Rondo Doge ZBM 600 A baguette line
US$17,950
With sheeting, curling, long-moulding, guillotine, panning.
| Item no. | 8889 |
|---|---|
| Category | Baguette |
| Year | 2007 |
| Location | Canada |
| Price | US$17,950 |
Machine details
Manufacturer Seewer AG / RONDO
Model ZBM 600.A
Year 2007
Condition Used
Serial Number C7173303
Dimensions (l x w x h) 152" x 50" x 56"
Description
Rondo Doge Commercial Baguette Molding & Production Line
This machine is a high-volume industrial automated baguette and bread production line. Instead of processing and shaping individual loaves by hand, this equipment automates the entire process from bulk dough down to uniform, ready-to-bake raw baguette lengths.
The Production Process:
• Dough Sheeting: A large block or continuous feed of bread dough is placed onto the right side of the conveyor belt. The machine compresses it gently into a uniform, calibrated flat "dough band"
• First Molding (Curling): As the flat dough band passes along the conveyor, a static curling mesh or roller flips and curls the flat sheet into a long cylinder
• Elongation (Long Molding): The rolled cylinder of dough moves under an upper dynamic pressurized molding plate. This rolling action stretches and elongates the loaf to achieve the classic, uniform baguette length and tapered ends without crushing the delicate air pockets inside the dough
• Guillotine Cutting: The long, continuous cylinder of dough passes under the middle processing tower, where a pneumatic blade chops the loaf into exact, pre-programmed baguette lengths
• Panning: : The final, raw cut baguettes are moved down the discharge conveyor to be loaded onto baking trays for proofing and baking
***Belt has been removed will need to be rewelded at time of purchase***
FOB Vancouver, Canada
Model ZBM 600.A
Year 2007
Condition Used
Serial Number C7173303
Dimensions (l x w x h) 152" x 50" x 56"
Description
Rondo Doge Commercial Baguette Molding & Production Line
This machine is a high-volume industrial automated baguette and bread production line. Instead of processing and shaping individual loaves by hand, this equipment automates the entire process from bulk dough down to uniform, ready-to-bake raw baguette lengths.
The Production Process:
• Dough Sheeting: A large block or continuous feed of bread dough is placed onto the right side of the conveyor belt. The machine compresses it gently into a uniform, calibrated flat "dough band"
• First Molding (Curling): As the flat dough band passes along the conveyor, a static curling mesh or roller flips and curls the flat sheet into a long cylinder
• Elongation (Long Molding): The rolled cylinder of dough moves under an upper dynamic pressurized molding plate. This rolling action stretches and elongates the loaf to achieve the classic, uniform baguette length and tapered ends without crushing the delicate air pockets inside the dough
• Guillotine Cutting: The long, continuous cylinder of dough passes under the middle processing tower, where a pneumatic blade chops the loaf into exact, pre-programmed baguette lengths
• Panning: : The final, raw cut baguettes are moved down the discharge conveyor to be loaded onto baking trays for proofing and baking
***Belt has been removed will need to be rewelded at time of purchase***
FOB Vancouver, Canada
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