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?

Yes, these moulders are generally versatile and can process various dough types, including lean French bread doughs, enriched doughs, and some wholemeal varieties, though adjustments may be needed.

Is specialist installation required for a tabletop moulder?

For a tabletop unit, specialist electrical installation is typically not required if a suitable power outlet is available. However, correct positioning and levelling are important for optimal operation.

What safety features are commonly found on these units?

Common safety features include emergency stop buttons, safety guards over moving parts, and interlocks to prevent operation when covers are open.

How does a French stick moulder work?

Dough pieces are fed into the machine, flattened by rollers, then rolled and elongated between a series of belts and pressure boards to form the desired shape and length.

Used 30″ French Stick Moulder - Dough Dividers & Rounders, photo 1

Used 30″ French Stick Moulder - Dough Dividers & Rounders, photo 2

Used 30″ French Stick Moulder - Dough Dividers & Rounders, photo 3

Used 30″ French Stick Moulder - Dough Dividers & Rounders

used Equipment

Available

Verified seller

Tekno Stamap - 30″ French Stick Moulder

Name: 30″ French Stick Moulder
Brand: Tekno Stamap
SKU: 5123
Availability: InStock

Price: Contact seller for price

Pennsylvania, United States

8,795 km away

Stock Number

5123

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

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 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.

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.

Dough dividers and rounders are valued in bakeries for their consistency and labour savings. Buyers typically prioritize robust construction and reliable portioning accuracy when selecting used models. Industry sentiment reflects appreciation for machines that handle various dough types without jamming. Common strengths include durability of mechanical components and straightforward maintenance. Potential buyers should inspect wear on rollers and dividing mechanisms, verify motor function, and confirm spare parts availability before purchase.

General overview for this equipment type

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.