Rheon

• 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.

• 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?

• What maintenance is typically required for such a line?

• Can the line be reconfigured for different product shapes?

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

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.

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