THE BAKER'S SIGNATURE

With its acquisition in 2000, of the Pan Eiffel Grigne Pains scorer business, MERAND added another forte to its offer to industrial and semi-industrial bakeries

Although scoring operations between proving and baking are automated, with the Grigne Pains range, you can always put your own signature on your loaves. Indeed, the angle and depth of cut can both be customised to meet your requirements.

 

Straight or angled cuts, the Grigne Pains range of automatic scoring machines offers you the full spectrum.

 

Several versions are available according to your desire to automate this important, delicate and fastidious task:

Standalone station with one operator

In-line on conveyor

Incorporating discharge and discharge of carriers onto your dollies

 

The 3 principal advantages of automated scoring are:

Timesaving (approximately 15 carriers per minute, or up to 1000 scores per minute)

Consistency of scoring for all your products (your customers will appreciate it!)

The ability to entrust this operation to unskilled personnel.

Machines MERAND
Download the data sheet	pdf (472 ko)
Video	Voir (33ko)

Installation options: standalone station and in-line on conveyor