- Weight range from 22 to 180g in one machine
- max. hourly output up to 50,400 pcs.
- Dough throughput max. 6,500 kg per hour
- Fully accessible and therefore easy to clean roller hopper
- Stainless steel design
- PLC control via touch panel
- Electrical connected load 14 kW
- Machine weight approx. 5,200 kg (incl. TRÖ 450)
- Air consumption 6 bar, 20 l per minute
- Easy Clean Design (EC)
Industrie Rex V AW EC
THE NEW DIMENSION OF DIVIDING AND ROUNDING MACHINES
The head machine Industrie Rex V AW EC is the new dimension for your quality and performance requirements. With a maximum hourly output of 50,400 pieces, we are setting new standards in terms of performance with this dough dividing and rounding machine. Robustness, maximum weight accuracy (+/- 1%, depending on the dough), performance, flexibility and cleaning (EC design) also meet your requirements and expectations.
Overview
Technical details
FOR THE HIGHEST DEMANDS: INDUSTRIE REX AW EC IN “EASY CLEAN DESIGN“
Focus on what matters – your production: The revolutionary Easy Clean Design saves time and resources with highly efficient cleaning and maintenance for maximum line availability.
- Open design with complete insight into all process steps and access to all modules
- Cleaning and maintenance door with platform for passage:
- For the first time ever, you can walk through the line for better access
- Drives completely separated from dough area
- Hygiene and accessibility with at least 250 mm ground clearance
- Large door elements for easy accessibility
- Beveled surfaces at a 45° angle, on which less flour and dough residue can accumulate
- High-quality design with components made of stainless steel or food-safe plastic
- Easy and tool-free release of belts
- Discharge spreading finger belt on mobile frame extendible
- The dough is filled into the roller hopper.
- Rotating star rollers are used to convey optimized dough portions to the dividing area.
- The slider moves horizontally and presses the dough into the openings on the stationary dividing drum. The slider pressure can be controlled electronically. At the lowest drum position, the weight range can be changed by means of an interchangeable drum.
- After a 180° counterclockwise rotation, the dough pieces are discharged to a transfer belt. This has the effect that the dough pieces can relax again before rounding. This transfer belt can be folded up on both sides for easy maintenance and cleaning.
- The subsequent rounding of the dough pieces is done with an oscillating rounding drum. The size and configuration of the rounding drum are tailored to the dough consistency and dough weight. The rounding unit is equipped with a switchable eccentric.
- Grinding belt to initiate the action.
- Patented rounding chain belt, adjustable for optimum rounding result.
- The dough pieces are deposited on the spreading finger belt in the bottom position. This system makes it possible to reconcile the highest hourly outputs with the greatest possible gentle handling of the dough. This part and rounding principle invented by
Koenig also allows the processing of unusually high dough yields; Rounding pressure and intensity are adjusted to the recipe: from almost pressureless to extremely strong.
