TETERBORO, N.J. — At a special ribbon cutting event Oct. 25, Rheon USA celebrated the opening of its new New Jersey east branch office and lab. 

Welcoming a group of baker guests and Rheon associates, the company featured keynote addresses from Kazu Harada, president, Rheon USA; Yasunori Tashiro, president, Rheon Japan; and John Giacoio, vice-president of sales, Rheon USA, as well as a customer testimonial.

“I am so proud to share this ceremony with you all,” Mr. Harada told attendees. “This building is a much larger space than our previous building, so you will see many opportunities for equipment and demonstrations,” he said, noting the facility’s expanded capabilities.  

“I would like to express my deep appreciation to everyone who was involved in this project,” Mr. Tashiro said. “Our corporate philosophy is to be a company with reason for existence. We are advancing toward our corporate vision, which is the contribution to the world food culture.”

Mr. Tashiro expressed the vital role this new branch and lab has played to achieve that vision. 

“This is why we decided to move the office to a much larger facility,” he said, noting the building triples the size of the previous location and houses the company’s latest and most cutting-edge technologies. 

The lab will be available for seminars as well as product testing for customers. 

“We believe this will be very effective for our customers,” Mr. Tashiro said. “We always aim to improve our customer service, and this will continue our long-time relationships with all our customers.”

Mr. Giacoio indicated that location was key for the new office and lab. 

“We’ve recognized for a long time that the heart of the artisan bread industry is definitely on the East coast,” he said. “This facility will allow us to continue to serve this market and grow it even more.”

The lab houses about $2 million worth of Rheon equipment available for new and potential customers to test products. 

Demonstrations at the event included encrusting for steam buns with egg and sausage on the KN551 Solid Feeder and Twisting Device, filled brioche pastry on the Flex Encruster and more. 

For more information on the new facility, click here.