the baker‘s
crown
VERSATILE LIKE OUR BREAD
Baking Technology for quality Products
E
Success needs
to set clear targets
How about success across all lines?
Advanced baking technology is not something that is achieved from one day to the next. Success
in this field requires great experience, in-depth knowledge of all processes involved, dedication to
continuous improvement and - last but not least - the firm desire to offer bakeries the best possible
solution at any time. KOENIG is operating on the basis of these principles since 1966.
Koenig aims at offering every single customer the best possible solution for their processing re-
quirements, taking into account the entire production process - from mixing and forming of the
dough to proving, baking and vacuum cooling. Koenig is a synonym for automated processing of
rolls and bread and the entire range of products in this field. Koenig offers the right equipment for
various needs, ranging from compact Mini Rex Mutli or Futura dividing and rounding machines to
high-performance industrial units with hourly capactiy of up to 30,000 pieces. The engineers at
Koenig develop and design complete production lines that are tailor-made and customised to suit
the requirements and wishes of the bakeries.
History
1966 1979 2007
Helmut Koenig establishes „Maschi- Opening of new site for oven produc- 5.000. Rex
nenfabrik Helmut Koenig“; launch of tion in Graz
„Regina“ roll stamping machine
1989-1991
Joint Venture with CELBA in Cell-
dömölk, Hungary, which becomes a
100% subsidiary company trading as
Koenig Kft
2005
2008
Founding of distribution subsidiary
Foundation of the sales company
Koenig Inc. in the USA and Canada;
Koenig Germany
establishment of subsidiary Koenig
Laminiertechnik in Germany; cons-
1969
truction of Demonstration Center 2010
First „Rex Automat“ prototype
in Graz with demonstration bakery, Opening of the new demonstration
produced
development and testing facilities center Graz, Statteggerstraße, 900 m²
1971/72
Patent application for Rex;
start of serial production
2011
2006 Koenig 45-years anniversary
Establishment of distribution subsidi-
ary Koenig Nederland BV; company 2012
workforce grows to 400 Foundation of Koenig representation
in Russia
2
KoeNIG CONQUERS THE WORLD
FORWARD-LOOKING STRATEGY IN A GLOBAL MARKET
The world is becoming smaller. Borders are becoming less and less important and
many have already completely disappeared. Habits, traditions and cultures
influence each other - and so do eating habits and culinary preferences. These
changes open up new opportunities, but also make the market more competitive.
Only companies with a clear position in the market and a consistent strategy can
succeed in such an environment. This applies to bakers as well as their suppliers.
The Koenig recipe for success has become a great seller in our export trade. From
the company‘s headquarters in Graz, Austria, we are now operating a production,
distribution and service network that spans the globe:
KOEnig Headquarters and demonstration Center
Koenig Maschinen GmH
Graz-Andritz, Österreich
KOEnig Laminiertechnik gmbH
Dinkelsbühl, Germany
KOEnig Germany GmbH
Dinkelsbühl, Germany
Koenig kft
Celldömölk, Hungary
Koenig Nederland BV
Gorinchem, Netherlands
Koenig bakery systems
Richmond, VA, USA
Koenig reprEsentation RUSSIA
Moskau, Russia
International representations
Australia, Belgium, Canada, Chile, Croatia, Cyp-
rus, Czech Republic, Denmark, Finland, France,
Great Britain, Greece, Hong Kong, India, Israel,
Italy, Japan, Malaysia, Mauritius, Mexico, Norway,
Poland, Singapore, Slovakia, Slovenia, Spain,
South Africa, Sweden, Switzerland, Taiwan.
3
TO CONVINCE THE MARKET,
YOU NEED RELIABLE PARTNERS
PUT YOUR TRUST INTO MACHINES THAT CATER
FOR ALL YOUR PRODUCTION NEEDS
The philosophy of Koenig can be summed up as follows: The best solution
for any requirements!
Benefit from:
our in-depth knowledge of the production process
our optimised solutions for subprocesses as well as for the entire
production line from dough production to product forming, baking
and cooling
our capability to cater for individual requirements
our expertise and experience in the design and manufacture of indus-
trial units
our know-how in the fields of product development, planning, ma-
nufacturing, installation, commissioning, servicing and spare parts
provision.
Our product range at a glance
MIXING
DIVIDING AND ROUNDING
DOUGH STRING TECHNOLOGY
PROVING
STAMPING AND FORMING
BAKING
COOLING
4
STARTING WITH A MOUTH-
WATERING PROMISE
MIXING WITH SPIRAL AND
TWIN TWIST MIXERS
Our machines for mixing are an example of the case in point. The technically
advanced, tried and tested spiral and twin twist mixers are highly reliable units
for the preparation of dough. We offer models for bakeries of any size. For
applications where the processing temperature is a key factor, we provide
double-walled temperature-controlled kneading bowls.
With Koenig equipment, you can achieve best product quality:
gentle processing of all ingredients of wheat, rye, wholemeal and mixed dough
efficient production processes
short mixing times, reducing temperature increase in the dough to a minimum
long lasting durability with minimum cleaning and maintenance requirements
thanks to stainless steel components.
Twin Twist mixer
Spiral mixer
POWERFUL MACHINES MAKE
WORK EASIER
MOVING BOWLS WITH THE
HERKULES HOIST
Our Herkules bowl hoist has been designed with these principles in mind. Its name
really says it all: the hoist can handle dough weights of up to 1,100 kg (2,400 lb).
The tilting angle of max. 110 degrees and a height of up to 3.30 m (11 ft.) guaran-
tee full compatibility with other dough processing equipment.
Our Herkules offers even more:
safety features such as reliable locking of the dough bowl during lifting and
tilting
maximum flexibility due to various hoisting and tilting locking mechanism
(stationary, adjustable in length, movable in horizontal and vertical direction, or
fixed with screws) Herkules
5
BEST EFFECTS WITH KOENIG
DIVIDING AND ROUNDING WITH THE REX system
Dough is divided and formed practically everywhere in the world, from Patagonia
to Alaska. To produce equipment that caters for the many different ways of pro-
cessing dough is of course a formidable challenge for a complete range supplier
such as Koenig.
With the impressive flexibility of the Rex system, Koenig demonstrates once more
that it is fully committed to meeting the needs of its customers in the field of divi-
ding and rounding. The Rex machines handle the dough gently and divide, round
and form it automatically, irrespective of whether the pieces to be processed are
large or small.
Rex machines are suitable as stand-alone units for manual setting, or as head
machines for compact and industrial units. The Rex is the heart of your bakery!
Mini Rex Multi and Mini Rex Futura are suitable for use as head machines as
well as stand-alone units for setting by hand. They are the ideal solution for the
economical yet gentle division of dough. In the classic segment, the Rex has up
to 6 rows and achieves hourly capacities of up to 9,000 pieces. Matched exact-
ly to the needs of customers, they are available as a Basic, Classic or Grande
design. The Futura design enables particularly high weight ranges to be
covered.
The Industrie Rex series relies on the separation of the dividing and rounding
process. This firstly means that the dough is treated particularly gently, and
secondly it is possible to increase the cycle rate to 50 strokes or more a minute;
this means that hourly capacities of up to 42,000 pieces an hour are possible!
Depending on the weights and rows, the Industrie Rex is manufactured as the
I, II or III model. For particularly high weights as Plus, for large weight ranges
as Futura.
Make a good start with a Rex machine – as a head machine or
stand-alone unit for setting by hand.
Mini Rex Futura Classic Rex Futura Industry Rex
6
STRESS-FREE IN-LINE PRODUCTION
DIVIDING AND ROUNDING WITH THE STRESS-FREE PROGRAM
Our stress-free operating system has been developed specifically for gentle
dough processing and forming. The minimum mechanical stress on the dough
ensures that the bubbles in the dough remain intact and that the fermented
product etains its structure.
Gentle dough processing. Modular or compact design with exchangeable tools
for best results.
The research and development activities of Koenig are based on two fundamental
strategic premises: First: Market orientation to meet customer and industry needs.
Second: Advancement of position as technological leader.
Ceres 2.1
The Ceres 2.1 is a multi-talented for the production of many different types
of bread, including Mediterranean specialities such as Ciabatta and French
baguette, as well as rye breads and mixed products. Thanks to the unique princip-
le of division by gravity of the Ceres 2.1, shear forces are minimised: No pressing
through pistons, no suction, no ejection! There is probably no system that divides
dough more gently - even for high dough yields and long resting times.
Rye-wheat bread, rye bread, ciabatta, white bread
7
Artisan SFC
The two outstanding features of the Artisan SFC are its compact design
and the excellent price-performance ratio. Thanks to exchangeable tools, it
caters for a varied range of products.
Ciabatta, rectangular breads
certo pan m
An entirely new system of dough string production is at the basis of the Certo
Pan M, which guarantees maximized weight accuracy without waste dough by
using a rotation principle. In order to avoid discontinuities and thus irregula-
rities in the dough, the added dough is rotated and cut and therefore formed
to a continuous and endless dough string, from which dough pieces with high
weight accuracy can be produced.
Ciabatta, rectangular breads, bread rolls
Artisan SFI
The Artisan SFI is designed for the processing of large dough quan-
tities and combines gentle processing with an excellent throughput
rate for Ciabatta, rectangular and country-style breads. Minimum
shear forces ensure gentle processing of the dough. The Artisan
SFI is a modular unit and can thus be combined with a number
of different components such as rounding stations, baguette win-
ders, dampening and seeding units, etc.
Baguette, ciabatta, rectangular breads, bread rolls
8
TWO SATELLITES FOR EVEN
MORE RELAXATION
Menes – BREAK-THROUGH IN THE FIELD
OF DOUGH SHEETING
The Menes is a dough string line for use in industrial production that sets new
standards with regard to modular flexibility. Its launch marked the introduction of
a completely new standard in technology and customer orientation.
The Menes unit can grow in line with the success of our customers. By aligning
the various units in different ways, bakeries can assemble production lines for
baguettes, flatbread, pita bread, white bread, thin dough (for Strudel, Baklava) or
crispbread, as well as for Ciabatta, pizza dough, puff pastry and Danish pastry.
Its flexible functions also allow for the production of several different products on
one production line.
DETAILS THAT MAKE ALL THE DIFFERENCE:
Dough portioning machine Twin-Sat unit
The dough batch from the mixer (100 to 250 kg) is carefully The Twin-Sat is equipped with two satellite roller heads
divided into portions of about 10 kg and transported by positioned one above the other and allows for the formation
conveyor belt into the dough string processing system or of dough strips with minimum shearing forces. It marks a
into the dough sheet former. revolution in the production of dough strings.
Dough string processing system Guillotine
The new dough string processing system “TEM”, which is Our guillotine stands out with a decisive range of
a completely new development, produces out of the dough advantages for cutting and stamping: It withstands high
blocks an uniform homogenous dough string for all sorts of cutting forces and the servo-motor offers a very quiet ope-
doughs. This guarantees a production of weight-accurate ration. Due to the high cutting speed, cuts are still exactly
products and a minimum of remaining dough right from the vertical even with products with a great dough string height.
start. With this proven technology, an incredibly high number of
strokes is possible without any jam at the guillotine.
9
SMALL IS BEAUTIFUL
Mini Rex - VERSATILE PRODUCT ASSORTMENT WITH HIGH HOURLY capacity
Where cultures meet, life becomes more interesting. This also applies to doughs
and bakery products. Koenig has embraced this challenge with great enthusiasm
and renewed focus on proving, stamping and forming.
Depending on the product, our units with provers round, convolute, stamp, press,
cut or otherwise form the dough pieces. The comprehensive range of machine
configurations caters for all requirements.
Mini Rex With Formstation DR-RR 400
production of round, long rolled, rolled folded and flattened
products, without pre-prover
hourly capacity of up to 4,000 pieces
available with Mini Rex Multi and Mini Rex Futura
head machine
Mini rex futura with compact machine G 2000
compact pre-prover plant with Mini Rex Futura as head
machine
2-row operation
single row discharge belt for manual product removal
prover with approx. 100 fillable swings for max. 75 g single
piece weight
proving time approx. 6 min at a hourly capacity of 2.000
pieces
stamping station with easily interchangeable stamping
tools
mini rex futura with compact machine GS 2000
compact pre-prover plant with Mini Rex Futura as head head machine can be swivelled out to remove products
machine manually
deliverable in the versions K or SL prover operation: 2.000 – 2.500, continuously adjustable
2-row operation
single row discharge belt for manual product removal
prover with approx. 145 fillable swings
proving time approx. 8 min at 145 swings and a hourly
capacity of 2.000 pieces
stamping station with easily changeable stamping tools
integrated forming station with pre-calibration roller
10
THE COMPACT RANGE FOR ADVANCED REQUIREMENTS
ECO COMPACT UNITS WITH AUTOMATIC SETTING
The excellent flexibility of this range of machine is due to the modular concept of the
units and their combination. We therefore focus on the manufacture of tailor-made
bread roll lines for any type of bakery, output range and budget. Our machines are fine-
tuned for use in all types of bakeries from family shops to industrial production lines
ECO 4000
compact bread roll line for round stamped products (e.g. German Kaiser rolls)
hourly capacity of up to 5,100 pieces
5-row machine
suitable for operation with many different stamping tools
with optional device for setting face up or face down
retracting unit for setting the products onto the most common baking trays
ECO Twin
excellent cost/benefit ratio
working width 800 mm:
6-/5-row operation: hourly output rate 6,120 pieces
working width 600 mm:
5-/4-row operation: hourly output rate 5,100 pieces
total length of only 3480 mm, when executed as pre-prover plant, ad-
ditional direct setting as standard
high product variety due to quick reversible stamping tools, cutting
unit and Wachauer rounding unit
produced in stainless steel design
Eco Twin 600 also available with N20 final prover
entire plant on wheels
retracting unit for setting the products onto the most common baking
trays
retracting lengths and steps of the dough pieces continuously adjus-
table
11
TAILOR-MADE BY KoeNIG FOR GREAT FIT
CUSTOMISED INDUSTRIAL UNITS WITH OUTSTANDING
THROUGHPUT RATES FOR QUALITY PRODUCTS
We would not be the leading manufacturer of bread roll lines, if we were not able
to meet the specific requirements of both small bakeries and industrial produ-
cers. We offer you customised solutions that meet the highest technical standards
so that you can in turn provide the market with quality breads produced at high
output rates.
combi line compact
hourly output rate of up to 9,000 pieces ergonomic tray retracting height
modular and robust framework construction direct setting from head machine to setting unit possible
Reginamatic stamping station with automatically integrated longroller-unit for the production of cut rolls
reversible cups for rounded, stamped and long-rolled
stainless steel design
products
optional retractable drawer for easy tray retraction
climatisation with heater and humidification, highly effectiv
disinfection for empty swings
combi line
The Combi Line unit is a typical example of the efficient im- of the unit can be retrofitted at any time, which is of great
plementation of our modular system. The key components advantage to growing businesses.
hourly capacity of up to 9,000 pieces suitable for attachment of cross delivery and convolu-
ting unit for the production of convoluted products; also
6-/5-/4- or 5-/4-/3-row operation;
available with integrated convoluter
available for 2-row operation on request
excellent processing results thanks to the use of quality
modular design of entire unit – allows for easy retrofitting
stainless steel components
automatic setting onto baking sheets/trays
easy accessibility of all essential components for cleaning
(max. 580 x 980 mm)
and maintenance
available for operating width of 600 and 800mm
PLC system which can store 50 programs
1 row reduction
2 forming station
3 setting unit
12
1 2 3
kkm
multi-function unit for great product variety catering for forming, pressing,
stamping, long rolling, rounding, convoluting, cutting and seeding - all in one
process!
hourly output rate of up to 7,500 pieces at 5-/4-/3-row operation
available with direct transfer for setting of unformed dough pieces
1
depending on the unit configuration, can be upgraded at any time with
additional components such as a prover, humidifier/seeder unit, convoluting
station or cutting station
3-fold turning flap catering for a wide product range
continuously adjustable rounding unit for second proving process for the pro-
duction of quality country-style breads 2
equipped with upstream integrated preprover with long rolling station for
quality rolls
1 Infrarot sterilisation
2 KKM forming station
3 Swings cleaning station
High-performance industrial units
monoline for highest output rate or multi-functional line can be upgraded with final prover with insulated housing
for a virtually unlimited range of products and controlled climate
hourly output rate of up to 36,000 pieces suitable for upgrading with swing cleaning, suction and
infrared disinfection station
modular system for customised configuration: suitable
for buns, round and long rolls, “Kornspitz”, doughnuts, equipped with modem for remote maintenance
etc.
can handle multiple cutting and seeding processes, suita-
ble for bagel production, etc.
13
three OVENS FOR CRISPY RESULTS
GUARANTEED PRODUCT QUALITY THANKS TO
LATEST BAKING TECHNOLOGY
To meet the needs of the market, we offer four different oven models.
Whether you are looking for a small oven with high output rate, a highly
automated unit for continuous operation or “traditional“ baking results:
Koenig has a solution!
ROTO PASSAT – uniform quality with a twist
PASSAT OH – combining compact design with high output
INTEGRAL – unrivalled ratio of floor space to baking space
easy to operate, allows for fast interference in the baking process
well-designed computer control system for consistent quality
easy to clean thanks to durable stainless steel design
14
QUALITY PRODUCTS MADE FROM NOTHING
THE REVOLUTIONARY KoeNIG VACUUM LINES
Koenig succeeded in devising a vacuum technology for cost-ef-
fective use in the bread production industry. The use of vacuum
technology in the baking process offers a range of advantages
over conventional freezing methods, especially with regard to the
production, logistics, sale and finishing of products.
Advantages for retail stores and outlets:
consistent and reliable baking quality
easy handling without the need to monitor the fermenting process
fast availability without the need for defrosting
extremely short finishing phase (baking for 5 to 7 minutes)
high flexibility, large product range and quick response times
Energy savings up to 50%, protecting
greater freshness, fewer returns
the environment no need for freezing capacities
Advantages for manufacturer:
shorter baking times
better utilisation of oven capacity
consistently dry, uniform crust
cost-effective handling and storage
compact design
low maintenance and servicing costs
15
TRUST BASED ON EXPERIENCE
AND SECURITY OF INVESTMENT
TEST OUR MACHINES AT THE TECHNOLOGY
CENTER FOR CUSTOMERS!
Any investment that you make will improve your opportunities for success in the
future. Profitability can only be guaranteed if the investment is made wisely. Whe-
ther this is the case can often only be assessed afterwards. König however gives
you the opportunity to check out its machines before spending any money.
To make sure that you don‘t buy the pig in a poke:
Thoroughly test the Koenig machines at our Demonstration Center.
Visit our centers in Graz and Dinkelsbühl. Based on your recipes and raw materials,
we will work out the best solution for you until you are fully happy with our sug-
gestion. If necessary, we adjust the units again and start the entire customisation
process over again. This ensures that you can offer your customers what they
expect from you.
SERVICES AND SPARE PARTS
FROM THE MANUFACTURER!
Each machine and unit undergoes a number of test runs with and
without dough. Most of our technicians are actually trained bakers.
They assemble the machine at our premises and then commission
them, using their indepth knowledge of the baking trade. If you
should encounter any problems, simply contact our spare parts and
service department. We are available day and night from anywhere
in the world:
During office hours: +43 316.6901.0
Outside office hours: +43 316.6901.739
24h
König Maschinen Gesellschaft m.b.H.
Stattegger Straße 80, 8045 Graz, AUSTRIA
Tel.: +43 316 6901-0, Fax: +43 316 6901-115
[email protected], www.koenig-rex.com
* Measurements indicated in mm – not binding, Technical changes reserved. April 2014
