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ABYSS plunge arm mixers perfectly reproduce the artisan's gesture by delicately kneading all types of dough — from the most hydrated to the most complex — for optimal oxygenation without overheating.

ARCHIPEL is an automatic bread-making group composed of four pieces of equipment: a volumetric divider, a conical rounder, an intermediate expansion chamber and a shaper. Its compact design and ease of use and maintenance make it suitable for both small and large bakeries.With a capacity of up to 1200 pieces/hour, this four-in-one automated system produces baguettes and loaves variety of high quality.

The Pro+ automatic group is perfectly compatible with the rest of the JAC range, volumetric weighers and moulders perfectly complement the Pro+ to make it a real concentrate of technology that will automate and stabilize your production. Maximum hygiene, product stability, high speeds, these are what characterize the Pro+.

The range of JAC rest rooms is wide, manual loading and unloading, automatic unloading, S, L or XL, large or standard troughs, everyone will find the room that suits them. Large version of the BA, the BAl, proofing chamber with manual loading and automatic unloading allows the proofing of 368 pieces of dough.

The range of JAC rest rooms is wide, manual loading and unloading, automatic unloading, S, L or XL, large or standard troughs, everyone will find the room that suits them. Extra large and intensive use version of the BA, the BA pro, resting chamber with manual loading and automatic unloading with adjustable speed allows the resting of 504 pieces of dough. Entirely in stainless steel and equipped with germicidal UV lamps, the BA pro allows intensive use with reinforced hygiene.

JAC's range of resting chambers is wide, manual loading and unloading, automatic unloading, S, L or XL, wide or standard troughs, everyone will find the chamber that suits them. The BAs, proofing chamber with manual loading and automatic unloading allows the proofing of 276 pieces of dough.

The range of JAC rest rooms is wide, manual loading and unloading, automatic unloading, S, L or XL, large or standard troughs, everyone will find the room that suits them. Extra large version of the BA, the BAxl, a resting chamber with manual loading and automatic unloading, allows the resting of 416 pieces of dough.

Self-service slicer specifically developed for slicing baguettes into thin slices, the Bag o Bag is an innovative product that will allow you to differentiate yourself through the service you provide to your customers.

BERTRAND PUMA belt rounders are designed to round dough pieces that have just been divided. Rounding promotes pre-fermentation as well as regular and homogeneous fermentation.

BLUE CARE are Negative Storage Cabinets (from -10°C to -22°C), intended to receive grids in 400x600 or 600x800 mm format. The Blue Care range is available in a Gastronorm version with two models intended to receive grids in GN 2/1 format: 1-door (700 litres) and 2-door (1400 litres) models.

The BP expansion chamber is available in an automatic or manual version, from 62 to 84 swings, in 2 widths, allowing a capacity of 260 to 588 dough pieces to be reached.

Historic JAC model par excellence, the Duro has been in the catalog for decades and it's not for nothing. Robustness to all tests and ease of maintenance. she does the job.