In 2007, Koenig Technology established U.S. operations in Richmond, Va., to directly provide the company’s service, parts and new equipment sales support to its nearly 1,000 existing bakery installations around the clock and its growing number of new customers.
Headquartered in Graz, Austria, Koenig has had the reputation as a world leader in dough dividing and rounding technology since first developing the Koenig “REX” in 1969. The traditional Koenig roll line, comprising of Rex, intermediate proofer, stamper, moulder, seeder and panner, is a modular system allowing for an initial investment of a Rex and the subsequent addition of downstream components as the bakery grows.
The Combi Line and Industry Rex lines can produce a variety of dough weight ranges from 0.5 oz. to 12 oz. and in capacities that range from 1,800 to 42,000 rolls per hour. Typical rolls produced on the Koenig roll line can include Kaiser, hoagie, dinner and mini rolls.
The traditional Koenig roll lines are supplemented by the Koenig Artisan stress-free bread lines. The Koenig “Ceres” bread divider was specifically designed using the unique principal of division by gravity to ensure that the stress on the dough is minimized and the cell structure remains intact. The modular design of the system allows for the addition of a moulding unit for French baguettes, a v-belt rounder for sticky rye boules, a loaf moulder and a working table for final hand shaping.
The Koenig Artisan “SFC,” “SFR,” “SFI” and “Menes” lines are modularly designed and engineered to meet the bakery need for gentle dough handling, high production and quick product changeover for a variety of artisan breads such as ciabatta, baguettes, round rolls, heroes, pizza dough and pita breads.
For more information, contact Rich Breeswine, national sales manager of Koenig USA at richard.breeswine@koenig-rex.com, go to www.koenig-rex.com or call 1-804-564-3997.
Editor’s Note: Koenig Technology provided the information for this article.
