Bakery Equipment
MECATHERM
WHO ARE WE ?
Our group produces exclusively equipment for Industrial Bakery, excluding any equipment or oven for small-size Bakeries:
500 automatic lines installed in 40 countries worldwide, 20,000 tons of products from our lines every day ... these figures make us the world's leading manufacturer of bakery equipment.
To maintain our leadership position, we work to:
- constantly innovate in new product development processes : mainly dough handling and baking, and also other stages, from the proofing to the freezing process. Patents as well as the contents of our offer are proofs our dynamism in innovation that has always been at the heart of our identity.
- create around our lines the services that will make them ever more "profitable" : training, preventive maintenance, online help, ...
At the heart of these daily goals, we place the rules of safety, food security, persons protection, materials preservation and environmental protection, working constantly on reducing consumption and waste.
Studying your projects, we will have the pleasure to present you the real means that we apply to serve our goals, in terms of staff skills, technical resources, internal organization, equipment .
Automated production line equipped with a FTJ single-deck Turbojet oven of a surface that extends from 6 to 150 m².
The baking line on FTJ Turbojet oven is particularly designed for :
- the production of flat products needing power and high temperature.
- the production of fragile products needing a perfect control of the temperature curve.
The forced convection of FTJ Turbojet oven is the solution answering to these constraints.
The multi-products and multi-process MEGALINE II is designed for the production on convoluted trays of 2 000 x 800 mm (Example of production : 3000 kg per hour).
MEGALINE II is our response to our manufacturers in a market that demands an ever-increasing production capacity. It is designed to handle up to 360 trays per hour.
MEGALINE II is suited for raw, pre-proofed, fully baked or par-baked products, whether fresh or frozen, on flat trays with an output, according to the products, of about 3 tons of croissants and puff pastries per hour.
MEGALINE II can produce up to 40 000 croissants or puff pastries per hour.
https://www.youtube.com/watch?v=kCsgeJ3TH-A
Traditional baking directly on hearth or on a stainless steel braided belt with a production able to reach up to 2 tons of dough per hour.
The hearth baking production line equipped with the FTM oven reaches back the hearth baking tradition allowing the fully automatic production of baked or par-baked traditional products at very high outputs : up to 9 000 baguettes or 30 000 rolls per hour, for example.
The automated production line, equipped with the multi-deck MECATHERM FTM Tunnel Oven provides real hearth baking of exceptional quality. This line has the unique feature to serve also an automatic production on trays.
This line serves as an automated line for hearth baking or as a combined line able to meet the traditional production needs of baked or par-baked products either on hearth or on trays.
https://www.youtube.com/watch?v=NycYrprUm7Y
Automatic line equipped with a single deck FDA Oven with a surface going from 6 up to 150 m².
The production line on FDA double action oven, employs again the main features of the lines equipped with cyclothermic oven, improving productivity, quality and efficiency.
The accurate and fully adjustable baking by using the FDA oven baking results from a combination of radiation and forced convection.
https://www.youtube.com/watch?v=lTsaNMYotfc
The MECAFLOW has been especially and exclusively developed for the division of authentic bakery dough, highly hydrated and fat free, with or without bowl resting.
The MECAFLOW process consists in forming a large and thick strip of dough thanks to a patented calibrating system, without any constraining mechanical action on the dough.
The divided dough pieces will be used without additional shaping for pavés production, or will feed a MECAFLOW moulder for the production of baguettes and petits pains.