Regular Dough Mixer Series (50-500kg)
PLC-Controlled Commercial Dough Kneader for Bread, Mantou Baozi & Pastry
Overview
The Horizontal Conventional Dough Mixer Series is designed for versatile, high-efficiency dough preparation in bakeries, dumpling, shu mai, wonton factories, and pastry shops. With PLC automation, multiple mixing tools, and hygienic construction, this dough kneading machine ensures consistent texture, easy operation, and compliance with food safety standards.
- Asian Cuisine: mantou, bao dough.
- Bakeries: Bread, croissants, pizza dough.
- Pastry & Snacks: Cookies, mooncake fillings, pie crusts.
- Frozen Foods: Pre-mixed dough for industrial lines.
mODEL | CAPACITY (KG) | MIXING SPEED (rpm) | MOTOR (KW) | Dimensions (L×W×H) mm |
|---|---|---|---|---|
HDM-50 | 50 | 26 | 3.75+0.55 | 1326×632×1510 |
HDM-75 | 75 | 26 | 3.75+0.55 | 1426×632×1510 |
HDM-100 | 100 | 26 | 3.75+0.55 | 1526×632×1510 |
HDM-150 | 150 | 25 | 7.5+1.5 | 1606×800×1672 |
HDM-200 | 200 | 21 | 11+2.2 | 1806×800×1672 |
HDM-300 | 300 | 25 | 18.5+1.85 | 2076×1050×1850 |
HDM-500 | 500 | 22 | 30+1.5 | 3014×1400×1980 |
Features
Intelligent Automation
- PLC Control System: Auto-lid lifting, timed mixing, precise water dosing, and dough discharge.
Scalable Performance
- 50-500kg Capacity: From small bakeries to industrial lines.
- Low Noise & Stability: Heavy-duty gearbox reduces vibration.
Multi-Purpose Mixing
3 Interchangeable Blades:
- Spiral Hook: For elastic dough (dumplings, noodles, bread).
- Flat Beater: For shortcrust pastry, cookies, fillings.
- Dough Arm: For heavy-duty kneading (pizza, steamed buns).
Auto-Flour Intake: External flour feeder compatibility for hands-free operation.
Hygienic Design
- Sealed Shaft Housing: Prevents grease contamination (meets NSF/CE standards).
- Stainless Steel Construction: Easy-to-clean surfaces and tool-free disassembly.
How to Choose Commercial Dough Mixer?
For traditional fresh noodle production, a Conventional Dough Mixer is often the best choice. It offers flexibility for different recipes, flour-to-water ratios, and environmental conditions. To better understand when to choose a conventional mixer over a vacuum system, check out our article: How to Choose the Right Dough Mixer for Noodle Production.
Which Mixer Fits Your Plant?
Regular Dough Mixer
Heavy spiral hook for kneading cohesive, high-elasticity bread and steamed bun dough balls.
Conventional Dough Mixer
Loose crumbly dough for fresh noodles, ramen, and dumpling / siomai skins.
Vacuum Dough Mixer
Air-free mixing at -0.09 MPa for chilled ramen and udon. Prevents surface oxidation and discoloration.
Vertical Dough Mixer
Small-footprint vertical agitator for high-hydration and regional specialty flat doughs.
Contact us
Ready to Perfect Your Flour Mixing Production?
Whether you’re crafting artisanal bread or scaling dumpling, shu mai, wonton wrapper output, our industrial dough mixers adapt to your needs. Fill the form or email us today at sales@NoodleMachinePro.com.
Don’t settle for inconsistent dough—achieve perfection with every batch! Talk to us right now!
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