Define the production window
Knowing the total quantity processed per day is not enough. Note how many hours are available to prepare that quantity, shift arrangements and the operator’s other tasks. A short preparation window before busy service may require a different capacity.
Do not confuse different units
Measurements include kg/h for vegetable preparation, litres for a cutter bowl, recommended container volume for a commercial hand blender and slices/hour for a toasting line. Converting these to a single shared capacity score does not support the right choice. Assess each stage using its own process unit.
Find the bottleneck
The slowest preparation, packing or cooking line can affect the whole operation. Include accessory changes, cleaning, pack loading and product handling times in the plan. Do not calculate capacity on the assumption that equipment operates simultaneously and at the same speed.
Create your selection brief
Share the product type, target cut/texture, typical batch quantity, busiest hour, electrical/gas infrastructure and available space together. This short brief supports a more consistent selection of machine bodies, attachments, containers and service equipment.
Source: Sammic Türkiye 2026 catalogue, PDF pages 8–17, 43–56, 101, 119. Confirm model and equipment information by product code before ordering.