Bongard
Bongard products
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Conical Rounder ВС
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DVP « Piston » type volumetric divider
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Major inclined Moulder
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Mercure 3 Hydraulic divider with rectangular bowl
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Spiral mixers with fixed bowl Spiral
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SF Manuel sheeter with conveyor belt on mobile base
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BFE - Final proofer
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Rotary oven
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Convection ovens
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Convection oven Electrical
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Modular Deck Oven - SOLEO EVO
Conical Rounder ВС

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Construction
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UseКBC moulder is machine designed "hand up" divided dough pieces, enabling first proving and regular proving. Placed between an automatic divider and intermediate proofer. The rounding favours a homogeneous intermediate and final proofing. The BC moulder is designed for firm dough and tight moulding. |
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DVP « Piston » type volumetric divider

Use
The DVP volume divider is an automatic machine designed to divide dough into dough pieces.
Its use is professional. It is easy to use with external controls which can vary the weight, the hourly rate and number of dough pieces. It is particularly recommended for French-style dough.
The DVP is available with accessories, like the rounding device on outfeed conveyor (outlet on left or right) or motorised flour duster. When installed with one of the pre-rounding devices, it must have a motorised flour duster and woven belt. It comes with a ser ial connection for the automatic bread plants Medio and Delta.
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Operating principle
Once transfered into the hopper, the dough is sucked by a depression created by the sliding of
a piston into an osc illating drum. The weight var iation in the outgoing dough pieces r esults
from the adjustment of the volume of the chamber located in the drum.
Construction
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Major inclined Moulder

Use
The Major moulders are machines designed to mould and extend dough pieces. With their variants and options, they fit on a stand, dough piece rest, table and out-feed conveyor, and fully integrate into semi-automatic and automatic first
prover units.
Centred by an infeed gutter (model Major) or dragged by a laminated plan (model Major Alpha), the dough piece is easily and accurately laminated and moulded through two antiadhesive coated cylinders, then rolled under a load conveyor. The use of a sheeting belt with a inclined and adjustable support from horizontal to 40° (model Major Alpha) provides more speed to the laminating/sheeting operation.
The smooth and gradual moulding process is carried out between two wool felt conveyor belts rotating in reverse direction.
Grouping the controls and safety features favours a using comfort. Easy setting thanks to human oriented handles
fitted with indicators. Low noise level (58 dBA) favours good working atmosphere.
Construction
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Mercure 3 Hydraulic divider with rectangular bowl

Use
Oil tank capacity: 17 litres (special hydraulic movement oil). The Mercure 3 divider’s rectangular bowl ensures that each piece of dough is identical in shape by an even distribution of the dough, thus guaranteeing the consistent weight of each dough piece.
Thanks to the double sloping edge of their knives, Mercure 3 dividers avoid any unnecessary pressure on the dough whilst cutting, and solve the problems of tearing caused by traditional knives.
The cubic geometry of the dough pieces, due to the form of the Mercure 3 divider’s bottom plate, gives a better quality of rounding of the piece of dough.
With the silent function the Mercure 3 starts automatically when moving the distributor handle, allowing to work in a
quiet atmosphere.
Construction
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Spiral mixers with fixed bowl

Use
Mixing is the 1st bread-making operation that mixes the raw materials and makes the dough. Bongard sp iral mi xers Spiral are used in the manual m ixing process including the following phases : mixing the ingredients in a dough mass, cutting the dough for homogenization, consistency, sof tness and elasticity, stretching and oxygenation to improve dough whiteness, increase its extendibility and fineness. For professional use, they are ideal for all types of dough.
Operating Principle
The different ingredients a re placed in the m ixing bo wl. The 1 st speed is u sed for in itial blending of ingredients. The 2nd speed is used to cut, stretch and air the dough. The different controls offer the possibility of manual or automated management.
Construction
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Current models
Stainless steel safety grid- Type E : see description above
- Type M : see description above
SF Manuel sheeter with conveyor belt on mobile base

Use
The SF manual sheeter enables any type of dough to be turned and pinned A particular attention has been paid to the conception and the carrying out of their main parts to grant very good productions and excellent quality of rolling, fine, precise and always regular. The large diameter of the two rolling cylinders (80 mm)
grants a better dragging of dough avoiding is sticks to them.
The rolling thickness is very well controlled thanks to the easy adjustment of the rolling cylinders by means of : a
control lever opening and closing them, a endless adjustment hand wheel and graduated scale, clear and easy to
read, for the manual sheeter ; a computer able to manage up to working programmes settable by customers and early cycle end device for the semi-automatic sheeters.
The automatic insertion of the differentiated speed between the entry and the exit conveyor belt, the first one 35%
slowed in comparison to the second one, avoids possible dough obstructions, stretching and tearing at the rolling
entry.
Construction
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BFE - Final proofer

Construction
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Use
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Rotary oven 8.64 Е

Use
Rotary oven 8.64 E is designed for baking bread as well
as confectionery. Versatile and compact.
Operating principle
8.64 furnaces are the latest technological invention of Bongar, made of the most modern materials. Combines all characteristics necessary for good baking Constant air flow makes polyvalent oven, ensuring uniform quality and availability flexibility to use. Its steam generator ESG is patented by Bongard and provides greater steam production.
Construction
Ramp
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Baking camera
Steam generator
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Interchange
Valves
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Convection ovens

Use
Krystal is an electric convection oven designed to bake all types of breads, pastries and Danish products. Available in 4 or 9 trays - 400 x 600 or 400 x 800 - it can be configured with or without steam generator depending on the user's requirements.
Operating principle
Products to be baked are placed in corrugated baking trays or pastry pans then loaded in the convection oven. Hot air circulates evenly all over the baking chamber thanks to ventilator(s) located at the rear of the baking chamber. High quality steam in sufficient quantity allows baking of all types of product, even the most hydrated like choux pastries, éclairs, etc.
Performances
- 46.4, 46.9 for 400 x 600 pans
- 48.4 and 48.9 for 400 x 800 pans
- Number of decks : 4, 9 or 10 depending on models
- Useful height of baking chamber : 600 or 800 mm
Convection oven Electrical

Capacity
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Construction
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Modular Deck Ovens - Soleo EVO

These two modular deck ovens are ideal for backing any dough products. The left photo is the oven designed for bakery and the right - for pastry. Both ovens are designed for optimal space for placing baking trays. The pastry version is made for gentle baking of various party products while the bakery version is the ideal solution for master bread makers.
Characteristics
- Baking area: from 0,5 to 1,98 m² (per deck and depending on model)
- Useful height per deck: 180 or 225 mm
- Number of decks: 1 – 5
- Baking trays 400 x 600 mm for all models
- Baking trays 460 x 660 mm for all models