Merand Introduces New Equipment for Breads

Technology manufacturer Merand launched new equipment with the occasion of Europain, the trade fair held in Paris earlier this month: PolyCombi from the Rolling Line range, and the dough block divider-weigher-shaper RheoBloc.

The new PolyCombi production line is a 2-piston divider-rounder, coupled with a versatile molder, that “makes it possible to produce a wide range of loaves, like round or long rolls, burger buns, hot dog rolls, pizza bases, kebab and pitta bread. With this machine, Merand can provide different weights with a high level of accuracy,” the company says.

The features of this line are:

–    Compact: it can be operated by one person
–    Easy to use and ergonomically designed
–    Easy to keep clean
–    Consistent weighing
–    It accepts different types of dough, like bread dough and brioche dough.

Production parameters for each product can be adjusted via touch screen.
PolyCombi is mainly intended for large hypermarkets, centralized production workshops and semi-industrial bakeries. The Rolling Line range also offers production lines for larger runs, with divider-rounders with 4/6/8 rows to produce up to 10,000 pieces per hour.

The RheoBloc

The new dough block divider-weigher-shaper RheoBloc allows bakery workshops to optimize their production of dough blocks.

This new machine for block dividing, weighing and shaping can:

–    Load the mixed dough into a large hopper using a lifter;
–    Weigh and divide the dough blocks, using a weighing system with weight control;
–    Shape the blocks in the right dimensions;
–    Automatically place the blocks in boxes or on trays, before taking them for cold resting time.

According to Merand, the new method brings:
–    Significant time savings (about 40 mn / kneading bowl);
–    Better working conditions and no more back trouble;
–    Consistency of the blocks regardless of who is operating.

Patents are being approved currently for this machine. It will be modular, so as to adapt it to the specific needs of the customer, regarding the quantity of blocks to be produced per day, and also the level of automation desired.

Possible customizations are:
Stage 1: Collapsible table which prevents operators from having to take the dough piece by piece from the mixer, saving time
Stage 2:  Stage 1 + system for cutting and weighing dough blocks
Stage 3:  Stage 2 + a system of automatically depositing blocks which have been weighed and cut into the boxes or on the trays.

“Bakeries or production factories that manufacture more than 100 blocks of dough a day will quickly find a significant return on their investment using RheoBloc. Similarly, some bakeries with smaller volumes will certainly find benefits, especially in view of the increased comfort and time saving,” according to Merand.