{"id":8699,"date":"2023-09-26T14:42:57","date_gmt":"2023-09-26T11:42:57","guid":{"rendered":"http:\/\/ankostopoulos.gr\/product\/vx-122-stress-free-divider\/"},"modified":"2023-09-26T14:51:58","modified_gmt":"2023-09-26T11:51:58","slug":"vx-122-stress-free-divider","status":"publish","type":"product","link":"https:\/\/www.ankostopoulos.gr\/en\/product\/vx-122-stress-free-divider\/","title":{"rendered":"VX 122 STRESS FREE DIVIDER"},"content":{"rendered":"
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Rheon Model VX-122<\/strong><\/h1>\n

V4-Stress Free\u00ae<\/b> Divider\u00a0<\/b>with Cross Roller<\/h2>\n<\/div>\n<\/div>\n
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Rheon\u2019s VX-122 is a dough dividing machine for the production of high quality bread. The patented Stress Free\u00ae technology performs without applying any mechanical force to the dough. The VX-122 also employs our innovative Gravimetric Method\u00ae for weight-based portioning.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Cross Roller forming process (dough flow)<\/h1>\n

The VX-122 with Cross Roller broadens and improves the efficency of bread production, featuring cross sheeting of the dough.<\/p>\n

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Dough procession without damage<\/h1>\n

Due to\u00a0Stress Free\u00ae technology\u00a0the VX-122 not even damages high-quality type breads\u00a0 without chemical additives.<\/p>\n<\/div>\n

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Handling of fermented dough<\/h1>\n<\/div>\n<\/div>\n
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The VX-122 dough divider even handles well-fermented gassy dough and divides it into pieces at the desried weight.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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Capacity<\/h1>\n<\/div>\n<\/div>\n
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Output Capacity<\/td>\n800 kg\/h<\/td>\n<\/tr>\n
Output Dough Width (V4 mechanical width)<\/td>\n200 mm<\/td>\n<\/tr>\n
Output Dough Thickness (before Cross Roller)<\/td>\n20-35 mm<\/td>\n<\/tr>\n
Hopper Capacity<\/td>\n80 L<\/td>\n<\/tr>\n
Belt Speed<\/td>\n60~240 m\/h<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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Rheon Model VX-122 V4-Stress Free\u00ae Divider\u00a0with Cross Roller Rheon\u2019s VX-122 is a dough dividing machine for the production of high quality bread. The patented Stress Free\u00ae technology performs without applying any mechanical force to the dough. The VX-122 also employs our innovative Gravimetric Method\u00ae for weight-based portioning. Cross Roller forming process (dough flow) The VX-122 […]<\/p>\n","protected":false},"featured_media":4128,"template":"","meta":[],"product_brand":[],"product_cat":[15],"product_tag":[],"new_categories":[],"class_list":{"0":"post-8699","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-15","8":"first","9":"instock","10":"product-type-simple"},"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.ankostopoulos.gr\/en\/wp-json\/wp\/v2\/product\/8699","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ankostopoulos.gr\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/www.ankostopoulos.gr\/en\/wp-json\/wp\/v2\/types\/product"}],"version-history":[{"count":0,"href":"https:\/\/www.ankostopoulos.gr\/en\/wp-json\/wp\/v2\/product\/8699\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.ankostopoulos.gr\/en\/wp-json\/wp\/v2\/media\/4128"}],"wp:attachment":[{"href":"https:\/\/www.ankostopoulos.gr\/en\/wp-json\/wp\/v2\/media?parent=8699"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/www.ankostopoulos.gr\/en\/wp-json\/wp\/v2\/product_brand?post=8699"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/www.ankostopoulos.gr\/en\/wp-json\/wp\/v2\/product_cat?post=8699"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/www.ankostopoulos.gr\/en\/wp-json\/wp\/v2\/product_tag?post=8699"},{"taxonomy":"new_categories","embeddable":true,"href":"https:\/\/www.ankostopoulos.gr\/en\/wp-json\/wp\/v2\/new_categories?post=8699"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}