For chiabatta & baguette Rheon STRESS-FREE®
Rheon V4 STRESS FREE® systems for Stress Free Gravimetric® dividing of dough with higher water absorption, for production of different traditional products like ciabatta, baguette,… Many models with different capacities and accessories for customer made solutions, to reach individual expectations.
- For gentle dividing of soft types of dough
- Ideal for dividing of delicate, pre-fermented dough for ciabatta and similar products, which are made of traditionally prepared dough with predough and sour dough
- Integrated Stress-Free® Gravimetric Method® Dividing System
- Divided portions of dough can be easy shaped bay hand, using a handy working table, optionally integrated next to the out-feed belt
- Or you can use additional units for automatic forming of round or longitudinal products
- Machine is suitable for artisanal and mid-size bakeries
- High performance on small surface (WxDxH = 2.335x 880 x 1.840 mm)
- Production capacity from 400 – 800 kg dough/h, depending on model
Rheon V4 STRESS-FREE® dough dividing systems
Production with v4 STRESS FREE® VX 212 TWIN DIVIDER
Alternative: production with V4 STRESS FREE® VX 222 TWIN DIVIDER.
Technical data for V4 STRESS FREE® VX 212 TWIN DIVIDER:
| Model VX 212 400 | 1-row production | 2- row production |
| Nr. of rows | 1 | 2 |
| Production capacity, max | 400 kg dough/h | |
| Output dough width | 130-150 mm | 65-75 mm |
| Dividing range | 150-1.200 g | 75-600 g |
| Output capacity, max | 1.200 pcs/h | 2.400 pcs/h |
| Model VX 212 800 | 1- row production | 2- row production |
| Nr. of rows | 1 | 2 |
| Production capacity, max | 800 kg dough/h | |
| Output dough width | 130-150 mm | 65-75 mm |
| Dividing range | 150-1.200 g | 75-600 g |
| Output capacity, max | 1.800 pcs/h | 3.600 pcs/h |