Merand FlexiLine Automatic Dough Line Range

FlexiLine 1.5 Automatic Dough Line:

• Production capacity of approximately 1,500 baguettes, rolls, or loaves per hour.
• Recommended for 8–10 hours of daily operation, ideal for medium-volume bakeries.
• Particularly suited to baguette and roll production.
• Multiple configuration options depending on production requirements.
• Compatible with Armor HV shaper, installed on a reception belt or automatic L-shaped deposit net.
• Mecaform expansion chamber can feed a second shaper (e.g. Kraft 2.0 for sandwich loaves) or an eccentric rounder such as RotaBall or RollerDual.
• Optional RollScoup baguette cutting system for occasional roll production.
• Flexible layout design to support product diversification.

FlexiLine 1.8 Automatic Dough Line:

• Production capacity of up to 1,800 baguettes per hour and 6,000 rolls per hour.
• Designed for long baguette production without damaging the dough, preserving baking tradition.
• Features 4-stage stress-free stretching process, with rest and release phases between shaping stages.
• Ensures superior baguette regularity and dough respect.
• Semi-industrial automatic line connected to an automatic net depositor.
• Reduces operator handling to improve productivity and final product quality.
• Integrated roll spacing system prevents products from touching during proofing.
• Ideal for bakeries requiring higher roll output with consistent results.

FlexiLine 2.5 Automatic Dough Line:

• Production capacity of up to 2,500 baguettes or loaves per hour, approximately 50,000 baguettes per day.
• Recommended for 16–24 hours of continuous daily operation.
• Particularly suitable for small loaf and high-volume baguette production.
• Equipped with Top-Centering system, measuring and precisely positioning dough pieces before moulding.
• Integrates with Proform shaper installed on automatic net depositors such as I-Deposit or DF-Elevator.
• Automatic net feeders include spreader systems to separate cut rolls before proofing.
• Mecaform expansion chamber can feed a second shaper (Kraft 2.5 for sandwich loaves) or eccentric rounders such as RotaBall or RollerDual.
• Optional RollScoup cutting system divides baguettes into halves, thirds, quarters, fifths, or sixths for consistent roll production.
• Designed for industrial bakeries requiring maximum efficiency and precision.