Forms various shapes with only one line
The V4 Universal Baguette Line lets you choose from four different baguette forming methods, that can all be realized with one line only. Even flat bread and quare bread can be formed easily.
Choose from four different baguette forming techniques – Standard Baguette method, the Side Winder method, the Diagonal Cut method and the Pointed Ends Baguette A l’ Ancienne forming method.
Additionally, Flat Breads and Square Breads can be easily produced on this line.
Rheon’s patented technology has successfully achieved accurate weight portioning without damaging the dough using the combination of our Stress Free(R) System and the Gravimetric(R) Method. There is no comparison to other methods.
Stress Free® Baguette and Bread Variety Production Line
The V4 Universal Baguette Line takes advantage of Rheon’s patented technology. With a ombination of the Stress Free® System and the Gravimetric Method®, it successfully achieves accurate weight portioning without giving any damage to the baguette dough.
Yigh-performance baguette production
Optional Dough Feed Conveyor for continious dough supply
| Production Capacity (max) | 1500kg/h |
|---|---|
| Length / Height | 14m / 1.9m |
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