The core feature of the Classic Rex Futura is an enlarged dividing drum, into which two drum ledges of different sizes are integrated, making for two different piston sizes. This simple principle makes it possible to extend the range of processing weights of the dough pieces enormously. Switching between the chamber types is performed electro-mechanically by pressing a button without any interruption of the production sequence.
The characteristics of the double chamber principle:
- significant expansion of the weight range
- possibility to install special pistons, e.g. Rustika pistons for the production of square, rustic-style rolls or pistons for the production of American-style cookies
- extended weight range through enlarged dividing drum
- gentle dough processing according to the tried-and-tested Rex principle
- the machine for the most stringent hygiene demands
- 6-, 5- and 4-row operation
- easy change of row numbers
- fully automated machine operation by means of servomotors optionally available
- capacity of machine continually adjustable from 12 to max. 25 strokes per minute
- standard version with large shaft hopper and safety light-grid
- optionally available with roller hopper for mounting a large dough hopper
- with spreading finger belt or discharge belt
- net weight approx. 950 kg
- power supply power supply: approx. 1.5 kW
- stainless steel design
Weight range Number of rows Piston size Max. hourly capacity
17-45G 3\4\5\6 SK 44 4500/6000/7500/9000
20-50G 3\4\5\6 SK 47 4500/6000/7500/9000
22-55G 3\4\5\6 SK 51 4500/6000/7500/9000
25-65G 3\4\5\6 SK54 4500/6000/7500/9000
35-85G 3\4\5\6 SK 58 4500/6000/7500/9000
50-110G 3\4\5\6 SK 63 4500/6000/7500/9000
55-115G 3\4\5\6 SK 65 4500/6000/7500/9000
55-125G 3\4\5 SK 67 4500/6000/7500
60-135G 3\4\5 SK 70 4500/6000/7500
65-160G 3\4\5 SK 73 4500/6000/7500
70-170G 3\4\5 SK 75 4500/6000/7500
70-180G 3\4\5 SK 78 4500/6000/7500
The dough is filled into the hopper.
Optimised dough portions (depending on the single weight of the dough pieces) are conveyed into the dividing area by means of rotating star rollers (dough feeding stars).
The horizontally moving slider presses the dough into the opening of the dividing drum. The excess quantity of dough is conveyed back to the dividing area by a scraper ledge.
After an anti-clockwise rotation by 90°, the rounding of the dough pieces is performed by an oscillating rounding plate. Depending on the dough consistence and dough weight, the rounding eccentric can be adjusted.
After another 90° rotation, the dough pieces are transferred to the discharge belt.