آلة تشكيل عمودية Trégor بقدرة من 50 إلى 1450 جرامMERAND
FTR
آلة تشكيل عمودية Trégor بقدرة من 50 إلى 1450 جرام
MERAND
FTR
سعر ثابت بالإضافة إلى ضريبة القيمة المضافة
٣٬٥٠٠ €
الحالة
مستعمل
(يعمل بكامل كفاءته)
الموقع
Perriers-sur-Andelle 

البيانات الأساسية
- اسم الماكينة:
- آلة تشكيل عمودية Trégor بقدرة من 50 إلى 1450 جرام
- الشركة المصنعة:
- MERAND
- طراز:
- FTR
- الحالة:
- مستعمل
- الوظائف:
- يعمل بكامل كفاءته
السعر والموقع
سعر ثابت بالإضافة إلى ضريبة القيمة المضافة
٣٬٥٠٠ €
- الموقع:
- Rue de la Valette 43, 27910 Perriers-sur-Andelle, France

اتصل
تفاصيل فنية
الأبعاد والوزن
وزن فارغ:
١٦٥ كجم
الطول الكلي:
٩٠٢ مم
العرض الكلي:
١٬٠٠٩ مم
الارتفاع الكلي:
٦٧٨ مم
تفاصيل القدرة
جهد الدخل:
٣٨٠ V
تفاصيل العرض
- معرّف الإعلان:
- A22813250
- رقم المرجع:
- FTR
- تحديث:
- آخر مرة في 24.09.2026
وصف
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
Hodpfx Asz Ehwcsdkeu
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.
تمت ترجمة الإعلان تلقائيًا. قد تحدث أخطاء في الترجمة.
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
Hodpfx Asz Ehwcsdkeu
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.
تمت ترجمة الإعلان تلقائيًا. قد تحدث أخطاء في الترجمة.
مستندات
مورد
ملاحظة: سجّل مجانًا أو سجّل الدخول، للاطلاع على جميع المعلومات.
مسجل منذ: 2025
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