In large culinary, bakery shops and other food production facilities, where the task is to obtain products in large volumes, strict requirements are imposed on the quality and uninterrupted operation of the equipment. For the production of tough dough in such industries, our company recommends vacuum dough mixers ZKHM-600. The use of such dough mixers on an industrial scale ensures a uniform, homogeneous texture of the mixed mass, and, as a result, high quality of the product. The design of the dough mixer provides for three main elements: a kneading organ, a container for kneading (bowl), a drive. All the main units of the machine are made of high-quality stainless steel. Kneading occurs with the help of blades, which are located horizontally and rotate in different directions. The bowl rotates around the horizontal axis, due to which the dough is easier to unload. The dough is prepared according to the principle of manual kneading, due to the design features of the kneading organ. By creating a vacuum in the machine, the moisture absorption of flour increases, thereby obtaining a product with a moisture content of up to 55% at the output, the dough is elastic, more extensible, semi-finished products made from such dough retain their shape and structure during heat treatment.
Parameters:
Voltage (V) 380
Motor power (kW) 34.5
Vacuum level (MPa) -0.08
Kneading time (min) 8
Amount of kneaded dough (kg) 200
Speed of rotation of the mixing auger (rpm) 48
Overall dimensions (mm) 2200×1240×1850
Weight (kg) 2500
