READ INES ACHINES WP BAKERYGROUP

Transcription

1 READ INES ACHINES INES WP BAKERYGROUP

2 ALL THE ACTIVITIES OF THE WP BAKERYGROUP ARE TARGETED AT MAKING OUR CUSTOMERS SUCCESSFUL! JÜRGEN HORSTMANN

3 BREAD LINES WP BAKERYGROUP 2 _ 3 WP BAKERYGROUP The WP BAKERYGROUP with this portfolio of companies, we ve comprehensively aligned ourselves with the needs of bakeries worldwide. Today we are in a position to offer total solutions from project development to equipping complete bakeries (handcraft and industrial) and sale of used machinery. The central element of our corporate philosophy is a networked way of thinking that stretches beyond the individual stages of production. We call it process management, the targeted management of the individual stages of production and the machines used within them as fast and with as little loss of material as possible to achieve the desired result, even for small amounts and the unlimited reproducibility of results achieved. And all this is combined with extremely high yield. Each unit can be operated as a stand-alone, but can also be easily docked on at any time interfaces for third-party products are sufficiently available. The complete WP line ensures reliable process management.

4 WP BAKERYGROUP Today, we are producing a new generation of machines and systems the WP NEW GENERATION. What sets them apart: COMMENTS ON IBA 2006 If you re looking for a strong partner for bakery equipment, then such a partner shouldn t just build machines, but should also offer other features such as reliable engineering and top service. For this reason, we ve gathered our ten companies under the specialised umbrella of the W&P brand to create the WP BAKERYGROUP a future-oriented, modern machinery-engineering company. It possesses various competence centres, including those for bread, rolls and ovens, and is among the market leaders in all its segments. Think process is at the heart of our corporate philosophy, and this describes the implementation of networked technology throughout all stages of production, with the goal of integrated processes. Within the implementation of consistent processoriented thinking lie productivity reserves and opportunities for greater quality. Gentle on the dough Best absorption rates Best weight precision Best product quality Best productivity Networked technology Economic production of small amounts Shortest set-up times Highest standards for hygiene Low energy consumption Service, training and maintenance Knowledge transfer WP CompetenceCenter The WP BAKERYGROUP is the right partner for your future! _ Dough/Mixing. Emil Kemper GmbH, Rietberg _ Rolls. Emil Kemper GmbH, Rietberg Jürgen Horstmann _ Bread. _ Ovens. Werner & Pfleiderer Haton B.V., NL-Panningen Werner & Pfleiderer Lebensmitteltechnik GmbH, Dinkelsbühl _ Instore baking. Werner & Pfleiderer Sachsen GmbH, Sohland _ Refrigeration technology. Werner & Pfleiderer Lebensmitteltechnik Kälte GmbH, Dinkelsbühl _ Laminate. Werner & Pfleiderer Lebensmitteltechnik GmbH, Dinkelsbühl _ Engineering. Werner & Pfleiderer Industrielle Backtechnik GmbH, Tamm _ Used machines. Pro-Fit-2 GmbH, Sohland _ Bakery software. BackNet E&S GmbH, Muggensturm

5 BREAD LINES WP BAKERYGROUP 4 _ 5 WP BAKERYGROUP Comments on IBA 2006 here and at Rainer Zeh, Managing Director First of all we ll be showing the current versions of the products the market is familiar with, like the MATADOR, multi-deck oven, the ROTOTHERM, convection oven, the OBER Junior loading robot, the ROTA- MAT EN dough dividing and moulding machine, the ROLLPROFI compact roll system, the MULTIROLL rolled pastry system... One new item is our PELLADOR, a wood-burning oven concept with automated pellet heating, that was developed along with the Mitterer wood-burning oven bakery. In addition there s our laminating system, which is equipped with a newly developed double satellite head. Highly pre-proved doughs can be processed with minimal structural influence, just as special doughs can be reduced to the desired size evenly, easily, and without losing air bubbles. Peter Wittmann, Managing Director In the industrial production of sticks, we offer our customers another technological leap with the SP-H sticks press. It s a roller extruder for production of endless strings of dough, especially co-extruded products, and it produces Super Sticks pressed, filled and turned. As a system provider, we deliver the complete solution, from dough production to the sticks press, the lye bath, notching and cutting devices, the salt shaker and the conveyor oven, and packaging. Then there s our new THERMADOR, the further development of the most successful tunnel oven in the world, which offers even better and faster baking with greater energy efficiency. Convection can now also be used in the burner module and therefore throughout all oven zones. Piet van Deur, Manager, Bakery Cooling We present a completely new philosophy in refrigeration: the aroma-refrigerating principle. The NewGeneration WP-Kälteanlagen refrigeration system is designed for taste and aroma like never before a revolution in refrigeration technology. With the AROMA + COOLER & AromaTrays from WP System Dieckmann for example: a new refrigerating concept based on suction cooling, for the in-shop-baking segment. It has an extremely positive effect on aroma, taste, crispness, shine and shelf life. And it saves in many areas. We will also show AROMAT und AROMAT + the aroma-maker and proving interrupter as semi- and fully-automatic machines with new dough-resting and ripening process control. And our new POWERCOOLER a shock cooling system as a linear belt froster. Lothar Paulick, Managing Director MATADOR STORE is the name of our new multi-level oven system that s designed for more than just in-shop baking. MATADOR STORE sets itself apart with its outstanding baked results. This oven, which can be assembled according to a modular principle, is suitable not only for perfect baking in the shop, but also for producing various products in cafés, bistros, restaurants or hotels products such as cakes, pizzas, casseroles and more, at a premium level of quality. In centralised production, it takes on the role of a finisher due to its short preheating times. We present our completely revised convection in-shop oven, BRILLANT, with improved baking quality, with time and energy savings and a new cleaning programme. BAKY and STOREBEE are new highlights in the area of automatic baking with minimum personnel requirements, a new shopping experience, product variety and outstanding product quality. Reiner Knauf, Service Director A comprehensive service concept, the targeting of all company activities toward the success of bakers worldwide with this philosophy, the WP BAKERYGROUP seeks to further support its position in the industry and expand over the mid term. The cornerstones of WP services, which are directly oriented on the customer, include being available 24 hours a day, 365 days a year; the exclusive use of in-house technicians; a finely meshed service network in Germany and Europe; worldwide company representatives and service support centres; comprehensively equipped service vehicles as mobile replacement-parts warehouses; a permanent stock of about 100,000 original parts; technical support; helpline; and online remote diagnostics. Henk-Jan Snellink, Managing Director The MINICRUSTICA is our smallest and newest bread system for the entire range of classic bread varieties and shapes with and without seeding, particularly for producing Mediterranean products such as ciabatta, baguettes, and other, very soft wheat doughs. BAGUETTA + is a fully automatic bread system for braided breads, baguettes and brioche, which works according to the round-long principle (round-mould, prove, long-mould, prove, final forming). Processing is extremely precise with regard to weight and remarkably gentle on the dough, the dough pieces are fully rested and retain their coarse texture throughout the process. Our SERVODIVIDER S 700 revolutionises dough division the pressure necessary for precise weights is intelligently controlled throughout the dividing process. Ulrich Peitzmeier, Managing Director This year at the IBA, we ll first of all be presenting the now complete range of our new mixers the mobile PRESIDENT and the POWERMIXER, which is equipped with a double-helix and guide rod. In addition, there s the D&B Wizard, our patented doughnut and bagel module. The third highlight is the OXYLATOR, a new tool/method for oxygenating dough in the mixing area. In the area of dough dividing and moulding machines, we re introducing the SOFTSTAR PLUS. It s equipped for permanent use in multiple shift operations with gentle processing of the dough. For handcraft bakers, we re also presenting the RULAX round- and long-moulder as a supplement to the tried and tested Consul doser. Lothar Paulick, Managing Director Interest within the world market for good used machines is as great as ever. This is particularly true for machines produced by Werner & Pfleiderer, Kemper, Haton and Winkler, which we overhaul from the ground up and deliver with long-term warranty agreements. We benefit here, of course, from direct access to the replacement parts stock within the WP BAKERYGROUP, as well as from the original design drawings for construction. We present our offerings, which are updated daily, through our Internet site at A visit to our permanent display, with more than 300 machines, can be arranged any time. Hans-Jürgen Kottisch, Managing Director Just in time for IBA, we ve added some interesting functions to our Office Pro and Cash Pro software modules, developed especially for the bakery segment. During the further development of Office Pro, the area of traceability of raw materials was in the forefront, including the booking of raw materials, semi-finished and finished products, etc., to any desired number of storage sites. Cash Pro, the bakery till system, is now also available for confectioneries, cafés and restaurants, including recording of tables and seats. With Cash Pro-Orderman, recording of orders and cashier transactions is significantly improved.

6 DOUGH DIVIDING AND MOULDING MACHINES Dough dividing and moulding machines form the connection between dough preparation and proving. Our machine program for the production of shaped dough pieces for bread production is extensive and takes into account the different production priorities of our customers.

7 BREAD LINES WP BAKERYGROUP 6 _ 7

8 PRODUCTS DOUGHS PERFORMANCE PARTA SN/SNE/SND from 155 to 175 % Square breads Long bread up to 80 % rye % 100 2,400 g/piece max. 2,400 pieces/h Variable by means of frequency controller with digital readout Dough divider PARTA U up to 170 % All bread types up to 170 % 100 2,800 g/piece max. 3,200 pieces/h Frequency controller with capacity display 450 4,224 pieces/h Dough divider V 500 up to 180 % Classic bread types Square dough pieces Long dough pieces Flat bread Baguette Rustic bread types Rusk s with resting times or long bowl fermentation Mixed wheat dough up to 80 % rye Grain dough Dough with additives up to 180 % 100 2,600 g/piece max. 4,000 pieces/h Variable by means of frequency controller with digital readout Regional bread Baguette dough 1,911 4,368 pieces/h Rusk dough Dough divider B / V/ S 700 up to 175 % All bread types up to 80 % rye up to 175 % 25 2,550 g/piece 1,000 9,000 pieces/h Pizza dough Baguette dough Dough divider

9 BREAD LINES DOUGH DIVIDERS 8 _ 9 SPECIALS Wide bandwidth of dough weights Comprehensive processing of ingredients Highly precise weights Long lifecycle Robust construction INTERFACES Dough portioning hopper Round-moulder Preliminary rolling station Check weighter Very gentle to dough Sensitive doughs Highly precise weights Dough portioning up to 2,800 g (1-chamber design) Large range of dough weights Large dough hopper with low working height Recognised component principle Dough portioning hopper Round-moulder Preliminary rolling station Check weigher Wide range of weights Highly precise weights Extremely gentle to dough Simple to operate Simple to integrate Voluminator Touch-screen Storage for all data All machine settings are servo-driven Oil-reduced Dough portioning hopper Round-moulder Preliminary rolling station Check weigher Broad application area Modular construction Robust construction Extremely gentle to dough Minimal oil consumption Settings can be saved Transport belt open for visual control Easy to clean Voluminator = pressure control and pressure compensation Dough portioning hopper Round-moulder Preliminary rolling station Check weighter

10 PRODUCTS DOUGHS PERFORMANCE V 900 up to 170 % Toast bread Tin loaf bread < 30 % rye up to 170 % 150 1,950 g/piece Pizza dough 1,500 14,400 pieces/h Dough divider CONSUL ET up to 180 % All bread types % Rye dough up to 1,800 pieces/h 200 2,400 g/piece Grain dougg Grain dough 400 3,600 g/piece Dough divider from WP Kemper IMPERATOR up to 175 % Round bread Tin loaf bread Toast bread Baguette Rye dough up to 175 % 200 2,350 g/piece 690 1,480 pieces/h Grain dough Dough divider from WP Kemper CORONA up to 175 % Round bread Tin loaf bread Toast bread Baguette Rye dough up to 175 % 100 2,000 g/piece max. 6,000 pieces/h Dough divider from WP Kemper

11 BREAD LINES DOUGH DIVIDER 10_ 11 SPECIALS Highly precise speeds Recipe control Oil-reduced Easy to clean Dividing pistons are filled when stationary Cam drive Hydraulic control of dividing pistons Modern design INTERFACES Dough portioning hopper Round-moulder Preliminary rolling station Check weighter Unique weighing/dividing system with circulating ball spindle with servo drive Superior dough protection Extremely precise weights High process safety SPS control / touch-screen Easy to clean (No cleaning of the measuring chamber) WP Kemper RULAX Belt round moulder Conical round moulder Extremely versatile Gentle to dough Low maintenance Stainless steel design Machine is movable and guidable Variable hopper size Conical round moulder Belt round-moulder WP Kemper RULAX 2-way system Extremely versatile Extremely powerful Gentle to dough Low maintenance Stainless steel design Machine is movable and guidable Variable hopper size Conical round moulder Belt round moulder 2-way system

12 PRODUCTS DOUGHS PERFORMANCE BREAD LINES LONG WORKER BREAD LINES ROUNDERS CR 59 CR 59 AT CCR 59 up to 175 % Conical rounder CCR 69 AT up to 170 % High performance rounder SBR 2500 up to 178 % Stand rounder from WP Kemper PRINCESS KOMBI up to 165 % Round bread Long bread Tin loaf bread Hearth bread Pizza Toast bread Tin loaf bread Round bread Toast bread Baguette Tin loaf bread Whole-grain dough Dough with additives Doughs with high rye content Doughs with higher water absorption up to 175 % 90 2,200 g/piece bis 5,000 pieces/h up to 170 % 350 1,100 g/piece max. 10,000 pieces/h % 200 2,000 g/piece max. 2,000 pieces/h % 50 1,250 g/piece max. 2,500 pieces/h Long worker from WP Kemper

13 BREAD LINES ROUNDERS & LONG WORKER 12_ 13 SPECIALS Better transport Better proofing Better pore structure Homogeneous product More stability Moulding path up to 6 m; 236,2 " good processing of very soft and sticky dough Adjustable troughs (AT) Broad spectrum of weights INTERFACES Check weigher Intermediate proofer Long roller Moulding path up to 6 m; 236,2 " Consistent high quality Teflon-coated troughs/cones Stainless steel design Adjustable troughs High-performance round-moulder Central ventilation/oiling Large diameter in front of cone Cylindrical/conical moulding path Proofer Working belt or manual removal 1 vibrating flour duster 1 electronically controlled flour duster Quick-catch device Dough divider Long roller 2 roller pairs 1 adjustable roller pair 2 transverse moulding belts 1 pressure plate Proofer Hand remova

14 PRODUCTS DOUGHS PERFORMANCE BREAD LINES LONG ROLLER BREAD LINES LONG WORKER SELECTA K up to 165 % Long worker from WP Kemper IL SPECIAL up to 180 % Industrial long worker from WP Kemper COMBI E up to 165 % Toast bread Tin loaf bread Long breads Hearth bread Tin loaf bread Long breads up to 450 mm; 17,7 " Rye dough % 100 2,000 g/piece max. 4,000 pieces/h up to 180 % 320 2,500 g/piece max. 2,500 pieces/h up to 165 % 200 2,000 g/piece max. 1,500 pieces/h Long roller COMBI UNIVERSAL up to 175 % Round bread Flat bread Long bread - rolled out or lightly punched Ciabatta Mediterranean dough Classic dough up to 175 % 200 2,000 g/piece bis 3,500 pieces/h almost all other bread type Long roller for soft doughs

15 BREAD LINES LONG WORKER & LONG ROLLER 14_ 15 SPECIALS 4 roller pairs 2 adjustable roller pairs Precise centring Optimal roll-out Reinforced cylinder mill INTERFACES Proofer Hand removal Mould transport Especially for rye dough Modular constructed Robust construction Good long roll results WP Kemper SBR 2500 Hand removal Precise centring Dough pieces may be rolled out to 1 45 mm; 0,04 1,77 " Pressing board folds up Robust construction Long lifecycle Good cost-benefit ratio Completely made of stainless steel Proofer Working belt or manual removal Sensitive doughs Multifunctional extrem variabel Extremely variable wheat and rye roll-out part Bypass for cylinder mill Closure control Seeding possible Multiple moulding stations (pointed ends, flat, etc.) Proofer Working belt Manual removal Sheet transport belt Extractor

16 PRODUCTS DOUGHS PERFORMANCE BREAD LINES ROUND & LONG WORKER BREAD LINES LONG ROLLER BM 51 up to 165 % Long roller for artisanal production from wheat and mixed wheat breads up to 70% rye BM 54 BT up to 165 % Industrial long roller SERVOROLLER BMW 80 up to 172 % High performance long roller for large loaves RULAX mit CONSUL ET up to 170 % Classic bread Classic baked goods Dough pieces up to 400 mm; 15,75 " Tin loaf bread Hearth bread Toast bread Hearth bread Round bread Square bread Long bread < 30% rye Batone Francala < 30% rye Rye dough up to 165 % 110 1,600 g/piece max. 2,000 pieces/h up to 165 % 200 1,100 g/piece max. 3,000 pieces/h up to 172 % 200 2,000 g/piece max. 5,000 pieces/h mm/piece; 6,3 17,3 "/piece % 200 2,000 g/piece pieces/h Rounding and long working machine from WP Kemper

17 BREAD LINES LONG ROLLER & ROUND AND LONG WORKER 16_ 17 SPECIALS Drum principle Optimal long-roller results Optimal centring of the dough Fine pores Reliable Punching possible INTERFACES Proofer Manual removal Highly automated Modular construction Perfect rolling-out and long-rolling Very fine pores in the dough pieces Stainless steel/aluminium design 4 piece Division of roll-out and long-rolling part Many moulding stations possible Proofer Panner belt Extractor Optimal adjustment to individual doughs Punching in by motor or according to weight Very gentle processing Robust construction May be recipe-controlled Perfect roll-out results at high speeds Very thin rolling out < 1,5 mm; 0,59 " Wide range of application (toast, rusk, hearth bread) Wide/long designs Visual control of roll-out part Servo drive for roller 4/6 piece Proofer Panner belt Extracto 1-person operation Processing is gentle to dough High process safety SPS control / touch-screen Stainless steel design Easy to clean WP Kemper CONSUL ET Hand removal

18 PRODUCTS DOUGHS PERFORMANCE BIP E/M/72 up to 165 % Classic breads Classic baked goods up to 165 % 200 1,600 g/piece 1, ,000 pieces/h With ZGS bypass With/without turning station 6/8/12 parts Modular intermediate proving system for large loaf doughs AF 2002 up to 175 % Baguettes Brioche Loaves placed on baking surface with gaps in between Baguette dough Rustic dough without turning station with V-belt input up to 175 % 150 1,800 g/piece 1,500 pieces/h Rustic breads Proofing time 18 min. for 1,500 pieces/h Modular intermediate proving system for large loaf doughs INTERMEDIATE PROOFING CABINET Round bread max. 2,200 g/piece Capacity up tp 2,200 g/piece Tin loaf bread max. 1,500 pieces/h Toast bread Baguette Proving chamber from WP Kemper

19 BREAD LINES PROVING SYSTEMS 18_ 19 SPECIALS INTERFACES Modular system Perfect proofing of dough pieces No doubled pieces on input Individually removable and washable round troughs Many input systems < 10,000 pieces Many air conditioning systems available With or without turning of the dough pieces Automatic recipe control Modular stainless steel design Modular intermediate proofing system for large breads Without turning/without air conditioning Very soft and sticky doughs Dough pieces with extremely long resting periods Touch-screen/PCL Bypass possible For round/long dough pieces Round-moulder Long roller Continuous operating cycle Variable proofing times Precise centring Hygienic design Dough divider Long moulder Round moulder

20 BREAD-LINES Bread lines here the BAGUETTA + based on a specific combination of individual machines and modules, adjusted to the specific requirements of the actual product range. Apart from their product orientated construction they also differ in their performance data.

21 BREAD LINES WP BAKERYGROUP 20 _ 21

22 PRODUCTS DOUGHS PERFORMANCE MINICRUSTICA up to 180 % Ciabatta Flat bread Mediterranean breads Mediterranean baked goods s s s up to 180 % 100 1,600 g/piece max. 3,000 pieces/h without intermediate proofing Bread line CRUSTICA+ up to 180 % Ciabatta Baguettes Flat bread Mediterranean bread Mediterranean baked goods Classic breads without intermediate proofing up to 180 % 100 1,600 g/piece max. 2,500 pieces/h with bypass max. 3,000 pieces/h Bread line FERMENTA up to 170 % Baguettes Baguette roll Brioches Pain de Campagne Baguette dough up to 170 % g/piece max. 1,500 pieces/h Proofing time 17 min. for 1,000 pieces/h Bread line

23 BREAD LINES BREAD LINES 22_ 23 SPECIALS Soft to very soft doughs Without intermediate proofing Extremely high water absorptions High hourly production Highly precise speed Good cost-benefit ratio Automisation possible Flour-free Compact For round/long breads Broad area of application INTERFACES Dough dividing machine Parta SN-D 1512, 2024, V 500 Round-moulder CR 59-AT with oiling/ccr/cr Long roller Combi U/Superba/Combi E Interfaces Preportioning hopper Sediment device with V-belt Soft to very soft doughs Without intermediate proofing Extremely high water absorptions High hourly production Many applications Many bread types/shapes Compact Precise weights No dough waste Little dusting flour Product with stand Dough dividing machine Parta SN-D 1512, 2024, V 500 Round-moulder CR 59-AT with oiling Proofer AF 2002 / bypass Langroller Combi U Interfaces Preportioning hopper Sediment device with V-belt For products that may not be turned Very gentle to dough round or long breads Extractor for long bread shapes on input transport Long roller Preliminary roll station Precise weights Long lifecycle Stainless steel design ZGS Dough dividing machine Parta SN/preliminary roller AF 2002 proofer Long roller Combi U/Combi E Interfaces Preportioning hopper Sediment device with V-belt

24 PRODUCTS DOUGHS PERFORMANCE BAGUETTA up to 162 % Baguetttes Baguette roll Baguette dough Grain dough Brioch up to 162 % g/piece max. 3,000 pieces/h/string or 12,000 baguette rolls Proofing time 12 min. for 3,000 pieces/h Bread line BAGUETTA+ up to 175 % Baguettes Baguette rolls Ciabatta Rustic round breads Rustic long bread Grain dough Brioche Ciabatta Mixed dough up to 175 % g/piece max pieces/h/string or equivalent of cut Tank fermentation up to 3 hours Bread line CLASSICA, CLASSICA L, CLASSICA XL up to 165 % Round bread Flat bread Tin loaf bread Rye dough Grain dough up to 165 % 100 1,800 g/piece Toast bread Hearth bread Brioch Rusk Baguettes Pizza Bio-bread Dough with additives Very stiff dough Classica max. 1,600 pieces/h Classica L max. 4,200 pieces/h Classica XL max. 10,000 pieces/h Panettoni Bread line

25 BREAD LINES BREAD LINES 24_ 25 SPECIALS Especially for baguettes Very gentle to dough High hourly output Centring of dough pieces in front of long roller Double track design for load reduction for dough divider and ZGS Stainless steel design INTERFACES Parta SN 2002 dough divider BF 2003 proofer FB 800 long roller Sheet transport 180 Interfaces Preportioning hopper Sediment device with V-belt Especially for baguettes for handcrafted breads Very gentle to dough High hourly ouput Minimal dusting High weight precision Stainless steel design Centring of the dough piece in front of the long roller Many shaping stations Output after first production cycle possible Dough dividing machine Parta SN-D, U, V 500/V 700 CR 59 AT round moulder BIP 72 proofer, without turning FF 700 long roller Combi U long roller BF 2003 proofer Interfaces Sheet transport 180 Preportioning hopper Sediment device with V-belt Especially effective with bypass Traditional bread types Tried-and-true principle Many applications Many bread types/shapes Precise weight Perfect proofing Finely grained consistency Product with stand CLASSICA Dough dividing machine Parta SN-E, SN, SN-D, Parta, U, V 500 Round moulder CR 59/CCR 59/BRW BIP-E or M proofer Long roller BM 51-A, BM 51-B, Combi E CLASSICA L Parta U, V500 or B700 dough dividing machine Round-moulder CCR 59 BIP-M or BIP 72 proofer BM 54 BT or Combi U long roller CLASSICA XL Dough dividing machine B 700, V 700, S 700, V 900 Round moulder CCR 59, CCR 69-A BIP 72 proofer Long roller BM 80 BT, BM 54 BT Interfaces Preportioning hopper Sediment device with V-belt

26 PRODUCTS DOUGHS PERFORMANCE BREAD LINES LAMINATING LINE BREAD LINES BREAD LINES REYNA up to 180 % Bread line ÖKOLINE up to 170% Bread line from WP Kemper MAGIC LINE up to 180 % Round bread Long bread, seeded Tin loaf bread Hearth bread Wheat bread Rye bread Mixed rye bread Toast bread Baguette Square breads Ciabatta Baguette Rye dough Rye dough All doughs Extremely soft dough up to 180% 300 2,400 g/piece max. 3,000 pieces/h max. 450 mm/piece max. 17,7 "/piece % 300 2,200 g/piece max. 1,480 pieces/h % g/piece 1 12 rows max pieces/h MAGIC LINE Laminating line from WP Bakery Technologies

27 BREAD LINES BREAD LINES & LAMINATING LINE 26_ 27 SPECIALS For dough with rye content Modular construction Highly robust Highly precise speed Good moulding and long-rolling result INTERFACES V 500 dough dividing machine B 700 dough dividing machine SBR 2500 belt round-moulder Combi E long roll machine Combi U long roll machine Interfaces Preportioning hopper Sediment device with V-belt Bread production without flour dust WP Kemper IMPERATOR II-MB WP Kemper cone round-moulder WP Kemper INTERMEDIATE PROOFER Transverse transport band Cold/warm air blower Individual automatic intake system WP Kemper SELECTA K with baguette equipment WP Kemper SUPERBA Modular construction Gentle processing of dough Extremely soft doughs Long resting times for dough WP Kemper BOWL TIPPER WP Kemper RELAXER WP Kemper PROOFER WP Kemper SMALL PASTRIES LINE WP POWERCOOLER WP SPIRALFROSTER

28 tammen.de VERTRIEB WP BAKERYGROUP Werner & Pfleiderer - Haton B.V AA Panniningen Industrieterrein 13 Helden 650 Niederlande Fon + 31 (0) Fax + 31 (0) info@wp-haton.com The WP BAKERYGROUP has branches in France, Italy, Belgium, Austria, Russia and the US. In addition, representatives with service centres are located in every region of the world. 0906_2.5_ by WP BAKERYGROUP, Stand 09/06, printed in Germany, = registered trademark Information contained herein is not legally binding. Information is subject to change, particularly as a result of technical improvements.