Rheon croissant line 3.000 to 4.000 pieces per hour

Capacity: depending on type of product
Out of production, can be seen in working condition (without dough)
Rheon production line consisting of:
Rheon HM + Universal table line

Section I
Rheon HM line, working width 450 mm
Dough blocks manual infeed
Dough calibrator HM, model HM 101
Laminating by swing
Section II

Flour duster
Conveyor belt
Flour duster
Dough calibrator HM, model HM 101
Section III

Universal table line
Universal molding conveyor, model MC 121
Croissant cutter (70×120-3 rows) or (130×133-3 rows)
Croissant turner, model TF 211
Curling unit WD 400, model CR021 (Year 1997)
Curling unit standard
Pressure plate
Side winder L, model MF 111
Folding unit, model FF031
AD continuous depositor, model KD701, 2 rows
Lifter for WD 400 units
Tools to produce several variations of croissants, pastries

Electrical detail: 3×380 V – 50 HZ
Controlled by Mitsubishi PLC, Model Fx 3u-64M