वर्टिकल शेपर ट्रेगोर 50 से 1450 ग्राम तकMERAND
FTR
वर्टिकल शेपर ट्रेगोर 50 से 1450 ग्राम तक
MERAND
FTR
स्थिर मूल्य कर के अतिरिक्त
€3,500
स्थिति
उपयोग किया हुआ
(पूरी तरह से कार्यरत)
स्थान
Perriers-sur-Andelle 

मशीन के बारे में जानकारी
- मशीन का नाम:
- वर्टिकल शेपर ट्रेगोर 50 से 1450 ग्राम तक
- निर्माता:
- MERAND
- मॉडल:
- FTR
- स्थिति:
- उपयोग किया हुआ
- कार्यक्षमता:
- पूरी तरह से कार्यरत
मूल्य और स्थान
स्थिर मूल्य कर के अतिरिक्त
€3,500
- स्थान:
- Rue de la Valette 43, 27910 Perriers-sur-Andelle, France

कॉल करें
तकनीकी विवरण
- कुल चौड़ाई:
- 1,009 मिमी
- कुल लंबाई:
- 902 मिमी
- कुल ऊँचाई:
- 678 मिमी
- खाली वजन:
- 165 किग्रा
- इनपुट वोल्टेज:
- 380 V
प्रस्ताव का विवरण
- विज्ञापन आईडी:
- A22813250
- संदर्भ संख्या:
- FTR
- अद्यतन:
- अंतिम बार 24.09.2026 को
विवरण
Range: Trégor Tradition
Ljdpfez Ehwcox Aa Iehl
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
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.
इस विज्ञापन का स्वचालित रूप से अनुवाद किया गया है। अनुवाद में त्रुटियाँ संभव हैं।
Ljdpfez Ehwcox Aa Iehl
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
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.
इस विज्ञापन का स्वचालित रूप से अनुवाद किया गया है। अनुवाद में त्रुटियाँ संभव हैं।
दस्तावेज़
आपूर्तिकर्ता
सूचना: निःशुल्क पंजीकरण करें या लॉगिन करें, सभी जानकारी प्राप्त करने के लिए।
अंतिम बार ऑनलाइन: आज
से पंजीकृत: 2025
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