EasyLine

EasyLine automatic line

línea de panadería automática para la producción de pan con una divisora volúmetrica y una formadora horizontal

automatic bread production line composed of volumetric divider conveyor belt and horizontal moulder for bakery

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In most cases, it is recommended to leave a certain amount of time for the dough pieces to relax between dividing and shaping, especially for long products such as baguettes. However, in some situations, it is not possible to use a manual proofer balancer for dough relaxation :

Too high a temperature in the bakery (high risk of sticking)
Pasta that has already had a long pre-fermentation
Insufficient space available in the room
Budget too limited

For these different reasons, MERAND has designed the EasyLine range of automatic lines. On these lines, the automatic scale is replaced by the WorkBelt^® transfer belt with speed variator, or the very small "EasyRest" scale.

Here are some examples of configurations :

The EasyLine^® 1.5 automatic line can produce 1.500 loaves of bread or baguettes per hour, approximately 18. 000 loaves per day. It consists of :

1 Softy^® automatic divider with a system for pre-elongating the dough pieces to facilitate subsequent shaping.

2 WorkBelt transfer belt with speed variator to vary the expansion.

3 Shaper Armor allonge+, with a first allonge that can be disengaged according to the type of bread to be shaped.

4 Receiving belt for shaped dough pieces.

The EasyLine^® 1.8 automatic line can produce 1. 800 loaves of bread or baguettes per hour, approximately 20. 000 loaves per day. It is composed of :

1 Softy^® automatic divider with a system for pre-elongating the dough pieces to facilitate subsequent shaping.

2 TopCad transfer belt with speed control to vary the expansion

3 3Form semi-industrial shaper, with progressive 3-stage stretching to optimise extantion and consistency

4 Conveyor belt for receiving the shaped dough pieces or for an automatic deposit on nets.

The EasyLine^® 2.5 automatic line can produce 2500 loaves or baguettes/hour, approximately 50. 000 loaves per day. It consists of :

1 Softy^® automatic divider with a system for pre-elongating the dough pieces to facilitate subsequent shaping.

2 Transfer belt with speed variator to vary the expansion

3 Proform industrial shaper with the exclusive C2A shaping system.

4 Automatic threading machine

Various accessories can be added to the EasyLine® automatic, such as the Pointop® system for baguettes with pointed ends, or the calibration of large dough pieces for the production of moulded breads, sandwich loaves, sticks, large loaves, etc....

Easy to use
Reliability
Time saving
Simplified maintenance and servicing
Higher quality and consistency than by hand

Technical datasheets

EasyLine Flyer

Automatic Line Flyer

Pizza dough balls production on EasyLine automatic line composed of the Softy volumetric divider and RotaBall eccentric rounder.

Round dough pieces production on the EasyLine automatic bread line. Dough division on the Lofty volumetric divider-weigher and dough rounding on the RotaBall eccentric rounder.

Production of brioche on the EasyLine automatic line, consisting of a Softy volumetric divider and a RotaBall eccentric rounder.

Associated machines

volumetric automatic divider weigher with open hopper

Dividers

Lofty volumetric divider

The Lofty divider can automatically divide dough pieces for breads and baguettes from 1 000 to 2 400 pieces/h. Its hopper with a capacity of approximately 200kg of dough gives the possibility of pouring a complete kneader into it. It is the basis of most MERAND automatic groups.

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horizontal moulder for moulding traditional and point ended baguettes

Moulders

Armor Allonge+ horizontal moulder

The Armor Allonge+ model, like the Armor HV model, has a stainless steel body, a reinforced transmission and a feeding belt. Its upper extension is, however, carried out by means of a motorised belt, allowing a greater extension of the dough pieces.
Up to 1 800 pieces/h.
Dough pieces from 50g to 2 000g.

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eccentric rounder for final dough pieces rounder after resting

Rounders

Eccentric rounder RotaBall

Its movements are similar to manual rounding, and ensure great respect for the dough and excellent results, even with very hydrated or fermented doughs.
Up to 1 800 pieces/h.
Dough pieces from 75g to 4000g.

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eccentric rounder for dough pieces rounding with no stress for the dough

Rounders

RheoPan RotaBall By Pass eccentric rounder

If the production of bread balls is important, it is possible to complete the Rheopan line by adding the RheoPan RotaBall rounding module.
Up to 1 800 pieces/h.
Dough pieces from 75g to 4000g.

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foldable conveyor belt for the automatic line

Conveyors & automatic loading systems

Conveyor RheoPan WorkBelt

Positioned at the exit of the dividing or rounding machine to convey the dough pieces to other modules or to allow the dough pieces to be worked manually thanks to the 2 lateral working shelves.

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industrial moulder for moulding of all types of dough in high volumes

Moulders

3Form semi-industrial moulder

The 3Form semi-industrial moulder allows a very high degree of regularity in dough lengthening, as well as an optimum respect for the dough thanks to its progressive 3-step shaping. Possibility of automatic cutting into 1/4, 1/3 or 1/2 baguettes, with automatic deposit on trays.
Up to 1 800 pieces/h.
Dough pieces from 50 g to 1 450g.

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industrial moulder for moulding baguettes and rolls in industrial bakeries

Moulders

Proform semi-industrial moulder

It is the largest moulder in the MERAND range, capable of producing up to 2 500 baguettes/h during several production sessions. Its touch screen and C2A (Assisted Elongation Control) system give it great flexibility, and offer optimum bread regularity and quality.
Dough pieces from 50g to 2 000g.

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