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?

Yes, lines of this type are typically designed with interchangeable cutting dies and forming tools. This allows for the production of various pizza diameters and shapes, though specific tooling would be required for each size.

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

Regular maintenance for such a line commonly includes routine cleaning of all food contact surfaces, lubrication of moving parts, inspection of belts and rollers for wear, and periodic checks of electrical and control systems. Access to manufacturer-specific manuals is crucial.

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

While Rheon equipment is versatile, processing gluten-free dough often requires specific considerations due to its different rheological properties. It is advisable to consult with the seller or manufacturer regarding suitability and any necessary adjustments for gluten-free applications.

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

Modern pizza production lines commonly incorporate various safety features, including emergency stop buttons, interlocked guards on moving parts, safety light curtains, and clear warning labels. Compliance with relevant safety standards is expected.

Used Rheon - Sheeters & Laminators, фото 1

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Rheon

Name: Rheon
Brand: Rheon
SKU: 6aca97005c68
Availability: SoldOut

Цена: Цену уточняйте у продавца

RHEON STRESS FREE PIZZA LINE – SOLD TYPE: RHEON ME 702 – AGE: 1993 – CONDITION: GOOD Control panel – Action roller – Stress free stretcher – Breadcrumb feeder Turn over conveyor – Receiving conveyor – Surface cleaner – Gage roller Rim former – Conveyor – Single rotary cutter frame – Scrap conveyor Oven ferry conveyor – Transfer conveyor Dies with this line are 6 1/2 and 11 1/2 Production rate 6 1/2″ Pizza 27 PPM 11 1/2″ Pizza 11PPM – On casters. 220 volt,3hp,60Hz,50Amps – Manual and electrical specs. included. SOLD

Essex, United Kingdom

5 756 км от вас

Номер модели

rheon

Складской номер

6aca97005c68

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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.

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.

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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