Ceres 2.0 - For All Sorts of Bread
22 September 2006 09:31
No matter what type of bread – wheat, rye-wheat or rye bread, or the typical Mediterranean bread, which becomes more and more important, like Baguette or Ciabatta – today the consumer’s taste demands variety at the highest level. The baker’s challenge is to produce breads in perfect stress-free quality.
Ceres 2.0 made by König is the most technologically advanced bread-line that satisfies highest demands in terms of procedure (dough yield, bowl resting time, stress-free dough processing), accuracy, ease of cleaning and maintenance, set-up times, flexibility and product variety.
The modular design of the Ceres 2.0 enables the customised selection of components to meet individual needs and requirements.
The base unit consists of the bowl hoist with an integrated dough scraping device as standard as well as the patented gravitation dough dividing unit, which includes the weighing device, dividing the dough pieces absolutely gently and equally. Only by gravitation the dough is formed to a string by means of a disc, it is then discharged and weighed by a weighing belt. When the requested weight is reached, the guillotine cuts off the dough piece without any suction inside the hopper, without any pressure inside the piston and without any ejection. And if required, the proving bubbles certainly remain inside the dough.
The eccentric round-moulding unit is made of a hygienic, dough-repellent material in the rounding area and gives dough pieces round shapes – as gently as the gravitation dough dividing unit does.
From the eccentric round-moulding unit a transport belt transfers the dough pieces to the next processing station, for example the intermediate prover. Due to the special design of the Ceres 2.0 treating the dough particularly gently, the resting process in the intermediate prover is in most cases not necessary. In this case, the dough pieces can be processed immediately, either manually or by means of a long rolling unit. A direct transfer belt can be used as an option to bypass the round moulding unit and to discharge the weighed batches in their precisely cut and angular shape.
The most important points at one sight:
- For all doughs with a dough yield between 158 and 190 (with dough dividing unit; depending on the dough also higher dough yields possible – trial run recommended)
- For all doughs ranging from 100% wheat to 100% rye (with dough dividing unit; depending on the dough – trial run recommended)
- For all doughs with pre-dough and long bowl resting times (possible resting time 120 min and more)
- One-man operation
- Dough dividing unit with patented gravitation dough string technique
- Hopper with 300 litre content – no pre-portioning hopper necessary
- Bowl hoist with integrated scraping device to be combined directly
- Sensor controlled weighing device
- Hygienic materials conforming to FDA-guidelines
- Nearly maintenance and wear free
- Minimal cleaning efforts, shortest set up times when changing dough sorts
- Siemens-S7-PLC-control with touch-panel
If you want to assure yourself of the quality of Ceres 2.0, please visit us at our booth at the IBA in hall B5 (stand no. 229/126).
For more information on this company:
König - Dough Processing Machinery
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