- Weight ranges from 30 to 200g
- max. hourly capacity 14,400 pcs.
- Operating principle: Standard (one fixed weight range) and Futura (two fixed weight ranges)
- Dough holding capacity by means of roller weigher
- Very easily accessible and therefore easy to clean roller funnel
- Stainless steel design
- PLC control due to touch panel
- Electrical connected load 0.75 kW
- Machine weight approx. 300kg
- Easy Clean Design (EC
I-Rex Compact Futura EC
BEST QUALITY AND MORE VERSATILITY
The I-Rex Compact Futura EC is a fully automatic dough dividing and rounding machine with a separate dividing and rounding system. The Futura version offers even more versatility due to combinations of two (different) weight ranges or rows.
Overview
Technical details
FOR THE HIGHEST DEMANDS: INDUSTRIE REX AW EC IN “EASY CLEAN DESIGN“
Focus on what matters – your production: The revolutionary Easy Clean Design saves time and resources with highly efficient cleaning and maintenance for maximum line availability.
- Open design with complete insight into all process steps and access to all modules
- Cleaning and maintenance door with platform for passage:
- For the first time ever, you can walk through the line for better access
- Drives completely separated from dough area
- Hygiene and accessibility with at least 250 mm ground clearance
- Large door elements for easy accessibility
- Beveled surfaces at a 45° angle, on which less flour and dough residue can accumulate
- High-quality design with components made of stainless steel or food-safe plastic
- Easy and tool-free release of belts
- Discharge spreading finger belt on mobile frame extendible
- The dough is filled into the roller hopper.
- Rotating star rollers are used to convey optimised dough portions to the dividing area.
- The slider moves horizontally and presses the dough into the openings on the dividing drum. The excess quantity of dough is conveyed back to the dividing area by a scraper ledge
- After rotating clockwise by 180°, the pieces of dough are transferred to the rounding drum through a dough transfer flap.
- The subsequent rounding of the dough pieces is done with a continuously running rounding drum. The oscillating internal rounding drum has a continuously adjustable rounding cam. The size and configuration of the rounding unit is tailored to the dough consistency and dough weight.
- The dough pieces are discharged onto the spreading finger belt via a continuous rounding belt. The electro-pneumatic adjustment of the rounding belt tensionensures an optimum rounding result.
