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The LMM200 processes dough pieces from 50g to 1.2kg into uniform shapes for bread, baguettes, and pastry production. A 0.55kW motor drives adjustable rollers across a 210cm working length. Bakeries and hotel pastry kitchens use this moulder to replace manual shaping at throughputs up to 1,200 pieces per hour.
Commercial Application
Manual dough shaping creates inconsistent thickness and density. This moulder flattens divided dough portions between calibrated rollers, then folds and compresses them through a pressure plate system. Operators set roller gap and pressure height once per product type, then feed portioned dough continuously.
Used after dividing and rounding, before final proofing. A bakery producing 800 baguettes per shift feeds rounded dough balls into the hopper at 10-second intervals. The machine outputs shaped dough logs ready for baguette pans, maintaining identical length and density across every piece.
Key Operational Advantages
- Adjustable roller gap from 2mm to 25mm controls dough thickness across four compression stages
- Foldable working table reduces floor space from 210cm to 140cm when not in service
- Pressure plate height adjusts from 40mm to 120mm to accommodate different dough weights
- Scraper rollers on each compression cylinder prevent dough adhesion during continuous operation
- Integrated flouring chamber dusts dough surfaces to reduce sticking without manual flour application
- Collecting pan at output end catches shaped dough pieces for direct transfer to proofing trays
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | LMM200 |
| Dimensions (W × D × H) | 210.0 × 75.0 × 125.0 cm (82.7 × 29.5 × 49.2 in) |
| Power Output | 0.55 kW |
| Voltage | 380V / 50–60 H |
| Dough Capacity | 310 kg (683.4 lbs) |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 310.0 kg (683.4 lbs) |
Construction & Build Quality
Frame and rollers are 304 stainless steel. Compression cylinders run on sealed ball bearings rated for flour-dust environments. The 0.55kW motor drives rollers through a chain transmission with tensioning adjustment points accessible from the side panel.
- 304 stainless steel contact surfaces and frame structure
- Sealed ball bearings on all roller shafts resist flour ingress
- Chain drive transmission with external tension adjustment
- Removable pressure plate for cleaning between production runs
Suitable Operations
- Bakeries
- Hotel pastry kitchens
- Restaurant pastry sections
- Patisseries
- Commercial production facilities
Procurement & Support
TurcoBazaar supplies this PIMAK moulder from UK warehousing to bakery operations worldwide. Freight shipping is available to Europe, North America, Middle East, and Africa. Units ship on pallets with crating for international transport. Lead time for UK delivery is 5-7 working days from order confirmation.
Frequently Asked Questions
Q: What dough weight range does the LMM200 process per piece?
A: The moulder handles individual dough pieces from 50 grams to 1.2 kilograms. Roller gap and pressure plate settings adjust to accommodate this range. Smaller pieces require tighter roller spacing and lower pressure plate height.
Q: What motor power drives the roller system?
A: A 0.55kW three-phase motor operates at 380V 50-60Hz. This drives all four compression rollers and the pressure plate mechanism through a single chain transmission. Continuous-duty rating supports 8-hour shifts without cooling breaks.
Q: Can roller speed be adjusted for different dough types?
A: Roller speed is fixed at 18 metres per minute. Dough feed rate is controlled manually by the operator placing pieces into the hopper. Sticky dough may require slower manual feeding to prevent jamming at the first compression stage.
Q: What is the duty cycle rating for continuous bakery operation?
A: The LMM200 is rated for continuous operation across 8-hour shifts. Motor thermal protection cuts power if the drive system exceeds 85°C. Standard bakery use with 10-15 second intervals between dough pieces does not trigger thermal limits.
Q: Does the machine include attachments for different bread types?
A: No interchangeable attachments are included. Roller gap, pressure plate height, and flouring chamber flow are manually adjustable for different dough formulations. Settings are documented in the operator manual for baguettes, sandwich loaves, and ciabatta.





