Tekno Stamap - 30″ French Stick Moulder

Applications & Use Cases

• Producing various lengths of French sticks and baguettes in bakeries.
• Shaping dough for other elongated bread products requiring a consistent cylindrical form.
• Used in artisan bakeries, patisseries, and larger production facilities for specialty breads.
• Creating uniform dough pieces for subsequent proofing and baking processes.

Typical Specifications

Typical capacity

For this class of equipment, throughput can range from 500 to 1,500 pieces per hour, depending on dough type and operator efficiency.

Power supply

Units of this type commonly operate on a single-phase 230V, 50Hz electrical supply, requiring a standard UK 13A or 16A plug.

Footprint

As a tabletop unit, it typically requires a work surface of approximately 100-120cm in width and 60-80cm in depth.

Dough weight range

Commonly handles dough pieces ranging from 50g to 1,000g, allowing for various product sizes.

Construction material

Typically features a robust steel frame with food-grade contact parts, often stainless steel or approved composites for hygiene.

Belt width

The 30-inch designation refers to the effective working width of the moulding belts, approximately 76cm.

Frequently Asked Questions

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

  Routine cleaning of belts and contact surfaces, checking belt tension, and occasional lubrication of moving parts are standard. Belts may require periodic replacement depending on usage.

• Can this machine handle different types of dough?

• Is specialist installation required for a tabletop moulder?

• What safety features are commonly found on these units?

• How does a French stick moulder work?