Used Bettendorf Stanford 75 Bread Slicer With Manual Bagger

Bettendorf Stanford 75 Bread Slicer With Manual Bagger
Click image for full size.



Equipment Details

Equipment # E315425
Item Bettendorf Stanford 75 Bread Slicer With Manual Bagger
Category Cutter and Slicer
Slicer
Manufacturer   Bettendorf Stanford
Bettendorf Stanford
Model 75
Request Quote  Sell Similar

Try before you buy with a similar item from SIGMA's rental fleet.

Equipment Description

Boost your bakery’s efficiency with the Bettendorf Stanford 75 Bread Slicer, designed to slice up to 90 loaves per minute with precision and speed. Its integrated manual bagger ensures seamless packaging, enhancing productivity while maintaining product quality. Perfect for high-volume operations, this slicer delivers both reliability and performance for your bread slicing needs.

Used Bettendorf Stanford Slicer with:

  • Slicing speed: up to 90 loaves per minute depending on application
  • Maximum loaf size (inches): 
    • Length: 16
    • Width: 10
    • Height: 6
  • Minimum loaf size (inches):
    • Length: 6
    • Width: 3
    • Height: 2
  • Slice thickness: 0.5 inches
  • Infeed height from floor: 55.75 inches
  • Infeed belt dimensions (inches):
    • Length: 64
    • Width: 15
  • Discharge height from floor: 48 inches
  • Discharge belt dimensions (inches): 
    • Length: 49
    • Width: 17
  • Overall dimensions:
    • Length: 151
    • Width: 44
    • Height: 86.5
  • Electrical: 480 V / 60 Hz / 10 A / 3 Phase

 

Location Details:

To coordinate an inspection of this item, please contact your SIGMA sales team.

Call us at (812) 303-8383.

Inspection Recommendation

An on-site inspection is the only way to truly evaluate a machine's fit for your needs. An inspection prior to purchase will help avoid unexpected delays and ensure a positive used equipment purchasing experience.




Have questions? Need pricing on this Bettendorf Stanford 75 Bread Slicer With Manual Bagger?

Request an email quote or call us at (812) 303-8383 for more information.


Enter your email address to get started.