Konig - Forming Station

• Producing various bread rolls and buns from dough pieces.
• Shaping pastry products for bakeries and food manufacturers.
• Forming specific dough shapes for confectionery items.
• Creating uniform products in high-volume food production lines.

Typical throughput

For this class of equipment, throughput can vary significantly based on product size and complexity, often ranging from hundreds to several thousand pieces per hour.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, with specific amperage depending on motor size.

Belt width

As specified for this unit, a 400mm (15.7in) belt width is common, allowing for a good range of product sizes.

Footprint

A standalone forming station typically requires a footprint of approximately 1.5m to 2.5m in length and 0.8m to 1.2m in width, plus operational space.

Construction materials

Commonly constructed from stainless steel for hygiene and durability in food processing environments.

Control system

Units often feature basic controls for start/stop and speed adjustment, as indicated for this model.

• 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 confectionery doughs, provided the 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 tools or rollers be changed for different product shapes?

• What safety features are commonly found on these machines?

Forming machines are regarded as reliable workhorses in food processing facilities. Buyers typically value consistent output quality and durability when selecting used units. Key considerations include checking wear on forming dies, verifying production speed capabilities, and assessing maintenance history. These machines generally perform well with minimal downtime when properly maintained. Common strengths include straightforward operation, compatibility with various food products, and long operational lifespan. Inspecting hydraulic systems and electrical components thoroughly before purchase remains essential.

General overview for this equipment type