Horizontal Dough Mixer
The spiral-formed dough agitator gives spiral mixers their name. Unlike the planetary mixing bowl that is still stationary, a spiral mixing bowl strikes while the agitator remains in place. Spiral bakery mixers are often the mixer of choice for bakeries. They are often referred to as “one-bagger” or “three-bagger.” This represents the amount of one hundred-pound baggage of flour or dough they will hold.
Horizontal mixers include a selection of mixing arms that allow you to customise based mostly on the type of dough you are mixing. They also allow for continuous mixing, that means once the blended dough comes out, exiting simply into a trough, the following batch can go into the machine on the opposite end.
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All this makes the planetary mixer a well-rounded machine, though the disadvantage to this is its short life span when continuously ran at high speeds. Also, it is not one of the best mixer for most kinds of bread dough, and if dough is your primary concern, you may want to contemplate a horizontal or a spiral mixer. Planetary bakery mixers also called vertical mixers get their name from the orbital motion the dough agitator makes, that are round orbits alongside the inside wall.
Our horizontal dough mixer or dough kneading machine is a high-high quality dough processing equipmen. The machine has high production efficiency, large output and stable and reliable quality. A horizontal mixer offers you a transparent benefit whenever you’re making an attempt to mix thousands of kilos of dough in a really short amount of time. Medium-to-massive-sized bakeries and factories rely upon this kind of machine because of its sheer measurement and capability. This sort of mixer is ideal for the blending of things like quick doughs, tortillas, fillings, pie doughs, health breads, cheesecakes, muffins and plenty of different issues.
Though great items of equipment and excellent for mixing bread dough, there are a couple of drawbacks to purchasing a spiral mixer on your bakery. The Spiral mixer can mix anywhere from 50 – 600 kg of dough at a time, and while that is a very massive quantity, a horizontal mixer can mix more. Second, like we mentioned earlier than, the spiral mixer is nice for bread dough, however not best for anything other than dough. If you have to mix something apart from dough, this is not the mixer for you.
are designed with heavy-duty drive motors and gearboxes that deliver high torque to allow them to still be used with low-absorption doughs. In addition, spiral mixers can even correctly course of even very small amounts of dough in relation to the max capacity (as little as 10% in some circumstances). Spiral mixers are mostly named by the utmost weight of dough that can be processed in each batch. The downside of spiral mixers is their flexibility and versatility in kinds of doughs that may be processed.