Encrusting Machine

A Rheon encrusting machine automates encasing a filling inside an outer dough or casing to produce filled products such as mochi, stuffed pastries, buns, dumplings, arancini and filled cookies. The encrusting machine portions and shapes both dough and filling for uniform output, runs at 40 to 100 pieces per minute, and handles a wide range of dough types and fillings. Nexus Australia supplies Rheon encrusting machines, including the Rheon Cornucopia KN551, Australia-wide as a Rheon reseller.

Also known as

• Rheon machine or Rheon Cornucopia
• Encrusting and forming machine
• Filled bun machine, mochi machine or dumpling forming machine, by product

How an encrusting machine works

Two hoppers feed the machine: one for the outer dough or casing, one for the filling. The dough is extruded as a continuous tube and the filling is pumped into its centre, so a co-extruded rope leaves the head with the filling fully enclosed. A ring of shutter blades then closes around the rope, pinches it off and shapes each piece into a ball, oval or bar, sealing the dough over the filling in the same motion. Pieces drop onto an outfeed belt for proofing, baking, steaming or freezing. Weight, filling ratio and shape are set on the panel and repeat piece after piece.

Capability

• Versatility: handles soft, sticky and dense doughs, and processes sweet or savoury fillings.
• Encrusting and forming: encases fillings with dough and forms them into round, oval and bar shapes.
• Accurate portioning: portions dough and filling for consistent sizes and weights, with product weight, filling ratio, dough texture and length adjustable through optional attachments.
• Liquid and solid fillings: encrusts liquids and double liquids, and takes solid feeders for centres such as eggs, sausages and whole fruit.
• Scalability: optional attachments extend the product range without a second machine.

Products made on the Rheon Cornucopia KN551

Sweet: mochi, filled cookies, cream buns, jam and custard doughnuts, date balls and energy balls, filled chocolates. Savoury: dumplings, meat and vegetable buns, pies and pasties in ball form, arancini, falafel with a filling, stuffed meatballs, cheese-filled snacks. Fresh, frozen and shelf-stable products all suit, and the same machine changes from sweet to savoury with a wash-down and a recipe change.

Speed range

40 to 100 pieces per minute depending on piece size, dough and filling. That covers a growing bakery producing a few thousand filled buns a shift through to a frozen-food manufacturer running continuously.

Downstream equipment

Encrusted pieces usually move to an automatic tray panning machine that lays them onto baking trays in rows, then to proofing and baking. Where a plain dough piece is needed without filling, a dough divider portions it. Finished products are flow wrapped on a flow wrapper or packed into trays. Read what an encrusting machine is and how it works for an introduction.

Output

Up to 100 pieces per minute, subject to product and attachments. The food processing range covers the related bakery and formed-food equipment.

Send us your product, piece weight and filling ratio, and we will confirm the machine and attachments. Contact Nexus Australia for a quote on an encrusting machine.