Merand - Merand - Traditional Baguette Moulder

Applications & Use Cases

• Artisan bakeries producing traditional French baguettes.
• Commercial bakeries requiring consistent baguette shaping.
• Food service establishments with in-house baking operations.
• Speciality bread producers focusing on elongated dough products.

Typical Specifications

Typical capacity

Typically processes dough pieces weighing from 50g to 1200g, with an output of 1000 to 1800 pieces per hour, depending on dough type and operator efficiency.

Power supply

Commonly single-phase (230V, 50Hz) for smaller units, as indicated for this listing, or three-phase for larger industrial models.

Footprint

For this class of equipment, a typical footprint with stand is approximately 800mm (W) x 1000mm (D) x 1500mm (H), requiring adequate space for operation and maintenance.

Construction material

Units typically feature a robust painted steel frame with food-grade stainless steel components for dough contact parts, ensuring hygiene and durability.

Moulding mechanism

Utilises a series of adjustable rollers and a pressure board to gently flatten, roll, and elongate dough pieces into the characteristic baguette shape.

Safety features

Commonly includes safety guards and emergency stop buttons, adhering to general machinery safety standards.

Frequently Asked Questions

• What maintenance is typically required for a traditional baguette moulder?

  Regular cleaning of dough contact surfaces, inspection of belts and rollers for wear, and occasional lubrication of moving parts are typically required. Refer to the manufacturer's manual for specific schedules.

• Can this type of moulder be used for other bread types?

• What are the power requirements for a single-phase unit?

• Is specialist installation required for a used baguette moulder?

• What should I look for when buying a used baguette moulder?