What kind of maintenance does a complete baguette line require?

Regular preventative maintenance is crucial, focusing on mechanical components, conveyor systems, oven elements, and refrigeration units. Daily cleaning and periodic professional servicing are typically recommended.

Can this line produce other types of bread?

While optimised for baguettes, the ability to slice dough into smaller portions allows for the production of various bread rolls. Adapting for other bread types would depend on the moulding and baking capabilities of the specific components.

What are the typical space requirements for such a line?

A complete automated line requires a substantial industrial space to accommodate the various interconnected modules, including kneading, proofing, baking, cooling, and conveying systems. Buyers should consult the seller for exact layout dimensions.

Is specialist training required to operate this equipment?

Yes, operating an automated line of this complexity typically requires trained personnel familiar with industrial bakery equipment, control systems, and safety protocols. Manufacturer-specific training is often beneficial.

What are the typical energy consumption considerations?

Energy consumption for a complete line, particularly the oven and refrigeration units, can be significant. Buyers should consider utilities infrastructure and operational costs when evaluating such equipment.

Оборудование б/у

Недавно продано

Проверенный продавец

Macertham

Name: Macertham
Brand: Macertham
SKU: acf4b89d3d50
Availability: SoldOut

Цена: Цену уточняйте у продавца

COMPLETE BAGUETTE LINE MECATHERM – SOLD Automatic circuit of production Production of baguettes on plates Plate 600 X 800 mm of 6 cells length 800 mm Production Speed: 2500 products per hour of 350 grs dough Or the equivalent out of bread rolls obtained by slicing into 2,3,4,5 or 6 slicing Important: The automatic production line is dimensioned for the production of 2500 baguettes per hour. The production is carried out on plates of 600 X 800 mm with 6 baguettes of 800 mm. These plates and the dimensioning of the circuit make it possible to produce all the types of products with 2500 parts/hour without having to change the play of plates. The production pace in plates is: 2500: 6 = 417 plates per hour need total for plates to function uninterrupted on the circuit = 850 plates. THE AUTOMATIC CIRCUIT OF PRODUCTION EAST COMPOSES OF: A—- A continuous kneader VMI VERIMIX 1200. B—- A group of preparation BLOCK TC Mecatherm. C—- A tunnel of fermentation air-conditions standard TFP 40.1.15 capacity: 600 plates with the step of 120 mm. D—- A automatic apparatus of scarification. E—- A cellular tunnel kiln standard CTF 28.1.03 capacity: 84 plates. F—- A standard tunnel of cooling on plates TRP 32.1.03 capacity: 96 plates. G—- An automatic station of release from the mould. H—- A circuit for the automatic conveying of the plates. TECHNICAL DESCRIPTION BY STATION SOLD

Essex, United Kingdom

5 756 км от вас

Номер модели

macertham

Складской номер

acf4b89d3d50

Machinery Masters View

Типичные сведения для этой категории оборудования. Всегда уточняйте детали у продавца.

Large-scale production of baguettes for supermarkets and wholesale bakeries.
Manufacturing various bread rolls through slicing for diverse product offerings.
Automated production in industrial bakeries requiring consistent output.
Facilities aiming to streamline baguette and roll production from kneading to cooling.

Typical throughput: For this class of equipment, production rates commonly range from 2,000 to 3,000 baguettes or equivalent rolls per hour.
Plate dimensions: Units of this type typically utilise plates around 600 x 800 mm for efficient production.
Power supply: Industrial bakery lines commonly require a 3-phase electrical supply, typically 400V, 50Hz, with significant power draw for ovens and refrigeration.
Footprint: A complete automated line like this will require a substantial dedicated area, typically in excess of 50-100 square metres, depending on layout.
Automation level: This equipment class features high levels of automation, from continuous kneading to automatic plate handling and product release.
Required plates: To ensure continuous operation, a significant inventory of plates is typically needed, often several hundred, to circulate through the system.

Regular preventative maintenance is crucial, focusing on mechanical components, conveyor systems, oven elements, and refrigeration units. Daily cleaning and periodic professional servicing are typically recommended.

Used bakery ovens are valued for their durability and long operational lifespans when properly maintained. Buyers typically prioritise even heat distribution, reliable temperature control, and sturdy construction. Key considerations include verifying heating element condition, checking door seals, and confirming calibration accuracy. Well-maintained models from established manufacturers generally command confidence in the market. Prospective purchasers should assess whether capacity matches production requirements and inspect for signs of wear in internal chambers and control systems before committing to purchase.

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