Automatic Bread Line Eco for Bars and Baguettes

Ref. LINECOComplete Bakery LinesDividers

Automatic Bread Line Eco for bars and baguettes, rated for 1,800 pieces/hour and fresh dough from 55% to 65% hydration.

  • Up to 2,000 pieces/hour Capacity

23.500€ Indicative price. Transport not included.

Request technical quote
Watch it working

Best for

  • Bread, pizza and general bakery dough portioning.
  • Projects replacing manual scaling with repeatable weights.
  • Technical quotes with specs from our Spanish workshop near Valencia.

Dough types

Fresh dough from 55% to 65% hydration

For your quote, tell us

  • What piece weight and hourly output do you need?
  • Do you need dividing only or dividing plus rounding?
  • Which piston diameter and hopper capacity fit your dough?

Watch the machine in action

See production rate, dough behaviour and finish quality in real bakery conditions before requesting a quote.

Hosted on YouTube. Loaded only when you click play.

23.500€ Indicative price. Transport not included.

Description

Automatic dough divider engineered for industrial bakeries: the Automatic Bread Line Eco for Bars and Baguettes. Bars, baguettes and bread line production. Review specs, media and request a technical quote from Grosmac Spain.

Automatic bread line Eco — bars and baguettes

The Automatic Bread Line Eco (LINECO) connects dividing, rounding and moulding for bar bread and baguette production in a compact economical layout. It targets bakeries moving from standalone machines to a coordinated line without full Spanish PRO complexity.

Eco components share controls and framing where possible, reducing integration cost while improving piece-to-piece consistency. Typical flow: divide → round → mould → proof → bake.

Share bar/baguette weight, hourly target, available line length and destination country when requesting a quote. Grosmac proposes Eco machine pairing and electrical layout.

  • Integrated Eco line for bars/baguettes
  • Divide, round and mould in sequence
  • Step up from standalone machines

Technical data

Print technical sheet Previous catalogue PDF

Spec at a glance

Technical specifications for Automatic Bread Line Eco for Bars and Baguettes
Capacity / productivity Up to 2,000 pieces/hour
Dough type Fresh dough from 55% to 65% hydration
Automation level Automatic bread line
Best for Bars, baguettes and bread line production

From order to your bakery

Grosmac terms
Fabrication
about 30 days after confirmation payment
Payment
50% to confirm, balance before loading
Warranty
2 years on all components, except wear and tear parts
Support
Lifetime online support, with videos and tutorials to replace any spare part
Shipping
ISPM15 treated pallets and packaging · transit time in your quote
Origin
Spain / EU · HS code 8438 10 10
Brand
GROSMAC® registered EU trade mark · original machines and genuine spare parts from the brand owner
Buying guide and production notes

Dough dividing guidance

Best for bakeries comparing volumetric dividing options

Use this machine when portion weight, piston size and hourly output must be confirmed before rounding, moulding or a larger bakery line.

Best For

  • Bread, pizza and general bakery dough portioning.
  • Projects replacing manual scaling with repeatable weights.
  • Technical quotes with specs from our Spanish workshop near Valencia.

Media / Downloads

Use media and specs to confirm fit before requesting a quote.

Related Solution

Buyer Questions

  • What piece weight and hourly output do you need?
  • Do you need dividing only or dividing plus rounding?
  • Which piston diameter and hopper capacity fit your dough?

Request a technical quote for this machine

Share dough type, target piece weight, pieces per hour and destination country so Grosmac can confirm the right volumetric divider configuration.
Request technical quote

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