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.
Watch our demonstration video!
The 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.
With optional add-on devices, the KN-050 can be individually adjusted to specific demands: Available are the Double Filling Feeder, the Solid Feeder, the Open Top Shutter the Twist Nozzle.
|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|
Book a free consulting appointment with a Rheon customer agent.