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The NBB20SS processes whole loaves into 20 uniform 18mm slices at countertop level. A 370W single-phase motor drives the blade assembly through bread weights typical of artisan and commercial bakery output. Operators in small-to-mid volume bakeries, hotel breakfast kitchens, and sandwich prep stations use this unit during service or batch preparation.
Commercial Application
Bakeries slice morning production for retail display or pre-pack. Hotel breakfast kitchens process loaves in advance of buffet service. Sandwich operations cut multiple loaves during prep shifts to maintain portion consistency across service periods.
The 20-slice capacity matches standard 800g–1kg loaves common in European and UK bakery production. Operators load one loaf, activate the cycle, collect sliced output, then repeat. The 18mm thickness suits both table service and sandwich assembly without structural collapse under spread or filling weight.
Key Operational Advantages
- 20 slices per cycle at fixed 18mm thickness eliminate manual blade variance
- 370W motor at 220V single-phase fits standard commercial kitchen electrical infrastructure
- Countertop footprint 760 × 560mm base permits installation without dedicated floor space
- 58kg mass stabilises unit during blade travel without floor anchoring
- Stainless steel contact surfaces meet CE hygiene standards for direct food processing
- Single-phase power removes requirement for three-phase supply in smaller operations
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | NBB20SS |
| Power Output | 370W |
| Voltage | 220V |
| Phase | 1 phase |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 58.0 kg (127.9 lbs) |
Construction & Build Quality
The body shell and blade housing use stainless steel construction. Motor assembly mounts internally with sealed bearings to isolate drive components from flour dust. All bread contact surfaces are non-porous stainless with accessible cleaning planes.
- Stainless steel body and blade housing resist corrosion in humid bakery environments
- 370W motor assembly isolated from flour ingress via sealed housing
- Blade carriage runs on fixed guide rails for consistent slice registration
- 58kg chassis weight provides operational stability without external securing
Suitable Operations
- Bakeries
- Hotel pastry kitchens
- Restaurant pastry sections
- Patisseries
- Commercial production facilities
Procurement & Support
TurcoBazaar supplies the NBB20SS from UK warehouse stock to bakeries and commercial kitchens across the UK, Europe, North America, the Middle East, and Africa. Zodex manufactures this unit in Turkey under CE-compliant production standards. Freight arrangements for the 58kg unit are quoted based on destination and delivery requirements.
Frequently Asked Questions
Q: What loaf dimensions fit the 20-slice capacity?
A: The slicing chamber accepts loaves up to 760mm length. Standard 800g–1kg European tin loaves and bloomer formats process without trimming. Oversize artisan rounds require pre-sizing if diameter exceeds chamber width.
Q: Does the 370W motor handle continuous operation during morning production?
A: The motor is rated for intermittent duty typical of batch slicing operations. Continuous operation requires cooling intervals between multi-loaf runs. Operators slicing more than 40 loaves per hour should allow motor rest periods to prevent thermal shutdown.
Q: Can slice thickness be adjusted from the 18mm setting?
A: This model delivers fixed 18mm slices. Thickness adjustment requires blade carriage modification not available in the standard NBB20SS configuration. Operators requiring variable thickness should specify requirements at order stage.
Q: What maintenance does the blade assembly require?
A: Blade edges require inspection every 500 loaves or weekly under heavy use. Sharpening intervals depend on crust hardness and daily loaf count. Stainless contact surfaces clean with standard food-safe detergent between production shifts.
Q: Does the 58kg weight require floor reinforcement or anchoring?
A: Standard commercial kitchen flooring supports the 58kg load without reinforcement. The mass provides operational stability during blade cycles. Floor anchoring is not required for typical countertop installation on structurally sound catering surfaces.