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WP Kemper UC PRO Mixer
The professional mixer for soft dough

Our UC PRO Mixer is an extraordinary professional spiral kneader with a unique kneading principle because the dough is pulled and rolled over, which means that a lot of air and little energy is worked into the dough.... More Info Less Info




WP Kemper UC PRO Mixer
The professional mixer for soft dough…our UC PRO Mixer is an extraordinary professional spiral kneader with a unique kneading principle because the dough is pulled and rolled over, which means that a lot of air and little energy is worked into the dough.
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• Ideal for soft doughs
• Low dough warming
• High oxygenation
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The professional mixer for soft dough
The Wendel kneader, our UC PRO Mixer, is an extraordinary professional spiral kneader with a unique kneading principle because the dough is pulled and rolled over, which means that a lot of air and little energy is worked into the dough. That's why the UC PRO is ideal for use with soft wheat and rye dough and for demanding kneading. The dough gets more body and volume. Its stable construction makes the UC PRO Mixer particularly low-maintenance, and existing tub trolleys can also be used in the new UC PRO Mixer.
Features
• Ideal for soft dough
• Low dough heating
• High oxygen uptake
Dough Quality:
• Optimum and customer-specific kneading results thanks to infinitely variable speeds of the kneading tool (multi-phase control)
• Low dough heating
• High oxygen uptake
• Very short kneading time
Daily use and maintenance:
• Simple recipe management with touch panel program control
• Compatible with existing UC tub carts
• Low maintenance due to a stable construction

WP Kemper PANE Dough Sheeting Line
The dough sheeting system for all rolls and breads

Produce a variety of artisan products like Ciabatta or Baguette with less stress. The individual treatment for your products. The modular design of the Pane Line adjusts to market changes.... More Info Less Info




WP Kemper PANE Dough Sheeting Line
The dough sheeting system for all rolls and breads…
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• Gentle to the dough
• Weight accurate
• Convincing product variety
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Produce a variety of artisan products like Ciabatta or Baguette with less stress. The individual treatment for your products. The modular design of the Pane Line adjusts to market changes.
One for Everything
We have developed the WP Kemper PANE Dough Sheeting Line for processing dough with a long pre-proofing process and a high dough yield. Perfect for rustic square buns, round buns, long buns, and wheat dough loaves.
Artisanal products are produced in an extremely gentle way. And thanks to the modular design, the PANE Dough Sheeting Line can always be adapted to changes in the market.
• Very gentle on the dough
• Weight accurate
• Convincing product variety
Product Quality
• Strings of dough are processed extremely gently in the patented S roller mill, the coarse pore structure is retained
Weighing Technology
• ACCURATOR 2.0 weighing cell with sensitive weighing technology for continuous recording of the dough weight
RELAX S Roller Mill
Rolls the dough particularly gently from both sides. Due to the vertical dough flow, an even dough strand is produced even with soft dough
Flour Shaker
• 2 flour shakers with teardrop design to avoid flour bridge
More Equipment
• SOFT CUT chopping knife with a rolling movement for optimal dough protection with low dough adhesion
• EASY PULL conveyor belt that can be pulled out and cleaned
High performance, maximum utility, and modular options
• Patented dough protection system and modular design for a large variety of products, that's what distinguishes the PANE.
• Flour instead of oil prevents oil inclusions and ensures an optimal surface structure
• Accurate weight division of the dough pieces with the ACCURATOR 2.0
• Optimum effective results thanks to adjustable effective deflections
Daily use:
• Unique CLEAN TEC accessibility for quick, thorough cleaning
Product variety:
• Manufacture a comprehensive range of products with an impressive variety
Weight Range:
• Square pieces of dough: 10 - 1,500 g
• Round pieces of dough: 25 - 450 g
• Hourly output: Up to 12,000 pieces


WP L MULTIMATIC PRO Dough Divider / Round Moulder

The extra robust dough divider and round moulding machine for artisan production with high requirements... More Info Less Info







WP L MULTIMATIC PRO Dough Divider / Round Moulder

The extra robust dough divider and round moulding machine for artisan production with high requirements

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• Maximum gentleness on the dough and highest weight accuracy with new patented dividing system
• Perfect moulding results
• Extra robust, ideal for multi-shift operation

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Automatic dividing and round-moulding at the highest level

With the WP L MULTIMATIC PRO Dough Divider and Round Moulder, your options are endless. The more precise and gentle the procedure, the better the result. The MULTIMATIC PRO proves itself worldwide with its unique properties: the particularly gentle dividing and moulding process, the maximum weight accuracy, and the extremely solid design. Small artisan bakeries, as well as semi-industrial enterprises, rely on the performance of the MULTIMATIC PRO Dough Divider and Round Moulder.

• Maximum gentleness on the dough and highest weight accuracy with new patented dividing system
• Perfect moulding results
• Extra robust, ideal for multi-shift operation

No stress and accurate in weight terms

The new patented dividing system guarantees dough protection and weight accuracy at the highest level.

Flexible dividing range

Optionally, the measuring pistons are also available as a double piston system. They provide even more weight flexibility for your piston divider.

Typical structures of the bakery items are retained

With the integrated drum moulder, the exceptionally long moulding path, and the controllable flouring of the moulding belt

Integrated drum moulder

With the optimized drum moulding system, the MULTIMATIC PRO is able to process dough with a dough yield of 148 - 160 %.

Flexible in the number of rows

The MULTIMATIC PRO Dough Divider and Round Moulder can be converted in no time by simply turning the measuring pistons. Each row can be locked independently of the other.

Consistent hygiene

• Hygienic Design Elimination of screw connections
• Stainless steel coat
• Hygienic designs for all dough-handling parts available in hygienic-blue
• Freely accessible because almost all side panels can be opened
• Adjustable foot height: perfect accessibility under the machine
• Two automatically approachable cleaning positions
• All dough-handling parts can be removed for cleaning largely without tools
• All dough-handling machine parts are consistently separated from the drive mechanism
• Removable and swivel-mounted flour duster

Performance, maximum benefits, and modular options

The MULTIMATIC PRO can be used to produce a wide range of small bakery products - as a manually controlled stand-alone machine upstream of further manual processing, as well as upstream of all WP bread roll lines with a capacity of up to 9,000 rolls per hour. The MULTIMATIC PRO can also be combined as a dividing head with machines from other manufacturers. We will be pleased to advise you on the connection.

Flexible dividing range:

It requires only a few simple steps to adjust the weight range the way you need for your product idea. This is effortless, thanks to the measuring piston system and the easily replaceable chamber drums.

Product quality:

• Maximum gentleness on the dough and highest weight accuracy with the new patented dividing system
• Typical structures of the bakery items are retained through
  • the new patented dividing system
  • the integrated drum moulder
  • the exceptionally long moulding path
  • the controllable flouring of the moulding belt

Flexibility:

• Processing of all conventional bread roll dough Extended weight range
• Easily adjustable dividing range
  • Double piston system
  • Automatic weight adjustment
  • Easily replaceable chamber drums
  • Row number can be changed in just a few steps; freely selectable

Dough with high dough yield:

Thanks to the optimized system, the dough dividing and round moulding with an increased dough yield is no problem for the MULTIMATIC PRO.

Performance per hour:

600 to 1,600 rolls / hour / row (depending on dough and weight, if necessary in coordination with the downstream unit)

Weight range:

24 to 150 g

Row number:

4-, 5-, 6 rows


WP L OBER PRO Fully Automatic Bread Loading System
Our WP L OBER PRO is a fully automatic loading and automation system for production ovens.... More Info Less Info




WP L OBER PRO Fully Automatic Bread Loading System
Increased productivity through optimum oven utilization…our WP L OBER PRO II is a fully automatic charging and automation system for production ovens. The modular design is possible for up to 8 production ovens. The entire plant can be controlled centrally.
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• Flexible product range
• 100 % reproducibility
• Energy efficiency through optimal fully automatic process control
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1. Discharging:
• Table and conveyor belt solutions with integrated spraying station
2. Automatic charging:
• Portal
• Wing system
• Automatic transfer from continuous final proofing cabinets
• Rationalization, one-man operation possible
• Consistently high product quality
• Automatic recording of production data
3. Control:
• Control panel with touch display for the entire plant
• Central control system for entire plant
• Networking via WP BakeryControl and REMOTE DIAGNOSIS possible
• Fully automatic optimization of the oven availability
• Baking and re-baking without manual intervention
4. Manual charging:
• Cross setter
• Velcro table
• Product-specific solutions possible
5. Prebaking oven – MATADOR® MDV:
• All around interior baking stone lining
• High baking chambers
• Extremely high temperatures up to 350 °C
• Storage heat of the stones allows baking with decreasing temperature
• Artisanal top quality as in a wood-fired oven
6. MATADOR® MDV ovens:
• Up to 8 MATADOR® MDV deck ovens possible
• Deck oven depth 2,000 to 2,400mm
• Deck oven width 1,200 and 1,800mm
• Burner on the back of the oven
• Oven maintenance from the rear during operation of the entire OBER plant
• MATADOR® baking result guaranteed
• Energy-efficient thanks to ZYKLOTHERM® heating system
7. Loader:
• Free-standing on wheels
• Retrieval of 100 % correct position
• Lifting column in the "elevator system" with counterweights
• Low-wear since there is no additional load on the mechanical parts
• Maximum speed
• Production reliability
• Energy efficiency
Performance, maximum benefits, and modular options
Product quality:
• Artisanal top quality with proven WP ZYKLOTHERM® baking stone oven technology
• Flexible product range, 100% reproducibility
Performance:
• Integrated intelligent control system for loading and unloading processes
• Rationalization and reduced workload by eliminating heavy physical work
• Production reliability through WP BakeryControl and REMOTE DIAGNOSIS as well as BlueValue
Energy efficiency:
• Energy efficiency through optimal fully automatic process control
• Output volume over 800 kg dough/hour
• Selectable ovens/decks up to 8/48
• Operable baking area 200 m2 Traversing speed vertical 1.1 m/sec horizontal 0.13 to 1.8 m/sec
• Loading speed 0.5 m/sec
• Emptying speed 0.39 m/sec


WP L ROTOTHERM Green Rack Oven

Rack Oven technology for best-quality baking results... More Info Less Info







WP L ROTOTHERM Green Rack Oven

Rack Oven technology for best-quality baking results…unique features guarantee energy-efficient baking without compromise…the WP L ROTOTHERM® GREEN baking cabinet with rotating rack trolley leads the way. Profitable oven technology combines best-quality baking results with high energy efficiency. Excellent baking results with a certified reduction in energy consumption by 28.7 % compared to the RE 1020 predecessor model.

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• Best-quality baking results
• High energy efficiency
• Optimum distribution of energy and vapor

Oven tuning with efficient heat exchanger

Thanks to new technologies, state-of-the-art engines with smaller cubic capacity deliver top performance – and consume even less fuel. WP engineers have very intelligently transferred this successful trend to the ROTOTHERM® Green.

A smaller burner with reduced connected load, combined with an innovative heat exchanger, serves as the "motor" of the rack oven. Optimized technology that uses less fuel and yet achieves excellent baking results at the same time. This works for a very simple reason: the efficient heat exchanger now exploits energy that previously escaped unused through the chimney to the maximum.

Further advantages

• Quality of bakery items: Crisp, tender, flaky crust, juicy crumb thanks to optimum application of energy.

Service life:

• Durable thanks to special WP steel.

Saving effect:

• 28.7 % less energy consumption, certified. *

Amortization:

• Lowest energy cost per piece.

Environment:

• Energy consumption reduced by 25 %, and lower CO2 emissions are environmentally-friendly.*

* compared to the previous RE 1020 model from 2012

Optimized airflow for best quality baking items

The direction is right with the ROTOTHERM ® Green! The air is accurately directed onto the product over the entire jet wall. The result at every point of the baking trolley is constant baking quality. Moreover, the optimized airflow applies more energy on the dough pieces, shortens the baking time, and makes your baking items particularly juicy.

For you, this means:

• Consistency and reproducible quality.
• Optimum distribution of heat and steam.
• Juicier baking items.
• More output per hour.

Excellent steam for highest demands

ROTOTHERM® Green has an excellent vapor performance. Its steaming device really steams it up! Its rich steam creates juicy baked goods. Visually and in terms of flavor a delight your customers will love!

For you, this means:

• Particularly consistent steam for juicy baked items.
• More volume thanks to rich steam.

WP THERMOPACKAGE

Groundbreaking insulation = excellent savings…WP THERMO PACKAGE is an entirely new insulation concept. The full-surface insulation, the separated floor, the lowerable ramp, and the steam proof door seal secured all around keep the precious heat and the steam inside the oven and minimize heat loss. ROTOTHERM ® Green thus saves on energy you would have to pay dearly otherwise.

For you, this means:

• The floor only heats up to less than 100 °C. Therefore, the strain on the floor in the bakehouse is considerably less.
• No condensation build-up on the floor means improved value retention of the oven.

Further advantages

• Full-surface high-tech insulation.
• Lowerable ramp and door seal all around thus reducing heat loss (steam proof).

WP NAVIGO 3

The automobiles of the future will navigate through traffic by themselves. For the ROTOTHERM® Green, the future has already begun with WP NAVIGO 3. The software is so intelligent that you can sit back, relax, and hand over the steering wheel – or in other words: the fully automatic control of the oven.

WP NAVIGO 3...is easy and intuitive to operate.

• allows for individual adjustment of temperature, air recirculation speed, and steam.
• guarantees consistent high-quality baking results.
• optimizes burner operating times and thus reduces energy costs.
• imports existing recipes from previously used baking programs.
• grants access to authorized users only via password assignment.
• with WP ISOTHERMIC BAKING, the partial loading is automatic.
• can be linked via WP BakeryControl (option).
• supports the operating personnel with WP ASSISTANT.
• Easy-to-understand short videos explain cleaning, care, and maintenance.

A clean affair!

Avoid dirt, detect dirt, remove dirt. Sounds good in theory. But how can you manage this in the labor-intensive daily bakery routine? Just perfectly – with the ROTOTHERM® Green! Because the oven is designed to be meticulously cleaned in next to no time.

• Consistently dry floor thanks to innovative floor insulation.
• Dirt zone restricted to area around the rotating table.
• Smooth inner walls where dirt can hardly stick.
• The ROTOTHERM ® Green can be cleaned in next to no time.

This saves you working hours every day that you can make much better use of than cleaning.

For you, this means:

• Cleaning time reduced to a minimum.
• High degree of practicability.
• Maximum value retention.

Long service life

Well-kept and maintained machines last longer. To make maintenance just as easy as the cleaning we have optimized a number of details on the ROTOTHERM ® Green. In summary, these enhancements extend the service life of your valuable oven considerably.

WP CleanTec

Dirt should not accumulate in the first place. If it cannot be avoided, it must be easy to detect and remove. This is the concept of WP CleanTec. Foresighted designs, clever machine details, and innovative materials help implement it – for maximum hygiene!

Performance, maximum benefit, and modular options

Our WP L ROTOTHERM ® Green offers a great deal of options. So you can adjust your oven individually to suit your needs and your assortment of products – for top products that delight your customers and allow you to stand out from your competitors. The options are yours!

Baking area:

10.0 to 13.8 m²

Heating:

Oil/gas/electric


WP Haton B 300 D Dough Divider
Our WP Haton B 300 D Dough Divider has a wear-resistant dividing system.... More Info Less Info




WP Haton B 300 D Dough Divider
Our WP Haton B 300 D Dough Divider has a wear-resistant dividing system.
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• Long lifespan by using wear-resistant materials
• Minimum oil consumption
• Extreme weight ranges possible
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Suitable for most common types of dough as well as sensitive doughs
The B 300 D dough divider is suitable for doughs such as wheat, wheat/rye, stiff (pizza) doughs, as well as soft (French) doughs.
• Long lifespan by using wear-resistant materials
• Minimum oil consumption
• Extreme weight ranges possible
Dough friendly dividing
• At high capacity
(Hinged) Hopper
• Stainless steel 95 litre, with safety ring
BASIC EXECUTION:
• 1, 1 and 2, 2 and 4 pocket machine
• Dividing unit with automatic oiling on unit, 6 fixed dosing valves, oil tank 5 litre
• Discharge conveyor cross L=720 mm
• Mechanical discharge flap with plastic scraper
• Hopper stainless steel 95 litre, with safety ring, H=1,715 mm
• Operation: on / off / emergency stop / position stop
• Main piston, dividing chamber, and hopper base: wear-resistant chrome-nickel alloy
• Hopper base with Teflon coating
• Manual weight adjustment with read-out
• Measuring piston in food-safe bronze
• Knife made of stainless steel, hardened
• Cover plates stainless steel, brushed, with
• Schmersal safety switches
• Frame steel, nickel plated
• Crankshaft and drive rods cast iron, nickel plated
• Undercarriage 2 rigid + 1 swivel castor with brake
Performance, maximum benefits, and modular options
Principle:
The dividing of the desired dough quantity takes place in two stages: The approximate dough quantity is drawn into the main chamber, after which the exact weight of the dough pieces is being measured in the dividing chamber. The back slide (dividing chamber) moves vertically and drops the dough pieces vertically on the inner conveyor, after which the dough pieces are being taken over by the discharge conveyor. Because the dough quantity in the main chamber is nearly the same as the total dough dividing quantity, the whole dividing process takes place in a very dough-friendly manner.
Product quality:
• Dough-friendly dividing at high capacity
• Suction volume adjustable
Daily use:
• Robust design
• Long lifespan by using wear-resistant materials
• Minimum oil consumption
• High weight precision
• Wear-resistant dividing system with Ni-Resist dividing unit
• Solid construction of drive unit and dividing system
• Extreme weight ranges possible
Cleaning:
• Self-cleaning knife
• Position stop for easy cleaning
• Hinged hopper for easy cleaning
• Easy access for cleaning and maintenance
Hourly capacity:
• max. 6,400 pcs/h variable, 4 pockets
Technical details:
• Per B 300 D type 1 pocket
Weight range:
• 1010: 100 – 1,200 gr
• 1510: 200 – 1,800 gr
• 2010: 400 – 2,400 gr
Capacity:
• fixed: 510, 650, 725, 810, 910, 1,010, 1,130 or 1,270 pcs/h
• variable: 507 – 1,160 pcs/h, 637 – 1,456 pcs/h or 700 – 1,600 pcs/h 2 pockets
Weight range:
• 1012: 1 / 100 – 1,200 gr, 2 / 50 – 300 gr
• 1512: 1 / 100 – 1,800 gr, 2 / 50 – 600 gr
• 2012: 1 / 400 – 2,400 gr, 2 / 100 – 1,050 gr
Capacity:
• fixed: 1,010, 1,300, 1,450, 1,620, 1,820, 2,020, 2,260 or 2,540 pcs/h
• variable: 2 pockets: 1,014 – 2,320 pcs/h, 1,274 – 2,912 pcs/h or 1,400 – 3,200 pcs/h 4 pockets
Weight range:
• 2024: 2 / 100 – 1,050 gr, 4 / 50 – 400 gr
Capacity:
• fixed: 2,020, 2,600, 2,900, 3,240, 3,640, 4,040, 4,520 or 5,080 pcs/h
• variable: 4 pockets: 2,028 – 4,640 pcs/h, 2,548 – 5,824 pcs/h or 2,800 – 6,400 pcs/h

WP Kemper HK 200 Bowl Lifter
The industrial bowl tipper... More Info Less Info




WP Kemper HK 200 Bowl Lifter
The industrial bowl tipper
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• Uniform lifting
• Flexible
• Safe handling
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Our WP Kemper HK 200 Bowl Lifter is the safe solution
Lifting and tipping. Sounds simple. And it is! But it's only with the right technology that it will become a safe and reliable part of your daily processes. The HK 200 Bowl Lifter does this job confidently and reliably. Due to the provision of power reserves, the lifting process is always smooth and fail-safe, irrespective of the bowl filling quantity.
• Uniform lifting
• Flexible
• Safe handling
Safety
• State-of-the-art safety technology ensures simple handling.
Protective fence
• For a safe handling
Bowl type
• Mounting platform for 1 WP Kemper bowl type
Maximum benefits and modular options
Due to the provision of power reserves, the lifting process is always smooth and fail-safe, irrespective of the bowl filling quantity.
Daily use and maintenance:
• Uniform lifting process irrespective of the bowl filling quantity
Optimal use of the production area
• Mounting position and tipping direction selectable
• Low-maintenance
Cleaning:
• Easy-to-clean due to smooth stainless steel surface
Tipping height:
• 1,800 mm (standard)
Lifting capacity:
• 1,000 kg
Options
• Other tipping heights (also motorized adjustable)
• Dough slide
• Bowl scraping station
• Bowl turning station
• Mounting platform for a third-party product
• Safety fence with light gate
• Hopper filling quantity monitoring


WP Haton CCR 59 Dough Rounder without oiling

Cylindrical conical rounder without oiling... More Info Less Info







WP Haton CCR 59 Dough Rounder without oiling

Cylindrical conical rounder without oiling

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• Excellent round moulding results
• Wide weights range, due to different types of tracks
• Minimum of dough crumbs

Suitable for many common dough types

Our WP Haton CCR 59 Dough Rounder without oiling dough is suitable for wheat, wheat/rye, multigrain, and whole wheat doughs.

• Excellent round moulding results
• Wide weights range, caused by using different types of tracks
• Minimum of dough crumbs

Cast iron cylinder/cone, Teflon coated

• Cone with top bearing

Specially shaped tracks

• Excellent round moulding results

BASIC EXECUTION:

• Teflon-coated cast iron cylinder/cone, 
• Teflon-coated aluminium tracks, in- and outside
• Cone with top bearing
• Steel nickel-plated frame
• Brushed stainless steel over plates
• Undercarriage nickel steel with 4 swivel castors with mounting pins
• With operation control panel

Performance, maximum benefits, and modular options

Principle:

• The dough pieces are being taken over by the rotating cylinder/cone and shaped into round dough pieces by the specially shaped tracks.
• Very high precision between tracks and cylinder/cone because of machine-made tracks, which results in a minimum of dough crumbs.

Product quality:

• Excellent round moulding results
• Dough pieces are turned halfway around the moulding process

Daily use:

• Perfect separation between dough pieces coming from the divider
• Perfect transfer from dough pieces on the outfeed side
• The combination of cylindrical and conical cone gives an extra-long round moulding way, therefore this round moulder works also perfect as an end round moulder
• Adjustable tracks on infeed cylindrical part
• Dough pieces are turned halfway around the moulding process
• Wide weights range, caused by using different types of tracks

Cleaning:

• Minimum of dough crumbs

Hourly capacity:

max. 5,000 pcs/h

Technical details Per CCR 59 type:

Weight range:

• KK: 100 – 700 gr
• KM: 100 – 700 gr
• KG: 200 – 1,200 gr, including inserts
• GM: 400 – 1,600 gr
• GG: 400 – 2,000 gr, including inserts

Capacity:

• up to 2,500 pcs/h, E-motor 1,1 kW, 1,400 rpm, n cone 27 rpm
• 2,500 up to 3,600 pcs/h, E-motor 1,1 kW, 1,400 rpm, n cone 39 rpm
• 3,600 up to 5,000 pcs/h, E-motor 1,1 kW, 1,400 rpm, n cone 57 rpm

Dimensions (lxwxh):

1,200 mm x 1,200 mm x 1,760 mm

Connected load:

230/400 V, 3 phase, 50 Hz + earth, 2,0 kVA (without heating), 5,8 KVA (with heating) Weight: Net: 510 kg, Gross: 580 kg

Shipping volume:

2,8 m³


WP Haton CCR 59 Dough Rounder with oiling
Cylindrical conical rounder with oiling... More Info Less Info




WP Haton CCR 59 Dough Rounder with oiling
Cylindrical conical rounder with oiling
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• Excellent round moulding results
• Perfect separation between dough pieces coming from the divider
• Perfect as an end round moulder
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Suitable for many common dough types
This conical dough rounder is suitable for wheat, wheat/rye, multigrain and whole wheat doughs.
• Excellent round moulding results
• Perfect separation between dough pieces coming from the divider
• Perfect as an end round moulder
7 oil spraying nozzles on cone
• Heating and blower
Specially shaped tracks
• Excellent round moulding results
BASIC EXECUTION:
• Teflon-coated cast iron cylinder/cone
• Teflon-coated aluminium tracks, in- and outside
• Cone with top bearing
• steel, nickel-plated frame
• Brushed stainless steel cover plates 
• Undercarriage nickel steel with 4 swivel castors with mounting pins
• With operation control panel
• 7 oil spraying nozzles on cone
• Heating and blower
Performance, maximum benefits, and modular options Principle:
The dough pieces are being taken over by the rotating cylinder/cone and shaped into round dough pieces by the specially shaped tracks. Very high precision between tracks and cylinder/cone because of machine-made tracks, which results in a minimum of dough crumbs.
Product quality:
• Excellent round moulding results
• Dough pieces are turned halfway round moulding process
Daily use:
• Perfect separation between dough pieces coming from the divider
• Perfect transfer from dough pieces on the outfeed side
• The combination of cylindrical and conical cone gives an extra-long round moulding way, therefore this round moulder works also perfect as an end round moulder
• Adjustable tracks on infeed cylindrical part
• Wide weights range, caused by using different types of tracks
Cleaning:
• Minimum of dough crumbs
Hourly capacity:
max. 5,000 pcs/h
Technical details Per CCR 59 type:
Weight range:
• KK: 100 – 700 gr
• KM: 100 – 700 gr
• KG: 200 – 1,200 gr, including inserts
• GM: 400 – 1,600 gr
• GG: 400 – 2,000 gr, including inserts
Capacity:
• up to 2,500 pcs/h, E-motor 1,1 kW, 1,400 rpm, n cone 27 rpm
• 2,500 up to 3,600 pcs/h, E-motor 1,1 kW, 1,400 rpm, n cone 39 rpm
• 3,600 up to 5,000 pcs/h, E-motor 1,1 kW, 1,400 rpm, n cone 57 rpm
Dimensions (lxwxh):
• 1,200 mm x 1,200 mm x 1,760 mm
Connected load:
• 230/400 V, 3 phase, 50 Hz + earth, 5,8 KVA (with heating)
Weight: Net:
• 510 kg, Gross: 580 kg
Shipping volume:
• 2,8 m³

WP Haton COMBI U Long Moulder
Long moulder for wheat, wheat/rye (30–70% rye) and rye doughs, as well as very wet doughs... More Info Less Info




WP Haton COMBI U Long Moulder
Long moulder for wheat, wheat/rye (30–70% rye) and rye doughs, as well as very wet doughs
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• Perfect moulding results of both stiff and soft doughs
• Capable of handling round, long, and flat dough pieces/non sheeted only folded doughs – bypass
• Low noise level through geared belt drive
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Capable of handling round, long and flat dough pieces/non sheeted only folded doughs – bypass
This long moulder is suitable for wheat, wheat/rye (30 – 70% rye), and rye doughs, as well as very wet doughs.
Precise centring of dough pieces
• before sheeting/long moulding
Infeed conveyor standard or lengthened
• with adjustable driven centring rollers
BASIC EXECUTION:
• Infeed conveyor standard or lengthened with adjustable driven centring rollers
• Adjustable 1st roller pair with scrapers opening <125 mm, roller Ø 125 mm, width 400 mm
• Adjustable synthetic rollers and 2 flattening rollers with scrapers, H=125 mm
• Adjustable stainless steel, curling net
• Hinged pressure board, adjustable in height with adjustable
• Teflon-coated side guides
• Hinged pressure board flat or with 2xV
• Maximum moulding length 4,600 mm
• Moulding bridge glass bead blasted straight or inclined
• Cover plates stainless steel
• Undercarriage 2 swivel and 2 fixed castors
Performance, maximum benefits, and modular options
Principle:
The dough pieces are fed to the machine by the infeed conveyor with centring rollers. The dough pieces are sheeted by the 1st roller pair. The opening between these rollers is adjustable. When fully opened these rollers can also be used as conveying rollers for the production of round loaves and rye doughs. Behind the 1st pair of rollers, two flattening rollers are mounted, which can also be fully opened. Then the dough pieces arrive at the curling station to be rolled up, after which they are moulded by the pressure board which is adjustable in height and equipped with adjustable side guides. Finally, the dough pieces are transferred to a catch tray, a resting conveyor, or a panning conveyor.
Product quality:
• Perfect moulding results of both stiff and soft doughs Perfect sheeting by means of 1 pair of sheeting rollers and 2 driven flattening rollers made of dough-resistant material and provided with scrapers
• Precise centring of dough pieces before sheeting/long moulding
Daily use:
• Machine capable of handling round, long, and flat dough pieces/non sheeted only folded doughs –bypass
• Hinged pressure board with V
• Adjustable stainless steel, curling net
• Adjustable Teflon-coated side guides
• Low noise level through geared belt drive
Cleaning:
• Easy cleaning of rollers
• Modern design in stainless steel
• Easy to operate and maintain

WP Kemper SOFT STAR PLUS Dough Divider and Rounder
The dough dividing and moulding machine for rolls... More Info Less Info




WP Kemper SOFT STAR PLUS Dough Divider and Rounder
The dough dividing and moulding machine for rolls
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• Very high weight accuracy
• Particularly gentle to the dough
• Uniform dough balls
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Excellent roundmoulding results and high weight accuracy
The WP Kemper SOFT STAR PLUS Dough Dividing and Rounder produces dough balls with extremely high quality and weight accuracy. Due to the architecture of the dividing unit, very soft doughs can be processed.
The SOFT STAR PLUS is a head machine designed for utilization in industrial bakeries, tuned for the requirements of modern roll lines.
• Very high weight accuracy
• Particularly gentle to the dough
• Uniform dough balls
Product quality
• Uniform dough balls
Preportioner
• The continuous dough feeding is done by three pairs of rollers. The preportioner can be moved for cleaning and maintenance purposes.
Moulding drum
• Moulding drum for the roundmoulding station to cover a defined weight range
Preportioner
• Spreading belt attachment
Further transport
• Spreading belt attachment for further transport of the moulded dough balls to following modules
High performance, maximum benefits, and modular options
By using high-quality components and additional material reinforcements, the SOFT STAR PLUS is extremely robust. The standard equipment includes an electronic piece counter, an hourly power display, and a continuously variable drive.
Product quality:
• Gentle to the dough due to gentle dough processing
Performance:
• Great operational safety through the use of high-quality machine elements and drive technology
• Saving of resources due to very high weight accuracy
Weight range:
• 17 – 140 g/h
Hourly capacity:
• 9,600 - 19,300 pieces
Options
• Block-off for 1 or 2 rows
• Additional outer moulding drum
• Alignment station on the spreading belt

WP Kemper KRONOS digital Mixer
The intelligent spiral mixer... More Info Less Info




WP Kemper KRONOS digital Mixer
The intelligent spiral mixer
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• Uniform dough quality
• Independent of staff
• Complete logging
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Stops the mixing process at the optimal time
The KRONOS digital develops a feeling for the dough. Its implanted expert knowledge bank is based on extensive experience. It knows when to end the mixing process and always delivers identical, completely reproducible dough qualities - independently of staff training and experience. It is also extremely easy to operate. The KRONOS digital performs all tasks as soon as it is given the signal to start.
• Uniform dough quality
• Independent of staff
• Complete logging
Dough quality
• Independent of staff, because of self-adjusting mixer
Touch Panel
• Large, clear Touch Panel for displaying the measured values
Technology
• Modern sensor technology and measurement technology for the detection and evaluation of the dough quality
Performance, maximum benefits, and modular options
The mixer independently assesses the dough and stops the mixing process at the optimum time.
Dough quality:
• Reproducible dough quality, because defined determining factors are considered
• Adaption to unsteady raw material and environmental conditions
Daily use:
• Complete logging allows conclusions about production conditions and raw material
• Detectability of energy intake, environmental temperature, dough temperature, etc.
Flour:
• up to 150 kg
Dough:
• up to 240 kg

WP L Tewimat Dough Divider and Round Moulder
Dividing & moulding of dough pieces for industrial bread and roll production... More Info Less Info




WP L Tewimat Dough Divider and Round Moulder
Dividing & moulding of dough pieces for industrial bread and roll production
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• Optimal moulding result of round dough pieces
• High weight accuracy
• Industrial quantity in best craftsmanship quality
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Industrially produced small bakery items like handmade: The perfect shape for each dough piece.
• Optimal moulding result of round dough pieces
• High weight accuracy
• Industrial quantity in best craftsmanship quality
Preserving the dough structures during processing, perfect results when round-moulding, and the option to process particularly soft dough in large quantities make the TEWIMAT the ideal dough dividing and round moulding machine for industrial production or artisan-like baked goods. The TEWIMAT is available in the TWL and TWS variants. Both machines work according to the same beneficial principles and differ in dimensions, hourly output, and number of lanes. Additional equipment features can be used to adapt the machines to your every need.
Industrial quantity in best craftsmanship quality
• Mechanical processing of particularly soft and sticky dough
Perfect round-moulding
• The drum moulding system of the TEWIMAT is particularly gentle on the dough. Delicate dough structures are particularly well-maintained thanks to the extended moulding time.
Gentle dividing
• Using the proven suction divider principle – as gentle as handmade: Sensitive dough structures are maintained because no feed rollers and dividing knives are used. The pressure of the conveying pistons can be variably adjusted and ensures maximum gentleness on the dough as well as oil-free operation.
Unlimited variety of products
• The double measuring piston technology developed by WP allows maximum flexibility within the weight ranges.
Perfectly cleaned in no time
• All dough-handling parts can be removed for the most part without tools, dough-handling parts are consistently separated from the drive mechanism, oil-free dividing process, divided removable cleaning brush, removable driving roller.
Performance, maximum benefit, and modular options
Thanks to its suction divider technology and variable pressure adjustment, the TEWIMAT ensures gentle dough dividing. The innovative double piston system allows a wide product variety.
Product diversity:
• Processing of wheat dough
• Processing of mixed rye dough
• Processing of Berliner dough
• Processing of fruit dough
• Processing of Graham dough
Quality:
• Suction divider technology and variable pressure adjustment ensure gentle dough dividing
• Product diversity thanks to innovative double piston system
Cleaning:
• Oil-free dividing process
• All dough-handling parts can be removed largely without tools
• All dough-handling parts are consistently separated from the drive mechanism
• Stainless steel paneling
Flexibility:
• flexible number of lanes flexible weight setting flexible weight range flexible capacity adjustment
TEWIMAT TWL
• 2-lane to 6-lane
• Yield of up to 148 to 160 (depending on the quality of the flour used)
• Weight range of 28 to 250 g (depending on the number of lanes)
TEWIMAT TWS
• 3-lane to 10-lane
• Yield of up to 148 to 160 (depending on the quality of the flour used)
• Weight range of 28 to 300 g (depending on the number of lanes)
TEWIMAT TWS + BIG BALL
• 3-lane to 10-lane
• Yield of up to 148 to 160 (depending on the quality of the flour used)
• Weight range of 28 to 300 g (depending on the number of lanes)
TEWIMAT TWS + BIG BALL and TW PLUS
• 3-lane to 6-lane
• Yield of up to 148 to 160 (depending on the quality of the flour used)
• Weight range of 28 to 450 g (depending on the number of lanes)
TW PLUS remoulding station with optional flouring or oiling
Hourly capacity:
• Max. 2,000 pieces/lane (depending on dough and weight)

WP Riehle COMJET Automated Lye Application Machine
Our COMJET Automated Lye Application Machine has a loading robot that opens up a new dimension of lye application. An hourly throughput of approx. 300 sheets per hour can be achieved with less personnel. What does this mean for you? Higher efficiency.... More Info Less Info




WP Riehle COMJET Automated Lye Application Machine
Our COMJET Automated Lye Application Machine has a loading robot that opens up a new dimension of lye application. An hourly throughput of approx. 300 sheets per hour can be achieved with less personnel. What does this mean for you? Higher efficiency.
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• fully automated process
• adjustable track speed
• patented lye shower
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Lye application for larger projects
• Fully automated process
• Adjustable track speed
• Patented lye shower
Feeding via loading robot
Our WP L COMJET Automated Lye Application Machine takes the dough pieces – fully automated – from the proofing/feeding system trolley via the dough dispensers or peelboards. Maximum efficiency with low personnel costs!
Control system
All functions and components of the Comjet are centrally controlled via the robust glass touch panel.
Performance, maximum benefit and modular options
Patented lye shower with two additional lye curtains
For optimal lye application results, regardless of the production speed
Lye tank
The extendible lye tank can be selected with a capacity of 180 or 250 litres. The lye tank is equipped with a level sensor and a lye heating system to ensure constant lye temperature and best lye application results.
Optional
Our Comjet can be supplemented with a subsequent robot cutting system
Performance, maximum benefit and modular options
Production process:
• Fully automatic lye application process for approx.
• 300 sheets per hour with only one worker
• Individual workload
Capacity:
• Adjustable belt speed for individual production adjustment
Evaluation:
• Extensive evaluation possibilities of the electronic control system
Hourly
• Up to 300 trays per hour

WP Haton DecoSeeder Seeding Unit
Our DecoSeeder automatic seeding unit can be used in industrial bread lines for seeding dough pieces after final moulding. All common seeds or mixes can be used. Optional: Twister unit can be placed on the DecoSeeder.... More Info Less Info




WP Haton DecoSeeder Seeding Unit
Our DecoSeeder automatic seeding unit can be used in industrial bread lines for seeding dough pieces after final moulding. All common seeds or mixes can be used. Optional: Twister unit can be placed on the DecoSeeder.
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• For seeding dough pieces all around after final moulding
• The DecoSeeder can be used in industrial bread lines
• All common seeds or mixes can be used
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All common seeds or mixes can be used Principle:
After moulding, the moulded dough pieces are sprinkled with seeds and rolled in a bed of seeds by means of the extended top moulding belt. A photocell detects the dough piece and gives the seeding unit an impulse.
After a dough bed of seeds is portioned on the belt, seeds are rolled in the dough by a top moulding belt. The non-used seeds are transferred back to the decoration container through a small gap between the decoration- and the discharge belt with the help of a cross conveyor belt and a vacuum system.
The decorated dough pieces are transferred straight and discharged to the panner conveyor or any other means of transportation such as a freezer belt or curved conveyor.
Independent drive
• Adjustable gap for reclaiming access of decoration material
Top moulding belt
• Extended and adjustable in height and speed
DecoSeeder Basic Execution:
• Stainless steel frame
• Stainless steel undercarriage with 4 fixed feet
• Independent drive
• Synthetic blue belt, width 600 mm, nose 480 mm
• Decoration belt
• Top moulding belt extended and adjustable in height and speed
• Adjustable Teflon coated side guides, H=20 mm
• Stainless steel curling net
• Adjustable gap for reclaiming access of decoration material
• Cross conveyor to transport non-used decoration material with help of a vacuum pump towards the decoration container
• Discharge conveyor (incl. cleaning position) to transfer the decorated dough pieces into tins. Optional: Twister unit can be placed on the DecoSeeder
• One exchangeable decoration container, 30 cm, with window for visual control
Performance, maximum benefits and modular options Product quality:
• Dough pieces are seeded all around after final moulding
• Non-used seeds are transferred back to the decoration container
• Decorated dough pieces are transferred straight and discharged to the panner conveyor or any other means of transportation
Daily use:
• Independent drive
• Top moulding belt extended and adjustable in height and speed
• Adjustable Teflon coated side guides, H=20 mm
• Adjustable gap for reclaiming access of decoration material
• Cross conveyor to transport non-used decoration material with help of a vacuum pump towards the decoration container
• Discharge conveyor (incl. cleaning position) to transfer the decorated dough pieces into tins
Cleaning:
• Discharge conveyor (incl. cleaning position)
• Stainless steel frame and undercarriage
Hourly capacity:
• < 4,200 pcs/h, depending on dough weight
Weight range:
• 200 - 1200 gr
Dimensions (lxwxh):
• 3,350 mm x 1,380 mm x 2,560 mm
Connected load:
• 230/400 V, 50 Hz + earth, 3,5 kVA
Compressed air consumption:
• 400 litre/h
Weight:
Net: 760 kg, Gross: .. kg
Shipping volume:
.. m³
Options
• Stackable Teflon coated side guides (height 20 mm => total 2x 20 mm)
• Extra exchangeable container Twister (Swing Away) (4 pieces)
• Water spraying unit on top belt of moulder
• Blue Box for DecoSeeder

WP Haton Classica Bread Line
WP Haton the leading brand in dough processing

Tailormade solutions for every bakery, large or small, and for every dough application with many options in speed / weight / shape, accurate, long life cycle.... More Info Less Info




WP Haton Classica Bread Line
WP Haton is the leading brand in dough processing
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Tailormade solutions for every bakery, large or small, and for every dough application with many options in speed / weight / shape, accurate, long life cycle.
Ideal and proven concept to produce classic bread types
Dough-friendly performance offered by a Dough Friendly Company.
With the Classica, every bakery, small or large, can produce a wide variety of breads of the highest quality in an automated environment, with the highest performance and efficiency. The Classica concept is built up out of individual modules so that nearly any type of bread line concept can be achieved. Also one can choose per concept out of many different options for different capacities, weight ranges, different shapes, different processes, and different types of breads.
Oil and flour are reduced to a minimum. The line concepts are transparent, easy to operate, clean, and service.
For every type of bread
Tailor-made concepts: for every type of bread, the Classica can be optimized: divider, rounder, proofer, moulder
On each of the individual machines, WP Haton can supply a large range of accessories in order to make the specific shape to reach the required capacity or proof time, and to make the shape wanted, or to decorate the loaf before proofing and baking.
Classic make-up system
A complete range of classic bread lines for small, medium-sized, and large bakeries and food producers, ranging from 600 – 10.000 pcs/h for almost all common types of dough. The lines consist of the classic makeup system, with a dough divider, conical rounder, intermediate proofer, and sheeter moulder.
Tailor-made
Classica lines can be tailor-made for manual operation, semi-automatic, and fully automatic operation. All equipment is state of the art and can be used with various accessories in many different versions for many different applications.
Ranging from 600 – 10,000 pcs/h.
Classica, artisan bread line
• < 1,600 pcs/h Classica L < 3,600 pcs/h
Classica XL for high-speed lines
• < 10,000 pcs/h
10 reasons for advantage
Greater choice of hardware: More module and line configurations than any other supplier. 6 types of dividers, 4 types of rounders, 4 types of intermediate proofers, and 6 types of moulders can be used for various line concepts with capacities from 800 – 10,000 pcs/h.
Dough-friendly machines: Extremely dough friendly in combination with high weight accuracy.
Dust free: All equipment is dust free and thus saving cleaning costs and healthy.
Wide experience: For many years, WP Haton has been one of the leading manufacturers worldwide with many successful installations with many leading bread producers.
Highly process-oriented: Long proofing times, 0 proof time, high water absorption doughs, sticky dough, bulky dough, cold and warm dough. they all can be processed.
Automation: All line concepts can be automated to the highest degree to have more automation and repeatability and to optimize the production flow.
Great flexibility: A wide range of options is available for each of the various machines to make all types of breads and process all different dough types.
Wide application: Various types of flours can be used: wheat, rye, spelt, quinoa, teff, amaranth, and many other types of strong and less strong flour.
Free technical and technological support: During the process of configuring the optimal production line, WP Haton offers project engineering, test baking, and optimizing hardware in our BreadLab.
Blue Value: Excellent proactive service, installation, commissioning, Blue Control online service, Blue Box wear / spare parts – 24 / 7.
Made for daily use
• High weight accuracy
• Dust flour-free processing
• Reduced oil consumption divider (savings up to 60%)
• Many bread types and shapes possible
• Large degree of repeatability
• Recipe control / automation
• Blue Box concept per machine
• Operation, cleaning, and service friendly
• Pro-active Blue Value solutions possible

WP Haton V 700 Dough Divider
Industrial dough divider with Voluminator... More Info Less Info




WP Haton V 700 Dough Divider
Industrial dough divider with Voluminator
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• High weight accuracy
• Dough-friendly dividing, accurate dividing of soft doughs
• Large weight range
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Suitable for all common dough types
• Suitable for wheat, wheat/rye, multigrain, whole wheat doughs, as well for stiff pizza doughs as for soft (French) doughs.
• Pressure regulation between 70 and 100%.
• Pressure compensator extreme dough friendly dividing with very sensitive dough
• Hopper removable to left or right side
BASIC EXECUTION:
• 2, 3, 4, 4-split, 5, 6, 6-split, 2 and 4, 3 and 6 pocket machine
• Dividing unit Ni-Resist with automatic oiling on unit and inner conveyor, 7 fixed and 14 adjustable dosing valves, 10 litre oil tank, with automatic switch off in case of no oil
• Voluminator pressure regulator and compensator
• Discharge conveyor 500 mm, with quick-lock system, scraper and catch tray with drain plug
• Conveyor power plugs on the front of the machine, mounted onto separate mounting plates
• Separate drive on in- and outside conveyor with gear motors (split inner conveyors with drum motors) inclusive frequency inverter
• Belt lubrication system with stainless steel oil dispensing system which can be taken out and cleaned
• Pneumatic discharge flap with blue plastic scraper
• 70 litre stainless steel hopper, Teflon-coated inside, H=1,754 mm
• Teflon-coated hopper base
• Hopper removable to left or right side
• Frequency inverter for variable speed
• Operation: Siemens PLC on arm above discharge conveyor with on / off / emergency stop / position stop /
• Servo weight adjustment / pre-set counter / setting of discharge flap / setting of positioning roller
• Servo weight adjustment motor
• Profinet
• Recipe control
• Main piston
• Ni-Resist Measuring pistons in food-safe bronze
• Knife made of stainless steel, hardened
• Cover plates stainless steel, brushed, with Schmersal RFID safety switches, easy to remove Doors and covers to reach main chamber and back slide easy accessible for operators, no locks
• Frame steel, nickel plated
• Crankshaft and drive rods cast iron, nickel plated
• New position electrical cabinet at left back side
Performance, maximum benefits, and modular options
Principle:
The dividing of the desired dough quantity takes place in two stages: The approximate dough quantity is drawn into the main chamber, after which the exact weight of the dough pieces is measured in the dividing chamber.
The back slide (dividing chamber) moves vertically and drops the dough pieces vertically on the inner conveyor, after which the dough pieces are taken over by the discharge conveyor.
Because the dough quantity in the main chamber is nearly the same as the total dough dividing quantity, the whole dividing process takes place in a very dough-friendly manner.
Product quality
• Dough-friendly dividing with hydraulic adjustable pressure compensator and regulator
• Accurate dividing of soft doughs with long bulk fermentation
Daily use
• High weight accuracy
• Robust design
• Large weight range
• Frame out of rectangular, nickel-plated tubular profiles for easy access
• Hygienic design, round bars for lubrication system main chamber and back slide.
• New mounting system for ejection scraper for easier serviceability, hygienically designed feet, hygienic design covers.
• No lubrication components above pneumatic components to prevent oil dripping on pneumatic components
• New position of electrical cabinet means direct access to crankshaft on the front
• Easy accessibility of the conveyor power plugs (robust HAN 6 and moved out of food zone) on the front and the separate mounting plate to prevent from oil dripping
• Set of 2 oil catch pans which can be taken out at the front and back side or combined at 1 side
• Open front design for visual control on discharge conveyor side
• Synthetic conveyor belt with quick-lock system
• Easily removable stainless steel dough hopper, Teflon coated
• Control of all adjustments by color touch screen
• Wear-resistant dividing system with dividing unit in Ni-Resist
• Solid construction of drive system and dividing mechanism
• High-pressure oiling system, for minimum use of oil
Cleaning
• Hygienic design
• Dough zone is separated from the electric cables
• Self-cleaning knife

WP Kemper Evolution Donut Line
with patented donut stamps... More Info Less Info




WP Kemper Evolution Donut Line
…with patented donut stamp.
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• Perfect donut form
• 70% less scrap dough
• High weight accuracy
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The WP Kemper EVOLUTION DONUT & BERLINER LINE is perfectly aligned for the production of ring and ball donuts.
The decisive performance features of our systems are their high functional reliability, their excellent profitability and the consistently high quality of all products they make. Our systems work with the KEMPER DOUGH BALL SYSTEM whose central component is our patented donut stamp.
Performance
Flexible, since different products, weights and volumes can be produced
Flat-pressing station
For forming a uniform round, flat dough piece
Pre-proofer
EVOLUTION pre-proofer with proofing trays and UV lights
Final proofer
EVOLUTION final proofer with proofing trays and UV lights
Donut stamp
Interchangeable tools punch out the pre-pressed dough in the middle of the dough piece
High performance, maximum benefits and modular options
Numerous products can be produced with the modular DONUT & BERLINER LINE. True to the motto "think process," the system can be extended to a fully automatic donut and ball donut production system.
1. Product quality:
   • Highest product quality due to the WP Kemper Dough Ball System
   • Perfect donuts and ball donuts
2. Performance:
   • The whole process from dough production till freezing
   • High plant availability
3. Potential savings:
   • 70% less scrap dough
   • Saving of raw materials due to high weight accuracy of the dough pieces
   • Saving of fat by up to 50% (if required)
Weight range:
17 - 70 g
Hourly capacity:
Donuts: 12,000 - 50,000 pieces
Ball donuts: 7,000 - 50,000 pieces
Working width:
800 mm
1,000 mm
1,200 mm
1,540 mm
Options
• Extension by a Kemper mixing system and fryer to a complete donut production line
• Remote control
• Hygiene station
• Stiffening zone
• WP Kemper fryer LARGO
• Filling module
• Cooler
• Powdered sugar station
• Other weight ranges / capacities on request


WP Kemper Largo S Donut Fryer

The industry fryer... More Info Less Info







WP Kemper Largo S Donut Fryer

…the industry fryer.

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• Optimal product volume
• Automatic fat level control
• Precise temperature control

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Quality - clean and reliable

LARGO is precise and gentle and at the same time extremely flexible and powerful. Each LARGO fryer is tailored to your product and production needs, but is always energy efficient and easy to clean.

Cleaning

Easy, quick cleaning of the pan due to a transport frame that can be lifted and due to less sedimentation

Insulation

Double-walled insulation in the bottom and side of the pan

Heating rods

Heating rods electrically heated or heating with thermal oil - In the case of electrically heated fryers, the heating elements are located directly underneath the products for optimum heat transfer. In the case of thermal oil heating, the frying oil is heated in an external heat exchanger.

Transport

Frying system with transport chains and transport baskets or transport bars and turning station

High performance, maximum benefits and modular options

LARGO is an industrial fryer with automatic feeding system straight from the proofer in various sizes, that is adjusted to your requirements.

Product quality:

• Gentle and uniform frying
• Consistent high quality of the fried products
• Optimal product turning

Performance:

• Fully automatic feeding system with height-adjustable infeed belt
• Large flexibility in the production of various products

Potential savings:

• High energy efficiency through pan insulation
• Precise temperature control by the Multi-Heating-Zone-Principle with up to nine, independently adjustable heating circles

Hourly capacity:

4,000 - 50,000 pieces (donuts and ball donuts)

Working width:

1,100 mm
1,540 mm

Transport baskets / bars:

43 - 83 pieces


WP Kemper KRONOS Pro Mixer
The wheel-out spiral mixer... More Info Less Info




WP Kemper KRONOS Pro Mixer
…the wheel-out spiral mixer
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• Homogeneous doughs
• Small batches producible
• Individually configurable
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Reliable with high dough quality
The KRONOS is a reliable, robust partner for (almost) all blending and mixing processes in your bakery. Doughs are mixed with the highest quality. We have developed the KRONOS for you in two versions. Fast delivery in the standard version or individually configurable as KRONOS PRO.
Dough quality
3-zone mixing principle:
• Even mixing of the ingredients
• Reproducible mixing results
• Optimal processing of small batches
Spiral and guide bar
Made from stainless steel
Reversing switch
Standard bowl reversing switch for even blending of ingredients
Performance, maximum benefits and modular options
The KRONOS PRO is a robust and reliable mixer, which can be easily adjusted to the individual needs of the customer through various available options.
Cleaning:
• Easy cleaning due to a large ground clearance and a smooth surface
Daily use and maintenance:
• Compatible with existing WP Kemper TITAN and PRESIDENT bowls
• High level of serviceability through the modular design of the KRONOS
Options
• Timer control, Touch Panel or Touch Panel with multi-phase control
• Temperature sensor PT100
• Connection to a higher-level control system
• Pretzel package for the production of firm wheat doughs (dough absorption < 54%) like pretzel or bagel doughs
• Rye package for the production of mixed rye and rye doughs (> 60% rye content) incl. bowl scarper
• Special mixing tools
• Stainless steel execution

WP L Megador Tunnel Oven
Continuous multi-deck oven... More Info Less Info




WP L Megador Tunnel Oven
Continuous multi-deck oven…flexible and space-saving
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• simple and variable
• modularly adaptable
• flexible in operation
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When highest flexibility needs minimum space
The MEGADOR Multi-Layer Oven opens new dimensions for economic production of a wide range of bakery products. Additionally, providing high baking quality and optimal usage of space. You can be sure that your requirements for top-quality products, rapid amortization, increasing competence in competitiveness, and customer satisfaction will not only be achieved but will surpass your expectations.
Perfect oven technology for perfect baked goods
The MEGADOR Multi-Layer Oven consists of a range of modules, which in can be connected and assembled in steps ranging from 2 to 3 metres in width and 900 to 2400 mm in length.
Modular construction: Innovative Modular Designed Systems
The secret of the MEGADOR Multi-Layer Oven lies in its modular design. This enables the installation of a tailor-made oven solution without costly planning. The module system does not restrict your requirements but is able to adapt to your needs due to the manifold possibilities and variations considered in its planning and design.

The MEGADOR Multi-Layer Oven is a system that is adaptable to any future requirements you may have, be it expansion in your range of products or an increase in capacity. The MEGADOR Multi-Layer Oven can take on any challenge and can be extended or adapted to your every wish. A good example is an improved automization of the loading system, or with the Zyklotherm version, it is no problem to increase the oven’s baking area. A combination of pre-baking with Zyklotherm heating and final baking with Thermal-oil is possible.
Flexible functionality: Production time and baking area are used economically
The MEGADOR Multi-Layer Oven rationalizes the usage of different baking and transporting processes, giving the possibility for varying the fresh products baked. This is possible when baking in tiers or moving belt baking methods, but also when using a combination of both methods.
High performance, maximum benefits, and modular options
With the modular EVOLUTION DONUT & BERLINER LINE, numerous products can be manufactured. True to the motto "think process," the line can be expanded into a fully automatic donut & Berliner system.
Product quality:
• Ideal for wide range production with frequent batch changing
• In time production due to individual baking times for each layer
• Unique steam spray and fresh air systems
Performance:
• For continual or batch production
• Separate controls of top heat and bottom heat radiators for all individual layers
• Automatic loading and unloading
• Double safety with dual drive elements (left and right), belt tensioning on both sides
Modular:
• Choice of Zyklotherm- or Thermal-oil-Heating Systems possible
• Complete modular construction
• Hinged plate belts, grid belts, or a combination of both
Baking area
• 24 m2 – 288 m2

WP Haton CleanProofer
Perfect for fancy breads with soft and sticky doughs... More Info Less Info




WP Haton CleanProofer
Perfect for fancy breads with soft and sticky doughs
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• Minimal moisture loss
• Energy efficiency through optimal, fully automatic process control
• Flexible product range
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OUR CLEANPROOFER IS PERFECT FOR FANCY BREADS WITH SOFT AND STICKY DOUGHS
We kept our customers’ search for a more flexible intermediate proofer system in mind when we developed our CleanProofer. Suitable for a wider variety of exotic products and/or smaller dough weights, the CleanProofer is a more dough-friendly and more hygienic intermediate proofer system.
Instead of a traditional turning station, the CleanProofer turns the dough piece every ‘x’ minutes. The dough stays in the same pocket. This is a much more dough-friendly treatment — allowing the system to process higher water content (10+%) and softer doughs. The result? Doughs get more volume, and the end product gets extended freshness. Experiments have also shown better results with less or no “special” additives.
The stainless steel pocket on our CleanProofer, suitable for high-pressure cleaning, is designed specifically so that it prevents the dough from sticking and handles the dough as gently as possible.
The CleanProofer is the perfect next step in following the trends for healthy food products in the market. This more modern process leads to healthier bread and a reduction of production costs.
Disturbances in production normally lead to issues in the intermediate proofer. But not with our CleanProofer! With the help of the “pendeling” mode, the transport system moves back and forth so that the content of the proofer can be stored during proofing for a given time, thus solving the issues in production.
Features
• Perfect for fancy breads with more difficult (softer and more sticky) doughs
• Higher water contents (up to +10%)
• No traditional turning station(s)
• Special swings, transport, and proofer pockets
• Industry 4.0-ready: servo-controlled synchronization & 3D Twin controlling.
• Easy access for cleaning and maintenance, Cleantech design suitable for high-pressure cleaning
• Continuous system with the advantage of a “buffer function”
• Capacity up to 3,600 pcs/hr
• Intermediate proofing time up to 45 minutes @ 1,000 gr.
• More turnover with the same amount of ingredients due to higher water content. Pendeling mode gives time to solve issues elsewhere in the line.
• Proofer placed in insolated housing with separate climate installation
Products
• Organic-, green label- and recipes with less salt
• Difficult (softer and more sticky) doughs
• Smaller dough weights
Capacity
• Up to 3,600 pcs/h
Added Value
• More dough-friendly treatment makes automatic production of exotic food products possible.
• Timing flaps are Teflon-coated
• Stainless steel swing trays
• Special stainless steel C-proof perforated and treated proofer pockets

WP Winkler WBD 100 Bagel Divider Generation III
The most accurate, high-speed bagel divider available in the market.... More Info Less Info




WP Winkler WBD 100 Bagel Divider Generation III
The most accurate, high-speed bagel divider available in the market.
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The most accurate, high-speed bagel divider available in the market. With speeds up to 100 strokes per minute and weight accuracy at ± 1%. Built robust, just like our Winkler Admiral, with the ability to operate 24/7 in the most demanding production facilities with reliability. Bakery Engineering Winkler of the WP Bakery Group has wholly re-engineered the WBD 100 with:
• a robust high-pressure hydraulic system
• solid cassette frames which accept durable engineering-grade plastic inserts for prolonged life
• servo-controlled weight adjustment
• a digital hydraulic pressure gauge
• a centralized greasing block system
• and a precision tolerance head with stainless steel cassette seats and stabilized head segments to prevent flexing and minimize waste
Features
• Volumetric divider
• 4 and 5 pocket (6 pocket – mini)
• Max scaling weight 125 grams
• Target scaling rate 30,000 pieces per hour maximum with 5 pocket
• Target scaling accuracy ± 1%
Products
• Bagels
Capacity
• Target scaling rate 30,000 pieces per hour maximum with 5 pocket
Added Value
• Base frame construction from structural stainless steel tubing
• Upper frame aluminum side plates
• All covers stainless steel
• Infeed conveyor frame constructed from stainless steel
• Infeed conveyor drive motor SEW hollow bore gear motor
• Main drive motor 5hp SEW controlled by VFD
• Stainless steel bed
• 6 Quick release cassettes with scaling pistons
• Head brush
• Allen Bradley HMI
• Allen Bradley PLC


WP Winkler Admiral Roll Divider

The most robust volumetric roll divider available.... More Info Less Info







WP Winkler Admiral Roll Divider

The most robust volumetric roll divider available.

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The most robust volumetric roll divider available. Frame is welded steel plate construction for superior strength rigidity. This provides the Admiral the ability to operate 24/7 in the most demanding production such as frozen doughs and bagel plants with reliability.

We also can rebuild our Admiral Roll Divider.

Features

• Scaling range of 40 grams to 185 grams
• Scaling accuracy ± 1 gram below 100 grams, ± 1% of target above 100 grams
• Maximum scaling rate is 3,000 pieces/lane per hour
• Welded steel frame painted with durable 2 part epoxy paint
• Stainless steel bed
• Stainless steel head
• Stainless steel knife with brass rails
• Stainless steel side panels and doors
• Brass main ram

Product

• All doughs

Added Value

• Main drive is 5 HP SEW gear motor controlled by VFD
• Rounding drive motor is 2 HP SEW gear motor controlled by VFD
• Flour duster motor is SEW gear motor controlled by VFD
• Stripper roller motor is SEW motor controlled by VFD
• TEFLON sleeved stripper roller – no scraper required
• Oiling system is self-contained with fully adjustable flow rates to include quantity, frequency & duration
• Large diameter rounding drum that permits rounding to be done slower with a longer rounding duration
• All control wiring terminated to a single junction box in the top of the machine
• All motor wiring terminated to a separate single junction box in the base of the machine
• Voltage: 440 volts, 3 phase, 60 Hz – Other voltages available » Control Panel with Allen Bradly HMI & controls
• 11g stainless steel table for discharge conveyor with UHMW nose bar » Transfer roller for seam control
• Discharge conveyor with individual modular plastic spreader belts for each lane


WP Riehle Allround Peelboard Lye Applicator
Our ALLROUND lye application machine with peelboard feed... More Info Less Info




WP Riehle Allround Peelboard Lye Applicator
Our ALLROUND lye application machine with peelboard feed
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• patented lye shower
• adjustable speed
• hygienic with peelboards
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Proven lye application technology with innovative peelboard feed
The ALLROUND Peelboard is the fastest lye application machine in its class and achieves a daily output of 1500-4000 pieces, focusing on effective and efficient operation with maximum production output.
Feeding with Peelboards
Feeding is possible with different peelboard systems.
Patented lye shower and double lye curtain
for optimal lye application results, regardless of the production speed
Sprinkling device
with brush roller, infinitely variable and with interchangeable containers  for different sprinkling materials
Extendible 200-litre lye tank
The adjustable lye heating prevents the lye temperature from dropping and ensures even and shiny lye results. The lye level sensor signals if the lye level is too low and prevents the pump from running empty.
Unloading belt
For gentle depositing of the dough pieces,  clean working and sheets without excess sprinkle toppings
 
Performance, maximum benefit, and modular options
ALLROUND Peelboard makes it possible to carry out efficient lye application processes 
hygienically for up to 400 sheets per hour
Feeding:
• adjustable throughput speed and hygienic feeding with peel boards
Operation:
• the lye level sensor warns if the lye level is too low
Hourly
• up to 400 trays

WP Riehle Allround Lye Applicator
The fastest lye application machine in its class... More Info Less Info




WP Riehle Allround Lye Applicator
The fastest lye application machine in its class
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• patented lye shower
• adjustable speed
• closed leach tank
Lye application with ALLROUND for optimal production processes
ALLROUND is the fastest lye application machine in its class and achieves daily output of 1500-4000 pieces, focusing on effective and efficient operation with maximum production output.
Patented lye shower and double lye curtain
For optimum lye application results, even at high production speeds
Extendible 200-litre lye tank
Adjustable heating prevents the lye temperature from dropping and ensures a nice, even lye pattern after baking
Optional: Salter with interchangeable container
the interchangeable containers make it possible to change quickly and easily between different sprinkling materials
Optional: Unloading belt
The discharge conveyor keeps the baking trays free of sprinkle toppings. In the current 2020 version, the drop height has been significantly reduced, which prevents the dough pieces from warping, especially in the case of pretzels.
 
Performance, maximum benefit, and modular options
ALLROUND makes it possible to carry out efficient lye application processes for up to 400 sheets per hour
Lye application process:
• adjustable throughput speed
Operation:
• the lye level sensor warns if the lye level is too low
• extendible lye tank
Space saving:
• after use, the infeed and outfeed trays can be folded down
Hourly:
• up to 400 trays

WP Riehle RMBB Lye Applicator
Lye application with a small footprint... More Info Less Info




WP Riehle RMBB Lye Applicator
Lye application with a small footprint
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• closed lye tank
• mechanical lye application
• small space requirement
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Efficiency for the medium production segment
The RMBB is the fastest of its size and is suitable for a daily production quantity of 800-1000 pieces. The compact and robust design was designed for easy cleaning and high-level mobility.
Patented lye shower and double lye curtain
for an optimal and uniform lye application result and  low space requirement
The lye tank heating
Prevents the lye temperature from dropping and ensures that the dough piece absorbs the lye evenly
Salter
infinitely variable brush salter for uniform salting of the products
 
Performance, maximum benefit, and modular options
With the RMBB, even small quantities can be perfectly covered with lye
Control system:
• reliable computer control for variable product speed
Cleaning and maintenance:
• the unit is easy to clean; the motor and pump are maintenance-free
Space requirement:
• the infeed table can be removed; the outfeed table can be folded down for minimum space requirements
Daily
• 800-1000 pcs. 
Options
• Sprinkling device with brush roller

WP Riehle DLA 660 Continuous Open Kettle Fryer
Automated deep frying with the DLA 660 Donutmaster... More Info Less Info




The WP Riehle DLA DLA 660 Donutmaster
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• Automated deep frying
• Uniform frying results
• Consistent quality
• Low fat absorption
The professional solution for the less-fat baking of donuts The DLA 660 Donutmaster, developed for iba 2018, is a professional solution for artisan bakeries to produce high-quality donuts efficiently.
The transport unit can be removed without tools for cleaning.
Features
• Seven storable programs for consistent quality
• Uniform frying results
• Reduced grease absorption thanks to digital heating control
• Optionally available with two turns
• Automatic feeding makes work easier
• Tool-free removal of the transport units and heater makes cleaning easy
• “Made in Germany” quality
Added Value
Accessories:
• Conveyor with 1 or 2 turns for float frying e.g., doughnuts and crullers
• Automated stamp dosing with exchangeable stamps
• Mobile base frame
• Extensive range of stamps for a variety of shapes and sizes
• Product tray with sugar tub
Products
• Filled donuts
• Donuts
• Cake-Donuts

WP L VacuSpeed Industrial Vacuumcooler
The fully automated feeding and automation system with integrated vacuumcooling... More Info Less Info




WP L VacuSpeed Industrial Vacuumcooler
The fully automated feeding and automation system with integrated vacuumcooling
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• Minimal moisture loss
• Energy efficiency through optimal, fully automatic process control
• Flexible Product range
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VACUSPEED®, the key to economic efficiency
The new “vacuum process” cools baked goods faster than all previously known methods. Oven-hot baked goods are cooled in just a few minutes. Long cooling times are a thing of the past. The cooled products are immediately available for further processing. Cooling baked goods with the VACUSPEED® vacuum cooling system produces lasting crispness and stability in baked goods. The baked goods are relatively independent of changing weather conditions.
Stable volume
With its patented technology, the vacuum cell cools the goods quickly and gently. The result is juicy, stable baked goods of the highest quality.
The 4 special VACUSPEED® properties
WP DIFFERENTIAL PRESSURE MEASUREMENT (patented)
We measure the internal pressure of the products and the pressure in the cell. The advantage of this is that the difference in pressure can be adjusted for each specific product. The measurement takes place via an insertion probe in the middle of the product and a pressure sensor in the chamber. The result is saved in the recipe program and stored for repeat runs.
WP COLD AIR CIRCULATION
The patented cold air circulation system is switched on as soon as a pre-set negative pressure is reached in the cell. This is how the system produces soft, dimensionally stable baked goods.
WP REMOISTENING
Moisture can be added to the product at any time. Depending on the product, moisture is added at any stage of the process. This allows you to set the crispness of products individually.
WP RECIRCULATION
After reaching the set minimum pressure, germ-free air is fed into the cell via clean-air filters until the normal ambient pressure is reached. Delivering cooled, germ-free products.
The fully automated feeding and automation system with VACUSPEED®
The fully automated feeding and automation system has a modular design with integrated vacuumcooling. It is equipped with three optimally matched WP components and is suitable for a wide variety of system architectures. Multi-deck or tunnel ovens can also be equipped with the OBER® PRO II feeding system and high-efficiency VACUSPEED® cooling. Automatic loading and unloading of the stationary cell body by the OBER® PRO II has several major advantages. The solution avoids expensive and vulnerable mechanics in the vacuum system itself. The products are quickly cooled in the VACUSPEED® vacuum cell immediately after baking.
1. TRANSPORT
Conveyor belt
2. VACUUMCOOLING
VACUSPEED® vacuum cell
3. BAKING
Deck oven MATADOR® MDV with ZYKLOTHERM® heating system
4. FEEDING / EMPTYING
Fully automatic loading system OBER® PRO II
5. CONTROLLING
Controls (fully automated) 
Performance, maximum benefits, and modular options
Quality of baked goods:
• Juicy, stable, best quality baked goods
• top-quality craftsmanship with proven WP ZYKLOTHERM® flagstone oven technology
• flexible Product range, 100 % reproducible results
• longer shelf life
Cost-effectiveness:
• integrated, intelligent loading and unloading control
• Energy efficiency through optimal, fully automatic process control
• Production reliability with WP OVEN-CONTROL, remote diagnostics and BLUE VALUE
• Compact modular build takes up less space
• Optimal capacity utilization of the OBER® Line
Flexibility:
• Rationalization and easier working conditions with less heavy lifting
• Easy handling
• 24/7 production of chilled, durable products
Hourly output
• 1.5 tons / h (Capacity depending on product size and process time)


WP L Matador Deck Oven

Baking without compromise… with the King of Ovens. Long live the King!... More Info Less Info







WP L Matador Deck Oven

Baking without compromise… with the King of Ovens. Long live the King!

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• Guaranteed uniformity
• crispy crust
• Bake batch to batch
• Convertible with electric heating cartridge

A multi-talent with which you will be perfectly equipped for decades

Every MATADOR® deck oven has to meet this clearly defined requirement: Extremely consistent baking results that can be repeated at any time - and of course over several decades! In the sum of all arguments there is no doubt what this deck oven is - a TRUE MULTITALENT.

Proven MATADOR® baking quality

Due to the long period of use, investing in a MATADOR® is usually like a generational contract – from grandfather to grandson

Energy-saving heating system ZYKLOTHERM®

Uniform baking process, perfect browning, crispy crusts, and full aroma development

Simple operation with the WP NAVIGO 3 stove control

With this innovative control, you have all functions under control. It offers maximum ergonomics, ease of work, and economical operation.

Batch after batch of baking

75% relative humidity is reached in less than a minute! Optimal for great shine, juicy
crumb, and crispy crust.

Reduction of surface losses through WP ENERGIE BLOCK

Around 11% less surface loss thanks to three-sided 30 cm high-tech thermal layer insulationSchematic representation of thermal layer insulation
 
WP BakeryControl - The central software for your bakery

Product quality wins with WP BakeryControl: Better control of the baking sequence depending on capacity utilization, longer shelf life of the products, less waste, and consistent quality thanks to stored recipes and automated machine control.

Performance, maximum utility, and modular options

The WP BAKERYGROUP is a full-range supplier, so it also supplies you with all the peripherals for deck ovens. A strong argument. But what specific product advantages make the MATADOR® the first choice and contribute to the up to 30% lower energy requirement compared to comparable ovens?

Proven MATADOR® quality:

• Classic deck oven in stainless steel construction
• Perfectly accessible baking surfaces
• Unique ZYKLOTHERM® heating system for perfect heat transfer
• Excellent, exemplary temperature flexibility
• Excellent steam management with full steam
• High-quality special stone baking plates as standard
• Highly effective, 30 cm high-tech insulation
• Ergonomic control via extra-large display
• Direct and delayed integration of semi or fully-automatic loading systems

WP NAVIGO 3 IS SO EASY TO USE THAT YOU BENEFIT DAILY.

• Concentration on just one control panel
• Extra large screen
• Fully automatic steaming
• Each stove with its own steam button
• Glass touch surface display
• WP ASSISTANT: Easy-to-understand video clips to support the staff in front of the oven with cleaning and maintenance of the oven
• Simple, logical programming
• Up to 250 recipes can be saved
• Completely saves every baking process history
• Identical operating system for all oven models
• WP ISOTHERMAL BAKING: Automatic quantity of baking.

Baking surface:

8.0 – 19.0 m²

Heating:

Oil / gas / electric
All oil and gas heated ovens of the MATADOR series and MATADOR MDV series can be retrofitted with a heating cartridge
and heated with electricity using the electric heating cartridge.

Dimensions stove

Depth: max. 2,000 mm
Width: max. 1,800 mm

Number of herd

from 4 to 6 pieces

Number of departure flocks

2 or 3 pieces

Occupancy per stove

from 24 to 45 pieces
(1 kg bread pushed freely)

Occupancy total

from 96 to 225 pieces
(1 kg bread pushed freely)

Electrical connection for fan and control

from 4 to 6.3 kVA

Heating capacity

from 64 to 122 kW


WP L Multiroll Roll Line
The modular biscuit line for individual product variety and a wide performance range... More Info Less Info




WP L Multiroll Roll Line
The modular biscuit line for individual product variety and a wide performance range
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• Individual product variety
• Variety of modules and interchangeable modules
• With fountain or spray system
Baked goods of the best quality and endless variety
The modular MULTIROLL system offers an almost infinite variety of products with a large number of modules and interchangeable modules for shaping and finishing the dough pieces.
1. - 3. BISCUITS PROCESSING
The modular MULTIROLL system offers an almost infinite variety of products with a large number of modules and interchangeable modules for shaping and finishing the dough pieces. A large number of stamping modules are available in the MULTIROLL modular system. Designed as an interchangeable module or permanently installed in the system, with a turret punch head for quick product changes or as an interchangeable strip module, we will suggest the appropriate module based on your individually desired product range. There is a large number of standard embossing patterns to choose from, and individual embossing patterns can also be implemented.
1. MODULE: MULTIROLL LONG ROLLER
Combined long roller with selectable upper belt long roller or pressure board long roller with exchangeable pressure boards for:
• Flattened products
• Long Rolled Products
• wrapped products
• Weight range: 30 - 150 g
• with pre-roller on request 250 g and more
• Product length: up to 300 mm
2. MODULE: HUMIDIFICATION AND SPRAYING
With fountain or spray system for sprinkled products
3. MODULE: STAMPING UNIT
Stamped rolls of the best quality in an endless variety. The turret punching head for stamping tools with up to a maximum of 4 rows of tools. The possibilities of embossed images can be individually expanded by means of interchangeable strips.
• Round, stamped biscuits
• Weight range: 30 - 75 g
• Long-rolled, stamped biscuits
• Weight range: 30 - 75 g | other weights depending on the product on request
• Smooth, round small
• baked goods Above the pre-prover or in the direct deposit
• Weight range: 30 - 150 g
 4. SHARE AND EFFECT
The proven WP dough dividers and rounders are available in various performance classes, different weight ranges and row numbers:
MULTIMATIC SERIES
Depending on machine type and configuration
• Weight range: 24 - 600 g
• Output: 400 - 1,600 pcs/h/row
TEWIMAT SERIES
Depending on machine type and configuration,
• Weight range: 28 - 600 g
• Output: 1,600 - 3,000 pieces/hour/row
5. PRE-COOK
The right pre-prover is individually selected from the MULTIROLL system according to the following criteria:
• pre-cooking time
• performance
• working width
6. DISCARD
Many storage options are available from our modular system:
• Manual removal via drawer
• Automated onward transport
Small roll line MULTIROLL – the modular system
Performance, maximum utility, and modular options
Perfect craftsmanship quality:
• Modular MULTIROLL system with a large number of modules
• a variety of different pastries
• Turret punching head for stamping tools up to a maximum of 4 rows of tools
• Humidification and sprinkling station
• Individual pre-proofing cabinets
• Various options for filing
Product variety:
• Smooth round products
• Stamped biscuits
• Long rolled biscuits
• Flattened biscuits
• Wrapped biscuits
• Sprinkled small pastries
Multimatic series:
• Weight range: 24 - 600 g
• Output: max. 9,600 pcs/h
Tewimat series:
• Weight range: 28 - 600 g


WP L MiniRoll Roll Line

The compact roll line with high performance in a small area... More Info Less Info







WP L MiniRoll Roll Line

The compact roll line with high performance in a small area

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• Extended weight range
• Flexible and space-saving
• Product diversity

A compact roll line for small rolls of perfect craftsmanship

The compact small roll line MINIROLL enables a high variety of products due to the large weight range of the integrated dough divider. The integrated drum rounder with the tried-and-tested dividing principle of the MULTIMATIC C enables a product variety of long-rolled rolls, smooth round rolls, hamburgers, cylindrical rolls, and double pieces.

Space-saving design

high performance in a small area

Green operation

Bypass belt for direct processing without proofer

Integrated drum rounder MULTIMATIC with rotary slide

Interchangeable chamber drum

(One chamber drum of your choice)

• 4-row system with a working width of 600 mm or 800 mm
• Protection against intervention by light barrier
• Sub-range 35 g to 85 g, volumetric flask 50 mm
• Manual pressure adjustment
• Automatic weight adjustment
• Adjustable knitting tape, long roller with 1 pressure board of your choice
• Integrated storage for pressure board or upper belt
• pre-proofing time 6 min.
• hanging drying
• Exhaust fan to correct the prover climate
• Intensive sterilization station
• Variable depositing device for proofing trays in Euro sizes 400 x 600 / 580 x 780 / 580 x 980
• Integrated chamber drum rack for max. 3 chamber drums
• Revolving door at the rear part of the machine for easy accessibility
• Automatic cleaning position

Performance, maximum utility, and modular options

Perfect craftsmanship quality:

• large weight range of the integrated dough divider
• interchangeable pressure boards
• powered upper belt
• Use of commercially available fermentation trays thanks to the variable, program-controlled depositing device

Product variety:

• long rolled buns
• smooth round buns
• Hamburger buns
• cylindrical buns
• double pieces

Fully automatic control
SIEMENS S 7:

• Easy and safe to use
• Reproducible quality

Hygiene safety through:

• intensive sterilization station
• stainless steel version
• all dough-carrying parts can be removed for cleaning

Hourly output

up to 7,500 pieces/pc.

Dimensions L x W x H

(Covering parts can exceed the basic dimensions by 100 mm)
Working width 600 mm - 3,000 x 1,110 x 2,150 mm
Working width 800 mm - 3,000 x 1,310 x 2,150 mm

Minimum room height

• 2,250mm

Pre-fermentation time variable

• 6 mins

Weight range

• from 35 - 90 g (35 - 150 g optional)

Weight range doubles (via bypass belt and double occupancy)

• from 2 x 55g to 2 x 90g

Weight range over bypass band

• from 35 - 90 g (35 - 150 g optional)

Proofing tray dimensions

400x600mm
580x780mm
580x980mm

Connection:

4.5kW / 3 x 400V

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