The Industrie Rex adapts to your requirements. Depending on the weight range, up to 14 rows can be simultaneously processed with the Industrie Rex III. This results in an hourly capacity of up to 42,000 pieces. By disabling one or several rows, the production rate can be adjusted to suit the downstream units.
- automatic dough dividing and rounding machine according to the Rex principle
- max. hourly capacity of approx. 42,000 pieces with 50 strokes/min in the 14-row version
- simple dough supply via roller hopper with safety light-grid
- machine weight: approx. 2100 kg
- power supply: 6 kW
- industrial PLC control
- stainless steel design
• In the HD (hard dough) version, the Industrie Rex III is equipped with the following additional functionalities:
Dividing drum with ratchet feed for start/stop operation
Via a specially shaped pre-chamber, the dough is pressed in the drum opening in the gentlest possible way.
Electronically adjustable slide pressure
Independent of the set weight or dough level, an even slide pressure is built up by means of an air bellows, ensuring the greatest possible weight accuracy with varying dough consistencies. The slide pressure can be allocated individually to the different dough recipes. Thus, great weight accuracy is ensured, in particular with hard doughs. The principle of gentle dough processing with soft doughs is preserved.
Weight range Number of rows Max. hourly capacity
10-20G 12\14 36000/42000
20-30G 12\14 36000/42000
30-100G 8\9\10 24000/27000/30000
40-140G 8 24000
The dough is filled into the roller hopper (via a pre-portioning hopper).
Rotating star rollers (dough feeding stars) cut the dough into suitable portions (depending on the single weight of the dough pieces) which are then conveyed into the dividing area.
The horizontally moving slider presses the dough into the opening of the dividing drum. The excess dough is removed by a scraper ledge and returned to the dividing area.
After an anti-clockwise rotation by 180°, the dough pieces are discharged to the intermediate belt. – This step is particularly important for high processing rates as it allows the dough to rest between portioning and rounding.
The dough pieces are subsequently rounded with an oscillating rounding drum. The size and type of the rounding drum are determined by the dough consistency and weight.
In the bottom-most position, the dough pieces are discharged onto the spreading finger belt.
