Classic Rex

The Classic Rex can simply be described as a machine capable of up to 12,000 pieces per hour and as a real masterpiece in terms of quality and versatility. It is your ideal partner, especially in the mid-range performance segment, and impresses further with the highest standards of hygiene.

Classic Rex


  • Maximum hourly output of up to 9,000 pieces per hour
  • Three to eight-row machine design
  • Machine weight approx. 950 kg
  • Fully automatic machine operation
  • Ideal for the most stringent of hygiene requirements
  • Simple dough feeding using a large shaft hopper
  • Optionally with spreading belt or out-feed conveyor belt
  • Simple addition and removal of rows
Classic Rex in 5-row operation
Classic Rex in 5-row operation
Output of dough pieces from the weighing drum
Output of dough pieces from the weighing drum
Detail View Interior
Detail View Interior
Hopper with safety light grid
Hopper with safety light grid
Classic Rex

Technical details

Weight ranges
Weight range Number of rows Piston size max. hourly capacity
13 - 16g 6/8 SK 30 9000/12000
14 - 30g 6/8 SK 40 9000/12000
15 - 40g 3/4/5/6 SK 44 4500/6000/7500/9000
20 - 50g 3/4/5/6 SK 47 4500/6000/7500/9000
22 - 55g 3/4/5/6 SK 51 4500/6000/7500/9000
25 - 65g 3/4/5/6 SK 54 4500/6000/7500/9000
35 - 85g 3/4/5/6 SK 58 4500/6000/7500/9000
45 - 100g 3/4/5/6 SK 61 4500/6000/7500/9000
50 - 110g 3/4/5/6 SK 63 4500/6000/7500/9000
52 - 115g 3/4/5/6 SK 65 4500/6000/7500/9000
55 - 125g 3/4/5 SK 67 4500/6000/7500
60 - 135g 3/4/5 SK 70 4500/6000/7500
65 - 160g 3/4/5 SK 73 4500/6000/7500

Operating Principle
  1. The dough is put into the shaft hopper or the roller hopper.
  2. Optimised dough portions are transferred to the weighing area (depending on the individual weight of the dough pieces) by means of rotating star rollers (dough feeding stars).
  3. The horizontally moving pusher presses the dough into the openings of the weighing drum. The excess dough is transported back to the weighing area by means of a scraping ledge.
  4. After a 90° counter-clockwise rotation, the rounding of the dough is carried out with an oscillating rounding plate. Different rounding plates are used depending on the consistency and weight of the dough.
  5. After a further rotation of 90°, the dough pieces are placed onto the spreading belt.

Are you interested in this product?

We will be happy to advise you and make an offer customised to your project’s specific requirements.

König Sales
+43 316 6901 0
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König Customer Service

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