Ryan Technology’s lineup of horizontal bread/bun slicers consists of two groups: the rotary table group and the in-line 890 series group.

The rotary table group are best for bakeries baking in batches and on pans and racks, said Sandra Ryan, vice president of operations for Ryan. The in-line slicers are more suited to larger bakeries with automated lines and cooling conveyors.

Bakeries with both types of slicers provide in-store bakeries with pre-sliced product, either branded or not, and either finished baked or par-baked.

The rotary table units, like the Model 793, can slice product at up to 8000 pieces per hour, Ryan said.

“Our slicers are very versatile, but our roster has evolved over the years to include machines that are suited to a particular type of product,” Ryan said.

 For example, the Model 793 Rotary Table Utility Slicer, the company’s best seller, gave rise to the Model 901 Croissant Slicer to better handle large sandwich croissants with some added features not found on the Model 793.

The 901 can still slice other products like buns and rolls, but it does croissants particularly well, Ryan said.

Ryan’s rotary table group slicers are stand-alone, compact and not part of a larger system or intergraded line. They can feed onto existing packing tables.