V4-Pastry Production Line
V4-Dough Feeder
Dispenses wide sheets of dough tailored to the desired products.
Roll-in
Dispenses fat onto sheets of dough and automatically rolls it in.
Piler
Folds the rolled-in dough.
New Parallel Piler
Re-folds the dough folded by the Piler to create layered dough of any desired width and number of layers.
New Multi-Stretcher
Stretches the folded dough into a thin sheet.
Variety Make-up Table
Combining various optional attachments allows for the stretched dough sheets to be automatically shaped into a variety of products.
Manufacturable Foods
Features
Video
Uniform, continuous dispensing without compromising dough quality
The V4-Dough Feeder forms the dough into a continuous sheet and supplies it to subsequent lines. It can be connected to any of Rheon’s sheet forming lines.
Automatic fat roll-in
The Fat Pump smoothly dispenses fat onto the sheet of dough, after which Sheet Holders installed on both sides lift the edges of the dough and lay them on top of the fat.
New Multi-Stretcher: Damage-free dough stretching
One-box design frame covers forming section. No waste by preventing flour from scattering outside the stretcher. Automatic cleaning mode is added for stretching rollers. Excess flour on stretching rollers is cleaned automatically. Sanitation and safety are improved by maintaining high-performance stretching.
Inlet
Outlet
New Parallel Piler: Dough folding and layering
Keeps dough width uniform by reducing shrinkage of folded dough sheets.
Stable dough width minimizes trim loss. Uniform dough width improves weight accuracy.
New Turner: Improved machine precision
This device rotates dough cut into triangles, such as for croissants and butter rolls, 90 degrees. Sensors detect the dough and automatically adjust the movement and timing.
Improved accuracy with full 90-degree rotation of triangle dough sheet. Consistent production at 85 rpm (maximum speed) is available. Another turner is available for production in the range of 85 rpm-200 rpm.
New Molder: Flexible rolling control
The latest technology makes it easy to manage the degree of rolling and the final position of the rolling.
Vacuum Device* assists and improves the stability of rolling. (*This can be stored in the main body when not used.)
Variety Make-up Table with a number of potential arrangements
The Variety Make-up Table, which is attached to other machines, comes with a Double Rotary Cutter Frame that allows for up to two cutters to be attached; a Spot Spray that can be used in Spot, Continuous, or Drip modes; and a Scrap Conveyor that transports the excess dough created when adjusting dough width to the exterior, all as standard features. Its open underbody structure and easy-to-clean design allow for very hygienic use.
Various forming options
A variety of Rotary Cutters
Continuously cuts stretched dough sheets into triangles, circles, or slit patterns with rotating blades.
Croissant Turner
A device that rotates dough cut into triangles 90 degrees for the production of croissants, butter rolls, etc.
Curling Unit
Automatically rolls up croissants and butter rolls. It can also roll up the dough firmly while pulling it.
Side Winder
Rolls up a continuous stream of dough sheets using a rotating roller. It can also roll up sheets with fillings or granular solid materials on them.
Folding Unit
Folds the continuous stream of dough sheets two or three times using a turn guide.
Depositor
A device that dispenses fillings such as red bean paste, cream, and jam. Various types of devices are available depending on the application, such as continuous, intermittent, and spot dispensers.
