Koenig redefines large-scale baking with Industrie Rex Evo EC launch
The company says the new machine represents a significant step forward in improving efficiency, hygiene, and product consistency for large-scale bakeries producing bread, buns, rolls, and specialty dough products.
AUSTRIA – Koenig, a prominent global leader in automated bakery equipment and dough processing technology, has officially announced the launch of the Industrie Rex Evo EC, a dough dividing and rounding machine that applies the suction-dividing principle to high-volume industrial production for the first
The introduction marks a significant milestone in automated food manufacturing by successfully scaling the gentle suction-dividing principle into a high-capacity system designed to meet the rigorous demands of industrial-scale bakeries.
The primary technological breakthrough of the Industrie Rex Evo EC lies in its specialized dough-handling mechanism.
While traditional industrial dough dividers often rely on heavy, forceful mechanical pressure that can overwork delicate gluten networks and degrade final crumb structures, the suction-dividing principle utilizes a gentler method to pull dough into the portioning chambers.
By minimizing shear stress and preventing friction-induced temperature spikes, the machine preserves dough elasticity and gas retention properties, ensuring premium product characteristics even at extreme operating speeds.
Engineered specifically for high-volume commercial lines, the system processes a remarkably broad weight spectrum from 28 grams to 280 grams within a single, unified machine footprint.
It delivers a maximum production throughput of up to 24,000 dough pieces per hour in an eight-row configuration, while maintaining a strict weight accuracy tolerance of plus or minus 1%, depending on the specific dough consistency.
This combination of speed and portion control enables industrial bakers to maintain uniform product quality across diverse stock-keeping units (SKUs) while reducing raw material waste.
Operational complexity and sanitation efficiency served as core design parameters for the new system.
Built according to Koenig’s established “Easy Clean” criteria, the machine features an open-frame construction with a clear physical separation between the mechanical drive components and the food-contact zones.
Sloped internal surfaces angled at 45 degrees eliminate areas where flour dust and moisture can gather, drastically reducing maintenance windows.
To accommodate rapid product changeovers, the unit integrates a patented drum-ledge exchange system alongside a flexible spreading-finger belt configuration, enabling operators to modify portion ranges and layout spacing with minimal downtime.
Controlled entirely through an intuitive, 10-inch touchscreen interface, the compact system houses its control cabinet within the main frame, optimizing precious floor space.
Coinciding with the Koenig Group’s 60th business anniversary, this launch offers a scalable, hygienic solution that bridges the historical gap between artisanal dough handling and high-speed industrial efficiency.
The Industrie Rex Evo EC sits within Koenig’s broader industrial product range. The Graz-based group, founded in 1966 and employing around 800 people across facilities in Austria, Germany, Italy, Hungary, Switzerland, Finland, the Netherlands, and the United States, has supplied bakery equipment for 6 decades.
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