Deck Oven

ARCHIPEL is an automatic bread plant composed of four equipments: a volumetric divider, a conical rounder, an intermediate proofer and a moulder. Its compact design and its ease of use and  maintenance make it suitable for small and large bakeries.
With a capacity of up to 1,200 pieces/hour, this fourin- one automated system produces a variety of high quality baguettes and breads.

The spiral mixers in the OXYGENE range offer incomparable mixing quality, combining versatility and sturdiness to ensure perfect respect for the dough and your work. The touch-sensitive interface accompanies the user on a daily basis, enabling easy, personalized management. The range comprises 4 models, with maximum dough capacities ranging from 45 to 130kg.

The Bertrand Puma range of Water Dynamizers boasts impressive treatment capacity, providing a fast, constant supply of purified, energized and structured water.
The filtration system is designed to significantly reduce the presence of heavy metals and pesticides, while preserving essential minerals and eliminating chlorine.
With state-of-the-art filtration, dynamization and water structuring, they guarantee healthy water for the production of quality products.

The ALIZÉ range of divider-rounders is ideal for dividing and rounding dough of all types and weights,  without altering the dough growth process. They are available in semi-automatic (Stentor) and automatic (Platinium) versions, with 4 models ranging from 15 to 36 divisions.

The fermentolevain is a bakery-pastry equipment allowing to elaborate and to keep liquid leaven.

The incorporation of liquid leaven in bread-making allows for shorter mixing times and promotes alveolus. Liquid Leaven gives a greater mechanical tolerance to the dough (flexibility, elongation). Depending on the percentage of incorporation, the aromas and flavors of the products will vary.

ABYSS twin-arm mixers perfectly reproduce the artisan’s gesture by gently kneading all types of dough — from the most hydrated to the most complex — for optimal oxygenation without overheating.

This SPI spiral mixer ensures a gentle mixing, without overheating, while respecting the steps necessary for a perfect oxygenation.

The regular movement of the spiral produces structured, smooth, even and homogeneous dough thanks to a succession of pushing, stretching and shearing movements.

The dough sheeter Stratus are available in several sizes: Junior (table top), Senior and Senior XL. They allow you to refine the dough and to make beautiful puff pastries.

Designed specifically for intensive bakery and pastry production, the Tornado mixer has a bowl capacity of 80 liters.
A guarantee of productivity and comfort thanks to its robust and ergonomic construction, as well as its interchangeable tools, Tornado offers you great versatility in the production of your products.

The legendary DiviTrad®, used for so many years, is back with a brand new design and new features, under the name DiviTrad® Legend.

Versatile, DiviTrad® is equipped with knives allowing a cut in 20 square pieces. It allows both the "classic" division before proofing and the "traditional" division to work directly and bake immediately.

The Tornado has been designed specifically for bakery and pastry making, it allows you to prepare all types of mixes such as pastry (cream, sponge cake, meringue, etc.) and a wide variety of doughs (cookies, brioche, special breads, viennoiseries, etc). 

Tornado guarantees the precision and agility necessary for the realization of all your recipes thanks to its 3 tools (paddle, whisk, spiral) and its management of the mixing speed.

The STRATUS Mega is an automatic stainless steel rolling mill designed for the transformation of dough for the production of pastries.

This tabletop mixer is the ideal asset for small spaces, especially in pastry making, allowing to make creams, mixes, or different doughs.

The Nova Soft roller allows to stretch the dough pieces without degassing them in order to ensure a quality development of the products, rounded ends and to preserve the honeycomb.

The Bertrand Puma self-tilting mixer allows the transfer of the dough contained in the fixed bowl.

The mixer is entirely lifted and then inclined by the mechanical arm in order to slide the dough contained in the vat towards a volumetric weigher or a refining table.

The moulder Euro 2000 allows the rolling and the shaping of dough pieces intended for the manufacture of baguettes, large and small long loaves.

Equipped with two speeds of rotation, the mixer with removable bowl is designed to avoid the rise of dough, and to control precisely the speed of mixing according to the strength of the dough.

The Equinoxe is the ally of intensive productions, capable of dividing the dough into 20 equal pieces throughout the day.

Moreover, it is approved by the Lempa for its system reducing flour projections. It also gives access to aid up to 50% of investment (see on the site ameli.fr).

Spiral mixers with a removable bowl can be equipped with a bowl lifter in order to decant the different products more easily.

The resting cabinets Eclipse is an intermediate expansion chamber with balances, promoting elongation during shaping.

With the Equinoxe Compact, artisan bakers can count on a compact machine that can fit into their small work spaces, and still maintain the level of robustness and performance they seek on a daily basis.

The BP intermediate proofer is available in automatic or manual version, from 62 to 84 trays, in 2 widths, allowing to reach a capacity of 260 to 588 pieces of dough.

The legendary DiviTrad® is now available in Compact mode! With a depth of 810 mm and a width of 680 mm with its frame (510 mm wide), the DiviTrad® Compact will fit into the smallest bakeries, while maintaining the level of robustness and performance expected on a daily basis.

With its 400x400 mm bowl, DiviTrad® Compact is equipped with knives allowing a cutting in 20 square pieces. It allows both the "classic" division before proofing and the "traditional" division to form baguettes and bake immediately.

The D20R is a rounded-tank hydraulic divider, capable of dividing dough into 20 equal pieces. Like other dividers, the design and materials used in the construction of the D20R are designed for easy maintenance.

The use of a divider-rounder machine allows the division of the dough into pieces of equal weight and a rounding for the realization of small round buns. 

The Automatic dough divider"HT" is a robust, precise and highly productive machine, capable of dividing from 900 to 2200 pieces/hour, at a fixed or variable rate.

The BERTRAND PUMA belt rounders are designed to round the dough pieces that have just been divided, thus favouring pre-fermentation as well as a regular and homogeneous fermentation.

Cadet dough sheetersare tabletop dough sheeters. They are equipped with fixed stainless steel shelves.

All integrated, this equipment allows the relaxation of the dough pieces as well as the shaping. The RPFI is mobile thanks to wheels (2 brakes) located under the frame.