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DW 240-H

Twin Twist Mixer DW 240-H

The twin twist mixer from Koenig ensures that you lay the groundwork for top product quality already during dough processing. The consistent implementation of the hygienic design “H” in the Koenig product portfolio has been applied also to the twin twist mixer. Thus the DW 240-H can be entirely cleaned with splash water (low pressure water).
  • Download leaflet DW240-H
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    Menes

    Dough sheeting line Menes

    When developing the Menes dough sheeting line, Koenig focused on the possibility to produce specialty breads, bread rolls and bread roll specialties from the dough sheet. This resulted in a sophisticated modular design which enables Koenig to individually meet the multifaceted customer needs and product requirements in the bakery sector world-wide.
  • Download leaflet Menes line
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    SDD (single deck tunnel oven) EOS

    SDD EOS (Single deck tunnel oven)

    The directly fired single deck tunnel oven SDD EOS has been custom designed and realized for baking flat bread and typical pizza to perfection.

    Baking is realized by means of a series of infrared radiant gas burners installed on top and underneath the oven conveyor. The heat transfer to the product takes place mainly by IR radiation, but also by contact and natural convection.

  • Download leaflet tunnel ovens
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    Spiral cooler

    Spiral cooler

    The spiral cooler is an endless conveyor belt system providing natural and uniform cooling for the products before the following process, whether it is slicing, freezing or packaging.

     

    This cooler, besides combining high capacity and small footprint, also stands out for its high flexibility, thanks to the simple adjustment of the product permanence time inside the unit.

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    Twin Twist Mixer DW 240-H
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    Dough sheeting line Menes
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    SDD EOS (Single deck tunnel oven)
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    Spiral cooler

    • Twin Twist Mixer DW 240-H

      The twin twist mixer from Koenig ensures that you lay the groundwork for top product quality already during dough processing. The consistent implementation of the hygienic design “H” in the Koenig product portfolio has been applied also to the twin twist mixer. Thus the DW 240-H can be entirely cleaned with splash water (low pressure water).

    • Main features

      Hygienic Design   The hygienic design of the DW 240-H is characterized by the following features:
      • machine frame and machine head completely sealed
      • stainless steel claddings
      • stainless steel switch cabinet
      • stainless steel bowl clamping driven by friction-wheel
      • drain holes in the base plates for machine frame and machine head
      • dust-proof cover of mixing bowl
      • IP65 touchpanel

      More information about DW 240 / DW240-H

    • Photos

      DW 240 in Hygienebauart H | DW 240 in hygienic design HDW 240 in Hygienebauart H | DW 240 in hygienic design HDW 240 in Hygienebauart H | DW 240 in hygienic design HDW 240 in Hygienebauart H | DW 240 in hygienic design HDW 240 in Hygienebauart H | DW 240 in hygienic design HDW 240 in Hygienebauart H | DW 240 in hygienic design HDW 240 in Hygienebauart H | DW 240 in hygienic design HDW 240 in Hygienebauart H | DW 240 in hygienic design HDoppelwellenknetmaschine DW240-H | Twin Twist Mixer DW240-H

    • Video

    • Dough sheeting line Menes

      When developing the Menes dough sheeting line, Koenig focused on the possibility to produce specialty breads, bread rolls and bread roll specialties from the dough sheet. This resulted in a sophisticated modular design which enables Koenig to individually meet the multifaceted customer needs and product requirements in the bakery sector world-wide.

    • Main features

      • dough throughput of up to 5,000 kg per hour
      • available in working width 600/800/1,200 and 1,600 mm
      • usable dough sheet width of 500/700/1,100 and 1,500 mm, depending on dough consistency
      • dough belt thickness of 1 mm - 70 mm
      • fully developed modular design with a wide range of tools; further modules can be added at any time
      • one-of-a-kind width-adjustable dough sheet processing system for a homogeneous dough sheet right from the start
      • dough sheet processing system for dough yields of 150-185, depending on flour quality
      • „Twin Sat“ twin satellite head for the most gentle dough processing
      • smooth, easy to clean claddings for the most stringent hygiene demands
      • for various different doughs, such as puff pastry, Danish pastry, pizza doughs, ciabatte, baguettes, etc.

       

      More about Menes line

    • Menes the variable modular concept

      Menes Beispielanlage - Menes example line

    • Photos

      GuillotineGuillotine Produktion von Ciabatta | Production of CiabattaQuerroller | Cross rollerStanzwerkzeuge | Stamping tools Doppelsatellitenkopf | Double satellite headDoppelsatellitenkopf | Double satellite headLängsschneideeinheit | longitudinal cutting unitProduktion von Brot | Production of breadWickeldorne | Convoluting shoesWickeldorne | Convoluting shoes Produktion von Brot I Production of BreadPizzaProduktion von Brot I Production of BreadBaguetteProduktion von Brot I Production of BreadCiabattaBaguetteCiabattaMehrkornbrot I Multigrain Bread

    • Video

    • SDD EOS (Single deck tunnel oven)

      The directly fired single deck tunnel oven SDD EOS has been custom designed and realized for baking flat bread and typical pizza to perfection.

      Baking is realized by means of a series of infrared radiant gas burners installed on top and underneath the oven conveyor. The heat transfer to the product takes place mainly by IR radiation, but also by contact and natural convection.

    • Main features

      The tunnel oven SDD EOS can reach incomparably high temperatures, yet it can also be widely modulated down to 150° C for baking any type of rustic product.

       

      The baking process control is realized by DHM (Direct Heating Management), Koenig’s high efficiency thermoregulation system.

       

      • for baking loose products or in pans
      • standard conveyor widths: 900, 1,100, 1,300, 1,500, 1,700 mm
      • baking surface up to 60 sqm
      • baking temperatures from 150°C to 500°C
      • baking chamber divided in up to 4 zones with dedicated burners
      • for independent temperature setting
      • gas burners with a high modulation ratio
      • independent control of top and bottom heat of each zone
      • forced steam/fumes extraction with adjustable damper for each zone
      • baking conveyor high precision pre-heating section
      • low heat losses thanks to the efficient insulation
      • inspection doors can be installed in each zone
      • baking conveyor with stone plates (SDD-SP) or wire-mesh (SDD -WM)
      • equipped with conveyor and baking chamber cleaning systems
      • possibility to install a steamer at infeed
      • possibility to install turbulences inside the baking chamber
      • modular construction
      • stainless steel hygienic design

    • Photos

      SDD EOSSDD EOSSDD EOSSDD EOSSDD EOSSDD EOS

    • Video

    • Spiral cooler

      The spiral cooler is an endless conveyor belt system providing natural and uniform cooling for the products before the following process, whether it is slicing, freezing or packaging.

       

      This cooler, besides combining high capacity and small footprint, also stands out for its high flexibility, thanks to the simple adjustment of the product permanence time inside the unit.

    • Photos

      Spiral coolerSpiral coolerSpiral coolerSpiral coolerSpiral cooler

    • Main features

      • complete ambient spiral and freezing cooling system
      • 30mins ambient and 47mins freezing -based on line
      • speed: 12 m per min
      • spiral freezer belt washing
      • spiral freezer CIP cleaning system
      • variable speed (min/max): 7-21 m/min
      • variable resting time (min/max): 34 – 102 min

    • Video

    TRY US AT THE CUSTOMER TECHNOLOGY CENTRE!

    Trust evolves from good experience and reliability

    So you won't buy a pig in a poke: You can put Koenig machines through the acid test at our Customer Technology Centre.

    Visit us at our Customer Technology Centre in Graz or Dinkelsbühl. Together with you, we will reach optimal results with your recipes and raw materials. We won't stop until you are satisfied.

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    +43 316.6901.739

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    König 24 Stunden Service

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