What types of products can this Rheon line produce?

This type of line is highly versatile, capable of producing a wide range of laminated and formed products including croissants, puff pastry, Danish pastries, pies, and various filled and cut items.

Is this line suitable for different types of dough?

Yes, Rheon laminating lines are generally designed to handle various dough types, from yeast-leavened to shortcrust, provided the dough consistency is appropriate for sheeting and laminating.

What maintenance is typically required for such a line?

Regular cleaning of food contact surfaces, lubrication of moving parts, and periodic inspection of belts, rollers, and electrical components are essential for optimal performance and longevity.

Can the line be reconfigured for different product shapes?

Yes, the modular nature of these lines, particularly with interchangeable cutting and moulding tools, allows for significant flexibility in producing various product shapes and sizes.

What are the typical space requirements for a line of this complexity?

A line of this nature, with multiple sections for laminating and make-up, will require a substantial dedicated area within a production facility, often necessitating a long, clear space.

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used Equipment

Recently Sold

Verified seller

Rheon

Name: Rheon
Brand: Rheon
SKU: e820a45f1dfc
Availability: SoldOut

Price: Contact seller for price

Rheon Laminating + Make up line. – SOLD Makes a continuous dough sheet thinner and even. Roll-in fat amount are changeable freely Stretches a dough sheet Makes a desired numbers of layers Moulds a dough sheet into various shapes Consisting off: Section I Control panel, Dough feeder, Cross roller, Butter pump, Sheet folder, Roll-in conveyor, Stretcher with 90° laminating layering. Section II Layering table, Stretcher, Transfer conveyor, Parallel laminating with 90° laminating layering. Section III Layering table, Stretcher, Flour sweeper, Transfer conveyor with press roller, Circular cutter, Water dripping device, Double rotary cutter table, Depositor, Filling flattener, Raisin strewer, Croissant moulder, Single rotary cutter frame, Scrap conveyor, Guillotine cutter. Section IV 2 Make up tables (option), Panner conveyor, Paper supplier, Paper weight, Paper cutter, Conveyor under paper cutter, Outlet conveyor, Paper remover. SOLD

Essex, United Kingdom

5,756 km away

Model Number

rheon-3

Stock Number

e820a45f1dfc

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Producing laminated doughs for pastries such as croissants, puff pastry, and Danish.
Creating a continuous, uniform dough sheet for various baked goods.
Manufacturing products requiring multiple dough layers and precise shaping.
High-volume production of items like pies, tarts, and filled pastries.

Typical capacity: For this class of equipment, throughput can range from several hundred kilograms to over a tonne of dough per hour, depending on product type and configuration.
Power supply: Commonly found on units of this type, a three-phase industrial electrical supply is required, typically 400V, 50Hz.
Footprint: Laminating and make-up lines are substantial pieces of equipment, often requiring a significant factory floor area, typically ranging from 15 to 30 metres in length or more.
Dough sheet width: Typically, the maximum dough sheet width for this equipment class ranges from 600mm to 1200mm.
Layering capability: Units of this type are designed to create a desired number of dough layers, often up to 144 layers or more, through automated folding and sheeting.
Material construction: Food contact parts are typically constructed from stainless steel for hygiene and durability, with other components made from robust industrial-grade materials.

This type of line is highly versatile, capable of producing a wide range of laminated and formed products including croissants, puff pastry, Danish pastries, pies, and various filled and cut items.

Sheeters and laminators are valued in bakeries for consistent dough thickness and lamination quality. Buyers typically prioritise machines with reliable roller mechanisms and sturdy construction, as these handle repeated daily use well. Used units often represent good value when purchased from reputable sources. Key considerations include motor condition, roller wear, and whether calibration remains accurate. Well-maintained examples deliver dependable performance for croissant, Danish and pastry production. Mechanical simplicity means experienced operators can manage minor maintenance effectively.

General overview for this equipment type

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.