Options and Peripherals for RHEON Encrusting Machines: Triple Encrusting, Solid Feeding, Ultrasonic Cutters, and Bun Pleaters
The Main Machine Is Just the Starting Point
The same KASEIJIN (火星人), fitted with different options, can go from making red bean buns to making strawberry daifuku, icebox cookies, or curry puffs. RHEON's Japanese website divides this equipment into two categories: "options" mounted on the main machine, and "peripheral machines" connected before and after it.
Options Mounted on the Main Machine
Triple-encrusting unit
Feeds a third material from outside to make three-layer "dough + filling + filling" products. By material, there is a cycloid feeder (bean paste, cookie dough, custard, etc., up to 130 kg/hour), a vertical screw feeder (fresh cream, etc., up to 33 kg/hour), and a pump-type feeder (sauces, sesame paste, etc., up to 24 kg/hour). There is also a version for the two-row KASEIJIN with an output of 24–210 kg/hour. See Triple Encrusting for details.
Solid-ingredient encrusting unit
Wraps whole chestnuts, strawberries, or mandarin segments, and can also wrap several red beans, raisins, or cheese cubes together; an air suction function reduces trapped air; up to 1,800 pieces/hour.
Smart Solid Feeder
Nuts, chocolate chips, quail eggs, and the like are poured onto a rotating disc and drop automatically into pockets before encrusting; up to 1,800 pieces/hour; exclusive to the CN700. The tagline on the Asia-Pacific website is "automatic egg yolk supply."
Wire cutter (for layered nozzles)
Uses a rotating wire to continuously slice the dough bars extruded by the KASEIJIN, up to 3,600 pieces/hour; cookie dough can be cut without freezing it first.
Ultrasonic cutter (for layered nozzles)
Exclusive to the CN700. It uses the tiny vibrations of an ultrasonic blade (amplitude 90–100 μm, 20,000 times per second) to make smooth cut faces, up to 6,000 pieces/hour; continuous or intermittent cutting can be selected, and even dough with chopped almonds is cut cleanly.
Depositor function
Exclusive to the CN700. Soft, highly fluid materials that a shutter has trouble cutting, or materials mixed with chocolate chips or nuts, are divided by depositing instead. It comes in three configurations, on the filling side, the dough side, or both; up to 1,800 pieces/hour.
Downstream Peripherals
Automatic panning machine (Set Panner)
Automatically places finished products onto baking trays or steaming racks, with the panning machine and tray feeder integrated; flour-free water spray and oiling options are available.
Forming conveyor / forming unit conveyor
Fitted with longitudinal and transverse rollers to press products into ovals (such as hamburger patties), or with a guillotine that uses the speed difference between two belt sections to cut products apart. See Secondary Forming.
Chinese-style steamed bun pleating machine
Creates hand-wrapped-style pleats and twists on top of buns, with 9, 12, 18, or up to 24 pleats; dedicated xiaolongbao parts are available for small products of about 50 g or less.
Ultrasonic cutter (standalone)
Slices dough bars extruded by the KASEIJIN to precise lengths, up to 6,000 cuts/hour; it can also be used on its own to cut Swiss rolls and yokan.
Half Moon Stamper
Clamps ball-shaped products from both sides into half-moons for stuffed pancakes and curry puffs, up to 3,000 pieces/hour.
Hygienic brushless flour coater, flour coater for the two-row KASEIJIN, and flour remover
For applying and removing flour; see Dusting Flour and Anti-Stick Measures.
Narrowing conveyor
Connected after the two-row KASEIJIN or Mega Former to reduce row spacing for easier connection to downstream equipment.
Loading lift
Helps tip dough into the hopper, reducing manual handling.
RN washer
Designed specifically for washing encrusting machine parts; it can also wash totes and mixing bowls, spraying hot water from multiple directions to remove hard-to-clean mochi dough. Wash time can be set to 1 or 3 minutes, or up to 30 minutes.
What Do You Need to Add for Bun Pleats?
Add a "Chinese-style steamed bun pleating machine" after the RHEON encrusting machine; for the dough itself, it is best to pair it with a main machine designed for fermented dough, such as the CN601. The peripherals listed for the KN551 on the U.S. website also include a similar Chinese Steam Buns Shaping Device.
What Are Ultrasonic Cutters Used For?
They are used for products that are "continuously extruded and need slicing": icebox cookies, cookie dough with nuts or dried fruit, complex cross-sections, and easily crushed products such as Swiss rolls and yokan. Ultrasonic vibration greatly reduces friction between the blade and the material, so the cut is clean, with no dragging or sticking.
What to Check Before Adding Options
- Whether the main machine model supports it (many options work only with the CN700).
- Whether upstream and downstream capacities are matched.
- The extra labor hours for cleaning and maintenance.
Dong-Yih's Machines
Dong-Yih Machinery manufactures models in Tainan including the DY-201 Automatic Steamed Bun and Mantou Machine and the DY-528MS/DY-528M dividing machines. To find out whether they suit your product, call us at 06-257-4644 or leave a message on our Contact page.
FAQ
Q: What options are available for RHEON encrusting machines?
A: On the main machine: triple encrusting, solid-ingredient feeding, the Smart Solid Feeder, wire and ultrasonic cutters, and depositors. Downstream: panning machines, forming conveyors, pleating machines, half-moon stampers, flour dusters and removers, parts washers, and more.
Q: What do I need to add for bun pleats?
A: Add a Chinese-style steamed bun pleating machine, which can make 9 to 24 pleats with a twist; there are separate dedicated parts for xiaolongbao.
Q: What are ultrasonic cutters used for?
A: For cutting continuously extruded dough bars, such as icebox cookies and dough with nuts; they can also cut Swiss rolls and yokan with clean cut faces.
Q: Can options be fitted to older machines?
A: It depends on the model. Many newer options are compatible only with specific machines; refer to the manufacturer's documentation.