Jac - 30″ French Stick Moulder

Applications & Use Cases

• Producing various lengths and diameters of French sticks and baguettes.
• Shaping other elongated dough products, such as petit pains or sub rolls.
• Used in artisan bakeries, in-store bakeries, and small to medium-sized industrial bakeries.
• Integrating into automated bread production lines or operating as a standalone unit.

Typical Specifications

Typical capacity

For this class of equipment, throughput commonly ranges from 1,000 to 2,000 pieces per hour, depending on dough characteristics and desired product size.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with a modest power consumption.

Dough weight range

A 30-inch moulder can typically handle dough pieces ranging from approximately 50g to 1,200g, allowing for varied product sizes.

Construction material

As described, these machines are typically constructed from stainless steel for hygiene and durability, suitable for food contact environments.

Footprint

A 30-inch moulder typically has a footprint of around 1.5m to 2m in length and 0.8m to 1m in width, requiring adequate space for operation and maintenance.

Belt condition

The condition of the original belts is critical for effective moulding; good belts ensure consistent product quality and minimise maintenance.

Frequently Asked Questions

• What maintenance is typically required for a French stick moulder?

  Routine cleaning of belts and rollers, checking belt tension, and periodic lubrication of moving parts are typically required. Belts may need replacement over time depending on usage.

• Can this moulder handle different types of dough?

• What safety features are commonly found on these machines?

• How does the 30-inch dimension relate to its function?

• Is specialist installation required for a used moulder?