THE BAKER‘S

CROWN

SDD EOS

MDI STRATOS

SDI PHAROS

TUNNEL OVENS
INDUSTRIAL BAKING SYSTEMS
FOR A WIDE PRODUCT RANGE

E
MDI STRATOS
The indirectly heated multi-deck tunnel oven MDI STRATOS is an extraordinary combination
of compact design, modularity, power and control. The heat transfer to the product takes
place mainly by radiation, but also by contact and natural convection. The decks are totally
independent, also allowing the management of different production rates and/or different
products to be baked simultaneously.

Advanced power system PWR

The advanced power system PWR (Power Where/When Required), Koenig‘s advanced
power distribution and thermoregulation method, allows a careful control of calorie intake
onto the product and of the baking environment in each zone of the oven, also ensuring
the maximum energy efficiency.

Forced air jet system

MDI STRATOS can additionally be equipped with Koenig’s system FAJ (Forced Air Jet), in The MDI STRATOS grows
case of products requiring a local mixed radiant/convection baking. according to your demand:

The oven offers extreme flexibility in

terms of scalability. Starting from 1
deck, the oven can be easily made
higher and/or longer at any time, by
adding decks and/or modules, so as
to perfectly suit the needs and the de-
velopment plans of both small artisan
bakeries and large industries.

MDI STRATOS with 1 deck MDI STRATOS with 4 decks

H
p

L1
h

L2
L3
(high speed plants)
w
W

PERFORMANCE FEATURES
„„ for baking loose products, in pans or moulds „„ possibility to install a baking conveyor pre-heating section
„„ standard conveyor width: 2.500 mm „„ high precision steaming section at infeed
„„ baking surface up to 500 sqm „„ no influence between the decks (fully enclosed)
„„ baking temperatures from 100°C to 300°C „„ low heat losses thanks to the compact design, to the
„„ up to 6 decks conveyors running inside the baking chambers and to the
„„ baking chamber of each deck divided in up to 4 zones with efficient insulation
dedicated burners for independent temperature setting „„ inspection doors can be installed in each zone
„„ gas or oil burners with a high modulation ratio „„ baking conveyor with stone plates (MDI-SP), metal plates
„„ independent control of top and bottom heat of each zone (MDI-MP), wire-mesh (MDI -WM) or metal slats (MDI-MS)
by means of dedicated damper „„ equipped with conveyor and baking chamber cleaning
„„ fine tuning of lateral heat distribution in each zone by systems
means of micro-dampers controlling flow of each radiant „„ possibility to operate with different feeding / discharge lines
section „„ high speed elevators for loading and unloading
„„ forced steam extraction with adjustable damper for each „„ modular construction and small footprint
zone „„ stainless steel hygienic design
 MDI STRATOS
STRATOS
Baking Surface Useful dimensions Overall dimensions Reference
Decks Zones
(sqm) (mm) (mm) installed power
(no.) (no.)
min max w l min l max h p W L1 L2 max L3 max H kW kcal/h
1 11 21 4.500 8.500 110 94.600
2 23 43 9.000 17.000 220 189.200
1 1.300
3 34 64 13.500 25.500 330 283.800
4 45 85 18.000 34.000 440 378.400
1 23 43 4.500 8.500 220 189.200
2 45 85 9.000 17.000 440 378.400
2 2.150
3 68 128 13.500 25.500 660 567.600
4 90 170 18.000 34.000 880 756.800
1 34 64 4.500 8.500 330 283.800
2 68 128 9.000 17.000 660 567.600
3 3.000
3 101 191 13.500 25.500 990 851.400
4 135 255 18.000 34.000 1.320 1.135.200
2.500 600 200 4.700 l + 2.500 l + 5.500 l + 8.000
1 45 85 4.500 8.500 440 378.400
2 90 170 9.000 17.000 880 756.800
4 3.850
3 135 255 13.500 25.500 1.320 1.135.200
4 180 340 18.000 34.000 1.760 1.513.600
1 56 106 4.500 8.500 550 473.000
2 113 213 9.000 17.000 1.100 946.000
5 4.700
3 169 319 13.500 25.500 1.650 1.419.000
4 225 425 18.000 34.000 2.200 1.892.000
1 68 128 4.500 8.500 660 567.600
2 135 255 9.000 17.000 1.320 1.135.200
6 5.550
3 203 383 13.500 25.500 1.980 1.702.800
4 270 510 18.000 34.000 2.640 2.270.400

SDI PHAROS
The indirectly fired single-deck tunnel oven SDI PHAROS takes advantage of the same technology developed for the MDI STRATOS
oven, yet with variable working widths available and burners in tower configuration.

In this oven, the FAJ (Forced Air Jet) system can be applied in an even more substantial way, to achieve a combined radiant and
convection baking process.

ADDITIONAL PERFORMANCE FEATURES COMPARED TO MDI STRATOS

„„ standard conveyor widths:

2.500, 3.100, 3.300, 3.700, 4.100 mm
p

„„ baking surface up to 200 sqm

H
L
h
W

w
l

SDI
SDI ONE
PHAROS
Baking Surface Useful dimensions Overall dimensions Reference
Zones
(sqm) (mm) (mm) installed power
(no.)
min max w l min l max h p W L H kW kcal/h
1 16 31 6.250 12.250 350 301.000
2 31 61 12.500 24.500 700 602.000
2.500 3.600
3 47 92 18.750 36.750 1.050 903.000
4 63 123 25.000 49.000 1.400 1.204.000
1 19 38 6.250 12.250 350 301.000
2 39 76 12.500 24.500 700 602.000
3.100 4.200
3 58 114 18.750 36.750 1.050 903.000
4 78 152 25.000 49.000 1.400 1.204.000
1 21 40 6.250 12.250 350 301.000
2 41 81 12.500 24.500 700 602.000
3.300 850 200 4.400 l + 3.550 2.800
3 62 121 18.750 36.750 1.050 903.000
4 83 162 25.000 49.000 1.400 1.204.000
1 23 45 6.250 12.250 350 301.000
2 46 91 12.500 24.500 700 602.000
3.700 4.800
3 69 136 18.750 36.750 1.050 903.000
4 93 181 25.000 49.000 1.400 1.204.000
1 26 50 6.250 12.250 350 301.000
2 51 100 12.500 24.500 700 602.000
4.100 5.200
3 77 151 18.750 36.750 1.050 903.000
4 103 201 25.000 49.000 1.400 1.204.000
SDD EOS
The directly fired single deck tunnel oven SDD EOS has been custom designed and
realized for baking flat bread and typical pizza to perfection. Baking is realized by means of
a series of infrared radiant gas burners installed on top and underneath the oven conveyor.
The heat transfer to the product takes place mainly by IR radiation, but also by contact and
natural convection. This oven can reach incomparably high temperatures, yet it can also be
widely modulated down to 150° C for baking any type of rustic product.

DHM System

The baking process control is realized by DHM (Direct Heating Management), Koenig’s high
efficiency thermoregulation system.

OPTIONS SDD EOS:

The single deck direct tunnel oven

SDD EOS can also be provided in
compact version as SDD MINI.

PERFORMANCE FEATURES
„„ for baking loose products or in pans
„„ standard conveyor widths: 900, 1.100, 1.300, 1.500, 1.700 mm
„„ baking surface up to 60 sqm
„„ baking temperatures from 150°C to 500°C
„„ baking chamber divided in up to 4 zones with dedicated burners
p

for independent temperature setting

„„ gas burners with a high modulation ratio

H
„„ independent control of top and bottom heat of each zone
„„ forced steam/fumes extraction with adjustable damper for each zone L
h

„„ baking conveyor high precision pre-heating section

„„ low heat losses thanks to the efficient insulation
„„ inspection doors can be installed in each zone
W

„„ baking conveyor with stone plates (SDD-SP) or wire-mesh (SDD -WM)

„„ equipped with conveyor and baking chamber cleaning systems
l

w
„„ possibility to install a steamer at infeed
„„ possibility to install turbulences inside the baking chamber
„„ modular construction
„„ stainless steel hygienic design

SDD
SDDMITO
EOS

Baking Surface Useful dimensions Overall dimensions Installed power

Zones
(sqm) (mm) (mm) (average)
(no.)
min max w l min l max h p W L H kW/sqm kcal/sqm
1 1 8 1.500 9.000
2 3 16 3.000 18.000
900 1.990
3 4 24 4.500 27.000
4 5 32 6.000 36.000
1 2 10 1.500 9.000
2 3 20 3.000 18.000
1.100 2.190
3 5 30 4.500 27.000
4 7 40 6.000 36.000
1 2 12 1.500 9.000
2 4 23 3.000 18.000
1.300 950 200 2.390 l + 2.240 2.020 50 43.000
3 6 35 4.500 27.000
4 8 47 6.000 36.000
1 2 14 1.500 9.000
2 5 27 3.000 18.000
1.500 2.590
3 7 41 4.500 27.000
4 9 54 6.000 36.000
1 3 15 1.500 9.000
2 5 31 3.000 18.000
1.700 2.790
3 8 46 4.500 27.000
4 10 61 6.000 36.000
PRODUCT RANGE

SDD EOS MDI STRATOS SDI PHAROS

max. baking surface (sqm) 60 500 200

max temperature (°C) 500 300 300
max no. of zones 4 4 4

rolls  X X

baguette X X

ciabatta X X

loaves X X

toast bread X X

tin bread X X

snacks X X

rusks X X

croissants X X

puff pastry X X

cakes X X

rustic bread X X X

focaccia X X X

pizza X X X

italian pizza X

flat bread X

pita bread X
 TRUST BASED ON EXPERIENCE
AND SECURITY OF INVESTMENT
TEST OUR MACHINES AT THE DEMONSTRATION
CENTER FOR CUSTOMERS!

Any investment that you make will improve your opportunities for success in the
future. Profitability can only be guaranteed if the investment is made wisely.
Whether this is the case can often only be assessed afterwards. Koenig however
gives you the opportunity to check out its machines before spending any money.

To make sure that you don‘t buy the pig in a poke:

Thoroughly test the Koenig machines at our Demonstration Center.

Visit our centers in Graz and Dinkelsbühl. Based on your recipes and raw materials,
we will work out the best solution for you until you are fully happy with our
suggestion. If necessary, we adjust the units again and start the entire customisation
process over again. This ensures that you can offer your customers what they
expect from you.

SERVICES AND SPARE PARTS

FROM THE MANUFACTURER!
Each machine and unit undergoes a number of test runs with and
without dough. Most of our technicians are actually trained bakers.
They assemble the machine at our premises and then commission
them, using their indepth knowledge of the baking trade. If you
should encounter any problems, simply contact our spare parts
and service department. We are available day and night from
anywhere in the world:

DURING OFFICE HOURS: +43 316.6901.0

OUTSIDE OFFICE HOURS: +43 316.6901.739
„„ 24h

König Maschinen Gesellschaft m.b.H.

Stattegger Straße 80, 8045 Graz, AUSTRIA
Tel.: +43 316 6901-0, Fax: +43 316 6901-115
info@koenig-rex.com, www.koenig-rex.com

* Measurements indicated in mm – not binding, Technical changes reserved. March 2016