RHEON MODEL VX212 -DIVIDER Includes a Punch Rounder

TWIN DIVIDERS Md.# VX212 & PUNCH ROUNDERS Md.# PR101

New in 2015, used less than 75 hours then stored.

Rheon's Gravimetric Method® is a dough portioning system that uses weight to cut dough into accurate portions, ensuring consistent weight even if the dough's properties change during processing. It is often combined with the company's Stress Free® system to produce high-quality, damage-free dough products like bread and pastries. How it works

Weight-based division: Instead of relying solely on volume or length, the system uses a weighing system to cut the dough at a precise weight. 

Automatic adjustments: The Gravimetric Method® can automatically adjust the cutting to maintain the desired weight, compensating for variations in dough characteristics like density. 

Gentle on dough: The system is designed to be gentle, minimizing stress on the dough during the dividing and portioning process. 

Key features and benefits

Consistent results: Produces consistently weighted products, which is crucial for many food manufacturing processes. 

Flexibility: Can be used for a wide variety of products and can be configured for single-lane or double-lane cutting to accommodate different portion sizes. 

Dough quality: Combines with the Stress Free® System to produce high-quality dough without damage, leading to a better final product.