Vertikalna oblikovačica Trégor 50 do 1450gMERAND
FTR
Vertikalna oblikovačica Trégor 50 do 1450g
MERAND
FTR
Fiksna cijena plus PDV
3.500 €
Stanje
Polovno
(potpuno funkcionalan)
Lokacija
Perriers-sur-Andelle 

Podaci o mašini
- Naziv mašine:
- Vertikalna oblikovačica Trégor 50 do 1450g
- Proizvođač:
- MERAND
- Model:
- FTR
- Stanje:
- polovno
- Funkcionalnost:
- potpuno funkcionalan
Cijena i lokacija
Fiksna cijena plus PDV
3.500 €
- Lokacija:
- Rue de la Valette 43, 27910 Perriers-sur-Andelle, France

Pozovite
Tehnički detalji
- Ukupna širina:
- 1.009 mm
- Ukupna dužina:
- 902 mm
- Ukupna visina:
- 678 mm
- Prazna masa:
- 165 kg
- Ulazni napon:
- 380 V
Detalji ponude
- ID oglasa:
- A22813250
- Referentni broj:
- FTR
- Ažuriranje:
- posljednji put 24.09.2026
Opis
Range: Trégor Tradition
Dough weight range: 50 to 1,450 g
Capacity: up to 1,800 pieces/hour
Baguette capacity: 1,500 pieces/hour
Rollers: 1 pre-rolling + 2 rolling
Pointed end shaping: Pointop system
Settings: 2 selectors with 36-position pins
Belts: woven wool on synthetic warp
Belt thickness: 7 mm
Sides: 12 mm food-grade aluminum
Fold-down safety chute
Removable scrapers with snap-off mechanism
Removal of both belts: approx. 25 min
Power: 0.55 kW
Nsdpfoz Ehwcjx Aklsdb
Power supply: 380 V
Frequency: 50/60 Hz
Current: 1.75 A at 380 V
Dimensions: 1009 x 902 x 678 mm
Weight: 165 kg
Used MERAND Trégor Tradition dough shaper – 50 to 1,450 g
General description
This used MERAND Trégor Tradition dough shaper, from the previous Mécapâte generation, is designed for rolling, wrapping, and elongating dough in professional bakeries. Its vertical design allows for processing a documented range of 50 to 1,450 g, with a capacity of up to 1,800 pieces/hour depending on the weight and type of dough.
The shaping process uses three rollers, including one Alvéo+ pre-rolling roller and two rolling rollers. The dough is then elongated between two belts moving in opposite directions. This configuration is particularly suitable for preparing baguettes, short loaves, half-baguettes, and various other bakery products as intended by the manufacturer.
Why this Trégor Tradition stands out
This version combines three characteristic features of the Trégor Tradition: PPR, the Alvéo+ roller, and the Pointop system. The Progressive and Adjustable Pre-rolling assists in adjusting the rolling process to gradually work the dough. The Alvéo+ roller, with its alveolar structure, is designed to limit degassing and better preserve the structure of fermented or hydrated doughs.
The Pointop, for its part, enables the automatic shaping of breads and baguettes with pointed ends. Two selectors with 36-position pins allow for precise adjustment of the rolling and elongation, which is an advantage for achieving consistent settings between different products.
Oglas je automatski preveden. Moguće su greške u prijevodu.
Dough weight range: 50 to 1,450 g
Capacity: up to 1,800 pieces/hour
Baguette capacity: 1,500 pieces/hour
Rollers: 1 pre-rolling + 2 rolling
Pointed end shaping: Pointop system
Settings: 2 selectors with 36-position pins
Belts: woven wool on synthetic warp
Belt thickness: 7 mm
Sides: 12 mm food-grade aluminum
Fold-down safety chute
Removable scrapers with snap-off mechanism
Removal of both belts: approx. 25 min
Power: 0.55 kW
Nsdpfoz Ehwcjx Aklsdb
Power supply: 380 V
Frequency: 50/60 Hz
Current: 1.75 A at 380 V
Dimensions: 1009 x 902 x 678 mm
Weight: 165 kg
Used MERAND Trégor Tradition dough shaper – 50 to 1,450 g
General description
This used MERAND Trégor Tradition dough shaper, from the previous Mécapâte generation, is designed for rolling, wrapping, and elongating dough in professional bakeries. Its vertical design allows for processing a documented range of 50 to 1,450 g, with a capacity of up to 1,800 pieces/hour depending on the weight and type of dough.
The shaping process uses three rollers, including one Alvéo+ pre-rolling roller and two rolling rollers. The dough is then elongated between two belts moving in opposite directions. This configuration is particularly suitable for preparing baguettes, short loaves, half-baguettes, and various other bakery products as intended by the manufacturer.
Why this Trégor Tradition stands out
This version combines three characteristic features of the Trégor Tradition: PPR, the Alvéo+ roller, and the Pointop system. The Progressive and Adjustable Pre-rolling assists in adjusting the rolling process to gradually work the dough. The Alvéo+ roller, with its alveolar structure, is designed to limit degassing and better preserve the structure of fermented or hydrated doughs.
The Pointop, for its part, enables the automatic shaping of breads and baguettes with pointed ends. Two selectors with 36-position pins allow for precise adjustment of the rolling and elongation, which is an advantage for achieving consistent settings between different products.
Oglas je automatski preveden. Moguće su greške u prijevodu.
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