The applied engineering of Rheology
About Rheon
RHEON IS A JAPAN-BASED CORPORATION AND A LEADING MANUFACTURER OF AUTOMATED FOOD PROCESSING MACHINERY. THEY ARE THE PIONEERING DEVELOPER OF RHEOLOGICAL ENGINEERING TECHNOLOGY FOR FOOD ENCRUSTING, CO-EXTRUSION AND STRESS FREE ® DOUGH TECHNOLOGY. RHEON'S STRESS FREE ® BAKERY EQUIPMENT INCLUDES THE SPACE-SAVING VX RANGE WHICH EXCELS IN PRODUCING HIGH QUALITY BREAD FROM DIFFICULT TO HANDLE DOUGHS, HIGH WATER CONTENT AND STICKY, LONG FERMENTED, DOUGHS. THE STRESS FREE ® TECHNOLOGY CONTINUES TO BE USED TO FORM THE BASIS FOR THEIR HIGH CAPACITY LINES FOR TINNED BREAD, BAGUETTES, CIABATTA, PITA, BOULE, FLATBREADS AND FOR THEIR STATE OF THE ART LAMINATING LINES FOR SUPERIOR PASTRY PRODUCTS. RHEON ARE WELL KNOWN FOR THEIR ENCRUSTING MACHINERY AND THE DEVELOPMENT SERVICE THAT COMES WITH IT. THEIR ENCRUSTING RANGE STARTS WITH THE KN135, THEN THE KN551 SUITABLE FOR BREAD, MEAT, FISH, SNACK AND PASTRY PRODUCTS. THE ENCRUSTING EQUIPMENT IS VERSATILE AND CAN BE FOUND IN ALL SECTORS OF THE FOOD INDUSTRY, MAKING ANYTHING FROM SCOTCH EGGS TO BAGELS, PORK PIES TO FISHCAKES, MEATBALLS TO FALAFEL AND COOKIES TO ENERGY BARS. THEY ALSO HAVE A RANGE OF HIGH CAPACITY MULTIHEAD MACHINES AND THE HIGH SPEED MEGAFORMER FOR HIGH VOLUME FOOD PRODUCTION.
STRESS FREE® BAKERY
RHEON PIONEERED THE PATENTED STRESS FREE® BAKERY METHOD, FOR WHICH THEIR FOUNDER TORAHIKO HIYASHI HAS BEEN ENTERED INTO THE AMERICAN HALL OF BAKING FOR HIS ACHIEVEMENTS. RHEON BELIEVE IN RETAINING THE STRUCTURE OF YOUR DOUGH THAT HAS BEEN ACHIEVED THROUGH MIXING AND BULK FERMENTATION, TO KEEP AN EVEN AND COMPLETE GLUTEN STRUCTURE AND MAINTAIN THE POWER OF THE WILD OR FRESH YEASTS. THIS METHOD ENABLES THEM TO HANDLE DIFFICULT DOUGHS WITH HIGH WATER CONTENT AND LONG FEREMENTATION TIMES FOR HIGH QUALITY BREADS AND PASTRY. THE ADDITIONAL BENEFITS ARE THE USE OF LESS INGREDIENTS, SUPERB CRUMB AND CRUST TEXTURE AND EXTENDED LIFE.
Rheon Encrusting
RHEON PIONEERED THE ENCRUSTING MACHINE OVER 50 YEARS AGO. ORIGINALLY CONCEIVED FOR THE PRODUCTION OF JAPANESE SWEET GOODS, DAIFUKU MOCHI, WHICH IS COMMONLY A STICKY RICE STARCH DOUGH FILLED WITH A SWEET PASTE. THE EQUIPMENT HAS EVOLVED INTO A RANGE OF MACHINERY WHICH SPANS A BROAD RANGE OF FOOD PRODUCTS FOR DIFFERENT INDUSTRIES, BUT THE BASIC RHEOLOGICAL PRINCIPLES REMAIN THE SAME. THE BASIC MACHINE CAN ENCRUST (MAKE A FILLED PRODUCT WITH UP TO 3 MATERIALS INCLUDING A SOLID), CO-EXTRUDE AND DIVIDE (SINGLE MATERIAL DEPOSIT) BUT THERE ARE ENDLESS POSSIBILITIES OF WHAT INGREDIENTS CAN BE USED AND WHAT SHAPES CAN BE FORMED.
RHEON WORLDWIDE LOCATIONS
RHEON HAVE THEIR HEADQUARTERS AND MANUFACTURING CENTRE IN THEIR HOME CITY OF UTSUNOMIYA, JAPAN. BUT THEY HAVE SATELLITE BRANCHES AND OFFICES AROUND THE WORLD. TO SERVE THE EUROPEAN MARKET, RHEON OFFER THE USE OF THEIR TEST FACILITIES IN DUSSELDORF. THIS IS CONVENIENTLY LOCATED NEXT TO DUSSELDORF INTERNATIONAL AIPORT, SO SHORT VISITS FOR TESTS, DEMONSTRATIONS AND SEMINARS DON'T HAVE TO BE LONG DAYS. DUSSELDORF IS THE HOME OF RHEON EUROPE AND YOU WILL NOT ONLY FIND THE TEST FACILITIES HERE BUT ALSO TECHNICAL, SERVICE AND SALES DEPARTMENTS.
REMOTE TESTING IS ALSO AVAILBLE, SEND YOUR MATERIALS TO THE TEST CENTRE AND WE WILL CARRY OUT THE TESTING FOR YOU, USING TECHNOLOGY IT WILL BE POSISBLE TO LIVE LINK TO THE TESTS
Rheon Europe Entrance
Rheon Europe Grounds
Personal meeting room at Rheon Europe
Seminar centre at Rheon Europe
Bakery Line Demo Hall 1 at Rheon Europe
Bakery Hall 2 at Rheon Europe
Rheon Europe Courtyard
Visit RHEON
Rheon Automatic Machinery GmbH
Tiefenbroicher Weg 30, 40472 Düsseldorf, Germany
Hours
Monday–Friday
9am–4pm
Phone
+49 211 471950
de.info (at) rheon.com
1963 RHEON WAS ESTABLISHED WITH ITS FIRST ENCRUSTING TECHNOLOGY
1970 RHEON INVENTS THE SHEETED DOUGH PROCESS WITH ITS STRESS FREE STRETCHER
1974 RHEON USA AND RHEON EUROPE (DUSSELDORF) WAS ESTABLISHED
1979 ORANGE BAKERY WAS FOUNDED IN CALIFORMIA
1997 RHEON INTRODUCED THE WORLDS FIRST COMPLETE STRESS FREE BREAD LINE AND AUTOMATED CROISSANT LINE
2012 TORAHIKO HAYASHI, RHEON FOUNDER WAS ENTERED INTO THE AMERICAN HALL OF FAME FOR BAKING
2020 GOING STRONG