Consistent line

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MECATHERM S.A.
Consistent line
TH E NAM E OF M EC ATH E RM, TH E LARGE ST F R E NCH BAKE RY MACH I N E S MAN UFACTU R E R,
I S A S SOCIAT E D W ITH CON S I ST E NC Y I N T E RMS OF T ECH NOLO G IC AL O R I E NTAT IO TOW AR DS
A PR E M I U M RANG E OF W H E AT-CONTAI N I NG BAKE D GOO DS A S W E LL A S TOW AR DS I NT E RNATIONAL CLI E NTS F ROM LARGE AN D I N DUSTRIAL BAKE RI E S
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++ figure 1
Precise division without stress – a special
feature of the new
Mecatherm dough
divider
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Design example of a
plant for mixed production on hearth/
trays with three-level
tunnel oven FTM
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SUPPLIER PORTRAIT
The successful line for
many years: Megaline
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In the mid-80s, Mecatherm developed at exactly the right time the right emphasis for
future development on the baked goods market. It
was then that the company from Barembach, Alsace, France, introduced the first of its classical
lines for the production of frozen baguettes. Five
years later, it was again Mecatherm foreseeing the
boom for par-baked products and providing the
fully automatic production lines.
The brilliant idea behind these lines which are
now considered to be classics was to let the products remain on the same tray for proofing, cutting, baking, pre-cooling and freezing without removing them at all from the tray. This not only
provides for safe handling, it reduces stress on the
dough and saves time. A lot of time, because the
trays loaded with bread, baguettes, croissants or
bagels moving today through the modular “Megaline” equipment are high class in terms of their
dimensions: the 1600 x 800 mm or 2000 x 800 mm
trays are a portative basis for production capacities of 5,000 to 7,500 baguettes per hour.
FTM, a gas-heated tunnel oven with three decks,
introduced by Mecatherm almost two years ago, is
carrying on the company’s innovative traditions.
The oven combines automation and flexibility
with large bench times, and bakes with powerful
steam as well as with falling heat in a stationary
atmosphere. The heart of this modular designed
circulation oven is a newly developed heating system and a special conveying belt. The outstanding
feature is the routing of the hot air flow which is
fed through a duct underneath the belt and which
can flush air through the new, very fine-meshed,
braided belt around the bottom and lower sides of
the products. The height to which the heat is circulated can be precisely controlled. Mecatherm
calls this system accelerated bottom baking. Radiant heat from the top is simultaneously applied to
the baked goods. The defined combination of
both heating methods provides for the possibility
of stabilizing the bottom and sides of the dough
piece and allowing for the development of a fine,
thin crust for the breads that are shaped by a
MECATHERM S.A.
157
++ figure 2
MAKE-UP BLOC II
PROOFER MEGA II
Scoring device MP II
TUNNEL OVEN
FTM (BBM™)
FTM 40 sqm
SPIRAL COOLER
SPIRAL FREEZER
Table for rectract depositing for
products baked on hearth
Flouring station
Depanner MP II
for products
baked on
trays
Cold
zone
Storage
capacity: 464 trays/supports
Brushing station
powerful oven spring. The unique belt which is driven over
the entire belt width of two meters and is guided and automatically tensed has no chains inside the oven thus preventing hygiene risks. Frequency converters make sure that the
belt starts and stops as gently as possible. The length of the
steps can be adjusted according to requirements. In addition
to this, the meshes of this unique belt do not leave any imprints on the bottom of the baked goods.
With its latest development, a dough divider that can be integrated into production lines and that can even divide
pre-proofed, soft dough with high precision Mecatherm is
positioning itself in the competitive area between dough
band formers and piston dividers. Dough with a hydration
of 70 % and up to 2 hours batch proofing time is pre-portioned. It is only when the chamber is filled with dough at
the correct weight and then closed that pneumatically
++ figure 3
traveling dividing blades make sure that the two meter long
dough strand is cut into individual parts which are then
passed on to the transport belt. The result is a gentle dough
division with less stress and no more than 5 % deviation in
weight for dough pieces between 200 and 800 g. This dough
divider can be cleaned quickly and easily. Mecatherm has designed the first prototype for an hourly performance of 3,000
pieces. The next machine will process 5,000 pieces.
Mecatherm is a manufacturer of bakery equipment and machines having its own manufacturing premises and own
service department. Most of all, Mecatherm is a think tank.
The company devotes its time and professional attention to
its clients all over the world and also reacts to the rapidly
changing market conditions and the corresponding new
tasks. Approx. 80 % of the entire sales are generated outside
of France. +++
++ Company facts
MECATHERM S.A.
Route du Maréchal de Lattre de Tassigny
Barembach, 67133 SCHIRMECK Cedex, France
Phone: +33 3 88 47 43 00
Fax:
+33 3 88 47 43 03
E-mail: [email protected]
Website: www.mecatherm.fr
Product range:
+ Baguette lines
+ Baguette make-up
+ Dough dividers
+ Proofers
+ Paternoster-type tunnel ovens
+ Multi-deck tunnel ovens
SUPPLIER PORTRAIT
Other make-up
equipment