Konig - Forming Station

Applications & Use Cases

• 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 Specifications

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.

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 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?