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Merand 2025 RheoPan automatic line
EUROPE (Western and Northern)
The RheoPan Precision divider forms the basis of the RheoPan System. By weighing the dough pieces and adjusting the settings, it divides both highly hydrated and hard doughs with high precision. It divides the dough into one or two strips of 15cm or 7,5cm width, then the guillotine cuts the dough pieces to the desired length. 3 models are available with many additional RheoPan System modules.
Horizontal shaper with Alveo+ lamination for stress-free shaping of all types of dough.
If the production of bread balls is important, it is possible to complete the line by adding the RheoPan RotaBall rounding module. The eccentric movement of this dough balling, especially for highly hydrated doughs. Dough piece weight : from 200g to 3000g. Hourly output of approx 1 500 dough pieces/hour (for larger productions, a second RheoPan RotaBall dough baller can be added).
