Rheon Automatic Machinery Co., Ltd. The Applied Engineering of

Rheon Automatic Machinery Co., Ltd.
The Applied Engineering of Rheology
Developed the world’s first encrusting machine
Pioneering the future of the food industry with its original
technology
The company name, "RHEON" was derived from the concept of Rheology.
In the several thousand year history of mankind, man has shaped food in the palm
of his hand, hence creating and shaping much of the priceless culture which exists
today. The shaping of these foods not only created an art form, but also originated
many delicious tastes.
Rheology is the study of the flow and deformation of matter; and Rheological
Engineering is the shaping of food, by means of skillfully manipulating its
"viscosity" and "elasticity", to maintain the delicate texture of the food as the taste
and aroma are locked inside. Rheon has succeeded in automating the production of
various ethnic foods worldwide through the original theory of Rheology and
Rheological Engineering. Today, Rheon stands as an internationally recognized
company in the food processing machinery industry.
The photo on the left shows the action of the rotating discs resembling that of a
human palm. The skillful, accurate, and high-speed production of manju (Japanese
cakes with sweet bean-paste filling)" truly demonstrates Rheon's principle of
Rheological Engineering.
The outer circumference of each disc generates the calculated tangential stress and
normal stress, draws the dough into the cutting section, and automatically encrusts
the filling. The dough is then molded into a round shape. Rheon's new technology
which reproduces the traditional technique, that required six processes, completes
the job, in a single process.
When Rheon was established in 1963, the company introduced to the world the
inductive shaping method, which brought attention to Rheological Engineering as
a new field of study. Taking advantage of this core technology, Rheon will
continue efforts to develop useful machines for customers across the world.
Art of combination of various
flavors and tastes, created by
Rheon’s encrusting machines
Automated production of manju
Products Made of Rheon’s Dough Sheets
From Dough Sheet to Bread
~Rheon’s Stress Free ® System
Developed a system for making various kinds of breads from
dough sheets
Opening a path to produce a wide variety of bread from
around the world with just a single line
Bread was the first processed food made by mankind.
In the course of time, various types of "cuisine" were
originated, and tastes which never existed before were
created. These creations have brought to us the value of
the present food culture.
The number of different cuisines around the globe has
become immeasurable, and continues to cultivate
peace, love and contentment in our style of eating and
manner of living.
We must be appreciative and respectful to the wisdom
of our ancestors who first discovered this very
complicated process of bread making. Starting by
cracking small and hard grains, flour is then milled, and
water is added to finally create the dough. The dough is
rested overnight and formed into a small dough ball.
This dough ball is further left for fermentation to
produce dough with fine air bubbles. The dough is then
ready for baking to create flavorful and nutritious highquality bread with a long shelf life.
Art of tastes of bread and
pastries made by Rheon’s
Stress Free® System
Numerous attempts have been made to facilitate the
difficult process involved in bread making. Finally,
Rheon discovered negative stress, and created "Stress
Free®" bread production technology.
Rheon strongly supports preserving priceless cultures
of various countries by improving labor conditions and
enhancing the valuable meaning behind each culture.
Rheon would like to emphasize that the purpose in
automating bread production is not only to facilitate the
entire production procedure.
If the steps taken to automate the production have any
flaws, the original taste and shape of each product will
be sacrificed. This will cause the culture to lose its
genuine aspects, and the traditional food culture will
eventually disappear.
To ensure that these problems are prevented, Rheon has
developed the system, "From Dough Sheet to Bread".
24 layers of fat contained
in a 10 mm-dough sheet
(enlarged photo of puff
pastry)
Bread dough is conventionally formed by dividing a
large dough block into small portions, and forming
round, bar, or flat shapes.
However, this process applies stress to the dough
during the dividing process, greatly damaging the gel
and cell structures. The dough will not be able to
produce air bubbles, resulting in poor-quality bread.
Therefore, it has been essential to use some chemical
additives for strengthening the dough structure, and to
undertake extra processing to recover the damaged
dough structure after dividing.
Rheon has made it possible to eliminate this timeconsuming process by forming continuous thin dough
sheets prior to the dividing process. While forming the
dough into thin layers, the dough binding is
strengthened to create any form of bread product. This
is the "Stress Free® System".
Rheon World Network
★ Rheon Europe
Rheon USA
★
★Head Office
★
★★
★
Shanghai Office ★★
Orange Bakery
Rheon ASIA
Rheon’s Actual Shipment of
Machines to Africa
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Shipped products to 12
out of 54 African
countries
Two machines under
inspection for delivery
(Congo, Nigeria)
One machine in
transportation
Production line of hot dogs with minced meat fillings: Ibadan, Nigeria
Plan to produce 24,000 hot dogs per hour
New factory
(under
construction)
Overall picture of the
production line, mainly
consisting of the encrusting
machine
Checking the product weight on the line
Installation
work
Testing product
baking at the
laboratory
Production of Cookies and Bread
Cookie production system: 115,200 cookies per hour
A production line consisting of a UX110 Multi
Confectioner, to be connected to a band oven (made
by another company)
Cream-filled cookies
Small bread making system
VX212 Dough Divider
A bakery in South Africa
Popular design in Turkey and other Islamic countries
Encrusting Machine and Stuffed Products
Made Thereby
Hot dogs stuffed with sausages
Icebox cookies
Kubba
(Arabian food made of minced meat
and cracked wheat)
Maamoul
(Arabian confectionary with date filling)
Latest model encrusting machine: CN 580