Konig - Roll Line

Applications & Use Cases

• Producing a variety of bread rolls and buns in commercial bakeries.
• Processing dough for hamburger buns, hot dog rolls, and other similar products.
• Used in large-scale catering operations requiring consistent roll production.
• Integrated into automated bakery lines for high-volume output.

Typical Specifications

Typical capacity

For this class of equipment, throughput commonly ranges from 2,000 to 12,000 pieces per hour, depending on the model and configuration.

Power supply

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

Dough weight range

A Konig Rex Classic roll line typically handles dough piece weights from approximately 30g to 120g, depending on the forming tools.

Footprint

The overall footprint for a complete roll line, including the classic head, pinner, finger, and panner, can range significantly but typically requires a minimum of 4 to 6 metres in length.

Construction material

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

Maintenance requirements

Regular cleaning of dough-contacting parts and periodic lubrication of moving components are typically required to ensure optimal operation and longevity.

Frequently Asked Questions

• What types of rolls can this machine produce?

  A Konig Rex Classic roll line is versatile and can produce various roll shapes, including round rolls, long rolls, and flattened rolls, depending on the installed tooling and configuration.

• Is this unit suitable for gluten-free dough?

• What spare parts are typically available for a Konig Rex Classic?

• What are the typical installation requirements for a roll line of this type?

• How does a 'pinner, finger and panner' system work?