibonhart bread slicers are typically designed to handle a range of bread types, including soft white bread, wholemeal, and some artisan loaves, though specific capabilities depend on the blade configuration.

• Is this unit suitable for hot bread?

• What maintenance is typically required?

• Can the bagging unit be used independently?

• Are spare parts readily available for Ibonhart equipment?

Bread slicers are valued for consistent slice thickness and improved production efficiency. Buyers typically seek models with reliable blade systems and sturdy construction, as these factors directly affect longevity and output quality. Used models often represent good value provided mechanical components are intact and blade condition is verified. Industry sentiment favours machines with straightforward maintenance requirements and readily available replacement parts. Adjustable slice settings and safety features are commonly prioritised when assessing secondhand units.

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