Presses for puffed cakes
Series RP - A Version*
The rice cake machine RP Series is able to transform grains, micro-pellets and mix of both in soft and tasty puffed cakes or crisp and healthy non-fried snacks.
RE PIETRO s.r.l. is capable of designing and delivering complete production line starting from process machines to packaging line together with an efficient after-sales service.
The Rice Cake Machine RP Series is equipped with a hydraulic unit for the movement of the mould by generating the necessary pressure for the expansion of the raw materials.
The feeding plate, which provides the loading of the raw materials and, the central plate of the mould are pneumatically operated.
Both hydraulic and pneumatic components along with the machines are equipped are of prime quality (Bosch-Rexroth, SMC, Vesta).
The forming mould is made of hardened steel and coated with titanium nitride in order to grant its long life and prevent the sticks of the raw material during the production. The entirely mould as well as all parts getting in contact with raw materials (food) are manufactured with suitable materials for the processing of food products and obtained the Hygienic Quality Certificate according to the EC Directive 1935/2004.
The heating of the moulds (upper and lower) is carried out by using high density cartridge heathers and the temperature of the same is separately controlled by two OMRON temperature controllers.
The machine is managed by a SIEMENS PLC interfaced to a SIEMENS touch screen control panel. Each single machine is equipped with an its own PLC and control panel. From the control panel it is possible to set up all the production phases, save the recipes and check the process failures thanks to an efficient diagnostic system.
Dimension and Weight
(220/400 V - 50/60 Hz)
The raw material contained in the hopper is volumetric loaded in the moulds thanks to the feeding plate.
The closure of the dies generates considerable pressure on the raw material which, joined to the operating temperature, causes the product expansion during the subsequent phase of opening of the moulds, thus creating crispy, healthy and tasty puffed cakes/snacks.
The cereals that can be used in the process (brown and/or white rice, corn, wheat, spelt, etc.) must be pre-conditioned with a little amount of drink water in order to increase their own moisture in order to allow a better expansion during the production phase.
Furthermore, it is possible to add a little percentage of salt and flavour (but, be careful, only those flavours which are temperature stable) to the raw-materials to be processed.
In order to make your puffed cakes/snacks more attactive and tasty, it is suggested to flavour them by using our flavoring line