Magicline Gb (1)

7/24/2019 Magicline Gb (1)

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WP BAKERYGROUP

MAGICLINE

High Capacity Laminating line for production ofbaguettes, ciabatta, and square-shaped productsHydration 34 % – 80 %.





The WP BAKERYGROUP – with corporate port-folio, we’ve aligned ourselves with the require-ments of bakeries the worldwide. We are ina position today to offer total solutions – fromproject planning to equipping complete bakeries(handcrafted and industrial), and offering usedmachinery.

The central element of our corporate philosophy is a net-worked way of thinking that runs throughout the individualstages of production. We call it process management – thetargeted management of the individual stages of productionand the machines employed within these stages – as fastas possible and with as little material waste to reach thedesired result, even for small batch sizes – and the unre-stricted reproducibility of results that have been reached at

one point. And all this with extremely high output.

Each aggregate can be operated as a stand-alone unit, butcan also be docked on at any time – sufficient interfaces forthird-party products are included.



_ Dough / Mixing. Emil Kemper GmbH, Rietberg

_ Rolls. Emil Kemper GmbH, Rietberg

_ Bread. Werner & Pfleiderer Haton B.V., NL-Panningen

_ Ovens. Werner & Pfleiderer Lebensmitteltechnik GmbH, Dinkelsbühl

_ In-store baking. Werner & Pfleiderer Sachsen GmbH, Sohland

_ Refrigeration technology. Werner & Pfleiderer Koeling Benelux B.V., NL-Panningen

_ Laminating. Werner & Pfleiderer Lebensmitteltechnik GmbH, Dinkelsbühl

_ Engineering. Werner & Pfleiderer Industrielle Backtechnik GmbH, Tamm

_ Used equipment. Werner & Pfleiderer Sachsen GmbH, Sohland

_ Bakery software. BackNet E&S GmbH, Muggensturm

www.wpbakerygroup.com/competencecenter

WP CompetenceCenter



MAGICLINE

MAGICLINE

High production volumes and extremely short production times require the use of tech-

nologies that allow fast working with continuous reproducible high quality, and that are

customized to the conditions of the specific operation. The use of modular, configurable

laminating systems for production of dough pieces are ideal for this. With the MAGICLINE

from Werner & Pfleiderer, practically any dough process and recipe can be produced –

even extremely soft dough with yields of up to approximately 180. It processes up to

5,000 kg of dough in one hour. Its modular construction enables it to handle a wide

range of specific product details, and product changeover times are extremely short.

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Werner & Pfleiderer – since 1877 we’ve been developing, manufacturing, and installing ma-chines and systems for the production of baked goods. Today, we are one of the world’s leadingproviders of intelligent solutions for dough production and processing. Within the WP BAKERY-GROUP, WP Bakery Technologies covers the “oven” and “laminating technology” product areas.

We provide technical solutions that fulfill the highest standards. Together with our clients, wedevelop and design concepts that meet the requirements of the market and set new trends forthe future of the industry.

MAGICLINE is a concept laminating system that allows the production of nearly any doughprocess and recipe. A special feature is its modular construction that allows the desired individualsystem to be assembled from a palette of functional modules: The user defines his or herrequirements, and we combine the optimal configurations.

Examples of possible system configurations include MAGICROLLS for the production of square-shaped products, MAGICBAGUETTE for production of baguette dough pieces, and MAGICCIABATTAfor production of ciabatta dough pieces.

THE COMPANY



www.wpbakerygroup.com/wpbakerytechnologies

Charging _ Portioning _ Shaping _ Cutting _ Processing _ Placing

2 _ 3



MAGICLINE

The MAGICLINE from WP Bakery Technologies is a sheeting line designed to the latesthygiene standards for industrial use in multiple-shift operation and for processing bread,roll, baguette, and ciabatta dough pieces. It features high flexibility, very high productvariance, and the product changeover times are extremely short. The system featuresspecial molding systems for especially problematic, soft doughs (CFS, Ciabatta FormingSystem), a dough str ip former (DSF) for every conceivable application, and a duo-sat-ellite that enables gentle and reduction of the dough strip thickness to DY 180 withoutshearing stress or degassing.

The MAGICLINE enables a continuous working method throughout the entire processchain, and its modular control designs are simple and safe to operate. All modules areeasily accessible for cleaning and maintenance, and rolling bearings always have amaintenance-free design. The systems feature monitoring of their availability as wellas of recommended maintenance work. The pro line can optionally be equipped withmultiple touch panels.

MAGICLINEDough yield (DY) approx. 134 to 180



www.wpbakerygroup.com/magicline

DOUGHS

Uncooked doughs

Precooked doughsSpecial DY 134

doughs

Soft DY 180 doughs

Gluten-free doughs

CAPACITY

Max. 5,000 kg/h

Any desired shapeAny desired number of rows

Cutting max. 150 cycles/min.

Die cutting max. 40 cycles/min.

Round moulding, max. eight

rows

SPECIALS

– Multitasking control concept

– Modular construction– High hygienic standard

PRODUCTS

Ciabatta

BaguettesBaguettes with

pointed ends

Cut baguettes

Rolls, ovals, etc.

Flat breads

- Pizza

- Tortillas

- Pide

- Roti Paratha

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MAGICLINE

T w o fl o u r d u s t e r s , m o

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S c r a p d o u g h f e e d b a c k



www.wpbakerygroup.com/magicline

MAGICLINEcompact _ modular _ fast _ safe

MAGICLINE can be equipped with continuous dough charging or with a lifting and tilting device that can beconnected to a WP Relaxer when needed. The feed tables are equipped with mountable or mobile flour

dusters. A DUO satellite roller unit provides the required preparation of the dough strip; transverse and flatrollers follow. Modules for flour reduction and scrap dough discharge prepare the dough strip for the first adjustable longitudinal cutting unit. Depending on the end product, after cross cutting by the servo-guillotine,either a winding unit, a seeding unit or a transport unit is employed. A depositing unit completes the system.

S e r v o - g

u i l l o t i n e

P l a c e m e n t e q u i p m

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W i n d

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6 _ 7



MAGICROLLS

MAGICROLLSFor production of square dough pieces

MAGICROLLS is specially equipped for production of square bread or roll dough pieces.The system achieves hourly output of a max. 30,000 pieces with a weight per piece of 30g. The range of hourly output ranges from 10,000 to 30,000 pieces, and the weight perpiece from 30 to 150 g.

MAGICROLLS is the ultimate system for achieving extremely high output, beyond that ofconventional bread and roll systems. The modular system for unseeded and seeded rollsas well as special rolls enables high product variance.

Capacity data

Hourly output 10,000–30,000 piecesWeight of single pieces ≈ 1 – 5,5 ounces



www.wpbakerygroup.com/magicline/magicrolls

DOUGH PROCESSING . MAGICLINE 8 _ 9



MAGICBAGUETTE

MAGICBAGUETTEfor production of baguette dough pieces

MAGICBAGUETTE is specially equipped for production of baguette dough pieces as wellas long bread and roll dough pieces. The system achieves hourly output of up to 12,000pieces with a weight per piece of 100 g. The range of weights per piece is 100 g to 500 g.

MAGICBAGUETTE is the ultimate system for achieving extremely high output, beyond thatof conventional bread and roll systems. It is based on a patented long roll and windingsystem for each relevant area of application and each product.

Capacity data

Hourly output max. 12,000 piecesWeight of single pieces ≈ 3,5 – 17,6 ounces



www.wpbakerygroup.com/magicline/magicbaguette




MAGICCIABATTA

MAGICCIABATTAfor production of ciabatta dough pieces

MAGICCIABATTA is specially equipped for production of ciabatta dough pieces. The sys-tem achieves hourly output of up to 30,000 pieces with a weight per piece of 40 g. Therange of hourly output ranges from 10,000 to 30,000 pieces, and the weight per piecefrom 40 to 400 g.

MAGICCIABATTA is the ultimate system for achieving extremely high output, beyondthat of conventional bread and roll systems. Special molding systems for soft doughs,with long resting times, provide high product quality.

Capacity data

Hourly output 10,000–30,000 piecesWeight of single pieces ≈ 1,4 – 14 ounces



www.wpbakerygroup.com/magicline/magicciabatta




MAGICLINE

MAGICLINEModule

The relaxer _ Reproducible processes allow high product safety _ Stainless steel cladding and framework as well as

heavy-duty plastic for simple and hygienic cleaning

_ Gentle-to-dough production process thanks to theKEMPER star roller system

_ Quick and easy to clean – short production idle times

The DUO satellite _ Two stacked satellite units with eight rollers each _ Separate drive and direct drive _ Gentle rolling of dough _ Maximum dough strip width of 800 mm,

max. degree of rolling 10 : 1 _ Working speed and rolling interval are continuously adjustable _ Feeder table

Guillotine 900/Servo _ For cross cutting or die cutting _ Table width 900 mm, working width 800 mm _ Electronic cutting length control

_ Dough piece length adjustable form 10 to 999 mm _ Useful height max. 80 mm _ Protective grating intake height 80 mm _ Manual tool quick-change system

Placement equipment model ZAV 800/1000 _ Application area: Continuous and intermittent placement program _ Belt top edge 900, placement on baking sheet max. L = 1,000 mm _ With adjustable belt drive via frequency converter

_ Lightweight-construction removal table _ Removal impulse via on-board light barrier _ Rotary encoder for removal path _ Driven, adjustable-height retaining roller at intake



www.wpbakerygroup.com/magicline/module

14 _ 15



TECHNICAL FEATURES . MAGICLINE

SHEETING PROCESS

Dough strip former

Dough strip forming

Dough charging

Dough strip unitalternatively Lifting and tiltingdevice

DUO satelliteroller

Cross roller andcalibrating roller

Trimming andlengthwise cutting

Further processing



www.wpbakerygroup.com/magicline/process

Dough piece depositing

Spreading Guillotine- Cutting- Die cutting

Transport and/or depositingLengthwise rollingalternatively Moistening and seedingalternatively Transporting

16 _ 17



www.wpbakerygroup.com/magicline/check

Pos I Consulting Planning. Construction. Equipment . References

Pos II Equipment Material. Components . Electronics. Mechanics

Pos III Modularity Workflows . Required space

Pos IV Capacity Number of pieces/hour . Weight

Pos V Quality Dough yield . Dough quality

Pos VI Cost Investment . Ongoing costs

Pos VII Workflow Interfaces . System workflow

Pos VIII System responsibility Total system integration . Organization of individual workflows

Pos IX Service Service presence . Self-service. Remote maintenance

Pos X Group know-how Process thinking. Interface know-how . Solutions from a single source

CHECK



www.wpbakerygroup.com/magicline/ablauf

CHECK & WORKFLOW . MAGICLINE

WORKFLOW

_ Query

_ Production analysis

_ Concept design

_ Planning

_ Production

_ Acceptance

_ Delivery

_ Installation

_ Integration

_ Startup of operation

_ Training

_ Service

18 _ 19



D

i s

p

l a

y

PROJECTS



MAGICLINE

MAGICLINE

TECHNICAL INFORMATION

INTERFACES

_ WP Kemper lifting and

tilting device

_ WP Kemper RELAXER

_ WP Proofer

_ WP POWERCOOLER

_ WP Spiral Froster

CAPACITY

DY 134–180

Max. 650 g/piece

1–12 rows

Max. 30,000 pieces/h

DIMENSIONS

Height approx. 2,300 mm

(upper edge of machine)

Width approx. 2,200 mm

Length approx. 12,684 mm

WEIGHT_ approx. 2,000 kg

POWER REQUIRED_ ap. 30 KW

CLOCK RATE_ 150 strokes/min.

Other services on request!



www.wpbakerygroup.com/magicline/daten

2.300

2.200

MAGIC LINE

All specifications in mm.

2,300

2,200

~12,684



PRESENTATION SELLS



www.wpbakerygroup.com

t a m m e n . d e

Werner & Pfleiderer

Lebensmitteltechnik GmbH

von-Raumer-Straße 8-18

91550 Dinkelsbühl

Germany

Fon +49 (0) 98 51-90 50

Fax +49 (0) 98 51-90 53 42

[email protected]

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The WP BAKERYGROUP has its branch

offices in France, Italy, Belgium, Russia,

and the USA.

Additional agents with service stations can

be found in all regions of the world.

© 2007 by WP BAKERYGROUP, issued 12/07, printed in Germany, ® = registered trademark

All information is non-binding. We reserve the right to modify our products for the sake of improvement.

Documents

Magicline Gb (1)