Rheon

• Producing various types of pizza bases, from thin crust to deep pan.
• Manufacturing flatbreads and other dough-based products requiring precise sheeting.
• High-volume production environments in commercial bakeries and food processing plants.
• Creating consistent dough sheets for further processing into other baked goods.

Typical throughput

For this class of equipment, production rates commonly range from several hundred to several thousand pieces per hour, depending on product size and complexity.

Power supply

Units of this type typically require a three-phase electrical supply, commonly 400V, 50Hz in the UK, though specific configurations vary.

Footprint

A Rheon Stress Free Pizza Line, being a comprehensive system, typically requires a significant operational footprint, often several metres in length, including conveyors and forming stations.

Dough type suitability

Designed for a wide range of dough types, particularly those requiring gentle handling to maintain structure and extensibility.

Componentry

Commonly includes stress-free sheeting, gauging rollers, cutting stations, and scrap recovery systems.

Automation level

These lines are typically highly automated, featuring PLC control panels for integrated operation.

• What does 'Stress Free' mean in the context of a pizza line?

  The 'Stress Free' technology refers to Rheon's patented dough sheeting process that minimises mechanical stress on the dough. This helps maintain the dough's structure, elasticity, and gas retention, resulting in a higher quality final product with better texture and volume.

• Can this line produce different pizza sizes?

• What kind of maintenance is typically required for a Rheon pizza line?

• Is this type of equipment suitable for gluten-free dough?

• What are the typical safety features on a pizza production line?

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