Our Brands JAC
Bread Slicers &
Dough Equipment

JAC is a family-owned company that has made professional bakery equipment since 1946, with factories in Liège, Belgium, where it builds bread slicers, and Langres, France, where it builds dough processing equipment. The name comes from the founder’s children, Jacques, Amélie and Charles. JAC built its first bread slicer in 1949, says it invented the self-service bread slicer for supermarkets and grocery stores in 1974. JAC says it supports customers in more than 90 countries.

JAC is the bread slicing and dough brand Erika carries. JAC offers “two product lines: bread slicers and dough processing,” and our lineup covers both, from slicers that suit a countertop, a bagging station or a two-person slicing line to hydraulic dividers, a divider moulder with interchangeable grids and a baguette moulder. The Tradilevain brings the same approach to sourdough: one machine platform in three sizes, with JAC’s patented Automix agitation.

Erika carries five JAC families, in the order bread moves through a bakery: sourdough fermentation tanks, hydraulic dough dividers, divider moulders, French bread moulders and bread slicers. Start with the step that costs you the most time, or plan several together.

Choosing JAC equipment starts with a few numbers: daily flour use and sourdough percentage for a Tradilevain, batch weight and piece size for a divider, and loaf size and hourly volume for a slicer. Erika helps you work those out before you buy. Our Baker’s Lab is our showroom and test facility, and JAC slicers, dividers, moulders and the Tradilevain are available for testing there, with your dough and your bread. Demonstrations are supervised by our on-staff technical baker, and we can provide video and a detailed test report. If you can’t visit, send your recipe and ingredients instead.

After the sale, Erika’s support team handles replacement parts and technical questions, and our repair service covers New Jersey, New York, Connecticut and Eastern Pennsylvania. Outside that area, we assist through our nationwide network of service partners. Erika has supported professional bakers since 1991.

JAC equipment touches bread at both ends of the day. Before mixing, the Tradilevain holds liquid sourdough at the temperature each stage needs, and the baker draws off what each batch calls for through the front outlet valve. After the mixer, the DIV divides the batch into 20 even pieces, or the Tradiform divides and moulds rolls, buns and long formats through its grids. For baguettes, the UNIC shapes each piece before proofing and baking.

Once loaves have cooled, a JAC slicer finishes the job: the Picomatic One on a counter, a Duro at a slicing and bagging station, or the Full where two people slice continuously. To compare JAC with other options, see our dough dividers, bread and roll production and slicers pages.

Erika’s JAC lineup covers the Tradilevain Liquid Sourdough Fermenter for sourdough, the DIV Hydraulic Dough Divider Series and Tradiform Hydraulic Dough Divider Moulder for dividing and moulding, the UNIC French Bread Moulder for baguettes, and the Picomatic One, Duro 450 and Duro 600 and Full for slicing.

The right choice depends on your dough and bread, your daily flour use and output, the space you have and whether you’re replacing one step or planning several. JAC slicers, dividers, moulders and the Tradilevain are available for testing in our Baker’s Lab. Tell us about your production, and we’ll help you build the JAC setup that fits.