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2017 Innovation Awardee

OPERATIONAL EXCELLENCE

Hygienic Design Series H by KOENIG BAKERY SYSTEMSUnknown

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MarketPlace Table Top #609

Koenig’s hygienic design enables both high performance at high dough processing quality as well as high standards to hygiene in the production of baked goods. The series is designed for artisanal as well as industrial producers of bread and rolls with a high demand on easy cleaning and maintenance. The hygienic design series "H" is characterized by the following features:

  • Frame constructions have been redesigned to minimize surface contaminations
  • All mechanical drive components are fully enclosed and separated from the dough area
  • Entire line in open design for convenient accessibility
  • Belts easily exchangeable and removable
  • Safety fence (to be opened from user side)
  • Modules can be combined in different variations
  • Wet cleaning possible (low water pressure)

INDUSTRIAL ROLL LINE KGV-H

  • Hourly capacity for stamped products: up to 45,000 pieces and unlimited product variety (stamped or long-rolled products) e.g. Hamburger or Hot Dog
  • Newly designed frame constructions ensure minimal surface contamination
  • Sealed bearings enable cleaning with splash water
  • Dough divider/rounder Industrie Rex AW-H

TWIN TWIST MIXER DW 240-H

  • Wash-down mixer – entirely washable
  • Machine frame and machine head in completely sealed and welded design
  • Especially suitable for wheat and pastry doughs. Excellent results are also obtained for rye and rye wheat doughs as of dough hydrations to 80%

DOUGH SHEETING LINE MENES-H

  • The new Menes-H can now be entirely cleaned with splash water
  • Dough throughput of up to 1,100lb per hour
  • For a high product variety, ranging from flatbreads, angular rolls, Ciabatta, Baguette, pastry, various breads, etc.
  • Ror dough sheet thicknesses of 0.04 up to 2.8''

Hygienic_design_series_H          

 

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