Roll Lines

The KB Matic Variety Roll Line begins with our state-of-the-art dough dividing and rounding technology and continues with a wide variety of optional line configurations to meet your product needs.  Common line configurations produce dinner rolls, Kaiser rolls, split rolls, Portuguese rolls as well as long rolls all on the same line with automatic push button configuration control.

Heavy-duty construction is the rule with KB equipment.  No corners are cut and only the best materials and components are selected.  From controls to power transmission, to steel, our roll lines are designed for durability, minimal maintenance, and long life.

Special features include seam control of dough product, options for scaling of 1-20 ounces, and production rates from 6,000 to 18,000 pieces per hour.  The heart of our lines is the Standard KB Divider that has stood the test of time, durability, and reliability.  Available in models featuring 4, 5, 6, and 8 pockets, the Standard KB Divider has provided decades of proven performance. 

For even more flexibility and performance, the new Heavy-Duty KB divider was designed with 24 hour operation and minimum maintenance in mind.  With speeds in excess of 50 strokes per minute, and rapid change of scaling capacity and number of pockets, the Heavy-Duty KB Divider has paved the way for high- speed round-the-clock production at rates up to 24,000 pieces per hour.  This technology is performing exceptionally well in 24 hour frozen dough manufacturing operations.

Whether you need basic production capabilities, or high-speed flexibility, you can expect high quality uniform products from KB Systems Variety Roll Lines.

PRODUCTION RATES*

• 10,000 Pieces Per Hour (4 Pocket Divider)
• 18,000 Pieces Per Hour (6 Pocket Divider)
• 24,000 Pieces Per Hour (8 Pocket Divider)

VERSATILITY

• Dinner Rolls
• Kaiser Rolls
• Portuguese Rolls
• Hoagie Rolls
• Long Rolls
• Wetting and Seeding

DURABILITY

• Heavy-Duty Construction.
• Stainless Steel Sanitary Design.

* Rates and speeds depend on system configuration and product dough conditions.