Wheatplant Compactline

For 200 - 500 kg pre-dough

Individual production of yeast predough, wheat and speltsourdough

This compact system with cooling for all wheat pastes ≥ TA 200-250 and all wheat sourdoughs≥ TA 220-250 is available in various sizes with net contents of 200 and higher.

Plant variants from the DOUGHEXPERTS wheat plant with tempering unit and frequency converter enable completely flexible production of wheat pastries with variable temperature control device, individual stirring speeds and rest periods. Gently mixing without reducing the glue.

In addition, the RW 650 Compactline can be used to produce a wide variety of rye sourdoughs.

  • Advantages
  • Equipment
  • Technical specifications
  • Extras

Advantages

  • Mobile and ready to plug in
  • With cooling and optionally with temperature control unit and / or frequency converter
  • Control with process-optimized program including freely programmable process parameters
  • Hygiene and cleaning-friendly design of the system
  • Easy to use
  • Reproducible processes through the use of StartGut®

Equipment

  • Three-wall stainless steel fermenter including refrigeration unit
  • Propeller agitator (W Compactline) or anchor agitator (RW Compactline)
  • Control with touch panel
  • Pump unit gear pump BT3, dry running safe
  • Dosing hose with 180 ° return bend

Optional: Temperature control unit for securing the fermentation temperatures (HK Compactline)
Optional: Frequency converter for setting flexible stirring speeds (FU Compactline)

Technical specifications

  • W 200 K
  • W 500 K
  • RW 650 K

W 200 K

Dimensions
Height mm 1260
Height (FU Compactline) mm 1440
Width mm 1630
Depth mm 975
Filling Height mm 925
Outlet Height variable via dosing hose
Engine Power
Electrical Connections 3Ph/N/PE, 400 V~ 50 Hz, CEE-plug 16 A
Motor Power stirrer motor kW 1,50
Motor Power Pump motor kW 0,37
Cooling capacity of the temperature aggregate kW 1,43
Heating power of the temperature unit kW 1,71
Refrigerant a R 134
Minimum temperature °C 14
Maximum temperature (HK Compactline) °C 35
Weight
Total Weight kg 360
Total Weight (FU Compactline) kg 375
Volume Liter 290
Minimum batch size kg 120
Capacity (Bread Ferm. per batch) kg 200

W 500 K

Dimensions
Height mm 1360
Height (FU Compactline) mm 1540
Width mm 2055
Depth mm 1125
Filling Height mm 1300
Outlet Height variable via dosing hose
Engine Power
Electrical Connections 3Ph/N/PE, 400 V~ 50 Hz, CEE-plug 16 A
Motor Power stirrer motor kW 1,50
Motor Power Pump motor kW 0,75
Cooling capacity of the temperature aggregate kW 1,79
Heating power of the temperature unit kW 2,15
Refrigerant a R 134
Minimum temperature °C 14
Maximum temperature (HK Compactline) °C 35
Weight
Total Weight kg 510
Total Weight (FU Compactline) kg 525
Volume Liter 730
Minimum batch size kg 300
Capacity (Bread Ferm. per batch) kg 500

RW 650 K

Dimensions
Height mm 1910
Height (FU Compactline) mm 1910
Width mm 2050
Depth mm 1220
Filling Height mm 1570
Outlet Height variable via dosing hose
Engine Power
Electrical Connections 3Ph/N/PE, 400 V~ 50 Hz, CEE-plug 16 A
Motor Power stirrer motor kW 1,50
Motor Power Pump motor kW 0,75
Cooling capacity of the temperature aggregate kW 1,79
Heating power of the temperature unit kW 2,15
Refrigerant a R 134
Minimum temperature °C 14
Maximum temperature (HK Compactline) °C 35
Weight
Total Weight kg 610
Total Weight (FU Compactline) kg 610
Volume Liter 650
Minimum batch size kg 300
Capacity (Bread Ferm. per batch) kg 500
DIOSNA operates a policy of continuous product improvement and development and reserves the right to make technical changes. The specific contractual agreement is always decisive for the properties, capacities and condition promised for the DIOSNA products. We would be delighted to send you further information on request.

Extras

  • Technological coaching
  • Wheat StartGut®-Bio Bologna for mild wheat seasoning
  • Wheat StartGut®-Bio San Francisco for strong wheat pastes
  • DIOStart wheat classic for aromatic predoughs
  • DIOStart wheat soft for mild and texturing wheat predoughs
  • DIOStart wheat fruit for gas-active, fruity aromatic predoughs
  • Spelt StartGut®-Bio Bingen for spelt sourdough
  • Rye StartGut®-Bio Detmold for all types of rye sourdoughs