Rheon Cornucopia Encrusting Machine

• Production of filled pastries and baked goods, such as pies, cookies, and bread.
• Forming and filling of confectionery items, including mochi and filled chocolates.
• Creation of various meat and vegetable products, such as scotch eggs, arancini, and croquettes.
• Manufacturing of ethnic foods requiring precise filling and shaping.

Typical capacity

For this class of equipment, throughput commonly ranges from 20 to 60 pieces per minute, depending on product size and complexity.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with a power consumption in the range of 2-5 kW.

Footprint

A typical encrusting machine of this model class would require a floor space of approximately 1.5m to 2.5m in length and 1m to 1.5m in width.

Product weight range

Commonly, these machines can handle product weights from 10g up to 300g per piece, with adjustability for various applications.

Materials of construction

Components in contact with food are typically made from food-grade stainless steel (e.g., SUS304) for hygiene and durability.

Hopper capacity

Typically, the dough and filling hoppers have capacities ranging from 15kg to 30kg each, allowing for continuous operation.

• What types of dough can this machine process?

  Encrusting machines like the KN400 are typically designed to handle a wide range of dough consistencies, from soft bread doughs to stiffer pastry doughs, provided they are within the machine's operational parameters.

• Can this machine handle different filling types?

• Is this machine suitable for small-batch production?

• What maintenance is typically required for a used encrusting machine?

• Are spare parts readily available for a Rheon KN400?

Forming machines are regarded as reliable workhorses in food processing facilities. Buyers typically value consistent output quality and durability when selecting used units. Key considerations include checking wear on forming dies, verifying production speed capabilities, and assessing maintenance history. These machines generally perform well with minimal downtime when properly maintained. Common strengths include straightforward operation, compatibility with various food products, and long operational lifespan. Inspecting hydraulic systems and electrical components thoroughly before purchase remains essential.

General overview for this equipment type