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ROLL - WP BAKERYGROUP
ROLL LINES MACHINES LINES WP BAKERYGROUP ALL THE ACTIVITIES OF THE WP BAKERYGROUP ARE TARGETED AT MAKING OUR CUSTOMERS SUCCESSFUL! JÜRGEN HORSTMANN ROLL LINES WP BAKERYGROUP WP BAKERYGROUP The WP BAKERYGROUP – with this portfolio of companies, we’ve comprehensively aligned ourselves with the needs of bakeries worldwide. Today we are in a position to offer total solutions – from project development to equipping complete bakeries (handcraft and industrial) and sale of used machinery. The central element of our corporate philosophy is a networked way of thinking that stretches beyond the individual stages of production. We call it “process management”, the targeted management of the individual stages of production and the machines used within them – as fast and with as little loss of material as possible to achieve the desired result, even for small amounts – and the unlimited reproducibility of results achieved. And all this is combined with extremely high yield. Each unit can be operated as a “stand-alone”, but can also be easily “docked on” at any time – interfaces for third-party products are sufficiently available. The complete WP line ensures reliable process management. 2_3 WP BAKERYGROUP Today, we are producing a new generation of machines and systems – the WP NEW GENERATION. What sets them apart: COMMENTS ON IBA 2006 “If you’re looking for a strong partner for bakery equipment, then such a partner shouldn’t just build machines, but should also offer other features such as reliable engineering and top service. For this reason, we’ve gathered our ten companies under the specialised umbrella of the W&P brand to create the WP BAKERYGROUP – a future-oriented, modern machinery-engineering company. It possesses various competence centres, including those for bread, rolls and ovens, and is among the market leaders in all its segments. Think process is at the heart of our corporate philosophy, and this describes the implementation of networked technology throughout all stages of production, with the goal of integrated processes. Within the implementation of consistent processoriented thinking lie productivity reserves and opportunities for greater quality. Gentle on the dough Best absorption rates Best weight precision Best product quality Best productivity Networked technology Economic production of small amounts Shortest set-up times Highest standards for hygiene Low energy consumption Service, training and maintenance Knowledge transfer WP CompetenceCenter The WP BAKERYGROUP is the right partner for your future!” _ Dough/Mixing. Emil Kemper GmbH, Rietberg _ Rolls. Emil Kemper GmbH, Rietberg _ Bread. Werner & Pfleiderer Haton B.V., NL-Panningen _ Ovens. Werner & Pfleiderer Lebensmitteltechnik GmbH, Dinkelsbühl _ Instore baking. Werner & Pfleiderer Sachsen GmbH, Sohland _ Refrigeration technology. Werner & Pfleiderer Lebensmitteltechnik Kälte GmbH, Dinkelsbühl _ Laminate. Werner & Pfleiderer Lebensmitteltechnik GmbH, Dinkelsbühl _ Engineering. Werner & Pfleiderer Industrielle Backtechnik GmbH, Tamm _ Used machines. Pro-Fit-2 GmbH, Sohland _ Bakery software. BackNet E&S GmbH, Muggensturm Jürgen Horstmann ROLL LINES WP BAKERYGROUP WP BAKERYGROUP Comments on IBA 2006 – here and at www.wp-iba-news.com Rainer Zeh, Managing Director “First of all we’ll be showing the current versions of the products the market is familiar with, like the MATADOR, multi-deck oven, the ROTOTHERM, convection oven, the OBER Junior loading robot, the ROTAMAT EN dough dividing and moulding machine, the ROLLPROFI compact roll system, the MULTIROLL rolled pastry system ... One new item is our PELLADOR, a wood-burning oven concept with automated pellet heating, that was developed along with the Mitterer wood-burning oven bakery. In addition there’s our laminating system, which is equipped with a newly developed double satellite head. Highly pre-proved doughs can be processed with minimal structural influence, just as special doughs can be reduced to the desired size evenly, easily, and without losing air bubbles.” Peter Wittmann, Managing Director “In the industrial production of sticks, we offer our customers another technological leap – with the SP-H sticks press. It’s a roller extruder for production of endless strings of dough, especially co-extruded products, and it produces Super Sticks – pressed, filled and turned. As a system provider, we deliver the complete solution, from dough production to the sticks press, the lye bath, notching and cutting devices, the salt shaker and the conveyor oven, and packaging. Then there’s our new THERMADOR, the further development of the most successful tunnel oven in the world, which offers even better and faster baking with greater energy efficiency. Convection can now also be used in the burner module and therefore throughout all oven zones.” Piet van Deur, Manager, Bakery Cooling “We present a completely new philosophy in refrigeration: the ‘aroma-refrigerating’ principle. The NewGeneration WP-Kälteanlagen refrigeration system is designed for taste and aroma like never before – a revolution in refrigeration technology. With the AROMA + COOLER & AromaTrays from WP System Dieckmann for example: a new refrigerating concept based on suction cooling, for the in-shop-baking segment. It has an extremely positive effect on aroma, taste, crispness, shine and shelf life. And it saves in many areas. We will also show AROMAT und AROMAT+ – the aroma-maker and proving interrupter as semi- and fully-automatic machines with new dough-resting and ripening process control. And our new POWERCOOLER – a shock cooling system as a linear belt froster.” Lothar Paulick, Managing Director “MATADOR STORE is the name of our new multi-level oven system that’s designed for more than just in-shop baking. MATADOR STORE sets itself apart with its outstanding baked results. This oven, which can be assembled according to a modular principle, is suitable not only for perfect baking in the shop, but also for producing various products in cafés, bistros, restaurants or hotels – products such as cakes, pizzas, casseroles and more, at a premium level of quality. In centralised production, it takes on the role of a finisher due to its short preheating times. We present our completely revised convection in-shop oven, BRILLANT, with improved baking quality, with time and energy savings and a new cleaning programme. BAKY and STOREBEE are new highlights in the area of ‘automatic baking’ – with minimum personnel requirements, a new shopping experience, product variety and outstanding product quality.” Reiner Knauf, Service Director “A comprehensive service concept, the targeting of all company activities toward the success of bakers worldwide – with this philosophy, the WP BAKERYGROUP seeks to further support its position in the industry and expand over the mid term. The cornerstones of WP services, which are directly oriented on the customer, include being available 24 hours a day, 365 days a year; the exclusive use of in-house technicians; a finely meshed service network in Germany and Europe; worldwide company representatives and service support centres; comprehensively equipped service vehicles as mobile replacement-parts warehouses; a permanent stock of about 100,000 original parts; technical support; helpline; and online remote diagnostics.” Henk-Jan Snellink, Managing Director „The MINICRUSTICA is our smallest and newest bread system for the entire range of classic bread varieties and shapes – with and without seeding, particularly for producing Mediterranean products such as ciabatta, baguettes, and other, very soft wheat doughs. BAGUETTA + is a fully automatic bread system for braided breads, baguettes and brioche, which works according to the round-long principle (round-mould, prove, long-mould, prove, final forming). Processing is extremely precise with regard to weight and remarkably gentle on the dough, the dough pieces are fully rested and retain their coarse texture throughout the process. Our SERVODIVIDER S 700 revolutionises dough division – the pressure necessary for precise weights is intelligently controlled throughout the dividing process.” Ulrich Peitzmeier, Managing Director “This year at the IBA, we’ll first of all be presenting the now complete range of our new mixers – the mobile PRESIDENT and the POWERMIXER, which is equipped with a double-helix and guide rod. In addition, there’s the D&B Wizard, our patented doughnut and bagel module. The third highlight is the OXYLATOR, a new tool/method for oxygenating dough in the mixing area. In the area of dough dividing and moulding machines, we‘re introducing the SOFTSTAR PLUS. It’s equipped for permanent use in multiple shift operations – with gentle processing of the dough. For handcraft bakers, we’re also presenting the RULAX round- and long-moulder as a supplement to the tried and tested Consul doser.” Lothar Paulick, Managing Director “Interest within the world market for good used machines is as great as ever. This is particularly true for machines produced by Werner & Pfleiderer, Kemper, Haton and Winkler, which we overhaul from the ground up and deliver with long-term warranty agreements. We benefit here, of course, from direct access to the replacement parts stock within the WP BAKERYGROUP, as well as from the original design drawings for construction. We present our offerings, which are updated daily, through our Internet site at www.pro-fit-2.de. A visit to our permanent display, with more than 300 machines, can be arranged any time. Hans-Jürgen Kottisch, Managing Director „“Just in time for IBA, we’ve added some interesting functions to our Office Pro and Cash Pro software modules, developed especially for the bakery segment. During the further development of Office Pro, the area of “traceability of raw materials” was in the forefront, including the booking of raw materials, semi-finished and finished products, etc., to any desired number of storage sites. Cash Pro, the bakery till system, is now also available for confectioneries, cafés and restaurants, including recording of tables and seats. With Cash Pro-Orderman, recording of orders and cashier transactions is significantly improved.” 4_5 DOUGH DIVIDERS AND MOULDERS Dough dividing and moulding machines form the connection between dough preparation and proving. Our machine program for the production of shaped dough pieces for roll production is extensive and takes into account the different production priorities of our customers. ROLL LINES DOUGH DIVIDERS & MOULDERS 6_7 ROTAMAT EN Water absorption 140 – 175 % PRODUCTS DOUGHS PERFORMANCE Round dough pieces Wheat doughs Water absorption 140 – 175 % Square dough pieces Mixed rye doughs 30 – 70 g/piece Special doughs 30-piece Wheat doughs Water absorption 153 – 162 % Mixed-wheat doughs 25 – 115 g/piece Artisan dough dividing & moulding machine from WP Bakery Technologies TWINSTAR TW 2 Round dough pieces Water absorption 153 – 162 % 2 rows max. 3,000 pieces/h Dough dividing & moulding machine from WP Kemper MULTIMATIC C Round dough pieces Water absorption up to 160 % Wheat doughs Water absorption 150 – 160 % Mixed-wheat doughs 24 – 150 g/piece Special doughs 4 – 6 rows max. 12,000 pieces/h High performance dough dividing & moulding machine from WP Bakery Technologies MULTIMATIC S Water absorption up to 160 % Round dough pieces Wheat doughs Water absorption 148 – 160 % Mixed-wheat doughs 24 – 150 g/piece Special doughs 4 – 6 rows max. 12,000 pieces/h Dough dividing & moulding machine from WP Bakery Technologies ROLL LINES SPECIALS INTERFACES – Precise dough piece sizes – Gentle dough processing – Easy to clean – Removable knife grid – Variable moulding intensity – Space-saving small system – WP Kemper proofers – High performance – WP Kemper long rolling station – 1-person operation – WP Kemper wrapping station – Gentle processing method – WP Kemper discharget belt – Drum-moulding principle similar to manual processing – WP Bakery Technologies MULTIROLL – Patented double-piston system for optimal forming – High weight precision – Hydraulically adjustable processing pressure – WP Bakery Technologies ROLLBOY – WP Bakery Technologies FORMMEISTER – WP Bakery Technologies ROLLMEISTER – WP Bakery Technologies SELECTA – Equipment from competing companies – Hydraulically adjustable dividing system – All dough-conveying parts can be disassembled without tools – Drum-moulding principle similar to manual processing – Patented double-piston system for optimal forming – High weight precision – Hydraulically adjustable processing pressure – Hydraulically adjustable dividing system – All dough-conveying parts can be disassembled without tools – WP Bakery Technologies MULTIROLL – WP Bakery Technologies ROLLBOY – WP Bakery Technologies FORMMEISTER – WP Bakery Technologies ROLLMEISTER – WP Bakery Technologies SELECTA – Equipment from competing companies DOUGH DIVIDERS & MOULDERS 8_9 REGAMAT K/U Water absorption up to 165 % PRODUCTS DOUGHS PERFORMANCE Round dough pieces Wheat doughs Water absorption 153 – 165 % Rustic rectangular rolls Mixed wheat doughs 40 – 600 g/piece Ciabatta Mixed rye doughs 5 rows Multigrain doughs max. 7,000 pieces/h Ciabatta doughs High performance dough divider & moulder from WP Winkler TEWIMAT L Round dough pieces Water absorption up to 160% Mixed rye doughs Water absorption 148 – 160 % Wheat doughs 24 – 340 g/piece Donut doughs 3 – 6 rows Fruit doughs max. 18,000 pieces/h Graham doughs High performance dough divider & moulder from WP Bakery Technologies TEWIMAT S Round dough pieces Water absorption up to 160% Mixed rye doughs Water absorption 148 – 160 % Wheat doughs 18 – 340 g/piece Donut doughs 3 – 10 rows Fruit doughs max. 30,000 pieces/h Graham doughs High performance dough divider & moulder from WP Bakery Technologies DERBY E Water absorption up to 165 % Rolls Wheat doughs Water absorption 153 – 165 % Hamburger Mixed wheat doughs 25 – 200 g/piece Donuts 4 – 16 rows Bagel max. 30,000 pieces/h Mini-Baguettes Pretzels Zwieback Pizza Flat breads Tortilla High performance dough divider & moulder from WP Winkler ROLL LINES DOUGH DIVIDERS & MOULDERS SPECIALS INTERFACES – Dough friendly working method – WP Kemper SOFTLINE – Easy to clean – WP Kemper donut equipment – REGAMAT KU for the manufacture of crusty roll rings – WP Kemper donut-bagel equipment – WP Kemper straight dough equipment – WP Kemper split roll equipment – WP Kemper bun equipment – WP Kemper slit roll/bun equipment – Equipment from competing companies – Drum-moulding principle similar to manual processing – Suitable as a head machine for numerous full-fermentation aggregates – Double-piston system for ideal shape of dough pieces – Equipment from competing companies – Oil-free processing – Highly precise weight of pieces – Gentle processing of proofed dough – Hydraulically adjustable dividing system – Option for small and large weights – All dough-conveying parts can be disassembled without tools – Drum-moulding principle similar to manual processing – Suitable as a head machine for numerous full-fermentation aggregates – Double-piston system for ideal shape of dough pieces – Equipment from competing companies – Oil-free processing – Highly precise weight of pieces – Gentle processing of proofed dough – Hydraulically adjustable dividing system – Option for small and large weights – All dough-conveying parts can be disassembled without tools – Modular construction – WP Kemper SOFTLINE – “Hand-style“ moulding – WP Kemper donut equipment – Moulding cups can be flexibly modified – WP Kemper donut-bagel equipment – Number of rows easy to change – Many sorts of dough – WP Kemper straight dough line – WP Kemper slit roll equipment – WP Kemper bun equipment – WP Kemper slit roll/bun equipment – Equipment from competing companies 10 _ 11 SOFTSTAR PRODUCTS DOUGHS PERFORMANCE Round dough pieces Wheat doughs Water absorption 150 – 165 % Mixed-wheat doughs 30 – 150 g/piece Mixed rye doughs 4 – 8 rows Multi-grain doughs max. 20,000 pieces/h Wheat doughs Water absorption up to 160 % Mixed-wheat doughs 30 – 350 g/piece Mixed rye doughs 3 – 6 rows Flat bread and pretzel doughs CRD 6 Hamburger buns max. 18,000 pieces/h Raisin rolls CRD 10 Fruit doughs max. 30,000 pieces/h Water absorption 150 – 165 % High performance dough divider & moulder from WP Kemper CRD 6 und 10 Round dough pieces Water absorption up to 160 % Graham and whole-grain doughs Special doughs on request Industrial dough divider & moulder from WP Industrial Bakery Technologies SOFTSTAR PLUS Round dough pieces Wheat doughs Water absorption 150 – 165 % Mixed-wheat doughs 30 – 150 g/piece Mixed rye doughs 6 – 16 rows Multi-grain doughs max. 48,000 pieces/h Round dough pieces Wheat doughs Water absorption up to 170 % Rustic, square rolls Mixed-wheat doughs Rustic rolls “Passauer” rolls Mixed-rye doughs 35 – 1,000 g/piece “Schusterjungen” rolls Multi-grain doughs max. 4,000 pieces/h Mini-baguettes Ciabatta doughs Round rolls Water absorption 150 – 165 % High performance dough divider & moulder from WP Kemper MINI QUADRO-ROUND Water absorption up to 170 % Ciabatta 35 – 100 g/piece 3 rows max. 3,000 pieces/h 65 – 140 g/piece 2 rows max. 2,000 pieces/h Dough divider & moulder from WP Kemper ROLL LINES SPECIALS INTERFACES – Extremely soft doughs – WP Kemper SOFTLINE – Extremely high absorption rate – WP Kemper donut equipment – High hourly production – WP Kemper donut-bagel equipment – WP Kemper straight dough line – WP Kemper slit roll equipment – WP Kemper bun equipment – WP Kemper slit roll/bun equipment – Equipment from competing companies – Gentle dough processing – Great variety of products – Highly user-friendly with short setup times – Industrial system for production of rolls and small bread loaves – Flat bread system – Equipment from competing companies – Minimal use of flour for flouring the moulding belt – High hygienic standards – Extremely soft doughs – WP Kemper SOFTLINE – Extremely high absorption rate – WP Kemper donut equipment – High hourly production – WP Kemper donut-bagel equipment – WP Kemper straight dough line – WP Kemper slit roll equipment – WP Kemper bun equipment – WP Kemper slit roll/bun equipment – Equipment from competing companies – Large baking volume (20 – 30 %) – WP Kemper resting zone – Short or no intermediate proofing – WP Kemper long-moulding station – Maximum protection of dough – WP Kemper seeding station – Easy to clean – WP Kemper stamping station – Increases variety of product range – WP Kemper cutting station – Processing of dough with long resting time – WP Kemper roller knives – WP Kemper reciprocating belt DOUGH DIVIDERS & MOULDERS 12 _ 13 ROLL LINES DOUGH DIVEDER & MOULDER QUADRO-ROUND Water absorption up to 175 % PRODUCTS DOUGHS PERFORMANCE Round dough pieces Wheat doughs Water absorption up to 175 % Rustic, square rolls Mixed-wheat doughs Rustic rolls “Passauer” rolls Mixed-rye doughs 35 – 1,000 g/piece “Schusterjungen” rolls Multi-grain doughs Round/Passauer rolls Mini-baguettes Ciabatta doughs 35 – 140 g/piece Ciabatta 4 – 6 rows max. 12,000 pieces/h ROLL LINES DOUGH STRING MACHINE High performance dough divider & moulder from WP Kemper RELAXER-S Water absorption 150 – 180 % Fully automated dough strip machine Wheat doughs Water absorption 150 – 180 % Mixed-wheat doughs max. 240 strips/h Mixed rye doughs Multi-grain doughs High performance dough string machine from WP Kemper RELAXER-SK Water absorption 150 – 180 % Dough strips Wheat doughs Water absorption 150 – 180 % Mixed-wheat doughs continuous Mixed rye doughs Multi-grain doughs High performance dough string machine from WP Kemper ROLL LINES SPECIALS INTERFACES – Large baking volume (20 – 30 %) – WP Kemper ROLLBOY – Short or no intermediate proofing – WP Kemper seeding equipment – Program storage for up to 30 recipes – WP Kemper Passauer oiling – Increases variety of product range – Processing of dough with long resting times – Low space requirements – WP Kemper resting zone – WP Kemper long-moulding station – WP Kemper stamping station – WP Kemper cutting station – WP Kemper roller knives – WP Kemper reciprocating belt – Optimisation of process safety – WP Kemper MINI QUADRO-ROUND – Easy to clean – WP Kemper QUADRO-ROUND – Short idle times – Maximum rationalisation effect – 1-person operation – WP Kemper QUADRO-ROUND – Easy to clean – WP Kemper bowl tipper HK 200 – Short idle times – Maximum rationalisation effect DOUGH DIVIDERS, MOULDERS & DOUGH STRING MACHINES 14 _ 15 ROLL LINES Roll lines from WP Kemper are based on a multi-functional constructions principle that allows different modules to be individually placed – adjusted to the specific requirements of the particular customer. They can be engineered from 4-16 rows and of course integrated into fully automatic transport systems. ROLL LINES ROLL LINES 16_ 17 Portioning Module 1 Charging Module 2 Proving Module 3 Preportioner Charging device Intermediate proofer The preportioner TT is used in combination with the dough dividing and moulding machines SOFTSTAR PLUS and SOFTSTAR (up to 16 rows). It is always recommended when processing high hourly capacities. This device has an independent drive and the dough discharge is started by a contact free impulse transmitter. Charging and conveying devices are used when ever gaps or heights between individual devices in the plant must be bridged. They transport the dough pieces without proofing directly to the depositing device or to the intermediate proofer. The roundmoulded dough pieces are placed into the intermediate proofer which can be equipped with a steam device. The proofing frames are covered with different materials in accordance with the hygiene requirements for the dough used. EQUIPMENT Plastic dough hopper Capacity: 160 kg dough EQUIPMENT Drive for the roll plant Vertical discharge belt Press roller on discharge belt EQUIPMENT Lighting, UV lamps and IR disinfection Heating Height adjustable feet Cutting Punching Depositing Module 7 Module 8 Module 9 Cutting station Donut & Bagel module Depositing device The cutting station is used for the production of slit rolls. The dough pieces are slit, like manual cuts, with a triangular knife where the cutting depth can be adjusted. A timing controlled correction device ensure exact positioning. The patented Donut & Bagel module is equipped with everything necessary to make donuts and bagels from round-worked dough pieces. Before punching the hole the dough pieces go through a pressing station. A rounded off press displaces the dough in the centre of the dough pieces. This leads to a reduction in the amount of rework during the following punching procedure on the one hand, and on the other hand the dough around edges of the hole is consolidated which reduces the penetration of fat. Automatic depositing onto baking trays and sheets is achieved by a charging device which is controlled by a contact free limit switch. The dough pieces are positioned and deposited horizontally and ver-tically exactly in a programmed sequence. EQUIPMENT Linear operation Double knife EQUIPMENT Baking tray table, pull out Belt retraction, motorised ROLL LINES Oiling Module Longmoulding 4 Module 5 18 _ 19 ROLL LINES Stamping Module 6 Passauer Oiling Longmoulding station Stamping station Passauer oiling was developed for the production of Passauer/Rose rolls. Thin liquid food oils or fat are dripped, in exact amounts, onto the dough piece or sprayed by an air pressure jet. The complete system can be equipped with a heating element to increase the operating assurance. The longmoulding station is equipped with a height adjustable pressure plate. It can be moved in a longitudinal direction so that the transfer of the dough pieces can be finely adjusted after long-moulding. Large numbers of rolls can be produced without any problems using the stamping station. The dough pieces are adjusted in a pocket frame for exact stamping. The swivel head can hold up to three different stamping tools which are easy to change. Only the Kaiser stamper is fixed into the head. EQUIPMENT Heated oil container/pipes EQUIPMENT Fine adjustment of the moulding channels Motor driven correcting device Seeding Pretzel discharge belt Module 10 Module 11 EQUIPMENT Plastic cups Stamping tool: e.g. Double slit, Rosetta, Star, Individual designs Turning pockets and cutting device for slit rolls Final proving Module 12 Seeding device Pretzel discharge belt Final proofer Pre-processed dough pieces are seeded with different types of seeds by the automatic seeding device. The dough pieces are transported on separate conveyor belts through the moistening zone and then to the seeding device. The dough piece is moistened by a height adjustable water column and the seeding quantity is adjusted by an infinitely adjustable drive. This module can easily be clean out of the plant with water. A discharge belt is installed at the end of the longmoulding station for the production of Pretzels and other special rolls. The dough pieces are transported here out of the roll plant to a further processing machine. Final proofers are constructed to conform to the requirements in the bakery and specific proofing time given by the customer. An intermediate discharge is used if the proofing time is over 30 minutes. This ensures that the dough pieces do not stick to the tray cloth. Discharge can be 6–8 row onto baking trays or 20 and even rows directly onto a net belt of a large oven. EQUIPMENT Stainless steel grid belts Stainless steel seed containers Seed retrieval device (optional) EQUIPMENT Plastic proofing carriers Steam device, tray cleaning Drying zone, heated SPS controller UV Lamps, IR disinfection TWINSTAR TW 6 Water absorption 153 – 162 % PRODUCTS DOUGHS PERFORMANCE Round dough pieces Wheat doughs Water absorption 153 – 162 % Long rolled dough pieces Mixed-wheat doughs 25 – 115 g/piece Pressed dough pieces 2 rows max. 3,000 pieces/h High performance dough divider & moulder from WP Kemper MINI QUADRO-ROUND Water absorption up to 170 % Round dough pieces Wheat doughs Water absorption up to 170 % Rustic, square rolls Mixed-wheat doughs Rustic rolls “Passauer” rolls Mixed-rye doughs 35 – 1,000 g/piece “Schusterjungen” rolls Multi-grain doughs max. 4,000 pieces/h Mini-baguettes Ciabatta doughs Round rolls Ciabatta 35 – 100 g/piece 3 rows max. 3,000 pieces/h 65 - 140 g/piece 2 rows max. 2,000 pieces/h High performance roll line from WP Kemper OMNI STAR Water absorption up to 170 % Round rolls Wheat doughs Water absorption up to 170 % Rustic rolls Mixed rye doughs 35 – 150 g/piece Slit rolls Ciabatta doughs 5 row Ciabatta Rustic rolls Optional 35 – 150 g/piece “Passauer Rosen” rolls max. 9,000 pieces/h Round rolls 35 – 140 g/piece max. 7,000 pieces/h Slit rolls 35 – 85 g/piece max. 5,000 pieces/h optional Passauer 35 – 85 g/piece max. 7,000 pieces/h High performance roll line from WP Kemper ROLL LINES SPECIALS INTERFACES – Minimal space requirements – Low investment costs – 1-person operation – Complete range of rolls without additional manual work – Integrated proofing band – Large baking volume (20 – 30 %) – RELAXER-S – Short or no intermediate proofing – Resting zone – Maximum protection of dough – Easy to clean – Increases variety of product range – Processing of dough with long resting time – Automated loading onto proofing tray – Manual seeding – Stainless steel design – WP Kemper QUADRO-ROUND 5 row – WP Kemper manual seeding equipment – WP Kemper rotary table – WP Kemper double seeding with rotary table for two different seeding materials – WP Kemper Passauer oiling – WP Bakery Technologies ROLLBOY – WP Kemper reciprocating belt ROLL LINES 20 _ 21 ROLL SYSTEM II Water absorption up to 170 % PRODUCTS DOUGHS PERFORMANCE Round dough pieces Wheat doughs Water absorption up to 170 % Rustic rolls Mixed-wheat doughs 35 – 1,000 g/piece Seeded rolls Mixed rye doughs 5 row Stamped rolls Multi-grain doughs Rustic rolls 35 – 1,000 g/piece max. 10,000 pieces/h (at 70 g each) Round/long rolls 35 – 140 g/piece Version A max. 7,000 pieces/h (at 70 g each) Industrial version B max. 10,000 pieces/h (at 70 g each) High performance roll line from WP Kemper ROLL SYSTEM III Water absorption up to 175 % Round dough pieces Wheat doughs Water absorption up to 175 % Rustic rolls Mixed-wheat doughs 35 – 1,000 g/piece Seeded rolls Mixed rye doughs 5 row Stamped rolls Multi-grain doughs Rustic rolls 35 – 1,000 g/piece Long rolls max. 10,000 pieces/h (at 70 g each) Round/long rolls 35 – 140 g/piece Version A max. 7,000 pieces/h (at 70 g each) Industrial version B max. 10,000 pieces/h (at 70 g each) High performance roll line from WP Kemper FORMPROFI Water absorption up to 160 % Buns Wheat doughs Water absorption 148 – 160 % Round dough pieces Mixed-wheat doughs 35 – 85 g/piece Special doughs (grains) 5 rows max. 4,000 pieces/h High performance roll line from WP Bakery Technologies ROLL LINES SPECIALS INTERFACES – Automated filling of proofing tray – WP Kemper RELAXER-SK mounted on discharge belt version II – Automated steaming of both sides – Automated seeding of both sides – Stainless steel design – WP Kemper QUADRO-ROUND 5-row, 6-row – WP Kemper seeding equipment I – WP Kemper stamping station – WP Kemper cutting equipment – WP Kemper seeding equipment II – WP Kemper discharging belt, version II – Automated filling of proofing tray – WP Kemper RELAXER-SK – Automated steaming of both sides – WP Kemper QUADRO-ROUND 5-row, 6-row – Automated seeding of both sides – WP Kemper stamping station – Stainless steel design – WP Kemper ROLLBOY, long moulding – WP Kemper cutting equipment – WP Kemper seeding equipment – WP Kemper discharging belt, version II – Low space requirement – Large product range – Freely programmable Laying fixture – Quick-exchange strip for revolving punch head“ – Delivery to wrapping machines via delivery belt – Connection to ROBOMATIC tray loading robot – Built-on final proofer for 10 – 45 min. final proofing ROLL LINES 22 _ 23 ROLLPROFI Water absorption up to 160 % PRODUCTS DOUGHS PERFORMANCE Slit rolls Wheat doughs Water absorption up to 160 % Long rolled products Mixed-wheat doughs 35 – 85 g/piece Round products, cut Special doughs (grains) 4 rows Round products, uncut 3,750 pieces/h High performance roll line from WP Bakery Technologies MULTIROLL BASIC LINE Water absorption up to 160 % Buns Wheat doughs Water absorption 150 – 160 % Round dough pieces Mixed-wheat doughs 35 – 85 g/piece Long rolled dough pieces Mixed rye doughs 3 – 5 rows Steamed products Grain doughs max. 5,000 pieces/h Seeded products Special doughs Angle cut products High performance roll line from WP Bakery Technologies ROLLMEISTER Water absorption up to 160 % Slit rolls Wheat doughs Water absorption 148 – 160 % Round products Mixed-wheat doughs 3 – 4 rows Long rolled products Double pieces Baguette High performance roll line from WP Bakery Technologies max. 7,200 pieces/h ROLL LINES SPECIALS INTERFACES – Low space requirement – Delivery to wrapping machines via delivery belt – Large product range – Freely programmable Laying fixture – Connection to ROBOMATIC tray loading robot – Mobile (optional) – Built-on final proofer for 10 – 45 min. final proofing – Exchangable functional modules – Long roller – High product variety – Stamp – High flexibility – Angled and lengthwise cutter – Low space requirements – Steaming – Seeding – Timing roll – Laying fixture – Processing table – Integrated bypass function for straight dough operation and donuts – Large product range – Freely programmable – Mobile (optional) – additional interchangeable pressure plate – Various head machines – Delivery to wrapping machines via delivery belt – Connection to ROBOMATIC tray loading robot – Built-on final proofer for 10 – 45 min. final proofing ROLL LINES 24 _ 25 ROLLBOY Water absorption up to 160 % PRODUCTS DOUGHS PERFORMANCE Slit rolls Wheat doughs Water absorption 158 – 160 % Carcasas Mixed wheat doughs 6 rows Hamburger 5,000 pieces/h Long rolled products, pressed Round products, cut Round products, smooth Round products, pressed Cut roll line from WP Bakery Technologies FORMMEISTER Water absorption up to 160 % Buns Wheat doughs Water absorption 148 – 160 % Round dough pieces Mixed-wheat doughs 5 rows Donuts max. 9,000 pieces/h Straight dough operation (via bypass) High performance roll line from WP Bakery Technologies SELECTA BASIC LINE Water absorption up to 160 % Formed goods Wheat doughs Water absorption 148 – 160 % Slit rolls Mixed-wheat doughs 3 – 5 rows Round dough pieces Special doughs (grains) max 6,000 pieces/h Long-rolled pieces Donuts Straight dough operation (via bypass) High performance roll line from WP Bakery Technologies ROLL LINES SPECIALS INTERFACES – Extremely gentle longmoulding system – Various head machines – final prover for 10 – 45 min. – Uniform, well relaxed crumb – Soft crust – Product typical form – Integrated bypass function for straight dough linie – Perfect forming and stamping in the bucket conveyor – Wide product range – Quick-exchange strip for revolving punch head – Various head machines – Delivery to wrapping machines via delivery belt – Connection to ROBOMATIC tray loading robot – Built-on final proofer for 10 – 45 min. final proofing“ – Freely programmable laying fixture – Mobile (optional) – Especially precise placement – Small dough pieces as well – Integrated bypass function for straight dough operation and donuts – Perfect forming/stamping in pocket conveyor without setup time for roll-on buns – Quick-exchange strip for revolving punch head – Laying fixture – Delivery to wrapping machines via delivery belt – Connection to ROBOMATIC tray loading robot – Built-on final proofer for 10 – 45 min. final proofing ROLL LINES 26 _ 27 SELECTA Water absorption up to 160 % PRODUCTS DOUGHS PERFORMANCE Formed goods Wheat doughs Water absorption 148 – 160 % Sllit rolls Mixed-wheat doughs 5 rows Round dough pieces Special doughs (grains) max. 9,000 pieces/h Long-rolled products Wheat doughs Round dough pieces Mixed-wheat doughs Water absorption of 150 – 160 % Flat round dough pieces Special doughs Long-rolled pieces Donuts Straight dough operation (via bypass) High performance roll line from WP Bakery Technologies MULTIROLL Water absorption up to 160 % 35 – 150 g/piece 3 – 6 rows Double pieces max. 15,000 pieces/h Hamburger Sandwich High performance roll line from WP Bakery Technologies STRAIGHT DOUGH LINE Water absorption up to 165 % High performance roll line from WP Kemper Round dough pieces Wheat doughs Water absorption 150 – 165 % Long rolls Mixed-wheat doughs 30 – 200 g/piece Seeded rolls Mixed rye doughs 6 rows up to 18,000 pieces/h Multi-grain doughs 8 rows up to 24,000 pieces/h ROLL LINES SPECIALS INTERFACES – Integrated bypass function for straight dough and donuts – Delivery to wrapping machines via delivery belt – Perfect forming and stamping in the pocket conveyor – Connection to ROBOMATIC tray loading robot – Wide product range – Built-on final proofer for 10 – 45 min. final proofing – Quick-exchange strip for revolving punch head – Freely programmable laying fixture – Patented long-rolling system – High product variety – High flexibility – Preportion hopper for up to 400 kg dough weight – Various head machines – Laying fixture – Tray for continued transport system – Manufacture of typical products for the Benelux market – Also for round, seeded products such as Puntjes – Variable length of the resting belt – Long-moulded products up to a length of 100 mm; 3,9 " – WP Kemper SOFTSTAR – WP Kemper spreading belt – WP Kemper resting belt – WP Kemper long-moulding station – WP Kemper seeding equipment – WP Kemper ‘Industrie’ discharging belt for loading onto an automated board transport system ROLL LINES 28 _ 29 ROLL LINES ROLL LINES ROLL SYSTEM I Water absorption up to 165 % PRODUCTS DOUGHS PERFORMANCE Round dough pieces Wheat doughs Water absorption 150 - 165 % Slit rolls Mixed rye doughs 30 – 160 g/piece Buns 3 – 10 rows Double rolls Slit rolls Mini-baguettes 50 – 90 g/piece max. 30,000 pieces/h Buns 50 – 90 g/piece max. 24,000 pieces/h Double rolls 80 – 160 g/piece max. 6,000 pieces/h Mini-baguette max. 110 g/piece max. 8,000 pieces/h High performance roll line from WP Kemper DONUT SYSTEM Water absorption 150 – 165 % Round dough pieces Wheat doughs Water absorption 150 – 165 % Donuts Mixed-wheat doughs 30 – 200 g/piece 12 rows 6,000 pieces/h High performance berliner line from WP Kemper DONUT- & BAGELANLAGE Water absorption up to 165 % Round dough pieces Wheat doughs Water absorption 150 – 165 % Donuts Mixed-wheat doughs max 110 mm ø 6 – 16 rows Bagels 12,000-30,000 pieces/h 1.7 1.7 ROLL LINES LAMINATING LINE High performance donut & bagel line from WP Kemper MAGIC LINE Water absorption up to 180 % Square breads All doughs Water absorption 135 – 180 % Ciabatta Extremely soft doughs 35 – 150 g/piece Baguette 1 – 12 rows Puff pastries max. 30,000 pieces/h Danish pastries Pizza Laminating line from WP Bakery Technologies ROLL LINES SPECIALS INTERFACES – Easy to clean – WP Kemper SOFTSTAR 6-row – Low-maintenance – WP Kemper intermediate proofing cabinet – Touch-screen – WP Kemper stamping station – WP Kemper long moulding station – WP Kemper seeding station – WP Kemper final proofer – WP Kemper cutting station – WP Kemper double-roll equipment – WP Kemper discharging belt, version II – Maximum protection of dough – 12-row proofer – Correct proofing temperature – Correct moisture – WP Kemper step conveyor for multiplying the number of dough pieces for the final proofer – WP Kemper final proofer with air-conditioned housing – WP Kemper turning stations – WP Kemper bracing zone – WP Kemper transport to drip pan – Patented system for forming hole – WP Kemper SOFTSTAR – 8-row intermediate proofer – WP Kemper intermediate proofer – Correct proofing temperature – WP Kemper flat-pressing station I – Correct humidity – WP Kemper intermediate proofer – Direct delivery to drip pan – WP Kemper flat-pressing station II – High hourly production – WP Kemper preliminary mandrel – WP Kemper Donut and bagel stamping station – WP Kemper delivery to final proofer – WP Kemper final proofer with air conditioned housing – WP Kemper cooling cabinet, bracing zone – WP Kemper delivery to drip pan – Modular construction – WP Kemper Bowl Tipper – Gentle processing of dough – WP Kemper RELAXER – Extremely soft doughs – WP Kemper Proofer – Long resting times for dough – WP Kemper Small Pastries Line – WP Bakery Cooling POWERCOOLER – WP Bakery Cooling Spiralfroster ROLL LINES & LAMINATING LINE 30 _ 31 tammen.de SALES WP BAKERYGROUP EMIL KEMPER GMBH Lange Straße 8-10 33397 Rietberg Germany Fon + 49 (0) 5 244 -402-0 Fax + 49 (0) 5 244 -402-220 [email protected] www.wpbakerygroup.de The WP BAKERYGROUP has branches in France, Italy, Belgium, Austria, Russia and the US. 0906_2.5_0101 In addition, representatives with service centres are located in every region of the world. © 2006 by WP BAKERYGROUP, Stand 09/06, printed in Germany, ® = registered trademark Information contained herein is not legally binding. Information is subject to change, particularly as a result of technical improvements.
