A dividing machine handles only one material, continuously extruding dough or filling and cutting it at fixed amounts into equal-weight portions. Compared with an encrusting machine, it lacks the filling passage, and it is commonly used for portioning fillings into balls, sweet potato balls, taro balls, and dividing cookie dough bars.
A steamed bun and mantou machine feeds dough into a wrapper, encloses the filling, seals it, then shapes and pleats it, after which the buns are panned, proofed, and steamed. Mantou is the dough-only version, while flower rolls and silver thread rolls get their layers from sheeting, rolling, cutting, and twisting.
New-generation encrusting machines use touch panels to set weight, ratio, and speed, and can store hundreds of product recipes for one-touch recall. From the product memory unit on the 1987 KASEIJIN to today's automatic calculation of production conditions, the control system determines how quickly you can change products.
RHEON is Rheon Automatic Machinery (レオン自動機) of Utsunomiya, Tochigi Prefecture, Japan, founded in 1963 by Torahiko Hayashi. It is known for the world's first automatic encrusting machine and for bread-making technology that does not damage dough, and its name comes from rheology.
In 1961, Torahiko Hayashi developed the world's first automatic encrusting machine. The commercial N101 followed in 1963, and the general-purpose Model 105 of 1966 spread to confectionery shops across Japan, selling 1,838 units in eight years. In 2015, it was recognized as Mechanical Engineering Heritage by the Japan Society of Mechanical Engineers.
KASEIJIN (火星人, "Martian") is RHEON's series of computerized single-row encrusting machines launched in 1987, named because the founder thought the machine looked like a Martian. It runs from the CN100, CN120, CN500, and CN580 to the CN700, and is sold under the name CORNUCOPIA in English-language markets.
CORNUCOPIA is the English series name for RHEON's encrusting machines. The KN551 makes up to 100 pieces per minute at 10–300 g; the KN500 makes up to 60 with a ratio of 1:0–0:1; the KN135 focuses on a compact, water-washable design. For how they correspond to Japanese models, refer to the manufacturer.
Multi-row encrusting machines produce several rows at once. The two-row KASEIJIN makes up to 12,000 pieces per hour, the four-row Mega Former 48,000, and the 20-row Multi Confectioner 144,000. Weight range and downstream equipment must be considered together.
RHEON makes small machines too. The ultra-compact tabletop encrusting machine Chibi Robo (チビロボ) CN001 makes up to 1,200 pieces per hour at 20–120 g with cartridge-type hopper cylinders, suited to made-to-order production in shops; the CN050 is a compact confectionery machine. Small shops should choose based on the number of products, output, and cleaning time.
RHEON encrusting machine options fall into two groups: units mounted on the main machine, such as triple encrusting, solid-ingredient feeding, ultrasonic cutters, and depositors; and downstream equipment, such as panning machines, forming conveyors, pleating machines, flour dusters and removers, and parts washers.
Besides encrusting machines, RHEON also makes bread, croissant, and Danish pastry lines. At the core is the Stress Free technology developed since 1974, which uses gentle sheeting and feeding to stretch, divide, and form dough without damaging the gluten, from the MM line to the V4, VM, and HM pastry lines.
Older RHEON machines commonly found in Taiwan include the N208 of 1986, the first-generation KASEIJIN CN100 of 1987, the low-bed CN120 of 1994, the universal CN500 of 2000, and the KN400 circulated overseas. Identifying the generation is the first step in assessing repairs and parts.
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