High standards with automation features Innovative design for optimized cleaning and maintenance: It offers easier cleaning, maintenance and access to all modules. + Maximum line availability by shortened cleaning periods and downtime of the line + New frame construction for optimized hygiene and accessibility Sloping surfaces at a 45° angle where neither + flour nor dough residues can deposit + Large service doors for easy accessibility for cleaning and maintenance All transfer belts can be released for easier + cleaning + Forming tools e.g. pressure boards, stamping head, centering unit are all removable for cleaning + All cover plates in the proofer can be removed without tools Open design of the stamping station with easily + and quickly exchangeable stamping + Tools that allow the best accessibility for cleaning and maintenance
+ Forming station, seeding unit and setting unit
in open design allow accessibility from both sides for cleaning and maintenance + Critical areas for cleaning and maintenance easily visible and accessible The right equipment adapts to the recipe – not the other way round “We have European customers operating with completely automated bread lines from mixing to freezing, but still forming the breads by hand in-between for the special hand-made character and authentic shape”, says Wolfgang Staufer, CEO. Koenig is very concerned about the climateneutral, sustainable production of its machines and also with regard to the further processing of the end products. Resource-saving production methods in combination with flexible logistics concepts and the digitalization of business processes are creating exciting opportunities. Koenig provides machines and lines for the entire production process, ranging from mixing and conveying, dough processing, proofing, baking, cooling and freezing. Thus, the manufacturer can find solutions for every bakery. Products can be manufactured automatically which have been made by hand before – while still retaining the artisan character. Wolfgang Staufer states: “There is hardly any product that cannot be produced on a Koenig dough sheeting line”. +++
C O M PA N Y R E P O R T S
Hence, Koenig aims to pick up every customer – from the small one-man bakery to the large industrial company – and bring them up to speed with the help of semi- or fully automated solutions, while at the same time increasing efficiency. However, these automation processes in no way downgrade production. Product quality is maintained in any case, if not improved. To keep the product quality combined with high flexibility in operations and maintenance as high as possible, continued research and innovations are essential. Koenig spends almost 10% in R&D to constantly improve technical standards which leads to easy handling and best quality. The company prioritizes increasing efficiency. With new innovations such as ‘Save Energy’ ovens, and the ‘Easy Clean’ and ‘Hygienic’ design of the modular roll line (e.g. Combiline plus EC) KGV Combi 2000 or raw material saving production, the equipment keeps its ecological footprint as low as possible while constantly increasing quality and process optimization. This makes Koenig more flexible and it facilitates the operation of its lines and machines for customers.
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KOENIG GROUP BAKING EQUIPMENT
