Konig - Forming Station

Applications & Use Cases

• Producing various bread rolls and buns from dough pieces.
• Shaping pastry products for bakeries and food manufacturers.
• Forming dough for pizza bases or flatbreads.
• Creating specific shapes for confectionery items prior to baking or further processing.

Typical Specifications

Typical throughput

For this class of equipment, throughput can typically range from 1,000 to 6,000 pieces per hour, depending on product size and complexity.

Power supply

Units of this type commonly operate on a standard industrial three-phase electrical supply, typically 400V, 50Hz.

Belt width

As specified, this unit features 400mm wide belts, which is a common width for medium-volume production.

Footprint

A stand-alone forming station typically requires a floor space of approximately 1.5m to 2.5m in length and 0.8m to 1.2m in width, plus operational clearance.

Materials of construction

Components in contact with food are typically made from food-grade stainless steel and approved plastics for hygiene and durability.

Control system

Units commonly feature basic controls for start/stop, belt speed adjustment, and emergency stop, as described for this unit.

Frequently Asked Questions

• What types of dough can this forming station process?

  Forming stations are generally designed to handle a wide range of yeast-leavened doughs, as well as some pastry and shortbread doughs, provided the dough consistency is suitable for mechanical forming.

• Is this unit suitable for integration into an existing production line?

• What maintenance is typically required for a forming station?

• Can the forming parameters be adjusted for different product shapes?

• What safety features are commonly found on these machines?