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Tekno Stamap Bakery Shaper

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Tekno Stamap Bakery Shaper

Innovative design combining efficiency and ease of use for artisan bakeries

The Tekno Stamap baguette shaper represents excellence in shaping baguettes for artisan bakeries. Its particularly attractive design makes it a stylistic benchmark, combining aesthetics, efficiency, and ease of use, adjustment, and cleaning.

Type: Compact baguette bakery dough sheeter

Application: Artisan bakeries and small-scale production

Advantage: Compact design, easy adjustment and simplified cleaning

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Main features of the Tekno Stamap Shaper

Shaping of baguettes with a maximum length of up to 700 mm
Hourly production: up to 1200 pieces/hour
Hard, non-stick acetal resin rollers (80 mm diameter)
Reel tape thickness: 5/6 mm
Structure made entirely of stainless steel
Drive of mixed belt-chain systems
Dough ball weights: from 35g to 1000g
Compact dimensions: 958 x 806 x 747 mm
Foldable design for space-saving storage.
Non-stick plastic (ARNITE) scrapers that are easily removable

Full description

The Tekno Stamap dough sheeter is specially designed for artisan bakeries looking for compact, high-performance, and aesthetically pleasing equipment. Its particularly attractive design makes it a stylistic benchmark in its segment.

The machine can produce up to 1200 baguettes per hour with a maximum length of 700 mm. When not in use, it can be closed, reducing its footprint and visual impact in the workspace.

All materials in contact with food products are non-toxic and certified for food use according to European and American standards. The acetal resin rollers are extremely hard and non-stick, suitable for heavy-duty use and for rolling even very hard doughs.

Technical data for the Tekno Stamap Shaper

Setting	Specifications
Machine type	Baguette bakery shaper
Production capacity	Up to 1200 pieces/hour
Maximum baguette length	700 mm
Roller diameter	80 mm
Reel tape thickness	5/6 mm
Weight of the dough pieces	35 - 1000 grams
Engine power	0.7 kW
Machine dimensions	958 x 806 x 747 mm (L x D x H)
Machine weight	195 kg
Power supply	400V three-phase, 50/60 Hz

Advanced Features and Details

Standard features	Benefits
Non-stick acetal resin rollers	Suitable for hard pasta, non-toxic, food certified
Non-stick plastic scrapers (ARNITE)	Easily removable without tools for daily cleaning
Synthetic food packaging strips	European and American standards, removable chassis
Stainless steel structure	Durability, hygiene and corrosion resistance
Controls at the front	Allows placement against a wall or other machinery
Foldable design	Reduced bulk in resting position
Adjustable belts and cylinders	Easily adaptable to different types of pasta
Compliance with safety regulations	Maximum operator protection

FEATURES DETAILS

Compact and Ergonomic Design

The Tekno Stamap shaper was designed with ergonomics and space-saving in mind. Thanks to the controls located at the front, the machine can be placed next to other equipment or against a wall. When not in use, it can be closed, reducing its footprint and visual impact in the workspace.

Food Grade Materials

All parts in contact with the products are made of non-toxic materials certified for food use. The acetal resin rollers are extremely hard and non-stick, suitable for heavy-duty use. The arnite scrapers are easily removable without tools for quick and efficient daily cleaning.

Ease of Use and Cleaning

The machine was specifically designed to facilitate cleaning operations. The packaging belts are mounted on removable frames, accessible even by inexperienced personnel. Adjusting the belts and the three calibration cylinders is simple and intuitive.

Areas of application

The Tekno Stamap dough sheeter is ideal for various applications in the artisan bakery sector:

Artisan bakeries - Daily production of traditional baguettes
Small neighborhood bakeries - Moderate production with consistent quality
Bakery chains - Standardization of production across multiple sites
Restaurants with integrated bakery - In-house production of fresh bread and baguettes
Baking training schools - Learning shaping techniques

Advantages of the Tekno Stamap shaper

Optimized productivity for tradespeople

With a production capacity of up to 1200 baguettes per hour, the Tekno Stamap offers a yield perfectly suited to the needs of artisan bakeries. This productivity allows them to meet peak morning activity and production demands without requiring excessive investment.

Consistent quality and regularity

Mechanical shaping ensures perfectly consistent baguettes, with uniform dimensions and weight. This uniformity is essential for maintaining a coherent brand image and meeting customer expectations in terms of visual quality and even baking.

Savings in labor and raw materials

Automating the shaping process significantly reduces manual workload, allowing the baker to focus on other value-added tasks. Precise dough portioning minimizes waste and optimizes the use of raw materials.

Technical Frequently Asked Questions

Expert questions on baguette-shaping machines and automatic shaping technologies

Our automatic baguette-making machines offer production capacities ranging from 800 to 3000 baguettes per hour, depending on the model. Standard machines for artisan bakeries produce 800-1500 baguettes/hour, while industrial models reach 2000-3000 units/hour. Actual capacity depends on the weight of the dough pieces, the length of the baguettes, and the type of dough used. For optimal production, we recommend specific training for operators on speed and tension settings.

The adjustment is made via a digital micrometer system allowing for 1 cm increments for length (from 30 to 80 cm) and 0.5 cm increments for diameter (from 2 to 8 cm). The touchscreen allows you to save up to 50 shaping programs for different recipes. For traditional baguettes, we recommend a diameter of 3-4 cm and a length of 65-70 cm. The roller tension should be adjusted according to the dough's hydration: the more hydrated the dough, the lower the tension should be to avoid over-tightening.

Our baguette molders are suitable for most types of bread dough: traditional slow-fermented doughs (T65-T150), pre-cooked doughs, frozen doughs, organic and gluten-free doughs (with appropriate settings). Doughs incorporating seeds or grains require specific rollers and a reduced speed. High-hydration doughs (above 75%) require a specific tension setting and increased flouring. We do not recommend doughs with large pieces (olives, bacon bits) without specific equipment.

For a qualified baker to become proficient, training typically requires 2 to 3 days of intensive instruction. Our installation package includes comprehensive 16 hours of training covering basic settings, preventative maintenance, and basic troubleshooting. For a full team, we recommend a week of support to master all parameters and optimize production. Most of our customers reach full production capacity after 2 weeks of regular use.

Automating the shaping process generates significant savings: a 60-70% reduction in shaping time, 15-20% savings on labor, an 8-12% decrease in dough waste thanks to precise dosing, and product uniformity reducing unsold stock by 5-10%. The return on investment is generally 12 to 24 months, depending on production volume. For a bakery producing 1,000 baguettes daily, annual savings can reach €25,000 to €40,000, depending on local labor costs.