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Vertical Bun Toaster

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Bread & Bun Toaster

Vertical Bun Toaster

A vertical bun toaster on 2 KW, 425×295 mm on the counter and 615 mm tall.

  • Vertical bun toaster
  • Runs on 2 KW
  • Overall size 425×295×615 mm
  • Delivered across India
  • GST invoice with every order
  • Talk to our team before you buy

Not sure which model fits?

Tell us your daily output and we will point you to the right size.

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Specifications

TypeVertical bun toaster
Size425×295×615 mm
Power2 KW
Power supply220 V, single phase
MaterialStainless steel

Dimensions in millimetres. Specifications may change as the machine is improved.

About the Vertical Bun Toaster

Buns go in vertically and are toasted on the cut face, on 2 KW. Built for burger and sandwich counters, where the bun is toasted separately from everything else and needs to be ready the moment the patty is.

Toasting the cut face rather than the whole bun keeps the outside soft while sealing the inside, which is what stops a burger bun going soggy under the sauce - the reason burger counters use a dedicated bun toaster at all rather than the griddle.

At 425×295 mm and 615 mm tall it stands on the counter beside the grill, in the working line rather than behind it.

Frequently asked questions

What are the dimensions?
The Vertical Bun Toaster measures 425×295×615 mm (width x depth x height).
How much power does it draw?
It draws 2 KW. Check that the point it will run on is rated for that before installing it.
What is a vertical bun toaster for?
Buns go in upright and are toasted on the cut face, which keeps the outside soft while sealing the inside - what a burger counter needs so the bun does not go soggy under the sauce.
What other sizes are available?
This category also has the 4 Slice Pop-up Toaster, the 6 Slice Pop-up Toaster and the Conveyor Toaster TT-150. Tell us your daily output and we will point you at the right one.
What is the model number?
Model BT-V.

Applications

Where the Vertical Bun Toaster is used

Bakeries and patisseries

Daily bread, biscuit and cake production running through fixed morning batches.

Hotels and restaurants

Service lines that have to hold output through a full lunch and dinner rush.

Cloud kitchens

Small footprints and long hours, cooking to order for delivery all day.

Canteens and institutions

Hostel, hospital and corporate kitchens cooking in batches to fixed meal times.

Sweet and namkeen shops

Walk-in counters frying and displaying through the day, heavier around festivals.

Cafes and quick service

Counter-side machines for a compact station and continuous small orders.

Catering and banquets

On-site service where everything has to be cooked and held for a fixed sitting.

Retail counters

Supermarket and food-hall counters cooking and displaying in front of the customer.

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