708-388-7766 info@naegele-inc.com

Moulder for Fine Cell Structure (BM600)

The BM600 Moulder is great for bakery applications with a fine or regular crumb structure trying to achieve medium to high volume capacities. Designed with hygiene in mind this moulder can be disassembled easily and quickly for proper cleaning or maintenance.  

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  • Works well for a fine, regular crumb structure
  • Stainless steel frame with catch trays
  • Easy access for cleaning under pressure board when in open position
  • Infeed conveyor and centering rollers for uniform product flow
  • Articulating pressure board is pneumatically operated
  • Connected side guards
  • Digital readout for quick and repeatable adjustments
  • Quick release on pressure board
  • Special frame design allows for easy replacement of endless moulding belts
  • Easy to replace wear and tear components


  • Double dough piece rejection system
  • Pre-forming unit for shorter or longer products
  • Panning units available fully integrated
  • Seeding units for product decoration


  • Baguettes
  • Batards
  • Demis
  • French Bread
  • Freestanding Breads
  • Hoagie Rolls
  • Loaf Breads
  • Panned Breads


  • Length: 18’ (5500 mm)
  • Width: 43” (1100 mm)


  • 600 to 5,000 pieces per hour
  • Moulding lengths from 5″- 20″ (130-500 mm)
  • From 5.30 – 53 oz (150 – 1,500 grams)

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Naegele Bakery Systems
5661 W 120th Street
Alsip, IL 60803



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