The operating principle Gentle dough handling when dividing and rounding is absolutely essential for the good quality of the final product. The Rex automat also makes possible the handling of very soft doughs. (e.g. dough for rolls, for Berliner, fruited doughs, Graham dough, short pastry, dough with a rye content of up to 40%).

Continuous dough dividing and rounding machine

　

The continuous operating principle of the Rex Automat is similar to that of a plate rounder. Continuous means that dividing, rounding and dough discharge follows step-by-step simultaneously.

Dough infeed The feeding of the dough into the hopper occurs without preforming. KONIG MASCHINEN provide and extensive, customized dough hopper programme, starting from the standard shaft hopper with approx. 12 litre capacity up to a large dough hopper with 240 litre capacity.

Pre-portioning The pre-portioning of the dough is controlled by a patented dough feeding system consisting of dough infeed start rollers, dough level sensor and hopper duster.

Dough dividing Dividing according to the Rex-High-Soft-(HS)-system The portioning of the dough pieces is carried out by the movement of the spring protected dough pusher against the piston cylinders in the dividing drum. The movement of the dough pusher and the rotation of the dividing drum with the cam controlled dividing pistons are synchronized.

Rounding The rounding of the dough pieces occurs in the piston cylinders after the drum has rotated by means of a special rounding plate which is similar to that of a plate rounder.

Automatic rounding height adjustment During the rounding process the rounding height is automatically adjusted. Selection of a new dough weight results automatically in the adjustment of the rounding height.

Rounding height fine adjustment This additional equipment serves to adjust the rounding height to suit different dough consistencies and is only required when dough weights and consistencies vary greatly.

Baking Oven WR Manual With the WR Manual that can be achieved at your Bake-Off department too. This modern 5/6-level hot-air oven features the unique 4-fan system, which results in a perfect air distribution and which ensures you of an evenly baked product.

Temperature, time and steam injection can simply and accurately be set with the digital control. The large glass door gives a good view of the baking process. In short, the WR manual is the ideal hot-air oven for your complete Bak-Off range.

Croma 2000 The new stainless steel automatic croissant machine with a wider input conveyor for increased throughput.

Separate workloads The main Croma unit and the croissant curler can each be operated independently - another exclusive Rondo feature that increases versatility of production and helps minimize waste.

Speed control on output conveyor Croissant output speed is adjustable to suit the workpace of the person taking the finished products off the output conveyor. The accuracy of control allows perfect production of minicroissants.

Direction of processing A unique advantage of the Croma is manual control over the direction of the dough triangles on production start-up. Each row of triangles is therefore guided to the curling system in the right direction right from the beginning, cutting out dough wastage. Controls are opsitioned conveniently together, and are easily understood.

Infinite controls The curling mechanism can be adjusted for different product types, from loosely curled French croissants to tightly roled crescent-like shapes. Roller gap control on the Croma 4000 ensures exact dough thickness, for products of consistent weight at all times.

Elevated delivery conveyor The conveyor can be positioned at the height best suited to the operator, to reduce fatigue and ensure comfort. The belt is ribbed so that croissants are always delivered safely whatever the angle. If required, the croissants can be delivered on to another conveyor system.

Easy to clean The highly advanced Rondo system of conveyor drives allows easy and quick dismantling and reassembly of the conveyor tables in each unit. So the machines can be in production for more of the working day.

Ecostar Pastry sheeting has never been easier. Manual control for small billets and for very special doughs. The reduction steps are selected in the most comfortable manner by turning a knob. Photo cells activate the automatic reversing of the conveyor. Work is faster than on a traditional sheeter. Fully automatic computer-control for operations performed repeatedly and for a precise and regular dough treatment. The symbols on the control panel are easily understood. Programming and operation become easy, even for first-time operators. Combine manual and computer controls. Use manual control to select the ideal reduction steps for your special doughs. The machine can memorize them and repeat the program whenever required.

Compas-Cutomat The machine combines the advantages of the Compas with those of the Cutomat. The proven computer control with interactive software makes the Compas-Cutomat a very user-friendly sheeting and cutting machine. With a Compas-Cutomat you reduce your labour costs, as the atuomatic operation in booking and sheeting frees your personnel to do additional work. Also lower skilled operators achieve professional standards.

The Spiramatic SF with fixed bowls For dough capacities between 2.5 and 50 kg.

Gentle dough handling when dividing and rounding is absolutely essential for the good quality of the final product. The Rex automat also makes possible the handling of very soft doughs.