WHAT IS ENCRUSTING ?
'Encrusting' is a term coined by Rheon perfectly explaining how its co-extrusion equipment can have a filling that is 'encrusted' with an outer material, for example in a Scotch egg; the egg is encrusted with pork meat. However the encrusting equipment Rheon makes, is so much more flexible than just ROUND, FILLED PRODUCTS. FOR EXAMPLE, THERE IS ALSO CONTINUOUS CO-EXTRUSION WITH SPECIAL NOZZLES TO PRODUCE COOKIES and they use the laws of Rheology to create high quality PRODUCTS.
the basic products
the basic product shapes that can be made on all encrusters, as standard are;
the rheon encruster uses its shutter system to form a round product from on material
the encruster uses its shutter system and timing to form bar shaped products with one material
the shutter is not used and the encruster continuously extrudes one material, which can be guillotine cut
the rheon uses both hoppers for feeding materials and its shutter system to make filled, round products
The rheon uses both hoppers for feeding and its shutter system to make filled, bar shaped products
the encruster uses both hoppers for two materials and it continuously co-extrudes them together
THE RHEON ENCRUSTER HAS BEEN DEVEOPING FOR 60 YEARS AND IS ENGINEERING TO GIVE A SIMPLE OPERATION AND FLOW OF MATERIALS. THE BEST 'RHEOLOGICAL' FLOW. THIS SHORT ANIMATION GIVES THE BASICS OF OPERATION. BUT YOU CAN ALSO WATCH THE EQUIPMENT VIDEOS TO FINDOUT MORE.ENCRUSTER VIDEOS
KEY TO RHEON ENCRUSTING
The encruster come with two hoppers for extruding one or two materials together, the time from the product entering the system in the hopper to exiting the system at the nozzle as a formed product is kept to a minimum to reduce the pressure.
The Rheological flow of the materials have been considered and evolved through the 60 years worth of evolution of the encruster. The materials take a smooth, constantly moving route around the system for least pressure.
The encruster system is open ended on exiting the machine so there is less pressure build up on the materials. The materials are assisted mechanically for reducing the friction and pressure.
The flow controllers move the materials through the sytem, they move in the natural Rheological direction of flow for easing pressure and they release air from the system to ensure accurate final product weight control. No vacuum is used.
The encruster has evolved though constant development and customer insight, it is now more compact, simplified for use, simplified for maintenance and hygiene but still retains its flexibility and versatility.
The encruster is a powerful machine but gentle to the materials and can retain good eating qualities in the final product. Fish is still flaky, course meat grind is still course, particulates are still whole and the gluten structure in dough is retained.