Merand - Traditional Baguette Moulder

Applications & Use Cases

• Artisan bakeries producing traditional baguettes and similar long loaves.
• Commercial bakeries requiring consistent shaping for high-volume baguette production.
• Supermarket in-store bakeries aiming for uniform product presentation.
• Speciality bread producers focusing on French bread varieties.

Typical Specifications

Typical capacity

Typically processes dough pieces weighing between 50g and 1200g, with an output of 800 to 1800 pieces per hour, depending on the specific model and dough characteristics.

Power supply

Commonly operates on a 3-phase electrical supply, typically 400V, 50Hz, with a power consumption of around 0.75 kW to 1.5 kW.

Footprint

For this class of equipment, a typical footprint is approximately 800mm to 1200mm in width, 1000mm to 1800mm in depth, and 1200mm to 1600mm in height.

Construction materials

Units of this type commonly feature stainless steel construction for hygiene and durability, with food-grade belting and rollers.

Dough piece length

Typically capable of moulding dough pieces into lengths ranging from 150mm to 700mm, adjustable via roller settings.

Weight

A traditional baguette moulder commonly weighs between 150kg and 300kg, requiring stable positioning.

Frequently Asked Questions

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

  Regular cleaning of belts and rollers is essential. Periodic inspection of bearings, belts, and electrical components for wear and tear is also recommended to ensure optimal performance.

• Can this machine handle different types of dough?

• Are spare parts readily available for unknown manufacturer models?

• What safety features are commonly found on these machines?

• How does a baguette moulder differ from a general dough sheeter?