Classification Details
| NMFC | Description | Class |
|---|---|---|
| 114390.00 | Dough Deposit, Forming or Make-Up Machines, or Dough Sheeters, see Note, item 114391: | |
| 114390.01 | In boxes or crates, subject to Item 170 and having a density in pounds per cubic foot of: | |
| 114390.02 | Less than 10 | 125 |
| 114390.03 | 10 but less than 15 | 85 |
| 114390.04 | 15 or greater | 70 |
| 114390.05 | In packages other than boxes or crates, subject to Item 170 and having a density in pounds per cubic foot of: | |
| 114390.06 | Less than 10 | 150 |
| 114390.07 | 10 but less than 15 | 92.5 |
| 114390.08 | 15 or greater | 77.5 |
Notes
Note 114391: NOTE-Does not apply on machines that mix but do not otherwise work or prepare dough. For applicable provisions, see item 125750.
How to Determine Your Class
To find the correct freight class for your shipment:
- Confirm density to pick the correct class. Measure L x W x H (inches), convert to cubic feet, then divide weight by cubic feet; e.g., 600 lb on 20 cu ft = 30 pcf (likely Class 70).
- Choose packaging to match the build: crated for full machines, heavy double-wall boxes for subassemblies, and well-padded packages for controls. Remove hoppers/guards, bag parts, and label bundles.
- Stabilize the frame on a skid. Block casters, bolt the base, brace conveyors, protect the platen, and mark center of gravity and do-not-stack to reduce vibration damage.
- Show NMFC 114390, the calculated density class (70–150), piece count, and packaging type on the BOL. Note accessorials like liftgate if delivering to bakeries without docks.
Note: All classifications are subject to Item 170. Verify with official NMFC publications for the most current requirements.
Business Value
- Lower freight spend by improving density: tighter crating and correct skid sizing can shift shipments toward Class 70–85 for meaningful LTL savings.
- Cut reclass and inspection fees by using the correct NMFC 114390 entry and density math, speeding quotes and avoiding billing surprises.
- Reduce damage claims with braced crates and component removal, preventing costly bakery downtime and service calls after arrival.
- Faster commissioning on site: clean, bagged food equipment and organized accessory packs help installers set up quickly and keep sanitation teams happy.