Bakery Shops
Balance your menu and daily batches with a compact preparation area.
top of page
Commercial bakery equipment
Bread Slicers, Dough Moulders & Depositors
Compare bread slicers, dough moulders and depositors by production task, product format, handling and output. Use the guide below to narrow your equipment selection, then explore complete bakery solutions or browse all commercial equipment.
Product and menu
Output and scale
Operation and handling
Workflow fit
Explore equipment groups
Find the Right Slicer & Moulder for Your Business
Explore the available Groups to find the best fit for your production needs.
Baguette Moulder
Explore Yuemen YMB-750: baguette dough moulder, ymb-750. Compare configuration and baguette dough moulder suitability; request a quote for your destination.
Explore Baguette Moulder
Toast Moulders & Cookie Depositors
Explore Yuemen GY-CA400: 35l tabletop cookie depositor. Compare configuration and cookie depositor suitability; request a quote for your destination.
Explore Toast Moulders & Cookie Depositors
Toast Slicer
Explore Yuemen YMQ-31: commercial bread slicer, ymq-31. Compare configuration and bread slicer suitability; request a quote for your destination.
Explore Toast SlicerApplications
Built for Different Food Businesses
Plan equipment around your products, production scenario and operating requirements.
Bakery Chains
Standardize equipment and handling for consistent production across outlets.
Supermarkets
Coordinate in-store preparation, baking schedules and retail demand.
Central Kitchens
Connect preparation and handling stations for production serving multiple outlets.
Food Factories
Match each equipment stage to line output, utilities and downstream processes.
Buyer guide
How to Choose Slicer & Moulder
Here are the key factors to consider when choosing equipment for your production needs.
Equipment Groups at a Glance
Start with the production task and operator input. Compare the groups below, then check individual models for your recipe and workflow. Listed figures describe one representative model, not the entire group.
| Equipment Group | Best For | Operation / Automation | Output / Working Range | Key Buying Consideration |
|---|---|---|---|---|
| Baguette Moulder | Shaping baguette dough for the next proofing stage | Operator-fed dough moulding; confirm handling arrangement. | Review dough weight and required final format.Throughput: 800–1200 Baguettes/DayListed model: YMB-750 | Check dough suitability, target length and collection workflow. |
| Toast Moulders & Cookie Depositors | Loaf shaping; separately listed models also deposit cookies | Dough moulding or cookie depositing, depending on the selected model. | Compare the task and product format before output.Throughput: 4000–6000 Cookies/DayListed model: GY-CA400 | Confirm moulder versus depositor; do not treat these as interchangeable. |
| Toast Slicer | Slicing finished loaves for retail or packing | Loaf slicing with operator loading and collection. | Compare loaf size and the required slice format.Throughput: 2000–3000 Loaves/DayListed model: YMQ-31 | Confirm blade arrangement, slice specification and cleaning access. |
Product Type and Menu
Choose equipment that suits your main products, recipes and production workflow.
Production Capacity
Consider your daily output now and future growth plans.
Processing Requirements
Separate loaf moulding, baguette shaping, baked-bread slicing and cookie depositing. Choose the task before comparing recipe limits and product dimensions.
Available Floor Space
Check equipment dimensions, installation space and production line layout.
Power and Voltage Requirements
Confirm the power supply, voltage and energy requirements in your area.
Featured models
Slicer & Moulder from Yuemen
Explore available models and their published specifications.
Why Yuemen
A Reliable Partner for Your Baking Business
Equipment selection, project planning and support for your production needs.
Production Planning
Products, output, hours, space and utilities
Equipment Selection
Equipment matched as one workflow
Layout Advice
Practical placement and workflow guidance
Quality Control
Key functions checked before packing
Installation Guidance
Manuals and remote guidance are coordinated after delivery.
Frequently asked questions
Common Questions About Bread Slicers, Dough Moulders & Depositors
Which equipment type is best for my business?
Start with your product mix, batch size, production schedule and available utilities. Compare the categories above, then discuss your requirements with Yuemen.
How do I choose the right production capacity?
Review peak demand, operating hours, batch sizes and future plans. Use each model’s published specifications and confirm suitability for your products.
Can Yuemen provide a complete bakery line?
Discuss mixing, dough processing, proofing, baking and downstream stages as one workflow. Configuration depends on the project requirements.
Do you support overseas projects?
Export packing, documentation and installation guidance are coordinated according to the equipment and confirmed order terms.
How do I confirm product suitability?
Requirements vary by product and model. Share your recipes, product dimensions and baking or processing requirements for review.
bottom of page