There are two basic varieties of commercial toaster: pop-up and conveyor. Low-volume operations preparing smaller-sized food item, such as waffles or bagels, tend to use pop-up models. Higher volume operations tend to use conveyor units, which can accommodate larger-sized breads, croissants, and specialty bread items.

The production of items varies on a number of factors. Pop-ups, depending on the number of slots, are limited to producing 150 to 380 slices of bread per hour. Conveyor models can handle 350 to as many as 1,800 slices per hour depending on the size of the unit. Both types heat with infrared radiation from heating elements. The elements are usually metal coils, though some are made of quartz.

The standard features on conveyor toasters can include simple conveyor belt speed controls, individually adjustable top and bottom temperature settings, and energy-saving “stand-by” mode, an automatic cool-down feature and front or rear-exit operation. Some models come with a nonstick, Teflon®-coated chute. Other features include air-cooled solid-state controls, damage-resistant heating elements, stainless-steel construction and a one-piece, removable stainless-steel crumb tray. Some conveyors offer extra-tall toasting chambers. Pop-up toasters are available in various configurations with a variety of number, widths, and lengths of the slots. Slot openings generally range from 1 1/8” to 1 ¼” wide. Some have controls to turn off heating elements that are not being used in order to conserve energy and maintain product quality. Removable side panels allow easier access to a unit’s mechanics and a cool-to-the-touch exterior materials help prevent burns, especially when used on a buffet line.

To maintain food quality and safety, the removal of crumbs and a thorough, regular cleaning are essential to keep the toaster sanitary. This is especially true of conveyor models, which may handle products with toppings such as cheese, meat or vegetables. Staff should keep moisture away from heating elements.