RHEON MODEL VX212 -DIVIDER Includes a Punch Rounder

The Rheon Model VX212 Divider, combined with the Punch Rounder PR101, offers efficient dough processing capabilities using Rheon's Gravimetric Method®. This advanced system measures dough by weight, ensuring precise portioning even when dough characteristics vary. It offers flexibility with its ability to handle a wide range of products, fitting varying production needs through single-lane or double-lane cutting configurations. This ensures consistent product output, vital for streamlined food manufacturing operations. Manufactured in 2015, the equipment was used for less than 75 hours before storage, indicating minimal wear and near-new condition. The system is gentle on dough, preserving its quality and preventing damage throughout the process. This facilitates the production of superior bakery products such as bread and pastries, complementing the Stress Free® System for high-quality results. The automatic adjustment feature compensates for variations in dough density, maintaining the desired product weight without manual intervention, ensuring seamless operations. This model is ideal for bakers seeking precision and quality in dough processing. With the addition of the Punch Rounder, it further enhances the shaping and finishing of dough pieces, supporting a broad range of applications within an industrial setting.

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.