Product Overview
Automatic Horizontal Temperature-Controlled Dough Mixer is an industrial, heavy-duty horizontal batch mixer engineered for heavy dough development. The system features a built-in fluid cooling jacket and programmable bi-directional mixing profiles to control core mass temperature, preventing premature yeast activation during intensive mixing cycles.
Core Mechanical Capabilities & Solutions
Jacketed Fluid Cooling: The dimpled cooling jacket circulates chilled fluid, absorbing friction heat to keep dough below 22-degree C for optimal gluten development without early fermentation.
Dual-Sigma High-Torque Mixing: Heavy-duty dual Z-blades stretch and shear the dough uniformly, achieving complete water absorption up to 30% faster than vertical mixers.
120-Degree Hydraulic Tilting: Dual hydraulic cylinders rotate the bowl up to 120 degrees for clean, automated mass discharge into downstream hoppers in under 60 seconds.
Dust-Free Ingredients Sealing: An airtight pneumatic lid with integrated inlets prevents flour dust explosion hazards and allows seamless integration with external pneumatic ingredient feeding systems.
Specification
|
Model |
Capacity |
Dimensions (L×W×H) |
Voltage / Power |
Weight |
|
PC-330A |
75kg |
1720X1100X1980 |
380V/11KW |
1548kg |
|
PC-550A |
125kg |
2060X1380X2140 |
380V/22KW |
3060kg |
Engineering Standards & Control Features
Air-Purge Mechanical Shaft Seals: Split-face shaft seals inject low-pressure compressed air at the bowl entry points, preventing dough migration into bearings. Dismantled manually for inspection.
Heavy-Duty Powertrain: Powered by high-service-factor SEW-Eurodrive or Siemens main motors to process low-hydration, high-resistance dough formulas under continuous 24/7 industrial batching.
Viscosity & Thermal Tracking: The local HMI panel continuously monitors the motor current draw (dough resistance profile) and direct mass temperature probes to protect the gluten matrix.
Production Process Flow
Sealed Charging: The mixing trough is automatically pre-chilled by the glycol jacket while ingredients enter through the pneumatic airtight lid inlets (connected to external feeding systems).
Low-Speed Blending: The dual Z-blades rotate slowly in opposite directions to fold liquids into dry ingredients, achieving uniform hydration without dynamic flour splashing.
High-Torque Kneading: The PLC automatically accelerates the shaft speed, using high torque to aggressively shear and develop the gluten matrix while the cooling jacket absorbs friction heat.
Thermal Control Monitoring: Integrated temperature sensors directly track the core dough mass, automatically lowering the mixing speed or halting the cycle at your precise setpoint.
Hydraulic Tilting Discharge: The airtight lid automatically unclamps and lifts, and the heavy-duty hydraulic cylinders tilt the entire trough forward up to 120 degrees to drop the batch into an external receiver.
Factory & Hard-Power Focused
Timeline & Footprint:
Established in 2013, expanding into a 12,000 square meters manufacturing base strategically situated in Foshan's high-tech industrial center.
Human Resources:
A robust workforce of 400+ employees, including a dedicated engineering division led by national senior baking machinery experts.
Compliance & Intellectual Property:
Operating under strict EU CE Certification standards, supported by multiple proprietary utility and design patents.
Global Reach & Client Base:
Empowering over 3,000 global customers with reliable export capabilities across Europe, Southeast Asia, Northeast Asia, and international markets.
FAQ
Q: Does this mixer include the external glycol chiller system?
A: No. The machine comes equipped with the internal dimpled cooling jacket and connecting inlet/outlet flanges, but it must be connected to your factory's existing chilled water or glycol utility line.
Q: Can this single machine feed ingredients automatically?
A: The mixer lid features standard flanged inlets to receive ingredients pneumatically, but the upstream bulk silos, liquid dosing pumps, and weighing scales are separate equipment that must be integrated with our control panel.
Q: How do you prevent the dough from leaking out of the main shaft ends over time?
A: We use split air-purge mechanical seals that maintain positive air pressure at the shaft entry, forcing dough away from the seals. They require no grease and can be inspected by hand without dropping the main shaft.
Q: Can the machine automatically clean the interior of the mixing bowl?
A: The lid features built-in high-pressure CIP spray balls. When the bowl is closed after discharging a batch, you connect an external hot water supply to flush the interior, draining the waste out through the bottom sanitary valve.
Q: How does the machine handle stiff, low-hydration dough profiles without tripping the electrical breakers?
A: We over-engineer the powertrain with independent main motors and industrial gearboxes coupled with variable frequency drives (VFD) that dynamically adjust torque delivery based on the real-time load resistance of the dough mass.
Q: What hardware prevents the heavy hydraulic trough from falling if a power failure occurs mid-dump?
A: The hydraulic system is engineered with dual counter-balance safety valves and mechanical locking blocks. If electrical power or hydraulic pressure drops unexpectedly, the trough locks in its current position immediately.
Q: How do you verify the mixing performance for our recipe before shipping?
A: Prior to the Factory Acceptance Test (FAT), we require your specific ingredient specifications. We execute a full-load 48-hour continuous batch simulation at our facility, mapping the hydration rates and final dough discharge temperatures via data logs for your final approval.
