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THE BAKER‘S CROWN

KOENIG PRODUCT RANGEBAKERY MACHINES AND LINES FOR A WIDE VARIETY OF PRODUCTS

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WE ACCOMPANY YOU THROUGH THE ENTIRE PROCESS OF YOUR PROJECT

Assembly and star-tup of plant by the skilled and experienced Koenig team

Training of your staff for auto-nomous operation of plant

Project manage-ment, contact per-sons and timeline with deadlines

Conception of the plant – based on your exact needs and wishes

Consultation on dough technology and possibilites for optimizing your production

Test your recipes and ingredients on our machines in our customer demons-tration centre

Remote mainte-nance for immedi-ate help in case of questions or errors

24-hour hotline and fast and long-term availablity of spare parts

Ongoing support and consultation on product quality or enlarged product variety

Innovation is a key factor for the success of König. Therefore, the company focuses on ongoing research and development. In Graz some 20 technical engineers work on new technologies for dough processing, which are subsequently patented internationally. The product programme covers the entire production chain of baking technology. Koenig of-fers machines for all of these process steps for craft bakers and has also positioned itself as a leading global supplier of industrial bread roll lines for larger bakeries. For examp-le, Koenig delivers high-capacity plants for the manufacture of 45,000 products per hour, which are delivered to the customers after production ready baked or frozen. This allows our customers to produce an unlimited variety of bread, rolls and pastry including all sorts of regional specialties.

BAKERY MACHINES AND LINES FOR PREMIUM BAKED GOODS

KOENIG IS YOUR SPECIALIST FOR PLANNING AND EQUIPPING YOUR ENTIRE PRODUCTION PROCESS

MIXING AND LIFTING

DIVIDING AND ROUNDING | DOUGH SHEETING SYSTEMS

PROOFING, STAMPING AND FORMING

BAKING

COOLING AND FREEZING

HANDLING SYSTEMS

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Our many years of experience and our highly qualified employees present you with tailor-made solutions with sophisticated technology for your turnkey projects. We only use outstanding partners for such projects, so that the success of your project is guaranteed.

We address your individual demands and offer you an all-inclusive package tailored to your wishes: from system planning toproject management up to the installation, including training and subsequent service.

BENEFIT FROM:

TURN KEY SAMPLE CONFIGURATION - MULTI PURPOSE LINE

� our long-year knowledge of the entire production process

� our optimized solutions throughout the entire production process, from dough preparation over dough processing to baking and cooling

� our willingness to accommodate individual requirements

� our profound knowledge and rich experience in designing and manufacturing industrial lines

� our expertise in product development, planning, assembly, start-up, service and spares

YOUR CONTACT FOR TURN KEY SOLUTIONS:

KOENIG PROJECTMANAGEMENT GMBHStattegger Straße 80 A-8045 Graz-Andritz

OFFICE ITALYViale Archimede 31Loc. Campagnola I-37059 Santa Maria di Zevio (VR) ITALYP: +39 045.2529.538nicola.perbellini@koenig-rex.com

WE PLAN AND REALISE TAILOR-MADESOLUTIONS FOR YOUR PRODUCTION CHAIN

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twin twist mixer DW 240-H rack proofer

pre-proofer line rack unloading unit

dough sheeting line Menes tunnel oven SDI Pharos

pan handling system step cooler

rack loading unit depanner

product transferring conveyor

spiral freezer

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EXAMPLE OF PRODUCTS

rolls baguette ciabatta loaves snacks croissant

cakes focaccia pizza

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KOENIG MASCHINEN FOR UNLIMITED PRODUCT VARIETYYou define your product requirements and we will find the technical solution. Due to this orientation on customer requirements throughout the world, ongoing innovations and highly skilled employees we have evolved into the world leader in the manufac-ture of bread roll lines.

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If you prefer the highest quality production processes and secure output levels, Koenig can help you achieve these goals. Koenig regards after-sales service with the same priority as that of new machinery.

The combination of a seamless production line of quality units and effective value-preser-ving measures guarantee the long-term economic efficiency of your investment.

We also provide expert advice in connection with machine overhauls or the extension, modification, transfer or relocation of your equipment.

OUR SERVICE OFFER FOR YOU:

� 24h service hotline

You can reach us around the clock 24 hours I 365 days a year.

� Spare parts and modifications

We as manufacturer possess virtually the complete records and documentations of all our machines and lines. Hence you will always get the right spare part for your Koenig machine or line as quickly as possible.

Repair and Inspection

Should it happen that your machine or line shows a defect, or even if you only wish for an accurate analysis of the actual state of your machine, we are definitely the right partner for you.

� Preventive maintenance

In order to ensure a high level of availability of our machines and the trouble-free production of high-quality baking products in the long run, our well-trained specialist service technicians carry out preventive maintenance works.

� Training as well as process and application-specific technical support

THE KOENIG SERVICE HIGHER YIELDS AND LESS TROUBLE COMBINED WITH HIGHER QUALITY

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MIXING AND LIFTING DIVIDING AND ROUNDING

MIXERS AND BOWL HOISTQUALITY RIGHT FROM THE START

If you want to achieve optimum results, you have to be better from the very onset, because it is almost impossible to remedy mistakes made in the dough preparation.

The universally usable spiral mixer for 160 or 240 kg of dough ensures top product quality right from the onset. Be it wheat doughs, wheat and rye doughs, rye doughs or whole wheat doughs – the spiral mixers by Koenig mix rapidly while hardly warming the dough.

The twin twist mixer, with a dough capacity of 125 and 240 kg, ensures that you lay the groundwork for a high quality pro-duct during dough processing. The two tools with specially adapted profile are placed in an ideal working angle to one another; this way, they increase the transfer of mechanical energy and shorten the mixing time. In addition, air and oxygen are added to the dough with this method, so the twin twist mixer is especially suitable for wheat and pastry doughs.

The consistent implementation of the hygienic design “H” in the Koenig product portfolio has now been applied also to the twin twist mixer. Thus the new DW 240-H can now be entirely cleaned with splash water (low pressure water).

SP 160 SP 240 DW 125 DW 240 (H)

Flour capacity (up to approx.) 100 kg 150 kg 75 kg 150 kg

Dough capacity (up to approx.) 160 kg 240 kg 125 kg 240 kg

Bowl content 225 Liter 360 Liter 190 Liter 370 Liter

Number of bowl rotations at 50 Hz:1. speed (mixing)2. speed (kneading)

11,7 U/min23,5 U/min

10,6 U/min21,3 U/min

10,7 U/min21,6 U/min

7,5 U/min15,1 U/min

Number of rotations of tools at 50 Hz:1. speed (mixing)2. speed (kneading)

91,5 U/min183 U/min

94,5 U/min189 U/min

120 U/min240 U/min

113,4 U/min229 U/min

Electrical power consumption, approx. 14 kW 18 kW 17kW 26kW (31kW)

Dimensions:LengthWidthHeight

2217 mm1370 mm1953 mm

2404 mm1396 mm2068 mm

2176 mm1365 mm1983 mm

2569 mm (2113 mm)1449 mm (1630 mm)2349 mm (2301 mm)

Weight including bowl, approx. 1490 kg 1810 kg 1825 kg 2060 kg (3300kg)

COMPARISON OF DATA

In order to round off the “From the dough to the machine” program, Koenig also offers the matching bowl hoist. It is universally usable, with a lifting power of up to 1,000 kg and a lifting height of maximum 3300 mm. During the entire lifting and tilting process, the mixer bowl is pro-perly secured in the clamp. The large tilting angle or an optional scraping device moving with it for soft doughs ensures that the bowl can be completely emptied.

� lifting power up to max. 1,000 kg

� tipping height adjustable in steps from approx. 50 mm to max. 3300 mm

� optionally in right-hand or left-hand version

� transversely movable (special version)

� also available for low tipping heights

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DIVIDING AND ROUNDING

SYSTEM REX

GENTLE DOUGH HANDLING ANDPRECISION WEIGHING DIVIDING AND ROUNDING WITH THE REX PRINCIPLE

There is hardly anything more challenging than striking a balanced compromise between diverging interests. The task of dividing and rounding is just such a challenge. On the one hand, the dough should be processed with great care. On the other hand, the weight requirements must be met throughout the production process. Koenig’s technological leadership allows the company to provide satisfactory solutions for the problems that their customers encounter.

Thanks to extensive research and development, we can offer you a technologically advanced patented pre-dividing system that strikes a balance between weight accuracy and gentle pro-cessing and that is unrivaled at its level. This guarantee is known at Koenig as the Rex principle.

FOR A BETTER START: REX AS HEAD MACHINE IN COMBINATION WITH A LINE OR STAND-ALONE MACHINE FOR MANUAL SETTING

The entry-level Mini Rex Program with its 1-, 2-, 3- or 4-row Mini Rex head machines in Multi or Futura execution with an hourly capacity of up to 4,800 pieces is the ideal solution for smaller bakeries and in-store bakeries. The Mini Rex can be operated as a stand-alone unit as well as in combination with roll production lines.

For medium capacities, Koenig offers the Rex Program with modules for an hourly capacity of up to 9,000 pieces. The Futura models operate with a large dividing drum. Its increased circumference allows for the use of dividing pistons of various shapes and sizes in the cham-ber rows (patented system). On each machine, two different piston types can be specified. These are arranged in alternate rows around the dividing drum. The Plus version can handle very high dough pieces weights.

The largest and most powerful representative of the Rex family, the Industrie Rex Program once more gives most impressive proof of Koenig‘s technological leadership. The harmonisation of gentle dough processing and adherence to exact weight limits once again successfully resul-ted in a Koenig machine that reconciles the alleged contradictions: namely, mass production and quality – the most gentle dough processing possible with an hourly capacity of up to 45,000 pieces.

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TEIGBANDTECHNOLOGIE

ARTISAN SFC

ARTISAN SFM EC

DOUGH SHEETING SYSTEMS

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Dough sheeting lines are the perfect choice where gentle dough handling of soft doughs and long-risen doughs are of utmost importance.Our stress-free range is designed to process the dough very gently. The minimal mechanical stress placed on the dough means that the bubbles remain intact in the dough after proofing: the structure of the proofed dough is retained.

The modular concept permits to expand the line at any time and the various modules ensure the line is ideally adjusted to the individual wishes and requirements of each customer.

Dough sheeting system for most gentle dough processing.Modular or compact with exchangeable tools for maximum results.

STRESS FREE PRODUCTIONDIVIDING AND ROUNDING WITH THE DOUGH SHEETING SYSTEM

It goes without saying that, with all of our innovations, we do not lose sight of the cost aspect. A particularly good example of this is the Artisan SFC. Its compactness and great price-performance ratio are convincing arguments. Its strength is product diversity through different, exchangeable stamping and piston tools as for example Donut or Heart stamping tools. The result: a great variety of artful, square rolls.

With the Artisan SFM EC, we have developed a dough sheeting line for me-dium-sized bakeries, which offers full accessibility and minimal cleaning ef-fort with the „Easy Clean“ design. Whether ciabatta or German rose rolls – the Artisan SFM EC can process both soft-pore and large-pore doughs without any re-sidual dough. Thus, we offer a solution for your bakery that combines multifunctio-nality, combination variety, ease of cleaning and a high roll variety. For even seeding on both sides, an „inline-seeder“ can be included.

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The Artisan SFI produces a continuous dough sheet which is gently brought to its final thickness by the utilization of two satellite rollers and one cross roller. The dough belt is formed with minimal shear stresses. These factors make this machine highly profitable. The Artisan SFI can be expanded by tried-and-tested Koenig components at any time to include bowl hoist or box lifter, rounding station with a bypass section, dampening and seeding unit, long rolling station for white breads and baguette, cutting unit, setting unit, etc.

ARTISAN SFI

This modern dough divider meets the highest demands in dough yield and gentle dough processing, while delivering greatest possible accuracy. Special attention has been given to the robust design and the possibility to easily clean and maintain the machine. The fact that a broad range of breads can be produced with the Ceres 2.1 turns it into a multi-talent in the baking area. No matter what type of bread, either tra-ditional breads such as rye bread or rye-wheat bread or typical Mediterranean bread, the Ceres 2.1 is the answer. Rustic-style baguette, ciabatta, white bread or round flat breads, even pizza dough can be divided with the Ceres 2.1.

CERES 2.1

When developing the Menes, our chief goal was to satisfy customer needs as exactly as possible with an elaborate modular conceptual design. That‘s why the Menes line can be tailored to the individual needs of each customer; it can be up-graded at any time later. Tried-and-tested Koenig components such as seeding units, forming stations, cutting stations, retracting units, etc., are part of this mo-dular system. The modules can be combined to create lines for baguette, flatbread, pita, white bread, thin dough (Strudel, Baklava) or crispbread as well as for Ciabat-ta, pizza or Danish and puff pastry. For highest demands the Menes is available in Hygienic Design „H“.

MENES

DOUGH SHEETING SYSTEMSDOUGH SHEETING SYSTEMS

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GÄREN UND STÜPFELNDOUGH SHEETING SYSTEMS | PROOFING, STAMPING AND FORMING PROOFING, STAMPING AND FORMING

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Dough sheeting lines have been classic lines for products such as pastry or various breads. Koenig customers today also produce various buns and rolls (even stam-ped), brioche and also specialty bread from the dough sheet. Even gluten-free and more and more Challah or Hispanic products are produced. This is also because of how customer demands have changed over the years. For example the Menes dough sheeting line (shown here in hygienic design “H”) divides up from the dough belt former into two mirrored and synchronized lines. These products are transported through a Koenig KGV pre-proofer and a stamping station and afterwards, they are brought together in the final proofer and tunnel oven. The line has an hourly capacity of 40,000 pieces of rolls.

MENES-H WITH PRE-PROOFER LINE KGV

Depending on the product, our lines can be equipped with intermediate and final proofers, stamping, molding, seeding, and panning units. We can provide a line that caters to your specific product needs.

KOENIG BREAD ROLL LINES MODERN BAKING TECHNOLOGY FROM COMPACT TO INDUSTRIAL LINE

S-SERIESOur consistent aspiration of offering the best solution possible to each and every baker at all times runs like a common thread through the entire company history of Koenig. Over the course of the years, this has led to the fact that, today, we actually do have the best machines for all individual requirements. The S-series stands for Mini Rex based lines.

M-SERIESLike all Koenig machines, the M-series stands for premium-level lines. Such a success only comes with experience, comprehensive process knowledge, constant striving for improvement and and the will to offer the baker the best solution possible at all times. The M-series encompasses all lines in the medium performance segment with 15-33 strokes/min.

L-SERIESWith the L-series, Koenig has introdu-ced a new category for the industrial production of quality breads and rolls. It is not only unrivaled regarding output rate, but also regarding decisive areas such as product quality, flexibility, efficiency, ergonomics and operational safety. The L-series is always equipped with Industrie Rex models.

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GÄREN UND STÜPFELN

The Mini Rex in the Futura or Multi version with forming station for the production of rounded, long-rolled, long-rolled and folded as well as flattened products constitutes the entry-level into the S-series. The machine is also available with additional tools for the production of Bolillos and Teleras (flattened, stamped product). With an hourly capacity of up to 4,800 pieces, this machine has been proven thousandfold in in-store-bakeries.

MINI REX MULTI | MINI REX FUTURA WITH FORMING STATION DR-RR 400

DOUGH SHEETING SYSTEMS | PROOFING, STAMPING AND FORMING PROOFING, STAMPING AND FORMINGS

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Whether rounded, stamped, oval or folded/long-rolled, the cost-efficient compact line G2000 with Mini Rex Futura as head machine makes them all perfectly. The compact proofer with 100 usable swings for max. 75g single dough piece weight and an hourly capacity of approx. 2,500 pieces is the ideal solution for small or in-store bakeries. An optional module enables the production of Hamburger and cut rolls ist also possible.

MINI REX MULTI I FUTURA WITH COMPACT LINE G2000

The variety of the G“S” 2000 machine is even greater owing to its universal forming station. You can offer your customers a wide range of attractive roll varieties: from rounded, long-rolled, long-rolled/convoluted up to flattened products at an hourly capacity of up to 4,800 pieces without proofer.

MINI REX MULTI I FUTURA WITH COMPACT LINE GS2000

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MODERN BAKING TECHNOLOGY FROM COMPACT TO INDUSTRIAL LINE

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PROOFING, STAMPING AND FORMING

The Eco 4000 is the entry into the M-series; it is a compact line with rigid setting. With an hourly capacity of up to 5,100 pieces in 5-row operation, this line is the specialist for the production of rolls. A carrier plate insert enables the use of a wide variety of individual stamping tools.

ECO 4000

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The Eco Twin is a roll line with variable setting, covering the entire roll spectrum. The Eco Twin facilitates great product variety through easily changeable stamping tools, cutting station and Wachauer rounding station. With a performance of up to 17 strokes /min., 6,120 pieces can be produced with the 6-row version, and 5,100 with the 5-row version. A wide range of products can be made with the Eco Twin: round, round/stamped or long-rolled, long-rolled/cut or long-rolled/pressed.

ECO TWIN

With the Koenig Multipurpose line, we offer a uniquely modular line for a high versa-tility of products. Not only Hamburger and Hot Dog Buns, but also tin bread, Rusk bread and Pav can be produced on this line. Highly modular and for every business – the multipurpose line is available in semi-industrial and industrial execution. You define your product requirements and we will find the technical solution.

MULTIPURPOSE LINEoptional

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PROOFING, STAMPING AND FORMING PROOFING, STAMPING AND FORMINGM

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With its Combiline plus with the new Industrie Rex Compact AW as head machine, Koenig offers another model in the modular Combiline program with an increased capacity of 33 strokes/min, resulting in 11,880 pieces at 6-row operation. For even easier cleaning, maintenance and access to all modules now in “Easy Clean” De-sign. This line is capable of producing rounded-stamped, long-rolled stamped or cut rolls, such as Kaiser or Styrian long rolls. Optional modules such as forming stations and seeding units increase your variety further.

The Combiline Compact is a high-quality roll line capable of producing a wide va-riety of cut and stamped products. With an hourly capacity of up to 9,000 pieces, round, round/stamped, long-rolled/stamped, long-rolled/pressed or long-rolled/cut products can be made. The Combiline Compact is available in the working widths 600 and 800mm.

COMBILINE plus EC

COMBILINE COMPACT

When developing the Combiline, a modular design was systematically implemented. Based on your available space, market requirements and investment budget, you determine the configuration of the line. Should you need other products later or want to make another automation step in the future, the line can be easily expanded. With a performance of up to 25 strokes/min. with 6-row operation – corresponding to an hourly capacity of up to 9,000 pieces – you can produce a wide range of premium-quality products.

COMBILINEoptional

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The KKM is a high-performance roll line for the production of dough pieces, also with final proofing, with an hourly capacity of up to 7,500 units. The space-saving over-head design of the final proofer is remarkable. This roll line facilitates high product variety: forming, pressing, stamping, long rolling, final rounding, convoluting, cutting, seeding – everything is possible!

KKM

The entry-level machine of the L-series is the KGV Combi 2000, definitely not a line to be bought “off the rack”: Customers and experts from Koenig explore needs and options jointly. Then the machine is configured and designed. The use of modular components allows for an incredible diversity with an hourly capacity of up to 18,000 pieces.

Due to the modular system of the KGV lines, the combination possibili-ties are virtually unlimited. Our high performance roll lines adapt to your wi-shes. We know the traditional regional bread rolls worldwide and know how to produce them in high quality and best cost effectiveness. The roll line KGV is

also available in hygienic design with up to 50% more output compared to other industrial roll lines currently available on the mar-ket. The line offers an hourly capacity of up to 45,000 pieces for stam-ped products.

KGV COMBI 2000

KGV I-VI PROGRAMM

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PROOFING, STAMPING AND FORMING

The step proofer is a modular unit providing a gentle and uniform treatment of products on/in boards, pans and moulds and available in the standard working widths of 800, 1,000, 1,200, 1,600, 2,400mm. Its compact design, hygienic construc-tion and high quality components assure the best efficiency and production flexibility with reduced footprint. The proofer is fully enclosed by thermo-insulated panels, yet all mechanical components are easily accessible for maintenance purposes. Inside the proofer, the boards move thanks to a chain lifting system and to a horizontal positioning system.

STEP PROOFER

The tray proofer is a modular unit providing a gentle and uniform treatment of the product. The proofer is fully enclosed by thermo-insulated panels, yet all mechanical components are easily accessible for maintenance purposes. Inside the proofer, the trays movement is executed by a mechanical transmission ensuring the movement to the toothed wheel of the main chains. The proofer is suitable for loose products, products on/in boards, pans or moulds and available in standard working widths 2,400, 3,000, 3,200 or 3,600mm.

The rack proofer is composed of modular panels and it is particularly designed for bread and pastry proofing. The product enters the proofer by means of racks whe-re the pans are directly placed. The proofer is suitable for single racks and doub-le racks and standard rack dimensions: 800x600, 800x1,200 or 1,000x600mm. The climate control unit provides for a very accurate setting of all the proofing parame-ters (temperature and humidity) and ensures the maintenance of uniform and cons-tant proofing conditions within every area of the chamber.

The belt proofer offers high product quality due to a climate control unit which ena-bles a very accurate setting of all the proofing parameters (temperature and humi-dity). The proofer is suitable for laminated dough and loose products and available in standard working widths 800, 1,000, 1,200, und 1,400mm. This modular designed belt proofer offers a belt length of up to 400m and is available with overhead or box design.

TRAY PROOFER

RACK PROOFER

BELT PROOFER

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The swing proofer is suitable for loose products and available in the standard ma-chine widths of 600, 800 and 1,000mm. Alternatively, you can choose proofers of 1,600, 2,000, 2,500 or 3,000mm in width that fit the tunnel oven or cooling unit. For donut lines, we offer proofers with nominal widths of 1,000 and 1,300mm. Based on the desired proofing time, the number of swings and thus the size of the proofer is determined. The climate controlled with heating and humidifier is monitored with thermostat and hygrostat.

SWING PROOFER

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BAKINGBAKING

Koenig oven have been occupying an indispensable place among the bakeries around the world for a long time. Their proven technology guarantees ideal baking results at any time. To meet the needs of the market, we offer three different oven models:

ROTO PASSAT SE - THE BENCHMARK FOR ENERGY EFFICIENCY FROM KOENIG

PU INTEGRAL - THE INDUSTRIAL OVEN WITH INDEPENDENT BAKING ZONES

TUNNEL OVENS - THE MODULAR INDUSTRIAL OVENS FOR YOUR PRODUCT VARIETY

The Roto Passat provides maximum performance with a very small foot print. The tried-and-tested technology guarantees excellent, even baking results. The clever construction makes for an industry leading ratio of baking area to floor space! When developing the Koenig Roto Passat in „SE - save energy“ version the main emphasis was on energy efficiency. A newly developed heater is the basis for this energy re-duction. The counterflow heat exchanger is significantly more efficient and improves the heat transfer.

ROTO PASSAT SE (SAVE ENERGY)

The PU Integral automatic industrial baking oven features its independent baking zones for the regulation of temperature, air volume and humidity that enable opti-mised product quality for all baked goods. To achieve this, Koenig uses an innovative sealing system for the individual baking zones. This way, the oven works similar to several individual ovens, adjusted to the different baking time. The production of part-baked products with very short baking times is realised with two independently working loading trolleys.

The product range encompasses par- and ready baked products, such as wheat buns, lye specialities, freely set breads, tin breads and pastry.

PU INTEGRAL

BEST BAKING RESULTS STATE-OF-THE-ART BAKING TECHNOLOGY ENSURESCONSISTENT PRODUCT QUALITY

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The directly fired single deck tunnel oven SDD EOS has been custom-designed and realized for baking flat bread and typical pizza to perfection. The tunnel oven is available in the standard conveyor widths 900, 1,100, 1,300, 1,500 and 1,700mm and offers a baking surface of up to 60sqm and baking temperatures of 150°C to 500°C. Baking is realized by means of a series of infrared radiant gas burners installed on top and underneath the oven conveyor. The heat transfer to the product takes place mainly by IR radiation, but also by contact and natural convection.

SDD EOS

The indirectly heated multi-deck tunnel oven MDI Stratos is an extraordinary com-bination of compact design, modularity, power and control. The MDI Stratos with a standard conveyor width of 2,500mm and a baking surface of up to 500 sqm, offers baking temperatures from 100°C to 300°C. The heat transfer to the product takes place mainly by radiation, but also by contact and natural convection. The decks are totally independent, also allowing the management of different production rates and/or different products to be baked simultaneously.

MDI STRATOS

BAKINGBAKING

The SDI Pharos is an indirectly fired single-deck tunnel oven with a baking surface of up to 20 sqm. The heat transfer to the product takes place mainly by radiation, but also by contact and natural convection. The SDI PHAROS can be effectively equip-ped with Koenig’s system FAJ (Forced Air Jet) to achieve a combined radiant and convection baking process. The SDI Pharos is suitable for baking loose products, in pans or moulds and available in the standard conveyor widths 2,500, 3,100, 3,300, 3,700 and 4,100 mm. The tunnel oven achieves a baking temperature of 100°C to 300°C. The baking chamber can be divided in up to 4 zones with dedicated burners for independent temperature setting.

SDI PHAROS

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COOLING AND FREEZING

The spiral cooler with its endless conveyor belt system and variable speed of 7-21 m/min and a variable resting time of 34-102 min provides natural and uniform coo-ling for the products before the following process, whether it is slicing, freezing or packaging. This cooler, besides combining high capacity and small footprint, also stands out for its high flexibility, thanks to the simple adjustment of the product per-manence time inside the unit.

SPIRAL COOLER | SPIRAL FREEZER

The spiral freezer is a continuous freezing system allowing the product to reach the optimum core temperature for conservation, with a special attention to sanitation and efficiency requirements. The freezer is fully enclosed by thermo-insulated panels and its internal conditions are maintained by a series of evaporators. This freezer, be-sides combining high capacity and small footprint, also stands out for its high flexibi-lity, thanks to the simple adjustment of the product permanence time inside the unit.

HANDLING SYSTEMS

Koenig offers a full range of conveyor belts and accessories for the entire process integration and automation as for example: transport systems, board handling sys-tems, systems for loading and unloading, board cleaning systems, buffer, depanner, transferring conveyors, lidder and delidder etc. The boards/pans stop systems are driven by pneumatic cylinders equipped with shock-absorbers to avoid any shock to the boards/pans and therefore to the product. The use of high quality/precision capacitive and inductive sensors contributes to the perfect detection and positio-ning of the boards/pans, each one with its own connector for easy maintenance.

Since production and sales increasingly take place at different locations, bakeries have to optimize production volumes and ensure that products always be available in the right amount in the best quality and at the right time in the stores. With Koenig’s Qua-lityVac, bread, rolls and pastries can be cooled and stabilized for further processing in just a few minutes. This enables improved product quality, faster (immediate) use of bread and an optimization of working processes, as for example shorter baking times, reduced process times, more flexible use of resources, etc.

QUALITYVAC VACUUM TECHNOLOGY

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COOLING AND FREEZING

HANDLING SYSTEMS

ROUNDED

ROUNDED STAMPED

ROUNDED LONG ROLLED STAMPED

ROUNDED LONG ROLLED

ROUNDED CONVOLUTED

ROUNDED (LONG ROLLED)FLATTENED

e.g. milk rolls, tea-cakes, water rolls …

e.g. Kaiser rolls, salt rolls ...

e.g. Styrian long roll, Marraqueta …

e.g. Pain au lait …

e.g. Salt sticks, Kornspitz …

e.g. rye bread, white bread, toast

e.g. Buns, Hamburger …

BREAD

ROUNDED LONG ROLLEDCUT

ROUNDED LONG ROLLEDFOLDED

ROUNDED TWICE

RECTANGULAR, TRIANGULAR

z.B.: German cut roll

e.g. German Schrippen …

e.g. Rose rolls ...

e.g. angular seeded roll ...

PASTRYe.g. Croissants, Donuts ...

BAGUETTE, CIABATTA

FLATBREAD, PIZZA

König Maschinen Gesellschaft m.b.H.Stattegger Straße 80, 8045 Graz, AUSTRIATel.: +43 316 6901-0, Fax: +43 316 6901-115info@koenig-rex.com, www.koenig-rex.com

Each machine and unit undergoes a number of test runs with andwithout dough. Most of our technicians are actually trained bakers.They assemble the machine at our premises and then commissionthem, using their indepth knowledge of the baking trade. If you should encounter any problems, simply contact our spare parts and service department. We are available day and night from anywhere in the world:

24h

SERVICES AND SPARE PARTS FROM THE MANUFACTURER!

DURING OFFICE HOURS: +43 316.6901.0

OUTSIDE OFFICE HOURS: +43 316.6901.739

* Measurements indicated in mm – not binding, Technical changes reserved. July 2019

TRUST BASED ON EXPERIENCEAND SECURITY OF INVESTMENT TEST OUR MACHINES AT THE DEMONSTRATIONCENTER FOR CUSTOMERS!

Any investment that you make will improve your opportunities for success in thefuture. Profitability can only be guaranteed if the investment is made wisely. Whether this is the case can often only be assessed afterwards. Koenig however gives you the opportunity to check out its machines before spending any money.

To make sure that you don‘t buy the pig in a poke:Thoroughly test the Koenig machines at our Demonstration Center.

Visit our centers in Graz and Dinkelsbühl. Based on your recipes and raw materials,we will work out the best solution for you until you are fully happy with our suggestion. If necessary, we adjust the units again and start the entire customisa-tion process over again. This ensures that you can offer your customers what theyexpect from you.

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