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The Rheon KN550 is a continuous co-extruder to make value added filled products. Because it is continuous, the weight accuracy is superb. The cutting system is so good it doesn’t need to pulse the filling to get a great seal on the product. It flawlessly cuts, wraps and seals every product. No vacuum system allows you to make a high quality product with particulates up to an inch in diameter. This is a multi versatile machine that can handle any number of materials from many different industries like meat, baking and confections. Optional devices can increase the versatility to combine 3 separate materials or place a solid piece like olives or mushrooms directly into the center of a filled product. The basic shapes that can be made are ball, stick or puck. Optional equipment can also make twisted and open top products as well as secondary forming. This particular machine has a product weight range from 10 grams to 300 grams with speeds up to 90 pieces per minute. Sizes and ratios are simply adjusted at the touch of a button even while the machine is running. Test your ideas on the KN550 in one of our state of the art labs located in southern CA or northern NJ.

The Rheon Mega Former is a high speed continuous co-extruder that makes value added filled products. Because it is a continuous extruder the weight accuracy is superb. No need to pulse filling to create a gap. The new state of the art cutting system allows for unheard of speed in making high quality products. Because of its modular design it can also be configured as a single extruder to make non filled products. Made especially for the meat industry its sanitary design and high pressure wash down construction makes it perfect for the riggers of a USDA facility. This machine is capable of 400 or 800 pieces per minute depending on the model. The product weight range is from 20 grams to 250 grams. Sizes and ratios are simply adjusted at the touch of a button even while the machine is running. Operator interface can be remote mounted or directly on the machine.

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