Industrie Rex AW / AW EC

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The Industry Rex AW (AW EC in Easy Clean design) allows you to produce your products with the highest possible weight accuracy and highly delicate dough handling at the same time.

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Overview

Maximum hourly output of up to 43,200 pieces per hour
Broad weight range (22 to 200 g)
Maximum weight accuracy thanks to finely adjustable pusher pressure
Interchangeable weighing strips and stamping tools
Longer and more intensive rounding is possible thanks to the enlarged rounding drum
Easy cleaning and maintenance thanks to its unique hygiene design

Images

Industrie Rex AW in hygienic build type: spreading belt

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Industrie Rex AW in hygienic build type: weighing drum

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Industrie Rex AW in hygienic build type: rounding drum and fold-up transfer belt

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Rounding Drum

Video

Industrie Rex AW

Technical details

Industrie Rex II AW weight ranges

Weight range	Number of rows	max. hourly capacity
22 - 60g	4	14400	all weight ranges can be combined with changeable dividing drums
30 - 70g	4	14400
55 - 100g	4	14400
80 - 150g	4	14400
22 - 60g	3/4/5/6	10800/14400/18000/21600	all weight ranges can be combined with changeable dividing drums
50 - 100g	3/4/5/6	10800/14400/18000/21600
70 - 130g	3/4/5/6	10800/14400/18000/21600
85 - 150g	3/4/5/6	10800/14400/18000/21600

Industrie Rex III AW / AW EC weight ranges

Weight range	Number of rows	max. hourly capacity
22 - 60g	6/7/8	21600/25200/28800	all weight ranges can be combined with changeable dividing drums
30 - 70g	6/7/8	21600/25200/28800
55 - 100g	6/7/8	21600/25200/28800
70 - 130g	6/7/8	21600/25200/28800
85 - 150g	6/7/8	21600/25200/28800
22 - 60g	9	32400	all weight ranges can be combined with changeable dividing drums
70 - 130g	9	32400
22 - 60g	8/9/10	28800/32400/36000	all weight ranges can be combined with changeable dividing drums
55 - 100g	8/9/10	28800/32400/36000

Industrie Rex IV AW / AW EC weight ranges

Weight range	Number of rows	max. hourly capacity
85 - 150g	(6)/(7)/8	21,600/25,200/28,800	all weight ranges can be combined with changeable dividing drums
130 - 200g	(6)/(7)/8	21,600/25,200/28,800
22 - 60g	(6)/(7)/8	21,600/25,200/28,800	all weight ranges can be combined with changeable dividing drums
30 - 70g	(8)/(9)/10	28,800/32,400/36,000
55 - 100g	(8)/(9)/10	28,800/32,400/36,000
70 - 130g	(8)/(9)/10	28,800/32,400/36,000
85 - 150g	(8)/(9)/10	28,800/32,400/36,000
22 - 60g	(10)/(11)/12	36,000/39,600/43,200	all weight ranges can be combined with changeable dividing drums
70 - 130g	(10)/(11)/12	36,000/39,600/43,200
55 - 100g	(10)/(11)/12	36,000/39,600/43,200

Detailed images

Working Principle

The dough is put into the roller hopper.
Optimised dough portions are transported to the weighing area by means of rotating star rollers.
The horizontally moving pusher presses the dough into the openings of the stationary weighing drum. The pusher pressure can be controlled electronically. The weight range can be changed by means of interchangeable drum ledges at the lowest drum position.
After a 180° counter-clockwise rotation, the dough is placed onto a transfer belt. This means that the dough pieces can rest again before being rounded. This transfer belt can be folded up on both sides for easy maintenance and cleaning.
The subsequent rounding of the dough is carried out with an oscillating rounding drum. The size and type of the grinding drum will depend on the consistency and weight of the dough. The rounding unit is equipped with a reversible eccentric.
The dough is placed onto the spreading belt at its lowest point. This system allows the greatest possible hourly performance to be combined with highly delicate dough handling. This dividing and rounding principle, which was invented by König, also allows for the processing of unusually high dough yields; working pressure and intensity are matched to the recipe and extend from almost no pressure whatsoever to extremely strong levels.