- Maximum hourly output of up to 43,200 pieces per hour
- Broad weight range (22 to 200 g)
- Maximum weight accuracy thanks to finely adjustable pusher pressure
- Interchangeable weighing strips and stamping tools
- Longer and more intensive rounding is possible thanks to the enlarged rounding drum
- Easy cleaning and maintenance thanks to its unique hygiene design
Industrial Rex AW / AW H
The industry Rex AW (AW H in hygienic design) allows you to produce your products with the highest possible weight accuracy and highly delicate dough handling at the same time.
Overview
Technical details
For the toughest demands, the Industry Rex AW is also available in the hygienic „H“ build type as the Industry Rex AW H.
The hygienic design of the Industry Rex AW H is characterised by the following features:
- Easy cleaning thanks to smooth stainless steel surfaces
- Large-scale, detachable stainless steel operating and maintenance doors
- Lightweight, extendable drawers integrated into the machine frame
- Drives completely sealed off from the dough area
- Swing-out duster and blower unit for easy access to the rounding drum
- Removable first rounding belt
- High ground clearance for easy access under the machine
- The spreading output band on a mobile frame can be decoupled from the machine for optimum accessibility to the second maintenance-free rounding belt
- The inner rounding drum can be completely removed
- The dough is put into the roller hopper.
- Optimised dough portions are transported to the weighing area by means of rotating star rollers.
- The horizontally moving pusher presses the dough into the openings of the stationary weighing drum. The pusher pressure can be controlled electronically. The weight range can be changed by means of interchangeable drum ledges at the lowest drum position.
- After a 180° counter-clockwise rotation, the dough is placed onto a transfer belt. This means that the dough pieces can rest again before being rounded. This transfer belt can be folded up on both sides for easy maintenance and cleaning.
- The subsequent rounding of the dough is carried out with an oscillating rounding drum. The size and type of the grinding drum will depend on the consistency and weight of the dough. The rounding unit is equipped with a reversible eccentric.
- The dough is placed onto the spreading belt at its lowest point. This system allows the greatest possible hourly performance to be combined with highly delicate dough handling. This dividing and rounding principle, which was invented by König, also allows for the processing of unusually high dough yields; working pressure and intensity are matched to the recipe and extend from almost no pressure whatsoever to extremely strong levels.
Click to zoom
