König Artisan SFR-TS Line ROLL MOULDERS - PLANTS
EUROPE (Western and Northern)
dough yield 158-165, bowl resting time 15-40 min.
max. 20 strokes/min., (max. 6.000 pieces/hr at 5-row operation)
dough yield 155-175, bowl resting time 15-90 min.
max. 25 strokes/min., max. speed of the dough string 1,6 m/min.
normal bread dough approx. 500 kg/hr (with short bowl resting time)
depending on dough consistency
Ciabatta dough approx. 350 kg/hr., very much depending on dough consistency
dough capacity approx. 45 ltrs., refill volume approx. 30 ltrs.
dough string width 240 mm, without edge cutting-no surplus dough
dough string thickness 18-35 mm, depending on dough
rounded products: e.g. 6/5-across or 5/4-across (two different row-operations possible)
rectangular products: 6/5/4/3/2/1-across with defined cross separations possible
instead shaft hopper TS
rotary blades and rounding plates
hoist for automatic lifting of the dough boxes
Siemens Simatic S7, with colour-touch-panel
50 programs storable
Line SCHR WK RR 800(1200) in Sonderbauform(Baguette) AB 800/1000 – SCHN:
5-6. outfeed belt
7. adjustable string spreading belt with flour duster
8. takeover belt to longmoulder
9. rounding unit
11. intermediate belt with takeup belt
12. cutting station
13. setting device
several cutting knives 2/3/4/5/6 row
3 sets of rounding plates:
5-row 33-65 gram
5-row 70-110 gram
6-row 35-65 gram