König - Dough Processing Machinery

König has specialised in the manufacture of dough processing machines since 1966. Our diverse portfolio ranges from dough mixers to baking ovens and vacuum cooling plants, available in each size for commercial as well as for industrial demands.

SPIRAL AND TWIN TWIST MIXERS FOR MIXING AND KNEADING

König provides a range of approved and highly advanced spiral mixers and the twin twist mixers for dough mixing and kneading. With their diverse capacities of dough bowls, our spiral mixers and the twin twist mixers are high-performance dough-making machines that can be supplied to companies of all sizes.

Wheat, rye, as well as wholemeal doughs can be produced quickly and smoothly, resulting in an efficient workflow. The machines are made from high-quality stainless steel, have a long product life and require minimal cleaning and maintenance.

HERKULES DOUGH BATCH BOWL HOIST

In order to transfer the various batches of dough to the next processing stage, König has developed a powerful bowl hoist, by means of which batches of dough of up to 1,100kg weight can be processed. Owing to its tipping angle of 110° and its tipping height of 90cm, Herkules has been designed for maximum compatibility with other dough processing machinery.

Operational safety is achieved because the dough bowl is fixed during the lifting and tipping process. The various possibilities of fastening the bowl hoist (static, free to move alongside, mobile alongside and sideways or firmly screwed) result in maximal flexibility.

DIVIDING AND ROUNDING SYSTEMS

König's Rex System delivers specialised dough dividing and rounding operation for all types of dough batches. The Rex System is the ideal and exact solution for continuous, automatically divided and formed dough batches.

The company's Mini Rex 3000 and Mini Rex 4000 TR two-rowed systems are head machines positioned at the head of units that are also usable as single solutions for manual setting.

Our Rex Classic, Futura and Industry automats make dough dividing and rounding completely automated.

These are designed to manage large amounts of dough as well as high quantities per hour. The automats can be arranged to operate in rows, producing up to 3,000 pieces per row per hour. This means an output of 30,000 pieces per hour in the case of a 10-row machine. The Rex Pizza-Automat as a head machine is the ideal first step of each pizza-line due to its even, rounded batches of dough.

PROVERS

Rounded dough batches have to be rolled, convoluted, stamped, pressed, cut or formed differently depending on the type of cookie being produced. König's provers are built to cover all eventualities.

Inside our provers the dough is given the necessary resting time prior to processing. We supply final provers with climatisation, cleaning and sterilisation units for proving times that exceed 60 minutes. According to the customers' requirements, cutting stations, dampening and seeding units (double-sided on request), setting and transfer devices are assembled alongside the final provers.

The modular design of our provers enables the construction of customised bread roll production plants that meet every demand, capacity and budget, ranging from commercial to industrial applications.

DOUGH STRING PLANTS

Our dough string plants are characterised by their gentle method of forming the dough. We maintain a stressfree-programme with our Artisan SFI, Artisan SFR and Artisan SFC dough string plants, creating minimal shear stress inside the dough. Due to the mimimal mechanical to which the dough is subjected, proving bubbles remain inside the dough and the structure of the proven dough is not destroyed. The dough string, which is cut into the requested form, is further processed through the following modules:

• Rounding
• Seeding
• Cutting
• Stamping
• Long-rolling (e.g. baguettes)
• Setting

These plants can also be combined with provers and final provers.

With the unit Menes 1.0, König can now also deliver the stress-free range to industrial enterprises. The elaborate module conception enables large bakeries to manufacture products made of puff pastry and Danish pastry, as well as Mediterranean breads of each type and thin doughs on a large scale.