Mecatherm S.A.  

Schirmeck Cedex,  Alsace 
France
http://www.mecatherm.fr
  • Booth: 6437

Founded in 1964, MECATHERM is a French industrial company and leader in the industrial baking sector. The company has 3 production sites in France and worldwide sales offices in Mexico and Malaysia. A new US subsidiary in Atlanta, Georgia now better serves North America customers. The company, headed by its President Olivier Sergent, employs more than 400 staff.

MECATHERM designs, produces and installs equipment (make-up lines, ovens and handling systems) and automated production lines for the industrial bakery sector to manufacture all kinds of products : Crusty bread, soft bread, brioche bread, pastries, patisserie,...

More than 800 automated production lines are currently operating in 70 countries. They offer an hourly production rate from 700 kg to 5 tonnes of dough, answering manufacturers' requirements by producing baked, pre-baked, chilled unbaked, pre-proofed, and frozen baked or pre-baked products.


 Show Specials

  • (Sep 05, 2019)

    Coming straight from our recently opened subsidiary in Atlanta, our U.S Services team, composed of 3 people will be at the booth to meet you and answer all your questions about services.

  • (Sep 05, 2019)
    Discover the M-TA Oven, qualified IBIE BEST in Baking 2019 :  A unique oven for a changing world. 
    Meet our experts to present this new equipment, main part of the MECAFLEX line.
  • (Sep 05, 2019)

    MECAFLEX line solution is presented for the 1st time at IBIE 2019.

    Take a visit of the virtual line and discover how to improve your flexibility with no compromise on quality and performance.

  • Attend live demos on the new M-NS Divider, equipment qualified IBIE BEST in Baking 2019.

    Then meet our experts at the products corner for products tasting. Also try them in tasty sandwiches on the booth!

    Every day planning : 

    MORNING

    9:30 - Premium authentic baguette - 0,77lb

    11:00 - Seeded bread - 1,32 lb

    AFTERNOON

    12:30 - Round malt and sourdough seeded bread - 1,32 lb

    2:00 - Sourdough rye bread - 2,6 lb

    3:30 - Braided brioche  - 1,32 lb


 Press Releases

  • IBIE 2019

    MECATHERM continues to provide industrial bakery manufacturers with high flexibility

    • Launch of a new flexible line concept
    • Demonstration of new M-NS divider at the stand

    Barembach (France), 1 July 2019 MECATHERM, a world leader in automatic production lines for industrial bakery, will be attending the International Baking Industry Exposition (IBIE) from 8 to 11 September 2019 in Las Vegas, Central Hall - Stand 6437. The equipment manufacturer will be unveiling a brand-new flexible line concept and will be demonstrating its new M-NS divider.

    During IBIE 2019 and a year after the launch of three other innovative pieces of equipment, MECATHERM will present for the first time a global solution for manufacturers who require greater flexibility. The aim: easily adapt production to meet constantly changing market challenges and new products consumer demand.

    Raymond Nogael, VP Marketing, explains: "MECATHERM'S flexible line solution adapts to a new economic model with flexibility and agility, to replace the previous mass consumption reference model. Today, industrial bakery manufacturers need to be able to produce multiple products involving varied customised processes and need to launch products on the market quickly, without compromising on quality or performance".

    The new Flexible production line, launched during the IBIE 2019 tradeshow is the solution highlighted by MECATHERM to respond to this new demand. Smart and responsive, this new line provides the opportunity to supply a large range of products, produced using different process combinations with trays of varied types and formats. The latest MECATHERM technology and equipment, such as the M-TA oven and the M-UB handling system unveiled during IBA 2018, will play a part in providing a unique and innovative solution for industrial bakers.

    Visitors to the IBIE fair will also attend demonstrations of the new M-NS divider on the MECATHERM booth. This new make-up line equipment has numerous advantages: its innovative technology produces authentic bread with a taste and shelf life adapted to current market demand. By attending presentations that show the M-NS divider in operation, visitors will have the opportunity to evaluate its added value in terms of products quality.

    The new M-TA oven will also be presented at the stand. Let's not forget, it was this piece of equipment recognised with the "IBA Innovation Award" during the IBA show in Germany last year.

    The solutions presented by MECATHERM are the product of a strongly customer-oriented development and research policy. As a result, the equipment and line provider will present a global offer adapted to the industrial needs regarding product quality and industrial efficiency.

  • ✓ An evolving solution to help the development of industrial companies
    ✓ An adaptable offer to market trends and production diversification expectations
    ✓ An optimized offer for Flexibility, Quality and Industrial performance
    ✓ The latest MECATHERM innovations integrated into this new offer: M-UB mechanization and M-TA oven


    IBIE (Hall Central – Stand 6437) - Las Vegas (United States), 8th September 2019 – MECATHERM, one of the world leaders in automatic industrial bakery and pastry production line design, is presenting MECAFLEX at the IBIE show in Las Vegas: a flexible production line concept which has already been tried in Europe for several years now. The MECAFLEX offers the ability to produce a wide range of products from different process combinations, with diverse baking tray types and formats. In addition to the equipment, the MECAFLEX features simple and high performance simulation and control tools. Thanks to this new MECATHERM offer, industrial bakeries can benefit from major flexibility, and thus manufacture quality products with a high level of industrial performance.


    Current trends are no longer encouraging mass consumption. In the last 5 years, the annual number of new products launched on the market has leapt by 60 %, with 13 000 market launches for 2018 alone. To keep up with fluctuating market expectations, the companies must be able to manufacture a wide range of products. They must switch between product series without compromising on quality or hindering their industrial performance.

    As a production line designer, MECATHERM has been working to offer a universal, adaptable solution that meets this challenge.

    Olivier Sergent, the CEO of MECATHERM, explains: "Companies who work in the industrial bakery and pastry sector need to be extremely agile to keep up with market trends. While agility seems to be simple enough to achieve, it is actually the product of a considerable amount of work at all levels in the production chain, from management down to operators. We saw that our customers were dealing with this agility issue, and so we developed MECAFLEX, a solution that enables industrial companies to invest without worrying about the future".

    MECAFLEX is MECATHERM's response for the sector's industrial companies who need to face changes in consumer tastes and to manage the high demand for new products.


    MECAFLEX, an innovative solution built on 3 basic principles:


    • A flexible line architecture
    At the start of the line, a deposit zone enables as many line heads to be connected as required, with the possibility to deposit individual products (trays, cartons, foils, etc.) into MECAFRAME frames.
    Along the line, production customization zones at each step (flouring, seeding, scoring, injection, cutting, etc.); And, the possibility of carrying out different processes on the line if necessary (raw, pre-proofed, basked, frozen pre-baked, etc.)
    At the end of the line, a smart supply of the multiple packaging lines enables to reduce drastically the machine supply operations.
    Next to the line, cleaning and storage solutions for the different baking supports used.


    Flexible equipment
    One of the main objectives for flexibility lies in the changeover times, and the equipment’s ability to deliver quality without compromising the products.
    The MECAFLEX uses a new equipment which has won awards from the professional sector in fermentation and baking (M-UB, M-TA, transbuffer). Besides, quick tool change processes are used when required (depanner head change, scoring tool change, etc.).


    Agile management software
    Given the host of processes implemented by the MECAFLEX, MECATHERM has developed a line management tool which assists operators as they plan their production, in order to reduce impact on line availability and to provide instant monitoring of the different products during production on the line (end of run, start of next run). This solution is part of the complete DIGITAL offer which MECATHERM has developed for its lines’ users and which will be presented at IBIE.
    Flexibility is a state of mind that must be shared by everyone in a company. Digital tools are an excellent way to train users, to open their minds and make them want to meet the market's expectations.

    MECAFLEX, an evolving solution:


    The MECAFLEX offer has been designed to be evolving to provide a solution to industrial bakery companies’ issues. MECAFLEX is available in 2 versions: MECAFLEX ESSENTIAL and MECAFLEX ADVANCED, the second version providing a more advanced level of automation than the first. Industrial bakers will be able to choose the option that best suits them according to their own requirements and their investment capacity. Gateways have been created between the 2 versions. Customers who choose the ESSENTIAL solution will be able to switch easily to the ADVANCED offer if they decide later to expand their processes.
    François Retailleau, MECATHERM Line Product Manager: "Our MECAFLEX flexible line concept has been designed to assist all industrial bakers regardless of their profile, their existing equipment and their current and future requirements". The real value of the MECAFLEX offer is that it works on the parameter(s) where manufacturers need to improve while preserving their strong points: flexibility, quality and/or performance. "This gives them what they need to perform and achieve their objectives in a fast-changing market context where they must be agile to stand out".

  • MECATHERM showcases the merits of the traditional baguette with M-NS, the new divider

    IBA Show – Munich, 15 September 2018 At this year’s IBA show, MECATHERM, a global leader in automated production lines for the industrial bakery sector, launches three major innovations, including the M-NS, a divider which employs the latest innovative technology to enable industrial bakers to produce crusty bread of the highest quality.

    As consumer preferences change, and pressure from competitors increases, industrial bakeries need equipment which meets not only their expectations in terms of industrial performance, but also the product quality requirements dictated by end consumers. For more than 50 years, MECATHERM has been renowned for its expertise in the crusty bread production sector. With this new divider, the line industrialist is providing industrial bakeries with a solution for improving the quality of their production of baguettes and baguette-related items.

    This new system, patented by MECATHERM, not only brings real added value to the quality of finished products, it also offers industrial bakeries multiple advantages in terms of performance and profitability. The result of a meticulous Research and Development process, the new divider is a system which combines the advantages of volumetric and laminating dividing. It provides industrial bakeries with an expert, precise solution which is easy to use, and which can help them to easily upgrade their production to include traditional baguettes, bringing them closer in line with current demand from consumers.

    The expertise to ensure optimum quality products

    Until now, industrial bakeries had to choose either a volumetric divider or a laminating divider. These two systems are very different, with each offering distinct advantages and disadvantages.

    The volumetric system has costs benefits, is compact, and can ensure the accurate weights valued by industrial bakeries; however, it does not allow high hydration or prefermented doughs to be divided.

    Laminating systems can overcome the latter obstacle, allowing very sticky doughs to be worked. But these lines are long and costly, and are unable to manage variations in the density of the dough effectively; they also generate significant quantities of trims and consume large amounts of flour throughout the process.

    Furthermore, in both cases, it is necessary to apply high pressure to the dough to create a regular shape and enable an acceptable level of weight regularity to be achieved.

    The new MECATHERM divider combines the best of both these technologies by fusing their techniques, enabling hydrated and fermented dough to be divided and then shaped or placed in pans. These dough pieces can be weighed from 100 grams to 900 grams, for an hourly throughput of up to 2.5 tons

    This divider produces pieces of dough which do not hold tension which could subsequently disrupt the shaping or proving stages in a pan, faithfully reproducing the process employed by the artisan baker.

    The combination of these pieces of dough with no initial tension, and a final shaping process which works the dough in the correct way, ensures the end product has improved spring in the oven, with a crust which is thin but not dry, and a light and airy crumb: the authentic French baguette.

    A system guaranteeing weight regularity

    M-NS does not need a shaper, laminating rollers or a multi-roller. Once the dough has been centred and the base of the dough secured by the station, the dividing process can start.

    The dough pieces are cut, separated and checked (and ejected if their weight does not match the set target): they pass through a scaling station, are cut with the accompanying guillotine, weighed and the density is calculated, all at a very high frequency.

    The dough pieces divided with this system are stable in weight, regardless of the dough's density. This density is actually liable to continuously vary over time as the kneading tanks are emptied, or when there are micro-stoppages along the line.

    The dough does not therefore undergo any stress or stretch, with no trims, and no excess flour.

    This compact new equipment combines the previous techniques, with the end result designed to create an authentic baguette. 

    Simple to use, ensuring every operator is an expert

    M-NS is incredibly simple to use. Thanks to the machine's automatic settings, less time and less labour need to be employed. The machine is run from a screen, into which the operator loads a recipe and starts the equipment. The divider manages the rest, and self-adjusts if there is a drift.

    Similarly, access is very easy, and cleaning has been made simple. The new divider from MECATHERM has been certified by the EHEDG (European Hygienic Engineering and Design Group), which guarantees that the equipment is easy to clean and that it complies with the strict hygienic design criteria set by EHEDG. The machine has been carefully designed to prevent any retention areas. It is largely self-cleaning, thanks to a system of scrapers underneath the belt which remove the dough scraps in the pans. This means that cleaning operations are reduced to one hour, and require just one operator. 

    The new MECATHERM divider boasts another non-negotiable benefit for industrial bakeries: it enables a significant reduction in consumables. The equipment actually requires 1 % less flour and 0.1% less oil, and between 2 and 3 times less flour than a laminating divider and 2 to 3 times less oil than a volumetric divider.

    A solution for upgrading the production line

    The new MECATHERM divider is a retrofittable solution, which can be installed in any production line in place of a volumetric divider or laminating divider. It has a smaller footprint than a laminating divider, meaning that the industrial bakery can install it on its production line, whatever type of first generation divider their equipment currently includes. MECATHERM is therefore able to provide a turnkey solution to customers wishing to upgrade their production tool to shift production towards traditional baguettes.

    "After any years of "volumetric everything", followed by the advent of laminating lines, MECATHERM is looking to provide the market with a solution which showcases the merits of the crusty baguette, able to recreate the taste and appearance of the authentic, traditional French baguette. This innovation has been made possible by MECATHERM combining its decades of expertise with the latest cutting-edge signal processing and acquisition techniques, and the use of high-tech materials.

    Furthermore, tests and the initial demonstrations to customers have shown that the applications for this equipment go far beyond the baguette itself.

    This is the magic of innovation: new horizons open up every day!", says Olivier Sergent, President of MECATHERM.

    MECATHERM showcases the merits of the traditional baguette with M-NS, the new divider

    IBA Show – Munich, 15 September 2018 At this year’s IBA show, MECATHERM, a global leader in automated production lines for the industrial bakery sector, launches three major innovations, including the M-NS, a divider which employs the latest innovative technology to enable industrial bakers to produce crusty bread of the highest quality.

    As consumer preferences change, and pressure from competitors increases, industrial bakeries need equipment which meets not only their expectations in terms of industrial performance, but also the product quality requirements dictated by end consumers. For more than 50 years, MECATHERM has been renowned for its expertise in the crusty bread production sector. With this new divider, the line industrialist is providing industrial bakeries with a solution for improving the quality of their production of baguettes and baguette-related items.

    This new system, patented by MECATHERM, not only brings real added value to the quality of finished products, it also offers industrial bakeries multiple advantages in terms of performance and profitability. The result of a meticulous Research and Development process, the new divider is a system which combines the advantages of volumetric and laminating dividing. It provides industrial bakeries with an expert, precise solution which is easy to use, and which can help them to easily upgrade their production to include traditional baguettes, bringing them closer in line with current demand from consumers.

    The expertise to ensure optimum quality products

    Until now, industrial bakeries had to choose either a volumetric divider or a laminating divider. These two systems are very different, with each offering distinct advantages and disadvantages.

    The volumetric system has costs benefits, is compact, and can ensure the accurate weights valued by industrial bakeries; however, it does not allow high hydration or prefermented doughs to be divided.

    Laminating systems can overcome the latter obstacle, allowing very sticky doughs to be worked. But these lines are long and costly, and are unable to manage variations in the density of the dough effectively; they also generate significant quantities of trims and consume large amounts of flour throughout the process.

    Furthermore, in both cases, it is necessary to apply high pressure to the dough to create a regular shape and enable an acceptable level of weight regularity to be achieved.

    The new MECATHERM divider combines the best of both these technologies by fusing their techniques, enabling hydrated and fermented dough to be divided and then shaped or placed in pans. These dough pieces can be weighed from 100 grams to 900 grams, for an hourly throughput of up to 2.5 tons

    This divider produces pieces of dough which do not hold tension which could subsequently disrupt the shaping or proving stages in a pan, faithfully reproducing the process employed by the artisan baker.

    The combination of these pieces of dough with no initial tension, and a final shaping process which works the dough in the correct way, ensures the end product has improved spring in the oven, with a crust which is thin but not dry, and a light and airy crumb: the authentic French baguette.

    A system guaranteeing weight regularity

    M-NS does not need a shaper, laminating rollers or a multi-roller. Once the dough has been centred and the base of the dough secured by the station, the dividing process can start.

    The dough pieces are cut, separated and checked (and ejected if their weight does not match the set target): they pass through a scaling station, are cut with the accompanying guillotine, weighed and the density is calculated, all at a very high frequency.

    The dough pieces divided with this system are stable in weight, regardless of the dough's density. This density is actually liable to continuously vary over time as the kneading tanks are emptied, or when there are micro-stoppages along the line.

    The dough does not therefore undergo any stress or stretch, with no trims, and no excess flour.

    This compact new equipment combines the previous techniques, with the end result designed to create an authentic baguette. 

    Simple to use, ensuring every operator is an expert

    M-NS is incredibly simple to use. Thanks to the machine's automatic settings, less time and less labour need to be employed. The machine is run from a screen, into which the operator loads a recipe and starts the equipment. The divider manages the rest, and self-adjusts if there is a drift.

    Similarly, access is very easy, and cleaning has been made simple. The new divider from MECATHERM has been certified by the EHEDG (European Hygienic Engineering and Design Group), which guarantees that the equipment is easy to clean and that it complies with the strict hygienic design criteria set by EHEDG. The machine has been carefully designed to prevent any retention areas. It is largely self-cleaning, thanks to a system of scrapers underneath the belt which remove the dough scraps in the pans. This means that cleaning operations are reduced to one hour, and require just one operator. 

    The new MECATHERM divider boasts another non-negotiable benefit for industrial bakeries: it enables a significant reduction in consumables. The equipment actually requires 1 % less flour and 0.1% less oil, and between 2 and 3 times less flour than a laminating divider and 2 to 3 times less oil than a volumetric divider.

    A solution for upgrading the production line

    The new MECATHERM divider is a retrofittable solution, which can be installed in any production line in place of a volumetric divider or laminating divider. It has a smaller footprint than a laminating divider, meaning that the industrial bakery can install it on its production line, whatever type of first generation divider their equipment currently includes. MECATHERM is therefore able to provide a turnkey solution to customers wishing to upgrade their production tool to shift production towards traditional baguettes.

    "After any years of "volumetric everything", followed by the advent of laminating lines, MECATHERM is looking to provide the market with a solution which showcases the merits of the crusty baguette, able to recreate the taste and appearance of the authentic, traditional French baguette. This innovation has been made possible by MECATHERM combining its decades of expertise with the latest cutting-edge signal processing and acquisition techniques, and the use of high-tech materials.

    Furthermore, tests and the initial demonstrations to customers have shown that the applications for this equipment go far beyond the baguette itself.

    This is the magic of innovation: new horizons open up every day!", says Olivier Sergent, President of MECATHERM.

  • Barembach (France), 3rd of July 2018 – At this year’s IBA show, MECATHERM, a world leader in automated production lines for industrial bakeries, will present three major innovations to the market, including a unique oven tolauded for its flexibility, precision and efficiency. The new oven will be presented to the press on Tuesday, 3rd of July at the company’s headquarters’ and demo centre in Barembach (FRANCE 67).


    Over the past 5 years, the market has registered a 60% worldwide increase in bakery and snacking products (source Mintel), a symptomatic number proving the context’s evolution, clearly migrating from a mass marker to a niche market. With the evolution of both consumers’ taste and competitive pressure, today’s industrialists need equipment which can fulfil their expectations regarding industrial performance but also the demand for product diversity.


    During the last 50 years, MECATHERM has been recognized for its savoir-faire in the crusty bread production domain but also for its industrial ovens’ performances. With this new oven’s launch, MECATHERM shows yet again, its expertise. Developed to bring flexibility, precision and efficiency to industrialists, it will permit them to adapt their production to the demand, today as well as tomorrow.


    The new oven, an answer to the need for flexibility for a more diversified product supply
    The new oven, facilitates a diverse range of bakery products and is ideal for all breads, sweet goods, and snacking products’ baking requirements. In order to bring maximum flexibility, the line developer’s R&D teams invented a completely modular oven. It is equipped with compact heating modules reaching 25m² at maximum and operating in full independence.


    MECATHERM has also developed a patented unique mobilar system. This innovation allows the user to double the energy transfer modes available on the top and on the bottom of the baking chamber: convection (air streams) and/or radiation. No less than 6 different baking modes are available on each zone of the oven.


    Each baking zone benefits from a dedicated steam injection system, from which the confinement is reinforced by some separation curtains adjustable in height. These multiple heat transfer modes allow bakers to establish their own tailor-made baking curve, for unique and differentiating products.


    The oven also offers efficiency with a fast change-over time. The R&D teams have worked on the oven’s reactivity in order for its temperature to adapt very rapidly and precisely when change-overs happen. The use of a specially created highly modulating burner, as well as the rate of air renewal being extremely high, allow rapid raises and drops in temperature.


    Depending on the customer’s need, this solution allows to bake products on any kind of supports or directly on hearth.


    The oven’s huge flexibility means it can bake an entire range of products using just one equipment, without compromise on quality, allowing rapid evolution of the product range depending on market expectations.

    The new oven, an advanced technology serving a highly precise bake


    One of the major strengths of the new oven is its baking precision. Indeed, it profits from a new concept of the aeraulic part, on the base of a simulation model for the computer assistance flow simulation, specially developed by the R&D teams. This permitted to define and redimension the air flow circuits to obtain an extremely homogenous flow on the oven’s width.


    The ultra-reactivity of the heating modules given on the one part, by a powerful turbine which continuously renews the baking chamber’s air, and on the second part by a modulating burner capable of adapting its operating regime instantly, cleverly prevents the oven from an overheating effect (called “flash heat”). This also means the oven can instantly adapt to the product load to ensure perfect baking, even in case of partial loading.


    The oven also benefits from a rejected stack measuring device, in order to pilot its opening and closing. This instrumentation permits a precise management of the oven, especially the humidity, which is particularly useful for baking crusty products.


    The precision of this new oven, ensures high quality, uniform products, even with delicate products while ensuring a no loss production.


    A new efficient oven, for optimized exploitation costs
    There are also many advantages in terms of cost control, particularly in relation to production and exploitation.


    During a change-over, the new settings are automatically and rapidly implemented, with a simple new recipe selection on the Human to Machine interface. Thanks to the oven’s high reactivity, and controlling program’s intelligence, the time of rise and drop in temperature are very fast: only 20 minutes to gain 100°C and 30 minutes to lose 100°C!


    All means are deployed to make the oven monitoring is made as easy as possible for the user. For example, the control for the right balance of blowing flows and suction flows, inside of the baking chamber, is totally integrated and automatically managed. On the other hand, a brand new, continuous rejected stack measuring device was developed, in order to easily and efficiently manage the balance between entering and exiting flows in the oven.


    A very intuitive Human to Machine interface was developed to manage the oven. The baker now has the possibility to follow the baking process via a real image of each baking zone. Depending on the user’s profile, identified by a badge system, the settings possibilities and access rights are more, or less accessible.


    The new oven also permits better energy efficiency. The oven’s entry and exit zones confinement, completely integrated to the structure, reduces energy loss. The controlling finesse, and reduced time of change-over also contribute to reduce energy consumption.


    The diminution of the time needed for maintenance interventions is an added leverage in the cost of exploitation optimization. In order to respond, MECATHERM created a smart equipment permitting a better accessibility to all elements of the oven. The outside claddings of the oven are dismountable without tools. Easy access to technical elements have also been addressed in order to simplify and shorten any maintenance interventions. The maintenance operations’ safety is reinforced by the installation of a railing at the top of the oven.


    “We are especially proud and enthusiastic at the thought of being able to bring industrialists an oven which will not only simplify the baking process, but will also face today’s and the future’s evolution in consumption modes. Our new oven offers infinite possibilities of baking modes for every recipe. While controlling production costs, the products coming from industrial processes can now be equal to artisanal products in terms of diversity and quality”, Rejoices SERGENT Olivier, MECATHERM’s President.


 Products

  • M-NS Divider
    The new M-NS Divider enables to produce high quality products to meet the market expectations. It allows excellent dough work with no stretch and high tolerance, while ensuring high efficiency and controlled operating costs....

  • M-NS Divider : Your solution for an authentic baguette

    BE Authentic

    The new M-NS Divider enables to produce high quality products to meet the market expectations. It allows excellent dough work with no stretch and high tolerance, while ensuring high efficiency and controlled operating costs. Connected to a moulder, the M-NS divider offers the opportunity to work doughs with higher hydration and fermentation to make the authentic moulded bread.

    • Divide your dough without stretching
    • Guarantee the highest dough piece quality
    • Provide added value to your bread with reduced total cost of ownership

    PRODUCT QUALITY

    M-NS Divider ensures high quality product with no mechanical action on the dough to reach an authentic product with taste and shelf life fitting the market demand. The divider processes highly hydrated dough with long resting time. The machine does not generate any trim.

    M-NS divider produces dough pieces without stretch, no shearing and no stress by gently handling the dough to keep the dough internal structure :

    • Calibration of dough pieces with no tearing
    • Gentle shingling station for continuous dough band requiring little flour dusting
    • Slow movements with no mechanical action keep the dough’s internal structure and preserve the gluten network and the honeycomb structure

    TOLERANT 

    M-NS divider measures and adjusts in real time the dough density reducing weight fluctuation with an ideal shaping of dough piece to feed MECATHERM moulder:

    • Continuous 3D volume measurement of dough band
    • Clean cut without dough compression
    • Individual weighing of the dough pieces with automatic weight adjustment and automatic rejection of non-conforme dough pieces

    A density monitoring device maintains the set weight even when dough density changes. Guarantee that all dough pieces entering the mouder have the right weight.

    EASY TO USE

    The M-NS Divider is built for an easy use, during production, maintenance and cleaning operations:

    • Low oil consumption
    • Suitable with any food grade oil
    • Low flour consumption

    It also offers easy cleaning and maintenance thanks to:

    • Reduced wear and tear due to smooth and slow operation
    • Reduce the cleaning time because of :
      • Limited dough build up
      • Accesible mechanical elements
    • Easy disassembling of belts, scrapers and flouring device

    With a user friendly IHM and a system that allows the equipment to self monitor as well as recording and storing of production information, M-NS divider offers easy operation.

    Discover the equipment at booth #6437 and find more on our website.

  • M-TA Oven
    M-TA Oven provides unequalled flexibility to meet the demand for current and future product diversity, while entirely integrating industrial needs of product quality, profitability and ease of use....

  • M-TA Oven
    BE agile

    Flexible, precise and efficient all wrapped into the same equipment.

    The M-TA Oven provides unequalled flexibility to meet the demand for current and future product diversity, while entirely integrating industrial needs of product quality, profitability and ease of use.

    ■ Manufacture more and more product references and preserve productivity at the same time
    ■ Offer value-added product with perfect baking homogeneity and reduced product loss
    ■ Optimize your time to market

    FLEXIBLE

    The M-TA oven is composed of compact and independant modules of 25m² maximum. In each module, the heat transmission can be selected between radiant heat, convection heat or a combination of choice. This allows to build tailor made baking curves for infinite range of products:

    • Bake all flour based products
    • Bake on all supports (trays, tins, indented trays, …) or directly on hearth

    PRECISE

    Thanks to extreme responsiveness, the oven reacts quickly to load variation, maintaining perfect quality all along the production:

    • Minimum 30 levels precise modulating burner
    • Very rapid air renewal in baking chamber (every second)

    The M-TA oven has been designed to ensure an excellent baking homogeneity even for delicate products (high sugar content, thin …).

    EFFICIENT

    The M-TA oven allows rapid and easy production changes from a simple recipe selection on screen. The “M-TA Smart-Adjust” provides automatic optimization of oven parameters and energy control.

    Its high performance HMI allows:

    • Automatic setting of recipe parameters
    • Rapid temperature rise and decrease
    • Automatic balance between inlet and outlet flows

    Thanks to its smart design, the M-TA oven offers many advatageous features:

    • Easy access to the baking chamber and components
    • Toolless removable panels
    • Safety guard rails all around oven top
    • Confined oven inlet and outlet reducing energy loss

    Find more at booth #6437 or on our website.

  • M-UB Handling system
    M-UB Handling System provides unequaled flexibility to meet the demand for current and future product diversity, while entirely integrating industrial needs of products quality, profitability and ease of use....

  • M-UB Handling System

    BE Smooth

    The M-UB Handling System provides unequaled flexibility to meet the demand for current and future product diversity, while entirely integrating industrial needs of products quality, profitability and ease of use.

    • Produce more and more product references while preserving both productivity and quality
    • Perfect and smooth handling of supports in all stages of the process ensure products consistency
    • Optimize your time to market

    CONSISTENT

    The M-UB’s open structure allows a high level of thermal exchange for a perfect process control.

    It ensures the shockless transport of the supports through all the stages of the process, guaranteeing a homogeneous treatment of the products. Each support follows a rigorously identical path to ensure products homogeneity.

    UNIVERSAL

    The M-UB handling system is designed to match the cusomer’s specifications, regardless of the process stage, type of support, or building constraints. A uniquee equipment for all stages of the process: proofing, retarding, cooling, freezing or storing.

    In order to handle any type of products, the equipment can adapt to all types of supports: flat, convoluted, indented trays, straps, peelboards, grids,...

    A stage of process is composed of several M-UB handling modules. Any module can be by-passed, when by-passed it does not have to be emptied and can be used for storage.
    By-pass or partial filling can be selected to match with the requested dwell time, offering an additional flexibility.

    EASY TO USE

    The M-UB handling system is built for an easy daily use, meeting the customer’s expectations and reducing operating costs.

    Mechanical and electrical components, such as the sensors and motorization are accessible from a peripheral ground-level corridor.
    The M-UB doesn’t require upper level maintenance as the top transfer has been eliminated. MECATHERM uses materials and design making the M-UB easy to maintain, reducing cleaning time.

    With unique modular system for all stages of process alongside the line, the M-UB is a userfriendly equipment, needs few spare parts and requires easy training.

    The rising side is mostly driven by the descending side, which translates in very low energy consumption (apart in starting mode).

    Find more at booh #6437 or on our website.

  • MECAFLEX Line
    MECATHERM has developed the MECAFLEX line, to answer new industrial challenges : a proven solution, based on the most advanced and awarded hardware and software technologies.
    Stay ahead with greater versatility !...

  • AGILITY cannot be declared; it is an attitude; it is a will.
    And if agility might seem simple, it is actually the result of a considerable work through your whole organization, from the boss to the operator.
    It is while seeing you grow this agility that we have developed our MECAFLEX Line: a baking system which allows you to quickly respond to the fluctuating expectations of the market, which considerably reduces the "minimum production batches", which drastically limits the costs of changeovers.
    From make-up lines to the introduction into packaging lines, you can set-up production parameters at each step, you can choose baking supports, you can adapt circuits… from one single control. Without ever any compromise on product quality.

    How industrial challenges can be handled ?

    As market consists of rapidly changing niches and serving increasingly sophisticated customer demand, industrials should thrive into a continuously moving market by relying to three core challenges : Flexibility, Quality and Performance.

    MECAFLEX Line - Stay ahead for greater versatility

    MECAFLEX Line is a proven solution, based on the most advanced and awarded hardware and software technologies. This line offers you the agility to meet current and future product diversity in your market.

    MECAFLEX Line is an evolutive solution with incremental modules, giving you the opportunity to progressively enrich your line as your business grows:

    - MECAFLEX Essential : automatic baking system with existing trays

    - MECAFLEX Advanced : fully automatic with dedicated trays

    Find out more at Booth #6437  or on our website.

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