Kemper MAGICLINE User Manual

MAGICLINE

Laminating plant with modular design

MAGICLINE is a new laminating plant concept
from Werner & Pfleiderer with which it is possible
to assemble the ideal line for a multitude of
dough types and recipes. New is the modular
structure is, the possibility to put together the
desired individual configuration from a range
of functional modules: The user defines his
requirements, we create the optimal configuration
for him.

WP BAKERYGROUPWP BAKERYGROUP

MAGICLINE 1/2
modular laminating plant 01.02.2008

NEW The dough sheet former is equipped with adjustable scrapers, which make it

possible to exactly loosen the dough sheet from the form roller in exactly the right
position according to the required dough path.

NEW With the integrated duo satellite head (with exchangeable rollers) the dough

sheet is extremely gently, evenly but very effectively worked from both sides at
the same time. This processing step is largely responsible for the later volume of
the product and its even form. The dough sheet is reduced to the required thickness
without changing its structure.

During the development of the line, the gentle
processing of the dough was always given
priority – it is pressed and not stretched in
particular, the use of a second satellite head
on the under side helps to ensure the gentle
processing. The dough stays free of tension and
keeps its texture, it does not stick.Dry and even,
it is the ideal basis for further processing steps.

The key part of the plant is the dough sheet
former which forms the base product, a
continuous dough sheet with all parameters
finely maintained. Various functional modules
are used for processing, cutting, folding, filling
and strewing. The exact thickness of the dough
sheet is computer-controlled according to the
recipe. Variable widths means a wide product
range; the fine adjustment minimises the waste.

A cross roller, whose speed and working width are variable, increases the width
of the dough sheet to the desired size. The following calibrating head with Teflon
coated rollers smoothes the surface and reduces the dough sheet to its final
thickness. With the following modules the cutting width and length and/or the final
form and surface finish are realized.

A special characteristic with large products is the possibility for the Guillotine
to move along the belt with the product and thus make a clean cut.

Through the employment of a Check weigher small deviations in the volume
weight can be corrected automatically by changing the cutting length.

For processing very soft doughs and doughs with long proofing times the Relaxer
from WP Kemper is used as a pre-portioner; Driven, floured belts running between
the side guides form the necessary dough sheet. Also in this application the
thickness of the dough sheet is reduced using the duo satellite head, without
damaging its structure.

MAGICLINE

Cross-cutting with the revolver cutter – the advantages

NEW Revolver cutting head for trimming, long cutting and

cross cutting the dough sheet, for positioning and placing the
dough pieces

– computer controlled tool changing
– One tool bar with four knife combinations
– Cutting in single lines and not in closed shape
– Separation of the dough pieces in the running direction
by moving the cutting unit
– Cutting tool with scraper plate
– Separation of cutting and spreading = a clean cut
– Gentle dough processing in the Steps „cutting and turning”,
the dough pieces are not damaged
– Product changes are simple, no tools are necessary
– Production is reliable because there are few components
and dough rest is avoided
– Easy cleaning helps compliance with hygiene regulations
– Product weight can be precisely set by finely adjusting
the length of the dough pieces

WP BAKERYGROUP

MAGICLINE 2/2
modular laminating plant 01.02.2008

Technical data Revolver cutter, spreader and coiler

Process step Dough sheet forming Turning Coiling

Working width 500 – 900 mm 500 – 1,100 mm 500 – 1,100 mm

No of rows – 1 – 9 1 – 4

Stroke rate – 50/Min = 3,000/h 30 – 50/Min = 1,800 – 3,000/h

Production (Stroke rate x no of rows) – 3,000 – 27,000/h 1,800 – 12,000/h

Stroke rate, row number and production rate/h are all dependent on the product parameters Dough piece geometry, size and dough charateristics

Werner & Pfleiderer Lebensmitteltechnik GmbH. von-Raumer-Straße 8-18. 91550 Dinkelsbühl. Germany
Fon [phone]. Fax [phone]. [e-mail]. www.wp-l.de

All details non-binding. Subject to change in the course of technical progress. All rights reserved.