Vertikalna oblikovačica Trégor 50 do 1450g
MERAND FTR

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

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 Francuska
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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.

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Registriran od: 2025

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