RHEON AUTOMATIC MACHINERY

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.

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.
WATCH SOME VIDEOS AND DOWNLOAD DATASHEETS ON THE ENCRUSTING RANGE.

ENCRUSTING VIDEOS AND DATASHEETS

APPLIED RHEOLOGY

WHAT IS Stress Free ® BAKERY?

RHEON DEVISED THE FIRST TECHNIQUES FOR Stress Free ® BAKERY TECHNOLOGY. WHAT ARE THE BASICS ? AND WHY DOES IT MATTER ? 

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tried and tested

Rheon provide exemplary test facilities at the headquarters. In Europe we have the central labs in Dusseldorf.

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what is encrusting?

Encrusting is a unique term applied by Rheon for coextruding filled products but it is so much more than that. 

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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.

STRESS FREE ® VIDEOS AND DATASHEETS

THE RHEON WORLD NETWORK

RHEON HAVE A VAST NETWORK OF MANUFACTURING AND TECHNICAL CENTRES AROUND THE WORLD WHICH CO-ORDINATE WITH THEIR REGIONAL REPRESENTAIVES. CLICK ON THE RHEON REGION BELOW TO FIND OUT MORE INFORMATION.

RHEON JAPAN

RHEON JAPAN IS WHERE THE COMPANY WAS FOUNDED IN 1963 BY TORAHIKO HAYASHI. THIS IS WHERE HE FIRST INVENTED THE ENCRUSTING MACHINE AND IT IS STILL THE SITE OF THE RHEON HEADQUARTERS IN UTSUNOMIYA, JAPAN.

ALL OF THE EQUIPMENT THAT RHEON SELL WORLDWIDE IS MANUFACTURED HERE. THEIR MAIN TESTING, DEMONSTRATIONS AND TECHNICAL CENTRE IS BASED AT TH UTSUNOMIYA HQ.

YASUNORI TASHIRO IS THE RHEON PRESIDENT.

  • 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

RHEON EUROPE

RHEON EUROPE IS THE CENTRAL HUB FOR RHEON IN EUROPE. THE RHEON EUROPE HEADQUARTERS IS CENTRALLY LOCATED IN DUSSELDORF EUROPE. IT BORDERS THE DUSSELDORF INTERNATIONAL AIRPORT GROUNDS, SO FLYING IS CONVENIENT. DUSSELDORF IS APPROXIMATELY 4 HOURS DRIVE FROM CALAIS, SO AGAIN EASILY CONNECTED VIA THE EUROTUNNEL FROM THE UK.

RHEON EUROPE HAVE STATE OF THE ART TEST FACILITIES WITH ALL THE EQUIPMENT TO TEST YOUR PRODUCTS ON THEIR MACHINES.

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RHEON USA

Rheon U.S.A.(U.S.A. reserach laboratory) is located in Irvine,California. IT IS equipped with the most advanced modern food processing facilities, FROM HERE RHEON USA conduct sales of Rheon's automated food processing machinery and providE customer service all across North,Central and South America.
RHEON'S 4 'ORANGE BAKERIES' ARE ALSO FOUND IN CALIFORNIA AND CHARLOTTE. FROM HERE THESE BAKERIES, EQUIPPED WITH RHEON MACHINERY, MANUFACTURE FOOD SERVICE BAKERY PRODUCTS.