Content. 1. Product Information. 2. End Products Reasons for Pane. 4. Configurations & Options. 5. Technical Data. 6. WP Kemper Baking Center

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Derick Hensley
5 years ago
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2 Content 1. Product Information 2. End Products 3. 7 Reasons for Pane 4. Configurations & Options 5. Technical Data 6. WP Kemper Baking Center 7. References 8. Service & Support 9. Think Process! 2

3 1. Product Information The market is constantly changing. Are you able to change with it? With the WP Kemper Pane the baker can react to the changes that come from the market and can be flexible to react to the demands of the market. Special Highlights of the Pane are: Triple S Funktion (Seed Saving / S-shaped set of rollers / Sensor Optimization) Sensor Optimization (3-fold Infrarot Sensor controlled set of rollers) Nearly endless product variety Processing a variety of dough types 3

2. End products 3 in 1 The WP Kemper Pane is a roll

Ciabatta Ciabatta Paposeco Stamped rolls Raisin rolls

500 g Round: 25-200 g Pumpkin seed rolls Artisan

4 2. End products 3 in 1 The WP Kemper Pane is a roll line for the production of a variety of shapes and sizes. 1. Round 2. Square/Rectangle 3. Mediterranean products Artisan Baguette Mini- Baguette Ciabatta Ciabatta Paposeco Stamped rolls Raisin rolls Stamped rolls Weight range: Square / Rectangle: g Round: g Pumpkin seed rolls Artisan Passauer Triangle shaped Capacity: Up to 12,000 square pcs./ h. Up to 8,400 round pcs. / h. 4

5 3. 7 Reasons for Pane Soft Doughs Forming like made by hand RelaxerS Soft Doughs Soft Cut Knife S-Shaped Set of Rollers Easy cleaning Optimal Roundmoulding Intuitive Operating CleanTec Pull-Out Base Frame Roundmoulding Station INUS Control Flexibility Expandability 5

(absorption up to 80% and bulk fermentation) Forming like made by Hand S-shaped Set of Rollers Patented, S-shaped

6 3. Reasons for Pane Soft Doughs Relaxer Integrated dough strip former Sensor-guided dough strip Optimized lift behavior, thus 20% more products that can be saled with the same amount of dough Processing of soft doughs (absorption up to 80% and bulk fermentation) Forming like made by Hand S-shaped Set of Rollers Patented, S-shaped arrangement of the rollers 3-fold infrared sensor controlled Sensors for fine adjustment DSC Technology: Dough Stress Control 6

3. Reasons for Pane Soft Doughs Soft Cut Knife Rocking knife motion No sticking due to small contact area Quick, moving knife Optimal Roundmoulding Roundmoulding station Adjustable

7 3. Reasons for Pane Soft Doughs Soft Cut Knife Rocking knife motion No sticking due to small contact area Quick, moving knife Optimal Roundmoulding Roundmoulding station Adjustable moulding revolutions for gentle dough processing and product quality 100% roundmoulding results due to especially long moulding Adjustment of moulding time and moulding intensity 7

3. Reasons for Pane Intuitive Operating INUS Control Small number of adjusting parameters Inuitive and secure input of parameters Automatic transfer of

8 3. Reasons for Pane Intuitive Operating INUS Control Small number of adjusting parameters Inuitive and secure input of parameters Automatic transfer of calculations and settings Integrated Kemper Key Easy Cleaning CleanTec Pull-Out Base Frame Easy cleaning by pulling out Roundmoulding station can be removed easily 8

3. Reasons for Pane Flexibility Expandability Further modules for new products can be added Line growth with customer s requirements 2-Way-Line Production of round and square products on the same

9 3. Reasons for Pane Flexibility Expandability Further modules for new products can be added Line growth with customer s requirements 2-Way-Line Production of round and square products on the same line Inbuilt Baguette-Modul Production of Artisan Baguettes through the integrated Baguette-Roundmoulding-Station Baguette doughs with high absorption and long pre-proofing can be gently processed Low investment and space requirements for the production of artisan baguettes with open crumbed structure 9

10 3. Reasons for Pane Optimizations 2015 Dough Strip Continuously running dough strip Continuous dough flow through the system Soft Cut Knife Quick, swiveling knife, adapted to the continuously running dough strip Set of rollers sensors Due to the continuously running dough strip, the sensors can adjust the set of rollers more accurately Consistent dough forming Consistent influence on the dough 10

11 4. Configurations & Options Standard configuration: Headmachine Pane Stainless steel execution INUS control Dough strip former Relaxer2 2x flour duster RelaxS set of rollers 1x roller knife SoftCut knife Roundmoulding station 1x Moulding drum 11

12 4. Configurations & Options Options: Additional roller knife Additional moulding drum Passauer oiling module Stamping and cutting station inside Pane Stamping station on the belt Additional stamping tool Longmoulding station Integrated Baguette module Pinning and curling longmoulding station Sheeting and curling longmoulding station Paposeco module KL seeding unit Seeding station Double seeding station 12

13 4. Configurations & Options Options: Seeding container Seed retrieval (Vacuum, tube chain) Reciprocating belt for baking trays Transfer belt after reciprocating belt Kemper Key access control 13

14 5. Technical Specifications Standard execution Capacity: Up to 12,000 square pcs./h. (6-rows) Up to 8,400 round pcs./h. (6-rows) 960 kg dough / h. Absorption rate: 180 Dough rest time up to 3 hours Pane für square rolls, Baguette, Baguette rolls (Krustis) and Paposeco rolls 14

6. WP Kemper Baking Center Experience with all your senses!

tests, demonstrations, seminars and events.

15 6. WP Kemper Baking Center Experience with all your senses! True to the motto think process the baking centre offers the entire process for the production of baked goods. From mixer to in-store ovens, we can work on a variety of products from the whole WP BAKERYGROUP. Equipped like a professional bakery, the baking centre offers the perfect setting for tests, demonstrations, seminars and events. A team of experienced master bakers work together with you and your dough, in a relaxed atmosphere, on roll lines or bread lines, dough dividers or mixers. The best proof is, when you see something with your own eyes. You are warmly invited to visit the WP Kemper Baking Center and test the Pane with our experienced Master Bakers. 15

16 7. References Bäckerbub, 2 Lines, Germany Brothaus, Germany Ihr Landbäcker, Germany Schaper, Germany Ratschiller, Germany Portland French, USA DeFruyt, Belgium Peloille, France Bionatis, France 16

The customer oriented concepts increase the added value of WP machines and ovens by optimizing the production availability.

17 8. Service & Support Installation Our installation team includes a master baker and an electrical mechanical technician. Blue Box Blue Value With Blue Value, a comprehensive service and support package, the WP Bakery Group Service ensures consistent production reliability. The customer oriented concepts increase the added value of WP machines and ovens by optimizing the production availability. With Blue Value the WP Bakery Group Service increases the efficiency of the machinery, extends the life-time and reduces production costs. Down time and surprises are eliminated. Blue Value provides a higher level of safety. Our Blue Value services are your assurance for a reliable production. 17

18 9. Think Process! Within the implementation of consistent process-oriented thinking lie productivity reserves and opportunities for greater quality If you are looking for a stronger partner for bakery equipment, then such a partner should not just build machines, but should also offer features such as reliable engineering and top service Think process is at the heart of the corporate philosophy, and this describes the implementation of networked technology throughout all stages of production, with the goal of integrated processes WP Kemper can provide the whole process in the production of artisan products from dough production till make up 18

Cooling CVI' Werner & Pfleiderer lnstore Baking ' /' Werner & Pfleiderer

19 'YI' Kemper CVI' Werner & Pfleiderer Bakery Technologies CVI' Werner & Pfleiderer Industrial Bakery Technologies CVI' Werner & Pfleiderer Bakery Cooling CVI' Werner & Pfleiderer lnstore Baking ' /' Werner & Pfleiderer Bakery Service ' CVI' Haton CVI' Green CVI' Winkler CVI' Riehle WP BAKERYGROUP

think process! DOUGH AND MORE

think process! DOUGH AND MORE WP Kemper WP Kemper has been developing, manufacturing and installing machinery and systems for bakery production since 1898. Today we are one of the worldwide leading manufacturers