RL51 - Rheon lamination line   SOLD ! 

Used for producing puff pastry, can be used for meat slices and sausage rolls. Total lengths of machinery laid out: 13m x 7m x 5m. It is 600mm wide at the start and the make up line is 800mm wide. Able to produce 1.5t per hour at 2mm thick and upto 2.75-3t/hr if thicker.”

Click here to view the Rheon lamination line layout.

List and basic function of each component of the line:

1 .ME704 Distribution Board
Starting and stopping whole line.
Indicates trouble position.

2 .1C096 Butter Pump
Feeds fat to Laminator for fixed volume.

3. MM303 Laminator
Compounds dough and fat and co-extrudes them continuously.
Stretches the tube of dough and fat in order to get a constant dough sheet. Folds the dough sheet.

4. PC011 Pile-up Table
Piles up the dough sheet from MM303 for holding to make a layer.
Carries the dough sheet to following SM031.

5. SM031 Stretcher
Stretches the dough sheet in order to get thinner and even thickness.

6 .LM322 Parallel Piler
Folds the dough sheet as desired width.
Makes desired layers by changing following PC012.

7. PC012 Pile-up Table
Piles up the dough sheet from LM322 for holding to make a layer.
Carries the dough sheet to following SM031.

8,9. SM032 Stretcher
Stretches the dough sheet in order to get thinner and even thickness.

10.GK012 Guillotine Cutter
Cut the products as desired length.

11, 12. MC012 Synchronized Conveyor
This can be set to a variety of options which can then be synchronized by an electric pulse for shaping the products

Call +44 (0)1284 725255 for further details

or email: sales@orbitalfoods.com

Orbital Food Machinery are the UK's largest supplier and purchaser of quality new and used food processing machinery and equipment