THE BAKER S CROWN KOENIG PRODUCT RANGE BAKERY MACHINES AND LINES FOR A HUGE VARIETY OF PRODUCTS E
BAKERY MACHINES AND LINES FOR PREMIUM BAKED GOODS 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 bakery technology. OUR PRODUCT PROGRAMME AT A GLANCE MIXING AND LIFTING DIVIDING AND ROUNDING DOUGH SHEETING SYSTEMS PROVING, STAMPING AND FORMING BAKING COOLING Koenig offers machines for all these process steps for craft bakers and has positioned itself also as a leading global supplier of industrial bread roll lines for larger bakeries. For example, Koenig delivers high-capacity plants for the manufacture of 45.000 products per hour, which after production are delivered to the customer ready baked or frozen. This allows our customers to produce an unlimited variety of bread, rolls and pastry including all sorts of regional specialties. PROJECT SOLUTIONS Our experience over decades and highly qualified employees guarantee tailor-made solutions with sophisticated technology and engineering 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 to project management up to the installation, including training and subsequent service. BENEFIT FROM: our in-depth 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 2
KOENIG MASCHINEN FOR UNLIMITED PRODUCT VARIETY You 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 manufacture of bread roll lines. 3
THE KOENIG SERVICE HIGHER YIELDS AND LESS TROUBLE COMBINED WITH HIGHER QUALITY If you are not willing to make compromises when it comes to the quality of the production processes and want to secure your output level Koenig is your ideal partner. For Koenig, after-sales service is given the same priority as supply of new machines and lines. The combination of a seamless production line of quality units and effective value-preserving 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 You can reach us around the clock 24 hours I 365 days a year Spare parts and modifications We as the manufacturer possess virtually the complete records and documentations on 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 4
MIXING AND LIFTING MIXERS AND BOWL HOIST QUALITY 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 top product quality already 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). COMPARISON OF DATA 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/min 23,5 U/min 10,6 U/min 21,3 U/min 10,7 U/min 21,6 U/min 7,5 U/min 15,1 U/min Number of rotations of tools at 50 Hz: 1. speed (mixing) 2. speed (kneading) 91,5 U/min 183 U/min 94,5 U/min 189 U/min 120 U/min 240 U/min 113,4 U/min 229 U/min Electrical power consumption, approx. 14 kw 18 kw 17kW 26kW (31kW) Dimensions: Length Width Height 2217 mm 1370 mm 1953 mm 2404 mm 1396 mm 2068 mm 2176 mm 1365 mm 1983 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) 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 properly 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 5
DIVIDING AND ROUNDING GENTLE DOUGH HANDLING AND PRECISION 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. The technological leadership of Koenig is not least due to the company s capacity to provide satisfactory solutions for problems that its customer encounter. Thanks to extensive research and development, we can offer you a technologically advanced patented pre-dividing system that strikes a balance between accuracy of weight and gentle processing and that is unrivaled at its level. Koenig guarantees gentle dough handling and accurate weighing in all Rex machines. 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 REX PRINCIPLE The entry-level Mini Rex Programme with its 1-, 2-, 3- or 4-row Mini Rex head machines in Multi and 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 bread 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 two dividing drums of different sizes, making for two different dividing piston sizes. This simple principle makes it possible to extend the range of processing weights of the dough pieces enormously. Switching between the chamber types is performed electro-mechanically by pressing a button without any interruption of the production sequence. The Plus Version can handle very high dough 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 resulted in a Koenig machine that reconciles alleged contradictions: namely, mass production and quality the most gentle dough processing possible with an hourly capacity of up to 45,000 pieces. 6
DOUGH SHEETING SYSTEMS STRESS FREE PRODUCTION DIVIDING AND ROUNDING WITH THE DOUGH SHEETING SYSTEM 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 proving: the structure of the proven 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 gentlest dough processing. Modular or compact with exchangeable tools for maximum results. ARTISAN SFC 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. The result: a great variety of artful, square rolls. CERTO PAN M The Certo Pan M is based on a completely new system of dough sheet creation that guarantees maximum weight accuracy without waste dough by using a rotation principle. In order to avoid discontinuities and thus irregularities in the dough, the added dough is rotated in a drum. With an oscillating cutting knife, the rotating dough is formed into a constant endless dough sheet. 7
DOUGH SHEETING SYSTEM ARTISAN SFI The continuous dough belt is brought to its final thickness very gently by the use of two satellite rollers and one cross roller in the Artisan SFI. The shear stresses in the dough belt are thus minimal and premium quality is guaranteed. The enormous power of this machine stands for a high degree of profitability. 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. CERES 2.1 This modern dough divider meeting the highest demands in dough yield and gentle dough processing, while delivering greatest possible accuracy. Special attention as 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 traditional 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. MENES 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 upgraded at any time later. Tried-and-tested Koenig components such as seeding units, forming stations, cutting stations, retracting units, etc., are part of this modular system. The modules can be combined to create lines for baguettes, flatbread, pita, white bread, thin dough (Strudel, Baklava) or crispbread as well as for Ciabatte, pizza or Danish and puff pastry. 8
PROVING AND STAMPING KOENIG BREAD ROLL LINES MODERN BAKING TECHNOLOGY FROM COMPACT TO INDUSTRIAL LINE Depending on the product, our units with provers round, convolute, stamp, press, cut or otherwise form the dough pieces. The comprehensive range of machine configurations caters for all requirements. S-SERIES Our 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. S-series stands for Mini Rex based lines. M-SERIES Like all Koenig machines the M-series stands for premium-level lines. Such a success only comes with experience, comrpehensive 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 15-30 strokes/min. L-SERIES With the L-series Koenig has introduced 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. MINI REX MULTI I FUTURA WITH FORMING STATION DR-RR 400 S-SERIES 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. 9
PROVING AND STAMPING MINI REX MULTI I FUTURA WITH COMPACT LINE G2000 optional 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 prover 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 and very small or in-store bakeries. MINI REX MIT FORMSTATION DR-RR 400 S-SERIES MINI REX MULTI I FUTURA WITH COMPACT LINE GS2000 optional 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 4.000 pieces without prover. ECO 4000 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 M-SERIES 10
PROVING AND STAMPING ECO TWIN 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. COMBILINE optional M-SERIES 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 premiumquality products. COMBILINE COMPACT COMBILINE plus The Combiline Compact is a high-quality roll line facilitating great product variety on account of a cutting station and easily changeable stamping tools for a wide range of forms. With an hourly capacity of up to 9,000 pieces, round, round/stamped, longrolled/stamped, long-rolled/pressed or long-rolled/cut products can be made. With the Combiline plus, with a 6-row Industrie Rex as headmachine, Koenig offers another model in the modular Combiline programme with an increased capacity of 33 strokes/min (11,880 pieces/hour). 11
PROVING AND STAMPING KKM optional The KKM is a high-performance roll line for the production of dough pieces, also with final proving, with an hourly capacity of up to 7,500 units. The space-saving overhead design of the final prover is remarkable. This roll line facilitates high product variety: forming, pressing, stamping, long rolling, final rounding, convoluting, cutting, seeding everything is possible! M-SERIES KGV COMBI 2000 optional 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. L-SERIES KGV I-VI PROGRAMM 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. The bread 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 market - hourly capacity for stamped products 45,000 pieces. 12
BAKING BEST BAKING RESULTS STATE-OF-THE-ART BAKING TECHNOLOGY ENSURES CONSISTENT PRODUCT QUALITY Ovens by Koenig 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 - THE BENCHMARK FOR ENERGY EFFICIENCY FROM KOENIG PU INTEGRAL - THE INDUSTRIAL OVEN WITH INDEPENDENT BAKING ZONES PASSAT OH - THE RACK OVEN WITH STANDING BAKING TROLLEY ROTO PASSAT SE (SAVE ENERGY) The Roto Passat by Koenig is a compromise without compromises: maximal performance is offered in the very smallest space. The tried-and-tested technology makes for excellent, even baking results. The clever construction makes for a unique ratio of baking area to floor space: none is smaller! 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 reduction. The counterflow heat exchanger is significantly more efficient and improves the heat transfer. PU INTEGRAL The PU Integral automatic industrial baking oven features its independent baking zones for the regulation of temperature, air volume and humidity that enable optimised product quality for all baked goods. To achieve this, Koenig uses for the PU Integral 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 part- and ready baked products, such as wheat buns, lye specialities, freely set breads, tin breads and pastry. 13
BAKING PASSAT OH Owing to the tried-and-tested slotted wall system that feeds hot air in alternating intervals of 30 seconds over the baking products, the Passat OH guarantees the evenness of your baking products, and with a standing baking trolley at that. The powerful cloud device ensures sufficient clouds. Its conceptual design and arrangement allows for batch after batch baking. The burner is located in the front section of the oven. By means of an external fan, cool, dust-free air is transported to the burner, so optimal combustion is always guaranteed. A high-performance extractor hood with fan is included in the standard equipment. The removable hood ensures the service-friendly access to all units from the front. COOLING VACUUM COOLING THE REVOLUTION OF PRESERVATION With the vacuum technology, you can manufacture and deliver bread, rolls and pastry (e.g. Danish pastry) as part-baked products. Food retailers can also be supplied with part-baked products for sale to consumers in a quality that was not available previously. The system is of course also suitable for organic products. Advantages for manufacturer: shorter baking times consistently dry, uniform crust cost-effective handling and storage compact design low maintenance and servicing costs Advantages for retail stores and outlets: consistent and reliable baking quality easy handling without the need to monitor the fermenting process fast availability without the need for defrosting extremely short finishing phase (baking for 5 to 7 minutes) high flexibility, large product range and quick response times greater freshness, fewer returns 14
ROUNDED e.g. milk rolls, tea-cakes, water rolls ROUNDED LONG ROLLED CUT z.b.: German cut roll ROUNDED STAMPED e.g. Kaiser rolls, salt rolls... ROUNDED LONG ROLLED FOLDED e.g. German Schrippen ROUNDED LONG ROLLED e.g. Pain au lait ROUNDED TWICE e.g. Rose rolls... ROUNDED LONG ROLLED STAMPED e.g. Styrian long roll, Marraqueta RECTANGULAR, TRIANGULAR e.g. angular seeded roll... ROUNDED CONVOLUTED e.g. Salt sticks, Kornspitz PASTRY e.g. Croissants, Donuts... ROUNDED (LONG ROLLED) FLATTENED e.g. Buns, Hamburger BAGUETTE, CIABATTA BREAD e.g. rye bread, white bread, toast FLATBREAD, PIZZA 15
TRUST BASED ON EXPERIENCE AND SECURITY OF INVESTMENT TEST OUR MACHINES AT THE DEMONSTRATION CENTER FOR CUSTOMERS! Any investment that you make will improve your opportunities for success in the future. 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 customisation process over again. This ensures that you can offer your customers what they expect from you. SERVICES AND SPARE PARTS FROM THE MANUFACTURER! Each machine and unit undergoes a number of test runs with and without dough. Most of our technicians are actually trained bakers. They assemble the machine at our premises and then commission them, 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: DURING OFFICE HOURS: +43 316.6901.0 OUTSIDE OFFICE HOURS: +43 316.6901.739 24h König Maschinen Gesellschaft m.b.h. Stattegger Straße 80, 8045 Graz, AUSTRIA Tel.: +43 316 6901-0, Fax: +43 316 6901-115 info@koenig-rex.com, www.koenig-rex.com Youtube * Measurements indicated in mm not binding, Technical changes reserved. März 2016