Mesin pembentuk menegak Trégor 50 hingga 1450gMERAND
FTR
Mesin pembentuk menegak Trégor 50 hingga 1450g
MERAND
FTR
Harga tetap ditambah cukai perkhidmatan
€3,500
Keadaan
Terpakai
(berfungsi sepenuhnya)
Lokasi
Perriers-sur-Andelle 

Data asas
- Nama mesin:
- Mesin pembentuk menegak Trégor 50 hingga 1450g
- Pengeluar:
- MERAND
- Model:
- FTR
- Keadaan:
- terpakai
- Fungsi:
- berfungsi sepenuhnya
Harga & Lokasi
Harga tetap ditambah cukai perkhidmatan
€3,500
- Lokasi:
- Rue de la Valette 43, 27910 Perriers-sur-Andelle, France

Hubungi
Butiran teknikal
Dimensi dan berat
Berat kosong:
165 kg
Jumlah panjang:
902 mm
Lebar keseluruhan:
1,009 mm
Jumlah ketinggian:
678 mm
Butiran kuasa
Voltan masuk:
380 V
Butiran tawaran
- ID iklan:
- A22813250
- Nombor rujukan:
- FTR
- Kemas kini:
- terakhir pada 24.09.2026
Penerangan
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
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
Prsdpfxez Ehwcj Ai Heb
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.
Iklan ini diterjemahkan secara automatik. Mungkin terdapat kesilapan terjemahan.
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
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
Prsdpfxez Ehwcj Ai Heb
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.
Iklan ini diterjemahkan secara automatik. Mungkin terdapat kesilapan terjemahan.
Dokumen
Pembekal
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Kali terakhir dalam talian: minggu lepas
Didaftarkan sejak: 2025
200 Iklan dalam talian
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