What is a 'stressless' divider?

A 'stressless' divider uses gentle handling mechanisms to portion dough without overworking it, preserving the dough's structure and gas retention, which is ideal for artisan products.

What is the purpose of the RWT 400/1700 rounder?

The RWT 400/1700 rounder is designed to gently form the divided dough pieces into a consistent spherical shape, preparing them for the next stage of processing or proofing.

Is this suitable for all types of dough?

While designed for versatility, particularly artisan doughs, specific performance can vary with extremely high hydration or very stiff doughs. Buyers should confirm suitability with the seller.

What maintenance is typically required for this equipment?

Routine maintenance typically involves daily cleaning of food contact surfaces, regular lubrication of moving parts, and periodic inspection of belts and electrical components. Specific schedules will be in the manufacturer's manual.

Can this system be integrated into an existing production line?

Yes, systems like the Konig Ceres 2.1 and RWT 400/1700, especially with a take-off conveyor, are often designed for integration into automated or semi-automated bakery lines. Compatibility should be verified with the seller and existing equipment.

Used KONIG CERES 2.1 DIVIDER & ROUNDER - Dough Dividers, Rounders & Moulders, photo 1

Used KONIG CERES 2.1 DIVIDER & ROUNDER - Dough Dividers, Rounders & Moulders, photo 2

Used KONIG CERES 2.1 DIVIDER & ROUNDER - Dough Dividers, Rounders & Moulders, photo 3

Used KONIG CERES 2.1 DIVIDER & ROUNDER - Dough Dividers, Rounders & Moulders, photo 4

Used KONIG CERES 2.1 DIVIDER & ROUNDER - Dough Dividers, Rounders & Moulders, photo 5

Used KONIG CERES 2.1 DIVIDER & ROUNDER - Dough Dividers, Rounders & Moulders, photo 6

Used KONIG CERES 2.1 DIVIDER & ROUNDER - Dough Dividers, Rounders & Moulders, photo 7

Used KONIG CERES 2.1 DIVIDER & ROUNDER - Dough Dividers, Rounders & Moulders, photo 8

Used KONIG CERES 2.1 DIVIDER & ROUNDER - Dough Dividers, Rounders & Moulders, photo 9

Used KONIG CERES 2.1 DIVIDER & ROUNDER - Dough Dividers, Rounders & Moulders

used Equipment

Available

Verified seller

KONIG CERES 2.1 DIVIDER & ROUNDER

Price: Contact seller for price

Konig Ceres 2.1 stressless divider
Konig RWT 400/1700 Dough rounder
Konig take off conveyor
Ideal for artsan type breads
Machine is available from stock

Doncaster, United Kingdom

5,924 km away

Model Number

Ceres 2.1, RWT 400/1700

Stock Number

10143

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Producing artisan-style breads and rolls in bakeries.
Forming dough for various pastry products.
Processing dough for pizza bases and flatbreads.
Used in medium to large scale bakery operations requiring consistent dough portioning and rounding.

Typical throughput: Units of this class commonly process several thousand pieces per hour, depending on dough type and piece weight.
Dough weight range: Typically handles a wide range of dough piece weights, suitable for various bread and roll sizes.
Power supply: Commonly requires a 3-phase electrical supply, typically 400V, 50Hz for industrial bakery equipment.
Footprint: A combined divider, rounder, and conveyor system will require a significant linear footprint in a production area.
Dough handling: Designed for 'stressless' dough processing, which is beneficial for high-hydration or delicate doughs.
Construction material: Typically constructed from stainless steel and food-grade plastics for hygiene and durability in bakery environments.

A 'stressless' divider uses gentle handling mechanisms to portion dough without overworking it, preserving the dough's structure and gas retention, which is ideal for artisan products.

Dough mixers hold strong reputation within bakery operations for reliable performance and durability. Buyers typically value machines offering consistent mixing quality and straightforward maintenance. When purchasing used equipment, industry attention focuses on bowl condition, motor functionality, and mixing arm integrity. Common strengths include longevity when properly serviced and adaptability across various dough types and volumes. Established brands tend to command preference due to parts availability and established service networks across UK suppliers.

General overview for this equipment type

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.