The secret behind the high capacity of the Industrie Rex is the separation of the processing steps of dividing and rounding. While the dough pieces are exactly portioned in the dividing unit in accordance with the Rex principle, they obtain their exact shape in the downstream rounding unit after a phase of resting. A performance of 50 strokes per minute is possible because dividing and rounding are physically separated with a resting phase in between. The Industrie Rex II version offers a maximum hourly capacity of up to 30,000 pieces with gentle dough processing and best rounding result.
- automatic dough dividing and rounding machine according to the Rex principle
- max. hourly capacity of approx. 30,000 pieces with 50 strokes/min in the 10-row version
- simple dough supply via roller hopper with safety light-grid
- machine weight: approx. 1800 kg
- power supply: 6 kW
- industrial PLC control
- stainless steel design
• In the HD (hard dough) version, the Industrie Rex II 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 10 30000
20-30G 10 30000
30-85G 8 24000
30-100G 3\4\5\6 9000/12000/15000/18000
40-140G 3\4\5\6 9000/12000/15000/18000
60-160G 3\4\5\6 9000/12000/15000/18000
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.
