Rheon Volumetric dough divider with rounding

Processing procedure:
Once the dough is tipped in the hopper,
the divider creates a sheet that is cut into even, square pieces.
These are then transported to the rounding station,
where they are rounded into the desired shapes.

Dough division is based on "Rheon's Gravimetric" method,
which uses gravity to measure the set weight or length of the product.
This method is very gentle on the dough
and does not affect its properties obtained during rising.

Divider sheet width - 1 row 130 - 150 mm
Divider sheet width - 2 row 65 - 75 mm
Divider weight range - 1 row 150 - 1200 g
Weight range - 2 row 75 - 600 g
Divider hourly production 400 kg
Divider dimensions (l w h) 2345 x 1345 x 1969 mm
Rounder weight range 70 - 120 g
Rounder hourly production 2400 pcs
Rounder dimensions (l w h) 1520 x 920 x 1640 mm