Suitable not only for soft texture confectionery materials such as cookie dough, chocolate creme, mochi (rice cake), but also for soft texture savory products like potatoes or minced meat.
Since yeast dough like in rolls or Baguettes is not recommended for this model, we propose the Rheon KN551 instead.
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More InformationThe KN-050 can produce food products within a weight range between 10 to 250 g. Moreover the fully adjustable encrusting ratio allows for an individual rate of dough thickness and filling volume. The length of the end product is variable, as well.
Cornucopia KN-050 allows for a huge variety of product form: Small, medium and large spherical encrusting is just as possible as short, long and large bar shaped encrusting. Moreover, continuous cylindrical, mosaic or swirl extrusion can be chosen from.
Control panel can be turned by 90°
Built-in Product Memory Unit (P.M.U.)
Machine body can be cleaned with running water
Output | 600~max. 6000 pcs./h |
Product Weight Range | 10~250 g |
Belt Speed | 120~2100 m/h |
Product Length Range | 0~500 mm (Intermittent Encrusting) |
Extruding Capacity(total) | max. 280 kg/h |
Tiefenbroicher Weg 30
40472 Dusseldorf
Germany
Phone: +49 211-471950
Fax: +49 211-424129
E-mail: de.info@rheon.com
Saumweg 30
89257 Illertissen (near Ulm)
Germany
Phone: +49 7303-159 941-0
Fax: +49 7303-159 941-11
E-mail: de.info@rheon.com
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