The conveyor toaster is equipment of a different category from element toasters. Where a grille toaster requires manual loading, monitoring and unloading, the conveyor is entirely automatic: the bread is laid on the belt at one side, travels through the heating zone at an adjustable speed, and comes out toasted the other side with no intervention. A 210 mm wide belt, 3 kW, 400 slices per hour, speed and temperature setting: it is the equipment of high-cadence fast service, not the morning café.
For which establishment?
The 210 mm conveyor toaster meets the needs of establishments where toasts are in continuous high-volume production:
- Burger fast food: in a high-cadence burger service (50 to 100+ burgers/hour), toasting buns by hand with a grille creates a bottleneck. The conveyor handles the buns continuously — one operator lays the buns on one side, collects the toasted buns the other, while the chain keeps running. The 210 mm belt suits standard burger buns (10–13 cm diameter).
- Sandwich shop or snack with structured high-footfall service: when lunch throughput exceeds 50 sandwiches per hour, the conveyor automates the toast post and frees an operator for filling or service.
- Central kitchen or production lab: for the production of sandwiches or toasts in large series (delivery, buffets, volume catering), the conveyor allows assembly-line toasting with perfect consistency — every slice identical.
- High-footfall hotel buffet: in a 200+ cover buffet, the self-service conveyor toaster handles morning peaks with no queue — customers lay the bread one side and collect it toasted the other in seconds.
Conveyor operation: speed and temperature
The conveyor toaster is adjustable on two parameters that together determine the result:
- Belt speed: the speed determines the time spent in the heating zone. Slow belt = long exposure = more toasted. Fast belt = short pass = lightly heated. The speed adjusts to the bread type and the desired toast level.
- Element temperature: the heat applied on the belt. Combined with speed, it determines the total energy received by the bread. A high temperature + fast speed can give the same result as a low temperature + slow speed — but high temperature suits thick breads, low temperature thin, delicate breads.
The combination of these two settings adapts the conveyor to all bread types without replacing the element or the equipment. Once the optimal settings are found for a bread type, the conveyor produces an identical toast at every pass — 400 times an hour if needed.
210 mm belt: compatible formats
The belt's 210 mm width defines the maximum format of the food that can pass:
- Standard burger bun (10–13 cm diameter): up to 1 bun per pass in width, or 2 half-buns laid flat side by side if their thickness allows.
- Standard sandwich-loaf slice (12 × 12 cm): 1 slice per pass or 2 side by side.
- Short Vienna breads and small round rolls (≤ 18 cm): compatible.
- Half-baguette (7–8 cm wide cut lengthwise): compatible in width if the length is ≤ 210 mm (the belt has no length limit — the limit is in belt width).
- Wide breads (whole ciabatta, flat baguette >210 mm wide): do not pass — the 280 mm conveyor is needed.
Technical specifications
| Parameter | Value |
|---|
| Type | Conveyor toaster |
| Energy | Electric — single-phase 230V |
| Power | 3 kW |
| Belt width | 210 mm |
| Capacity | Up to 400 slices/hour |
| Settings | Temperature + conveyor speed |
| Crumb tray | Yes |
| Overall dimensions | 750 × 435 × 260 mm |
| Weight | 24 kg |
| Price excl. VAT | €1,560 |
Conveyor 210 mm vs conveyor 280 mm
| Criterion | Conveyor 210 mm (this model) | Conveyor 280 mm |
|---|
| Belt width | 210 mm | 280 mm |
| Power | 3 kW | 3 kW |
| Capacity | ~400 slices/h | ~400 slices/h |
| Burger bun format | Yes | Yes |
| Wide baguette/ciabatta format | No (>210 mm blocked) | Yes (up to 280 mm) |
| Footprint | 750 × 435 × 260 mm | 500 × 570 × 435 mm |
| Price excl. VAT | €1,560 | €1,680 |
For a standard burger service (buns 10–13 cm), the 210 mm conveyor is enough and costs €120 less. If the range includes wide formats or catering breads over 210 mm wide, the 280 mm conveyor is needed.
What restaurateurs ask
- Can the conveyor toaster fully replace the cook at the toast post?
- Almost. The conveyor automates the cooking — there is no longer any need to watch the toasting or remove the bread in time. The operator lays the bread one side and collects it the other. In practice, in active service, an operator spends 20 to 30% of their time on the conveyor post versus 50 to 60% with a grille toaster — the rest of the time can go to filling or assembly. For a high-cadence fast food, this operator time saving is the main justification for a conveyor's cost over a grille toaster.
- How to clean the conveyor between services?
- The crumb collection tray empties after each service — it is the essential daily cleaning, as accumulating crumbs can carbonise and create a burnt smell in the next service. The inner heating-tunnel grilles clean with a soft brush weekly. The belt (if removable depending on the model) can be removed for deep cleaning. In a professional kitchen, a full conveyor cleaning once a week is recommended to maintain hygiene and heating performance.
- How long does it take to set the conveyor for a new bread type?
- The speed/temperature setting on a new bread generally takes 3 to 5 test passes — about 5 to 10 minutes. You start with the standard settings (mid speed, mid temperature), observe the result, adjust the speed (slower if not toasted enough, faster if too toasted) and the temperature if needed. Once the optimal setting is found for each bread type, note it on a dashboard posted next to the conveyor — all operators find the same setting with no trial and error.
- Is the conveyor suitable for brioches and delicate sweet breads?
- Yes, with a suitable setting. Brioches and sugar-enriched breads burn faster than base breads — the sugar caramelises at temperatures below those that toast the bread. The recommended setting for brioches is: fast speed + moderate temperature, for a short pass that colours without burning. A test of 2 to 3 passes is needed to find the exact setting, as hydration and sugar content vary by supplier.
For wide bread formats (baguette, ciabatta, >210 mm), see the 280 mm conveyor (€1,680 excl. VAT). For lower volumes with no automation, see the element toasters (€300–460 excl. VAT). Our team is available via the contact form.
MFF Guarantee & After-Sales: 1-year manufacturer guarantee, extended guarantee available. MFF technical support and spare parts. Delivery 48–72h mainland France.
