Industrial Dough Mixer

Description

1. Capacity

• Bowl volume: 80 L
• Flour capacity: ~30–40 kg
• Dough capacity: ~45–65 kg (around 60% hydration)
• Ideal for:
  • Medium/large bakery production
  • Central kitchens
  • High‑volume pizza/bread shops

2. Construction

• Bowl: Heavy‑gauge stainless steel, usually fixed
• Spiral (agitator): Stainless steel, high‑strength
• Central/ breaker bar (if included): Stainless steel
• Body/frame: Heavy-duty painted steel or full stainless steel (on premium models)
• Bowl guard: Stainless wire grid or polycarbonate cover with interlock

3. Power & Motor

• Power supply (typical):
  • 380–415 V / 50 Hz / 3‑phase (EU/Asia/Africa)
  • 208–240 V / 60 Hz / 3‑phase (Americas)
• Main motor power: ~3.0–4.5 kW (4–6 HP)
• Bowl drive: Separate motor on some models (~0.37–0.75 kW)
• Speeds:
  • Standard: 2 speeds (low for mixing, high for kneading)
  • Some models with inverter: variable speed

4. Performance

• Typical batch time: 8–15 minutes (depends on dough type and target development)
• Recommended hydration range: ~45–70% (check each manufacturer’s limits)
• Duty cycle: Heavy commercial – multiple batches per hour, continuous daily use

5. Dimensions & Weight (approximate)

Exact size varies a lot, but common ranges:

• Length/Depth: 900–1,200 mm
• Width: 600–900 mm
• Height: 1,200–1,450 mm
• Net weight: 350–550 kg

6. Controls & Features

• Control panel typically includes:
  • Main power and start/stop
  • Speed selector (1st / 2nd speed)
  • Dual timers (one for each speed)
  • Emergency stop button
• Safety features:
  • Bowl guard interlock (machine stops when open)
  • Overload/thermal protection
  • Motor overcurrent protection
• Bowl: Usually fixed; removable-bowl 80 L mixers are rarer and more expensive

7. Options / Variants (model‑dependent)

• Inverter drive for smooth variable speed
• Reverse jog function (helps with unloading dough)
• All‑stainless body (for food factories/high hygiene areas)
• Wheels/casters with brakes
• Low‑noise design (~65–75 dB)