{"id":7598,"date":"2026-04-30T15:00:00","date_gmt":"2026-04-30T07:00:00","guid":{"rendered":"https:\/\/maxtormetal.com\/?p=7598"},"modified":"2026-05-11T13:45:34","modified_gmt":"2026-05-11T05:45:34","slug":"scallop-vs-v-tooth-vs-abt-bread-slicer-blade-which-edge-cuts-best","status":"publish","type":"post","link":"https:\/\/maxtormetal.com\/fr\/scallop-vs-v-tooth-vs-abt-bread-slicer-blade-which-edge-cuts-best\/","title":{"rendered":"Lames Scallop vs V-Tooth vs ABT : quel tranchant est id\u00e9al pour le pain ?"},"content":{"rendered":"<div class=\"wp-block-image\"><figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail21.jpg\" alt=\"Lames Scallop vs V-Tooth vs ABT : quel tranchant est id\u00e9al pour le pain ?\" class=\"wp-image-2957\" style=\"width:572px;height:auto\" srcset=\"https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail21.jpg 800w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail21-300x300.jpg 300w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail21-150x150.jpg 150w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail21-768x768.jpg 768w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail21-600x600.jpg 600w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail21-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure><\/div><p>La g\u00e9om\u00e9trie des bords n&#039;est pas un choix esth\u00e9tique. Dans le d\u00e9coupage \u00e0 haut volume, la forme des bords d\u00e9termine&nbsp;<strong>comment la lame p\u00e9n\u00e8tre dans la cro\u00fbte, comment elle d\u00e9coupe la mie et comment elle reste stable \u00e0 grande vitesse<\/strong>. C\u2019est pourquoi une m\u00eame trancheuse peut para\u00eetre \u201c myst\u00e9rieusement incoh\u00e9rente \u201d d\u2019une r\u00e9f\u00e9rence \u00e0 l\u2019autre, m\u00eame lorsque le mat\u00e9riau et l\u2019\u00e9paisseur de la lame restent inchang\u00e9s.<\/p><p>En clair : vous accordez&nbsp;<strong>g\u00e9om\u00e9trie de la lame d&#039;une trancheuse \u00e0 pain<\/strong>&nbsp;pour contr\u00f4ler trois indicateurs cl\u00e9s de performance (KPI) de l&#039;usine : les pertes de miettes, la constance de l&#039;\u00e9paisseur des tranches et la stabilit\u00e9 de la ligne.<\/p><p>Cet article compare trois g\u00e9om\u00e9tries courantes \u2014<strong>coquille<\/strong>,&nbsp;<strong>dent en V<\/strong>, et&nbsp;<strong>ABT (dent biseaut\u00e9e altern\u00e9e)<\/strong>\u2014\u00e0 travers le prisme qui int\u00e9resse r\u00e9ellement les boulangeries industrielles et les fabricants de trancheuses\u00a0:<\/p><ul><li><strong>Qu&#039;est-ce qui change avec les g\u00e9om\u00e9tries festonn\u00e9es, \u00e0 dents en V et ABT ?<\/strong><\/li>\n\n<li><strong>Comment le tranchant des lames influe sur la perte de miettes, l&#039;\u00e9paisseur et la vitesse<\/strong><\/li>\n\n<li><strong>Vous repartirez avec : une matrice de s\u00e9lection et un plan de test<\/strong><\/li><\/ul><h2 class=\"wp-block-heading\" id=\"b0b42b56-162a-4894-9d23-1a2663781bf2\">Notions de base en g\u00e9om\u00e9trie<\/h2><div class=\"wp-block-image\"><figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail11.jpg\" alt=\"Notions de base en g\u00e9om\u00e9trie\" class=\"wp-image-2956\" style=\"aspect-ratio:1.5;object-fit:cover;width:548px;height:auto\" srcset=\"https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail11.jpg 800w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail11-300x300.jpg 300w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail11-150x150.jpg 150w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail11-768x768.jpg 768w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail11-600x600.jpg 600w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail11-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure><\/div><h3 class=\"wp-block-heading\" id=\"9635711e-de30-426e-a1ab-ebc7803d2743\">Scallop : options de profil de vague et de tangage<\/h3><p>Un bord festonn\u00e9 utilise un profil ondul\u00e9 r\u00e9p\u00e9titif. Imaginez une alternance de \u201c points de contact \u201d et de creux le long du bord. En pratique, cette forme ondul\u00e9e modifie deux choses\u00a0:<\/p><ol><li><strong>r\u00e9partition de la pression de contact<\/strong>: moins de points de contact avec le pain \u00e0 un instant donn\u00e9, ce qui peut r\u00e9duire l&#039;\u00e9talement\/la compression sur les produits plus mous.<\/li>\n\n<li><strong>Gestion des d\u00e9bris<\/strong>: les alv\u00e9oles permettent aux miettes et aux r\u00e9sidus de s&#039;accumuler au lieu de se loger contre la paroi lat\u00e9rale de la lame.<\/li><\/ol><p>Les bords festonn\u00e9s sont g\u00e9n\u00e9ralement abord\u00e9s sous l&#039;angle de\u00a0<strong>pas<\/strong>\u00a0(distance entre les motifs r\u00e9p\u00e9titifs). Les notes d&#039;application des fournisseurs de lames associent souvent les pas de coupe \u00e0 la fermet\u00e9 du produit\u00a0: pas plus fin pour les cro\u00fbtes plus dures, pas plus gros pour les pains plus moelleux. En effet, le pas influe sur la sensation de \u201c\u00a0force\u00a0\u201d de la coupe \u00e0 une vitesse de ligne donn\u00e9e. Simcut (Simmons) illustre le positionnement bas\u00e9 sur le pas de coupe.\u00a0<a href=\"https:\/\/simcut.com\/2025\/07\/simmons-bread-slicing-blades-for-industrial-bakeries\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\"><strong><em>\u201c Lames de tranchage de pain Simmons pour boulangeries industrielles \u2019 (2025)<\/em><\/strong><\/a>.<\/p><p>MAXTOR METAL r\u00e9sume l&#039;avantage pratique comme une d\u00e9coupe plus lisse avec moins de frottement et moins de miettes en configuration d&#039;usine.\u00a0<a href=\"https:\/\/maxtormetal.com\/fr\/bread-cutting-blades-factory-comparison-industrial-use\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>\u00ab<em>Lames de coupe \u00e0 pain : comparatif d&#039;usines pour usage industriel<\/em>&quot;<\/strong><\/a>.<\/p><h3 class=\"wp-block-heading\" id=\"95016554-7d62-46e7-beaa-01adad96f40a\">Dent en V\u00a0: configurations TPI et biseau<\/h3><p>Les lames \u00e0 denture en V utilisent des dents en forme de V r\u00e9p\u00e9t\u00e9es. Les deux molettes les plus importantes sont\u00a0:<\/p><ul><li><strong>TPI (dents par pouce)<\/strong>Un TPI plus \u00e9lev\u00e9 signifie g\u00e9n\u00e9ralement qu&#039;un plus grand nombre de dents sont engag\u00e9es simultan\u00e9ment, ce qui tend \u00e0 produire un\u00a0<strong>coupe plus fine<\/strong>\u00a0(moins de d\u00e9chirures) mais peut \u00eatre moins tol\u00e9rant aux produits collants, chauds ou \u00e0 forte teneur en r\u00e9sidus.<\/li>\n\n<li><strong>Style biseaut\u00e9\/meulage<\/strong>: le choix du biseau modifie si la dent se comporte davantage comme un \u201c pic \u201d (p\u00e9n\u00e9tration en premier) ou comme une \u201c tranche \u201d (cisaillement en premier).<\/li><\/ul><p>Dans les notes d&#039;application ax\u00e9es sur la boulangerie, la denture en V est souvent pr\u00e9sent\u00e9e comme une option de \u201c p\u00e9n\u00e9tration propre \u201d pour les produits mous dans des conditions stables.<\/p><h3 class=\"wp-block-heading\" id=\"f9555a09-a977-4e99-bf8b-e567d973c21c\">ABT\u00a0: action de cisaillement altern\u00e9e du biseau<\/h3><p>ABT signifie \u00ab denture biseaut\u00e9e altern\u00e9e \u00bb (vous verrez \u00e9galement ce terme employ\u00e9 sous l&#039;appellation \u00ab denture biseaut\u00e9e altern\u00e9e \u00bb).&nbsp;<strong>Lames de trancheuse \u00e0 pain ABT Edge<\/strong>&nbsp;(dans la documentation du fournisseur). Au lieu que chaque dent pr\u00e9sente la m\u00eame face, le biseau alterne gauche\/droite, cr\u00e9ant ainsi un biseau plus prononc\u00e9.&nbsp;<strong>action de cisaillement<\/strong>&nbsp;\u00e0 travers la cro\u00fbte et la mie.<\/p><p>Une description concr\u00e8te, sp\u00e9cifique \u00e0 la boulangerie, provient des lames artisanales ABT de Kasco, qui d\u00e9crivent le tranchant comme un motif distinctif en forme de coquille Saint-Jacques\/triple V destin\u00e9 aux produits artisanaux (voir la description du tranchant artisanal ABT de Kasco). Quel que soit le motif exact du fabricant, le m\u00e9canisme de base reste le m\u00eame\u00a0:&nbsp;<strong>Les biseaux altern\u00e9s orientent la coupe vers le cisaillement plut\u00f4t que vers l&#039;\u00e9crasement.<\/strong>, C\u2019est pourquoi l\u2019ABT est souvent choisi lorsqu\u2019il s\u2019agit de lutter contre les d\u00e9chirures sur des surfaces friables ou fragiles.<\/p><h2 class=\"wp-block-heading\" id=\"5a6764a0-c2c7-4376-a53f-c01ac6473520\">Performance \u00e0 vitesse<\/h2><div class=\"wp-block-image\"><figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail01.jpg\" alt=\"Performance \u00e0 vitesse\" class=\"wp-image-2955\" style=\"aspect-ratio:1.5;object-fit:cover;width:594px;height:auto\" srcset=\"https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail01.jpg 800w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail01-300x300.jpg 300w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail01-150x150.jpg 150w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail01-768x768.jpg 768w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail01-600x600.jpg 600w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-slicer-blades-detail01-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure><\/div><p>Before you compare edges, agree on what &#8220;best&#8221; means on your line:&nbsp;<strong>contr\u00f4le des pertes de miettes<\/strong>, la stabilit\u00e9 de l&#039;\u00e9paisseur des tranches et la qualit\u00e9 du maintien lors de l&#039;augmentation du d\u00e9bit.<\/p><h3 class=\"wp-block-heading\" id=\"64d92e95-dd11-4787-a0d8-d2044033820b\">Contr\u00f4le des miettes et uniformit\u00e9 des tranches<\/h3><p>La perte de miettes est g\u00e9n\u00e9ralement due \u00e0 l&#039;un des trois modes de d\u00e9faillance suivants\u00a0:<\/p><ul><li><strong>D\u00e9chirure<\/strong>\u00a0(le bord \u201c s\u2019accroche \u201d et se d\u00e9chire)<\/li>\n\n<li><strong>Compression<\/strong>\u00a0(Le pain se d\u00e9forme, puis reprend sa forme irr\u00e9guli\u00e8re)<\/li>\n\n<li><strong>Frotter\/drag<\/strong>\u00a0(les r\u00e9sidus s&#039;accumulent, la friction augmente et la coupe se salit)<\/li><\/ul><p>Un mod\u00e8le mental utile consiste \u00e0 consid\u00e9rer la qualit\u00e9 de la d\u00e9coupe comme une propri\u00e9t\u00e9 du syst\u00e8me.<strong>inclinaison, bord et tension<\/strong>\u00a0interagir. Baking Business fait la m\u00eame remarque dans\u00a0<a href=\"https:\/\/www.bakingbusiness.com\/articles\/49443-the-three-core-properties-of-bread-slicing-blades\" target=\"_blank\" rel=\"noreferrer noopener nofollow\"><strong>\u00ab<em>Les trois propri\u00e9t\u00e9s essentielles des lames \u00e0 trancher le pain \u201d (2019)<\/em><\/strong><\/a>\u2014 pas seulement \u201c la nettet\u00e9 \u201d.\u201d<\/p><p>Comment cela se traduit-il en termes g\u00e9om\u00e9triques\u00a0?<\/p><ul><li><strong>Coquille<\/strong>\u00a0Elle donne souvent de bons r\u00e9sultats lorsqu&#039;on a besoin d&#039;une coupe tol\u00e9rante qui ne p\u00e9nalise pas les petites variations de volume du pain. Son profil ondul\u00e9 peut r\u00e9duire les frottements continus et contribuer \u00e0 une coupe plus nette au fil du temps.<\/li>\n\n<li><strong>dent en V<\/strong>\u00a0Elle permet d&#039;obtenir des surfaces tr\u00e8s nettes sur des produits stables et tendres, surtout lorsque la densit\u00e9 des dents correspond \u00e0 celle de la mie et que le pain est compl\u00e8tement refroidi. Une denture trop agressive peut favoriser le d\u00e9chirement.<\/li>\n\n<li><strong>ABT<\/strong>\u00a0Elle s&#039;av\u00e8re g\u00e9n\u00e9ralement efficace lorsque la structure de la mie est fragile (mie ouverte, inclusions, produits tr\u00e8s humides) car le biseau altern\u00e9 a tendance \u00e0 cisailler les fibres plut\u00f4t qu&#039;\u00e0 les tirer.<\/li><\/ul><h3 class=\"wp-block-heading\" id=\"f7e8fd45-1b75-4786-8e87-4396a158e3c1\">D\u00e9bit, vibrations et d\u00e9rive d&#039;\u00e9paisseur<\/h3><p>Lorsque l&#039;on privil\u00e9gie la vitesse, l&#039;irr\u00e9gularit\u00e9 est rarement due \u201c uniquement \u00e0 la lame \u201d. Les conseils de d\u00e9pannage de BakingBusiness sont directs\u00a0: une \u00e9paisseur de tranche irr\u00e9guli\u00e8re provient souvent de facteurs li\u00e9s \u00e0 la configuration et \u00e0 la machine, et non pas seulement \u00e0 la lame elle-m\u00eame.<\/p><p>\u00c0 une cadence de 600 \u00e0 1200 pains\/heure, trois pilotes de drift dominent :<\/p><ol><li><strong>D\u00e9s\u00e9quilibre de tension<\/strong>De petites variations au sein du jeu de lames deviennent visibles sous forme de variations d&#039;\u00e9paisseur et de tranches irr\u00e9guli\u00e8res.<\/li>\n\n<li><strong>Alignement et usure des guides<\/strong>: le d\u00e9calage ou l&#039;usure du guide augmente le mouvement lat\u00e9ral et le frottement.<\/li>\n\n<li><strong>Sources de vibrations<\/strong>Les courroies, les roulements et m\u00eame le nivellement du sol peuvent induire une oscillation qui ressemble \u00e0 une variation de tranche \u201c al\u00e9atoire \u201d.<\/li><\/ol><p>Le choix de la g\u00e9om\u00e9trie ne peut pas compenser un logiciel de d\u00e9coupe qui vibre ou qui est mal guid\u00e9, mais il peut modifier votre sensibilit\u00e9 \u00e0 ces probl\u00e8mes\u00a0:<\/p><ul><li>Une g\u00e9om\u00e9trie qui coupe avec moins de r\u00e9sistance (souvent en forme de coquille Saint-Jacques\/ABT) a tendance \u00e0 \u00eatre plus tol\u00e9rante lorsque les conditions ne sont pas parfaites.<\/li>\n\n<li>Une g\u00e9om\u00e9trie qui repose sur un engagement pr\u00e9cis des dents (souvent une dent en V) peut para\u00eetre excellente, jusqu&#039;\u00e0 ce que des r\u00e9sidus ou des vibrations modifient le comportement des dents.<\/li><\/ul><h3 class=\"wp-block-heading\" id=\"df38e415-0059-4ae4-aab3-c4fe4aaa4c89\">Le pain chaud, l&#039;hydratation et les enrobages ont un impact<\/h3><p>Les produits chauds et tr\u00e8s hydrat\u00e9s augmentent le risque d&#039;adh\u00e9rence, d&#039;accumulation de r\u00e9sidus et de blocages. BakingBusiness souligne que l&#039;humidit\u00e9 des produits et certaines conditions de transformation peuvent provoquer des blocages et des r\u00e9sultats irr\u00e9guliers au niveau des lames.<\/p><p>En pratique, il s&#039;agit de g\u00e9rer la friction et les r\u00e9sidus, et pas seulement le tranchant.<\/p><ul><li><strong>Si vous tranchez chaud<\/strong>Attendez-vous \u00e0 une meilleure adh\u00e9rence. Les rev\u00eatements sont couramment utilis\u00e9s dans l&#039;industrie pour r\u00e9duire l&#039;adh\u00e9rence et la friction (pour un exemple de rev\u00eatement disponible pour les lames de boulangerie, voir la note d&#039;Abtek sur les lames de trancheuse \u00e0 pain rev\u00eatues de t\u00e9flon).<\/li>\n\n<li><strong>Si vous tranchez une mie a\u00e9r\u00e9e \u00e0 haute hydratation,<\/strong>: privil\u00e9gier une g\u00e9om\u00e9trie qui se cisaille proprement avec moins de d\u00e9chirures (ABT est souvent s\u00e9lectionn\u00e9 pour cette raison).<\/li>\n\n<li><strong>Si les r\u00e9sidus s&#039;accumulent rapidement<\/strong>: une g\u00e9om\u00e9trie qui minimise les frottements, associ\u00e9e \u00e0 un rythme de nettoyage rigoureux, vaut mieux que des \u201c dents plus agressives \u201d.\u201d<\/li><\/ul><blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p><strong>Conseil de pro<\/strong>Si la qualit\u00e9 des tranches se d\u00e9grade au cours d&#039;un service, surveillez-la en parall\u00e8le des intervalles de nettoyage. Un changement brutal apr\u00e8s le nettoyage indique g\u00e9n\u00e9ralement la pr\u00e9sence de r\u00e9sidus ou de frottements, et non un \u201c\u00a0bruit \u00e9mouss\u00e9 inexpliqu\u00e9\u00a0\u201d.\u201d<\/p><\/blockquote><h2 class=\"wp-block-heading\" id=\"48d8a1bd-f812-419b-92c0-f73eac097b17\">Types de pain et cartographie de la vitesse<\/h2><div class=\"wp-block-image\"><figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-Slicer-Blade0031.jpg\" alt=\"Types de pain et cartographie de la vitesse\" class=\"wp-image-5534\" style=\"width:496px;height:auto\" srcset=\"https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-Slicer-Blade0031.jpg 800w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-Slicer-Blade0031-300x300.jpg 300w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-Slicer-Blade0031-150x150.jpg 150w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-Slicer-Blade0031-768x768.jpg 768w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-Slicer-Blade0031-12x12.jpg 12w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-Slicer-Blade0031-600x600.jpg 600w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-Slicer-Blade0031-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure><\/div><h3 class=\"wp-block-heading\" id=\"18e747e2-f482-4352-8af1-0d81829ecf3c\">Sandwich moelleux et petits pains : p\u00e9toncles ou ABT<\/h3><p>Les pains et petits pains \u00e0 sandwich moelleux \u00e9chouent g\u00e9n\u00e9ralement avant&nbsp;<strong>compression + d\u00e9chirure<\/strong>, et non pas par \u201c impossible de couper la cro\u00fbte \u201d. Cela signifie que vous optimisez pour une entr\u00e9e en douceur, une faible r\u00e9sistance et une \u00e9paisseur stable.<\/p><p>Un ensemble de r\u00e8gles pratiques\u00a0:<\/p><ul><li>Choisir\u00a0<strong>coquille<\/strong>\u00a0lorsque votre principal indicateur de performance cl\u00e9 est une qualit\u00e9 cosm\u00e9tique constante avec une tol\u00e9rance aux l\u00e9g\u00e8res variations entre les pains.<\/li>\n\n<li>Choisir\u00a0<strong>ABT<\/strong>\u00a0lorsque votre principal indicateur de performance cl\u00e9 (KPI) est d&#039;\u00e9viter les d\u00e9chirures sur des structures d\u00e9licates ou lorsque vous constatez des d\u00e9fauts qui ressemblent \u00e0 des \u201c tractions \u201d plut\u00f4t qu&#039;\u00e0 des \u201c \u00e9crasements \u201d.\u201d<\/li><\/ul><div class=\"wp-block-image\"><figure class=\"aligncenter\"><img loading=\"lazy\" decoding=\"async\" width=\"1536\" height=\"1024\" src=\"https:\/\/maxtormetal.com\/wp-content\/uploads\/2026\/04\/image-17.jpeg\" alt=\"Infographic decision matrix mapping scallop, V-tooth, and ABT to bread types and 600\u20131200 loaves\/hour\" class=\"wp-image-7599\" srcset=\"https:\/\/maxtormetal.com\/wp-content\/uploads\/2026\/04\/image-17.jpeg 1536w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2026\/04\/image-17-300x200.jpeg 300w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2026\/04\/image-17-1024x683.jpeg 1024w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2026\/04\/image-17-768x512.jpeg 768w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2026\/04\/image-17-18x12.jpeg 18w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2026\/04\/image-17-600x400.jpeg 600w\" sizes=\"(max-width: 1536px) 100vw, 1536px\" \/><\/figure><\/div><h3 class=\"wp-block-heading\" id=\"53ea8fcc-78e8-458f-8176-3152c2cb5a8b\">Baguette et cro\u00fbtes artisanales\u00a0: V-tooth vs ABT<\/h3><p>Les produits \u00e0 cro\u00fbte croustillante modifient le probl\u00e8me : il faut une cro\u00fbte qui p\u00e9n\u00e8tre bien sans briser la mie en dessous.<\/p><ul><li><strong>dent en V<\/strong>\u00a0peut donner de bons r\u00e9sultats lorsque la disposition des dents correspond \u00e0 l&#039;\u00e9paisseur de la cro\u00fbte et que le pain est suffisamment refroidi, car les dents \u201c mordent \u201d de fa\u00e7on pr\u00e9visible.<\/li>\n\n<li><strong>ABT<\/strong>\u00a0Cette m\u00e9thode a tendance \u00e0 l&#039;emporter lorsque la cro\u00fbte est tr\u00e8s irr\u00e9guli\u00e8re ou lorsque l&#039;on souhaite que la coupe ressemble davantage \u00e0 un cisaillement qu&#039;\u00e0 un d\u00e9chirement, surtout si la mie int\u00e9rieure est ouverte ou fragile.<\/li><\/ul><p>Si vos tranches de baguette pr\u00e9sentent des micro-d\u00e9chirures sous la cro\u00fbte, c&#039;est souvent le signe que le bord arrache des fibres en sortant. Le biseau altern\u00e9 d&#039;ABT est sp\u00e9cialement con\u00e7u pour favoriser une sortie par cisaillement.<\/p><h3 class=\"wp-block-heading\" id=\"494ca8a5-d8e8-498a-a810-1efd3a89f6ae\">Forte hydratation\/mie a\u00e9r\u00e9e\u00a0: pourquoi ABT l\u2019emporte souvent<\/h3><p>Les pains \u00e0 forte hydratation et \u00e0 mie a\u00e9r\u00e9e ont une structure moins dense. Le tranchant de la lame doit s\u00e9parer la mie sans l&#039;\u00e9craser.<\/p><p>L&#039;ABT l&#039;emporte souvent car le motif de biseau altern\u00e9 favorise une action de cisaillement de gauche \u00e0 droite au lieu d&#039;un \u201c raclage \u201d unidirectionnel.\u201d<\/p><p>MAXTOR METAL peut moderniser les trancheuses Oliver\/Berkel avec des lames \u00e0 bande ou alternatives compatibles, en fabriquant des pi\u00e8ces de rechange \u00e0 partir de dessins, d&#039;\u00e9chantillons ou de photos pour correspondre aux guides, au pas et \u00e0 la g\u00e9om\u00e9trie du bord, sans imposer une refonte compl\u00e8te de la trancheuse.<\/p><h2 class=\"wp-block-heading\" id=\"36204091-1410-410c-a3bf-f99435a46f3d\">Mise en \u0153uvre, co\u00fbt total de possession et tests<\/h2><div class=\"wp-block-image\"><figure class=\"aligncenter size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-Slicer-Blade0011.jpg\" alt=\"Implementation, TCO, and Testing of  bread slicer bladeScallop vs V-tooth\" class=\"wp-image-5535\" style=\"width:548px;height:auto\" srcset=\"https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-Slicer-Blade0011.jpg 800w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-Slicer-Blade0011-300x300.jpg 300w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-Slicer-Blade0011-150x150.jpg 150w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-Slicer-Blade0011-768x768.jpg 768w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-Slicer-Blade0011-12x12.jpg 12w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-Slicer-Blade0011-600x600.jpg 600w, https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/10\/Bread-Slicer-Blade0011-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure><\/div><h3 class=\"wp-block-heading\" id=\"04203420-957c-4adc-806f-cea48416af47\">Trancheuses, guides et tension (Oliver\/Berkel)<\/h3><p>Si vous comparez des bords et que l&#039;\u00e9paisseur de vos tranches varie, commencez par v\u00e9rifier la configuration. BakingBusiness souligne que de nombreuses erreurs de d\u00e9coupe proviennent de la machine et de la manipulation du produit, et pas seulement des lames.<\/p><p>Liste de contr\u00f4le pratique pour les trancheuses de type Oliver\/Berkel\u00a0:<\/p><ul><li>V\u00e9rifiez que la machine est de niveau et m\u00e9caniquement stable (les vibrations se manifestent rapidement par une d\u00e9rive d&#039;\u00e9paisseur).<\/li>\n\n<li>V\u00e9rifiez l&#039;\u00e9tat et l&#039;alignement des guides ; des guides us\u00e9s augmentent le mouvement lat\u00e9ral et le frottement.<\/li>\n\n<li>V\u00e9rifiez que la tension est uniforme sur l&#039;ensemble du jeu ; un d\u00e9s\u00e9quilibre de tension cr\u00e9e un comportement de coupe irr\u00e9gulier.<\/li>\n\n<li>V\u00e9rifiez que l&#039;alimentation de la miche est centr\u00e9e et r\u00e9guli\u00e8re ; la contre-pression et l&#039;inclinaison amplifient les d\u00e9chirures.<\/li><\/ul><p>Si vous rencontrez des probl\u00e8mes de d\u00e9rive d&#039;\u00e9paisseur \u00e0 grande vitesse, commencez par les bases du syst\u00e8me\u00a0: BakingBusiness souligne que l&#039;\u00e9paisseur irr\u00e9guli\u00e8re n&#039;est souvent pas uniquement due \u00e0 la lame.<\/p><h3 class=\"wp-block-heading\" id=\"ca968bb3-21ec-4a4f-8338-eefc5b70540c\">Conformit\u00e9 en mati\u00e8re d&#039;aff\u00fbtage, de mat\u00e9riaux et d&#039;hygi\u00e8ne<\/h3><p>Dans les boulangeries industrielles, l&#039;hygi\u00e8ne est un facteur de performance. Les r\u00e9sidus augmentent la friction, la friction accro\u00eet le risque de d\u00e9chirure et de d\u00e9rive, et la d\u00e9rive g\u00e9n\u00e8re des d\u00e9chets.<\/p><p>Sur le plan op\u00e9rationnel :<\/p><ul><li>D\u00e9finissez une fr\u00e9quence de nettoyage adapt\u00e9e \u00e0 votre produit\u00a0: une hydratation plus \u00e9lev\u00e9e et la d\u00e9coupe \u00e0 chaud n\u00e9cessitent g\u00e9n\u00e9ralement des nettoyages plus fr\u00e9quents.<\/li>\n\n<li>Choisissez les mat\u00e9riaux\/rev\u00eatements en tenant compte de votre programme d&#039;hygi\u00e8ne. Pr\u00e9sentation de MAXTOR METAL\u00a0<a href=\"https:\/\/maxtormetal.com\/fr\/bread-slicing-machine-blade-material-pros-and-cons-common-materials-for-bread-slicing-machine-blades\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>\u00ab<em>Avantages et inconv\u00e9nients des mat\u00e9riaux pour les lames de trancheuse \u00e0 pain<\/em>&quot;<\/strong><\/a>\u00a0constitue un bon point de d\u00e9part pour comparer l&#039;acier inoxydable et l&#039;acier au carbone.<\/li><\/ul><blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p><strong>\u26a0\ufe0f Avertissement<\/strong>Si vous modifiez la g\u00e9om\u00e9trie du tranchant sans rev\u00e9rifier la tension et les guides, vous pouvez \u201c prouver \u201d que la nouvelle lame est pire alors que le v\u00e9ritable probl\u00e8me r\u00e9side dans la sensibilit\u00e9 du r\u00e9glage.<\/p><\/blockquote><h3 class=\"wp-block-heading\" id=\"11b8ffac-1065-4e85-8770-03ab16f0f6a1\">Tests A\/B en ligne et calcul du retour sur investissement<\/h3><p>Une d\u00e9cision g\u00e9om\u00e9trique n&#039;est controvers\u00e9e que si elle n&#039;est pas mesur\u00e9e. Voici un plan de test simple \u00e0 mettre en \u0153uvre en usine et ne n\u00e9cessitant pas d&#039;\u00e9quipement de laboratoire\u00a0:<\/p><p><strong>1) D\u00e9finir les indicateurs de succ\u00e8s (choisir 2 ou 3, et non dix)\u00a0:<\/strong><\/p><ul><li>Taux de perte de miettes (% en poids, avant\/apr\u00e8s tranchage)<\/li>\n\n<li>Variation de l&#039;\u00e9paisseur des coupes (par exemple, \u00e9cart type sur les coupes \u00e9chantillonn\u00e9es)<\/li>\n\n<li>Defect rate (tears, compressed slices, end-slice rejects)<\/li>\n\n<li>Unplanned stops (count\/shift) and cleaning downtime (minutes\/shift)<\/li><\/ul><p><strong>2) Run an on-line A\/B:<\/strong><\/p><ul><li>A = current blade geometry; B = candidate geometry.<\/li>\n\n<li>Hold constant: loaf temp window, conveyor speed, guide setting, tension target.<\/li>\n\n<li>Sample: every 30 minutes, pull 10 slices, record thickness and defects.<\/li><\/ul><p><strong>3) Translate to ROI (keep it simple):<\/strong><\/p><ul><li>Savings from crumb reduction = (baseline crumb % \u2212 new crumb %) \u00d7 total loaf mass \u00d7 product value.<\/li>\n\n<li>Savings from downtime reduction = (baseline downtime \u2212 new downtime) \u00d7 labor + lost throughput value.<\/li>\n\n<li>Cost delta = blade cost + changeover + sharpening\/maintenance delta.<\/li><\/ul><p>If you can show the new edge reduces waste or stops by even a small amount at 600\u20131200 loaves\/hour, it usually beats unit price debates.<\/p><h3 class=\"wp-block-heading\" id=\"a6ae080d-eafe-440c-8d99-58cc5c2fda3e\">Evidence-based troubleshooting case<\/h3><p>When a line reports \u201crandom\u201d thickness drift or rising crumb across a shift, the fastest way to avoid chasing the wrong variable is to verify the&nbsp;<em>syst\u00e8me<\/em>&nbsp;before you blame a single geometry.<\/p><p><strong>Problem (symptoms you can observe):<\/strong><\/p><ul><li>Uneven thickness (thick + thin slices in the same loaf or across loaves)<\/li>\n\n<li>Wavy slices at higher throughput<\/li>\n\n<li>Crumb and residue building on blade sidewalls, followed by a step-change after cleaning<\/li><\/ul><p><strong>Action (what to do first, in order):<\/strong><\/p><ol><li><strong>Confirm pitch\/edge is appropriate for the product class.<\/strong>\u00a0Baking Business notes pitch, edge type, and tension are the three core properties that drive slicing behavior; for example, traditional white bread often slices well around a 1\/2-inch pitch, while crusty\/dense breads may need a tighter pitch to maintain control at speed. See Baking Business\u2019\u00a0<a href=\"https:\/\/www.bakingbusiness.com\/articles\/49443-the-three-core-properties-of-bread-slicing-blades\" target=\"_blank\" rel=\"noreferrer noopener nofollow\"><strong>\u00ab<em>Les trois propri\u00e9t\u00e9s essentielles des lames \u00e0 trancher le pain \u201d (2019)<\/em><\/strong><\/a>.<\/li>\n\n<li><strong>Check tension and guides before changing blades.<\/strong>\u00a0Baking Business\u2019 troubleshooting coverage emphasizes that thick\/thin slices in the same loaf often point to tensioning or guide\/lattice issues rather than \u201cmysterious dulling.\u201d See\u00a0<a href=\"https:\/\/www.bakingbusiness.com\/articles\/47884-pyler-says-troubleshooting-slicing-issues\" target=\"_blank\" rel=\"noreferrer noopener nofollow\"><strong>\u00ab<em>Pyler says: Troubleshooting slicing issues\u201d (2019)<\/em><\/strong><\/a>.<\/li>\n\n<li><strong>Validate guide alignment with the OEM procedure (example: Berkel MB).<\/strong>\u00a0The Berkel MB service manual documents an adjustment method to level the gauge plate to the knife and verify contact points\u2014exactly the kind of alignment check that prevents lateral movement and friction from masquerading as a blade problem. See Berkel Equipment\u2019s\u00a0<a href=\"https:\/\/www.berkelequipment.com\/sites\/default\/files\/webdam_assets\/125412373.pdf\" target=\"_blank\" rel=\"noreferrer noopener nofollow\"><strong><em>Model MB Bread Slicer Service Manual (PDF<\/em>)<\/strong><\/a>.<\/li><\/ol><p><strong>Result (what you should see if the root cause was system-related):<\/strong><\/p><ul><li>Thickness variation stabilizes without changing edge geometry<\/li>\n\n<li>Crumb rate becomes more consistent over the run (especially when residue control is improved)<\/li>\n\n<li>A\/B tests become more meaningful because you\u2019ve removed machine-induced noise<\/li><\/ul><p>Once those checks are clean,&nbsp;<em>then<\/em>&nbsp;switching between scallop, V-tooth, and ABT becomes a true geometry comparison instead of a setup sensitivity test.<\/p><h2 class=\"wp-block-heading\" id=\"ce358760-49f1-4362-b308-46d73bc0bb95\">Conclusion<\/h2><ul><li>Key takeaways on scallop vs V-tooth vs ABT<\/li>\n\n<li>Next steps: run the matrix, set tension, validate with data<\/li><\/ul><p><strong>Points cl\u00e9s \u00e0 retenir<\/strong><\/p><ul><li><strong>Coquille<\/strong>\u00a0is a strong default when you need stable, low-drag cutting across soft products and minor loaf variability.<\/li>\n\n<li><strong>dent en V<\/strong>\u00a0can deliver very clean slices when TPI and setup are well matched, but it can be less forgiving when residue, vibration, or loaf condition changes.<\/li>\n\n<li><strong>ABT<\/strong>\u00a0often performs best on artisan, crusty, and especially high-hydration\/open-crumb products because the alternating bevel biases toward shearing rather than pulling.<\/li><\/ul><p><strong>Next steps<\/strong><\/p><ol><li>Use the matrix above to pick a candidate geometry for each SKU and speed band.<\/li>\n\n<li>Re-validate guides and tension before judging the new edge.<\/li>\n\n<li>Run a two-shift A\/B test and decide with crumb, thickness, and downtime data.<\/li><\/ol><p>If you want a quick compatibility check, start with\u00a0<a href=\"https:\/\/maxtormetal.com\/fr\/produit\/lames-pour-trancheuses-a-pain\/\" target=\"_blank\" rel=\"noreferrer noopener\"><em><strong>MAXTOR METAL bread slicer blades<\/strong><\/em><\/a>\u00a0and share your slicer model (Oliver\/Berkel), slice thickness target, bread types, and line speed range.<\/p><hr class=\"wp-block-separator has-alpha-channel-opacity\"\/><h2 class=\"wp-block-heading\" id=\"0f7b8d28-9d76-417f-b09a-87302dc4406f\">Notes et analyse de l&#039;article<\/h2><p><strong>Written by:<\/strong>&nbsp;MAXTOR METAL Engineering Team<br><strong>Examin\u00e9 par :<\/strong>&nbsp;Tommy Tang, Senior Sales Engineer, Nanjing METAL Industrial (12 years; CSE, CME, Six Sigma Green Belt, PMP)<br><strong>Relationship note:<\/strong>&nbsp;MAXTOR METAL is the brand name of Nanjing Metal Industry Company.<\/p><h2 class=\"wp-block-heading\" id=\"42447b6e-6fbb-49ec-abaa-7b4a71ac1c69\">R\u00e9f\u00e9rences<\/h2><ul><li>Baking Business (2019-09-23),\u00a0<a href=\"https:\/\/www.bakingbusiness.com\/articles\/49443-the-three-core-properties-of-bread-slicing-blades\" target=\"_blank\" rel=\"noreferrer noopener nofollow\"><strong>\u00ab<em>The three core properties of bread slicing blades<\/em>&quot;<\/strong><\/a>.<\/li>\n\n<li>Baking Business (2019-10-21),\u00a0<a href=\"https:\/\/www.bakingbusiness.com\/articles\/49631-slaying-bread-slicing-errors\" target=\"_blank\" rel=\"noreferrer noopener nofollow\"><strong>\u00ab<em>Slaying bread slicing errors<\/em>&quot;<\/strong><\/a>.<\/li>\n\n<li>Baking Business (2019-01-28),\u00a0<a href=\"https:\/\/www.bakingbusiness.com\/articles\/47884-pyler-says-troubleshooting-slicing-issues\" target=\"_blank\" rel=\"noreferrer noopener nofollow\"><strong>\u00ab<\/strong><\/a><em><a href=\"https:\/\/www.bakingbusiness.com\/articles\/47884-pyler-says-troubleshooting-slicing-issues\" target=\"_blank\" rel=\"noreferrer noopener nofollow\"><strong>Pyler says: Troubleshooting slicing issues\u201d<\/strong><\/a>.<\/em><\/li>\n\n<li>Berkel Equipment,\u00a0<em><a href=\"https:\/\/www.berkelequipment.com\/sites\/default\/files\/webdam_asset\/83387876.pdf\" target=\"_blank\" rel=\"noreferrer noopener nofollow\"><strong>Model MB Bread Slicer Owner\/Operator Manual (PDF)<\/strong><\/a>.<\/em><\/li>\n\n<li>Berkel Equipment,\u00a0<em><a href=\"https:\/\/www.berkelequipment.com\/sites\/default\/files\/webdam_assets\/125412373.pdf\" target=\"_blank\" rel=\"noreferrer noopener nofollow\"><strong>Model MB Bread Slicer Service Manual (PDF)<\/strong><\/a>.<\/em><\/li>\n\n<li>Simcut (Simmons) (2025-07-24),\u00a0<a href=\"https:\/\/simcut.com\/2025\/07\/simmons-bread-slicing-blades-for-industrial-bakeries\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\"><strong>\u00ab<em>Simmons\u2019 Bread Slicing Blades for Industrial Bakeries<\/em>&quot;<\/strong><\/a>.<\/li>\n\n<li>MAXTOR METAL,\u00a0<a href=\"https:\/\/maxtormetal.com\/fr\/bread-cutting-blades-factory-comparison-industrial-use\/\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>\u00ab<em>Bread cutting blades: factory comparison for industrial use\u201d<\/em><\/strong><\/a>.<\/li>\n\n<li>MAXTOR METAL,<strong><em>\u00a0<a href=\"https:\/\/maxtormetal.com\/fr\/bread-slicing-machine-blade-material-pros-and-cons-common-materials-for-bread-slicing-machine-blades\/\" target=\"_blank\" rel=\"noreferrer noopener\">\u201cBlade material pros and cons for bread slicing machine blades\u201d<\/a>.<\/em><\/strong><\/li><\/ul>","protected":false},"excerpt":{"rendered":"<p>Edge geometry isn\u2019t a cosmetic choice. In high-volume slicing, the edge shape determines&nbsp;how the blade enters the crust, how it shears the crumb, and how stable it stays at speed. That\u2019s why the same slicer can look \u201cmysteriously inconsistent\u201d across SKUs\u2014even when the blade material and thickness never change. Put simply: you\u2019re tuning&nbsp;bread slicer blade [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2957,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,1193],"tags":[1197],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.6 (Yoast SEO v23.6) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Scallop vs V-Tooth vs ABT bread slicer blade: Which edge cuts best?<\/title>\n<meta name=\"description\" content=\"Scallop vs V-tooth vs ABT blade edges for crumb control, thickness consistency, and speed\u2014plus a selection matrix and A\/B test plan.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/maxtormetal.com\/fr\/scallop-vs-v-tooth-vs-abt-bread-slicer-blade-which-edge-cuts-best\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Scallop vs V-Tooth vs ABT bread slicer blade: Which edge cuts best?\" \/>\n<meta property=\"og:description\" content=\"Scallop vs V-tooth vs ABT blade edges for crumb control, thickness consistency, and speed\u2014plus a selection matrix and A\/B test plan.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/maxtormetal.com\/fr\/scallop-vs-v-tooth-vs-abt-bread-slicer-blade-which-edge-cuts-best\/\" \/>\n<meta property=\"og:site_name\" content=\"Maxtor Metal | Custom Industrial Blade Manufacturer &amp; 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Fond\u00e9e en 2006 sous le nom de Nanjing Metal Industrial CO., Limited, notre entreprise est sp\u00e9cialis\u00e9e dans la fabrication de lames et de couteaux pour machines industrielles, ainsi que dans les services d&#039;aff\u00fbtage propos\u00e9s \u00e0 des clients dans plus de 80 pays \u00e0 travers le monde.","legalName":"Nanjing Metal Industrial CO., Limited","foundingDate":"2006-02-18","numberOfEmployees":{"@type":"QuantitativeValue","minValue":"11","maxValue":"50"},"address":{"@id":"https:\/\/maxtormetal.com\/scallop-vs-v-tooth-vs-abt-bread-slicer-blade-which-edge-cuts-best\/#local-main-place-address"},"telephone":[],"openingHoursSpecification":[{"@type":"OpeningHoursSpecification","dayOfWeek":["Monday","Tuesday","Wednesday","Thursday","Friday","Saturday","Sunday"],"opens":"09:00","closes":"17:00"}],"email":"sales@maxtormetal.com","areaServed":"Worldwide","globalLocationNumber":"+86-158-6180-3357"},{"@type":"Person","@id":"https:\/\/maxtormetal.com\/fr\/#\/schema\/person\/94f8f44e6d04f5d162dc94aeca3da13a","name":"Tommy","image":{"@type":"ImageObject","inLanguage":"fr-FR","@id":"https:\/\/maxtormetal.com\/fr\/#\/schema\/person\/image\/","url":"https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/08\/cropped-logo-\u526f\u672c-\u526f\u672c-1.png","contentUrl":"https:\/\/maxtormetal.com\/wp-content\/uploads\/2023\/08\/cropped-logo-\u526f\u672c-\u526f\u672c-1.png","caption":"Tommy"},"description":"Fort de plus de 13 ans d&#039;exp\u00e9rience dans la fabrication de pales industrielles, la gestion de production et l&#039;optimisation des processus, je m&#039;engage \u00e0 vous fournir un service d&#039;excellence, qu&#039;il s&#039;agisse de solutions sur mesure ou d&#039;assistance technique. Si vous recherchez des solutions m\u00e9caniques pour vos pales et un partenaire fiable, je suis la personne qu&#039;il vous faut. 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