KONIG CERES 2.1 DIVIDER & ROUNDER

• Producing a variety of artisan bread types, including rustic loaves and rolls.
• Forming dough pieces for baguettes, ciabatta, and other specialty breads.
• Processing dough for pizza bases and flatbreads in medium-scale bakeries.
• Used in craft bakeries and industrial settings requiring gentle dough handling.

Typical capacity

For this class of equipment, throughput can typically range from 1,000 to 3,000 pieces per hour, depending on dough type and weight.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz.

Dough weight range

Stressless dividers are typically capable of handling dough pieces from approximately 100g to over 1,000g, depending on the specific configuration.

Footprint

A complete line, including divider, rounder, and conveyor, commonly requires a significant operational area, typically several metres in length.

Dough handling

Designed for gentle, stress-free dough processing to maintain dough structure and gas retention, suitable for high-hydration doughs.

Construction materials

Components in contact with food are typically made from food-grade stainless steel for hygiene and durability.

• What does 'stressless divider' mean?

  A stressless divider uses a gentle dividing method, often involving cutting or extruding dough without applying excessive pressure, preserving the dough's structure and preventing damage to the gluten network. This is crucial for artisan breads.

• Is this line suitable for different types of dough?

• What maintenance is typically required for a bread line like this?

• Can the rounder handle various dough piece sizes?

• Are spare parts readily available for Konig equipment?

Dough mixers hold strong reputation within bakery operations for reliable performance and durability. Buyers typically value machines offering consistent mixing quality and straightforward maintenance. When purchasing used equipment, industry attention focuses on bowl condition, motor functionality, and mixing arm integrity. Common strengths include longevity when properly serviced and adaptability across various dough types and volumes. Established brands tend to command preference due to parts availability and established service networks across UK suppliers.

General overview for this equipment type