CERES 2.0 - König

THE BAKER’S
CROWN
Bread
CERES 2.0
FOR BREAD IN ITS
LARGEST DIVERSITY
THE BAKER‘S
CROWN
headquaRters
König Maschinen
Gesellschaft m.b.H.
Stattegger Straße 80
8045 Graz-Andritz, Austria
Tel.: +43 316.6901.0
Fax: +43 316.6901.115
info@koenig-rex.com
www.koenig-rex.com
E 148 90011 08/2007
E

KÖNIG Ceres 2.0
FOR ALL SORTS OF BREAD IN THIS WORLD.
CERES 2.0 – THE ALL–ROUNDER.
According to the knowledge of archaeologists unleavened
bread was known more than 5,000 years
ago, for instance in Egypt. Starting in Egypt, the art
of baking bread spread to Greece and the Roman
Empire and soon after captured all areas of Europe.
On its way to our region many different shapes and
sorts of bread developed.
No matter what type of bread – wheat, rye-wheat
or rye bread, Baguette or Ciabatta – today the consumer’s
taste demands variety at the highest level.
The baker’s challenge is to produce breads in perfect
artisan quality. Ceres 2.0 made by König is the
most technologically advanced bread-line that satisfies
highest demands in terms of procedure (dough
yield, bowl resting time, stress-free dough processing),
accuracy, ease of cleaning and maintenance,
set-up times, flexibility and product variety.
The base unit consists of the bowl hoist with an integrated dough scraping device
as standard as well as the patented gravitation dough dividing unit, which includes
the weighing device, dividing the dough pieces absolutely gently and equally. Only
by gravitation the dough is formed to a string by means of a disc, it is then discharged
and weighed by a weighing belt. When the requested weight is reached,
the guillotine cuts off the dough piece without any suction inside the hopper, without
any pressure inside the piston and without any ejection. And if required, the
proving bubbles certainly remain inside the dough.
The eccentric round-moulding unit is made of a hygienic, dough-repellent material
in the rounding area and gives dough pieces round shapes – as gently as the
gravitation dough dividing unit does. From the eccentric round-moulding unit a
transport belt transfers the dough pieces to the next processing station, for example
the intermediate prover. – Due to the special design of the Ceres 2.0 treating
the dough particularly gently, the resting process in the intermediate prover is in
most cases not necessary. In this case, the dough pieces can be processed immediately,
either manually or by means of a long rolling unit. A direct transfer belt
can be used as an option to bypass the round moulding unit and to discharge the
weighed batches in their precisely cut and angular shape.
The modular design of the Ceres 2.0 enables the
customised selection of components to meet individual
needs and requirements.
The era of the Ceres 2.0 made by König has begun.
It can produce every type of bread. The reasons lie in
the sophisticated technique of this line and naturally
in your hands.
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The modules of the Ceres 2.0
The potential of the Ceres 2.0
Endless possibilities
Bowl hoist
The bowl hoist with the integrated dough scraping device automatically
conveys the dough batches into the gravitation dough dividing unit.
Ultimate load 700 kg.
Tilting height 1,750 mm.
With scraping device as standard.
Gravitation dough dividing unit
The weighing device of the gravitation dough dividing unit divides the
dough string into equal dough pieces. As soon as the required weight of
the dough pieces is reached, the guillotine cuts off the dough string.
Rotating dough hopper, 300 l content, with inner cone.
Rotating cutting disc.
Transfer disc with duster.
Dough string width 60 – 150 mm, adjustable via sensors.
Electronic weighing system.
1 Bowl hoist with scraping device.
2 Gravitation dough dividing unit.
3 Eccentric round-moulding unit.
4 Take-over from weighing device.
5 Guillotine.
Dough yield: Flour ratio: Dough type: Hopper content: Weight range: Capacity: Connection:
Multi voltage
Pre-dough, direct,
100% wheat up to
300 – 1,200 kg/h ≈
158 to 190*
bowl resting time 300 l 250 – 1,800 g/pc.
190 – 480 V, 50/60 Hz.,
100% rye**
300 – 1,500 pc./h
120 min and more
approx. 4 KVA
* with dough divider; depending on the dough also higher dough yields possible
** with dough divider; depending on the dough
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Due to the modular design of the Ceres 2.0 many optional units can be
combined. Therefore the Ceres 2.0 is the all-rounder of bread production. The
combination possibilities are nearly unlimited.
The addition of an optional work table with a support frame for baking trays
makes it possible to further process the formed and rounded dough batches
manually. Alternatively, dough batches that have passed the transfer belt of the
Ceres 2.0, such as for Ciabatta or Baguette, can either be discharged directly
by means of an adjustable transport belt with bypass device or they can be
processed further.
Dough pieces can be given shape and individual character by combining the
Ceres 2.0 with different units, such as:
Belt round-moulding unit for rye-wheat and rye doughs consisting of
more than 60% rye.
Intermediate prover.
Long rolling unit.
And additional units for decorating, seeding, cutting, discharging,
transferring, transporting, final proving, baking, cooling, packaging, etc.
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Guillotine.
Transport belt with duster.
Height adjustable transfer belt.
The uniqueness of the Ceres 2.0
Eccentric round-moulding unit
The dough pieces divided by the guillotine are rounded by the eccentric
round-moulding unit. Due to the minimal mechanical stress the original
structure of the dough remains unchanged.
With duster.
Transport belt with bypass for the round-moulding unit (optional)
The transport belt conveys the rounded dough batches to be further
processed manually or automatically. A height and length adjustable
belt makes it possible to either directly remove – e.g. Ciabatta – or further
process the dough pieces without the round-moulding unit – e.g.
Baguettes. Naturally, the dough batches can also be transferred to an
intermediate prover (not included) and/or to a long rolling unit.
Work table with transport belt and support frame for baking trays
(optional).
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The Ceres 2.0 is a bread line for weighing and forming bread doughs to satisfy
highest quality demands. The particular stress-free dividing and rounding
procedures especially comply with all types of dough of high dough yield, long
bowl resting times and to which high amounts of pre-dough are added:
For all doughs with a dough yield between 158 and 190 (with dough
dividing unit; depending on the dough also higher dough yields possible
– trial run recommended).
For all doughs ranging from 100% wheat to 100% rye (with dough dividing
unit; depending on the dough – trial run recommended).
For all doughs with pre-dough and long bowl resting times (possible resting
time 120 min and more).
One-man operation.
Dough dividing unit with patented gravitation dough string technique.
Hopper with 300 litre content – no pre-portioning hopper necessary.
Bowl hoist with integrated scraping device to be combined directly.
Sensor controlled weighing device.
Hygienic materials conforming to FDA-guidelines.
Nearly maintenance and wear free.
Minimal cleaning efforts, shortest set up times when changing dough sorts.
Siemens-S7-PLC-control with touch-panel.
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1 By-passing the eccentric
round-moulding device with
height and length adjustable
discharge belt.
2 The unrounded dough
batches are transported
to the work table.
3 Manual processing on the
work table.
4 Simple to open. For especially
quick sort changing and easy
cleaning.
maximum width: 1,600
unit of measurements in millimeters
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The stress-free programme by König at a glance
SFC Artisan
SFR Artisan
SFI Artisan
Ceres 2.0
Capacity kg per hour 400 600 1,000 1,200
Bread/ bread rolls
Baguette
Ciabatta
White bread
Flat bread
Rye-wheat bread
Rye bread
Round bread rolls
Angular bread rolls
Flexibility has a name:
Ceres 2.0
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possible under certain conditions
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Stress-free-competence
of the market leader.
What can be produced with Ceres 2.0
Due to the possibility of producing a wide variety of breads the Ceres 2.0 can be
called the all-rounder of the bakery. No matter what type of bread, either traditional
bread such as rye bread or rye-wheat bread or typical Mediterranean bread, the
Ceres 2.0 is the answer. Baguette, Ciabatta, white or flat bread, even pizza dough
can easily be portioned with the Ceres 2.0.
1 Rye bread:
Especially in Central and Eastern Europe rye bread is very popular. Bread made of
rye flour is mellow and durable and it is characterised by a dark-coloured and tasty
dough. Rich bread doughs of high dough density, such as rye bread doughs, can
be easily portioned by the gravitation dough dividing unit of the Ceres 2.0.
2 Rye-wheat bread:
Rye-wheat bread is an original bread type available in unlimited shapes and
variations. The ratio between wheat and rye flour content determines the taste of
the bread. The more rye flour is used, the stronger and spicier the taste. A rising
proportion of wheat flour results in an increasingly light dough structure and mild
taste. The integrated weighing device of the Ceres 2.0 divides every type of ryewheat
dough equally. The doughs can also be processed by the eccentric roundmoulding
unit, provided ratio of wheat exceeds 40%.
3 White bread:
According to the ancient Egyptians the rising lightness of wheat flour determines its
nutritional value. Even today white bread ranges among the precious delicacies of the
modern times. The light and mellow wheat dough is divided with minimum mechanical
stress and rounded very gently by the eccentric round-moulding device of the
Ceres 2.0. This results in the fact that even for producing white bread in most cases no
intermediate prover is needed.
4 Baguette:
Similar to bread itself, also the baguette is an all-rounder. According to a French legend
the first baguette (“baguette” simply means “bar” in French) is said to have been baked
by an Austrian baker in Paris. It is characterised by its coarse pores and crusty surface.
With the Ceres 2.0 the dough is kept cool over a longer period of time, which results in
coarse pores that are typical for the baguette.
5 Ciabatta:
The white bread of Italian origin based on wheat flour, yeast and water is no longer
only the favourite bread of the Italians but it is also well known and popular even
beyond the borders of the Mediterranean region. This cubically shaped type of bread
(Italian “ciabatta” originally means: slipper, worn-out shoe, clog) differs from other
wheat bread sorts because of its coarse pores. With the Ceres 2.0 Ciabatta can easily
be produced: dividing, discharging, finished!
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