Industrial Vacuum Dough Mixer Series (50–300 kg)
Automatic Horizontal Kneading Systems for Continuous Commercial Dough Processing
Overview
The Horizontal Vacuum Dough Mixer Series is engineered for industrial food processing plants, central kitchens, and continuous manufacturing lines demanding superior hygiene, rheological uniformity, and high mechanical throughput.
Operating under a controlled negative-pressure environment with full PLC automation and interchangeable mixing agitator profiles, this system ensures deep moisture penetration into the flour core, optimal gluten matrix development, and strict adherence to international sanitary standards.
Core Industrial Applications:
- Fresh Noodle & Pasta Processing Lines: Specially designed for high-hydration Udon formulations (water-to-flour ratio > 45%), artisan ramen dough, and continuous laminated fresh pasta ribbons.
- Asian Culinary Wrappers & Stuffed Pastries: Ultra-thin sheets for dumpling wrappers, gyoza skins, wonton wrappers, and leavened dough for baozi buns.
- Individual Quick Frozen (IQF) Pastries: Par-baked pizza crusts, laminated puff pastry, turnover bases, and frozen meat-stuffed dough skins.
- Commercial Scale Bakery & Confectionery: Long-fermentation artisanal sourdough, high-viscosity brioche, and dense cookie dough.
mODEL | CAPACITY (KG) | MIXING SPEED (rpm) | MAIN MOTOR (KW) | AUX. MOTOR (KW) | Dimensions (L×W×H) mm |
|---|---|---|---|---|---|
DMV-50 | 50 | 40/44/88 | 7.5 | 1.1 | 1470×932×1483 |
DMV-75 | 75 | 40/44/88 | 11 | 1.85 | 1440×890×1655 |
DMV-100 | 100 | 40/44/88 | 11 | 1.85 | 1440×890×1794 |
DMV-150 | 150 | 40/44/88 | 22 | 1.85 | 1764×1070×1815 |
DMV-200 | 200 | 40/44/88 | 22 | 1.85 | 1964×1070×1815 |
DMV-300 | 300 | 40/44/88 | 34 | 3 | 2074×1170×2022 |
Intelligent Automation & Process Control
- Programmable Logic Controller (PLC): Fully automated, unattended recipe sequencing integrating electro-hydraulic chamber lid opening, pneumatic liquid/flour batching, dynamic negative pressure regulation, and hydraulic tilting discharge.
- Human-Machine Interface (Touchscreen HMI): Digital programming of multi-stage mixing speeds, relative vacuum levels (-0.04 to -0.085 MPa), and precise kneading durations (5 to 15 min) customized per product formulation.
- Dual Operation Modes: Seamlessly switch between manual jog mode for recipe development and one-touch automated cycles for multi-shift plant consistency.
Technological Principle of Vacuum Kneading
- Optimal Gluten Network Polymerization: By eliminating occluded air between starch granules and protein chains, liquid rapidly penetrates into the structural core of each flour particle. This develops a fully hydrated gluten lattice in less time, drastically minimizing mechanical shear heating.
- Prevention of Enzymatic Oxidation: Mixing in an anoxic (oxygen-depleted) environment inhibits Polyphenol Oxidase (PPO) enzyme activation. This prevents dough discoloration and graying, delivering a clean, bright ivory-white or translucent pale-yellow sheen.
- Pore-Free High Density: The total evacuation of internal micro-voids prevents sheet tearing during high-reduction rolling and eliminates product burst fractures during post-boiling, steaming, or IQF freezing.
Single-Shaft with Radial Pegs (“Wolf-Tooth” Geometry)
- Mechanical Design: A single horizontal central shaft equipped with multiple short, tapered stainless-steel rods projecting radially in 360° intervals.
- Best Suited For: Delicate, low-hydration formulations and ultra-thin sheeting doughs (wonton skins, gyoza skins, fresh alkaline ramen). Slices through the flour mass to form uniform micro-granules (1–3 mm) without bludgeoning the protein chains or leaving sticky wall deposits.
Multi-Angle Shafts with Folding Paddles
- Mechanical Design: A synchronized multi-shaft array with 5 to 6 shafts positioned at intersecting angles, generating a 3D multi-directional kneading flow that replicates manual stretch-and-fold techniques.
- Best Suited For: Medium-to-dense doughs for IQF frozen items (steamed baozi buns, dim sum pastries, pizza bases). Maximizes layered elasticity while maintaining structural moisture retention.
Counter-Rotating Double-Spiral / Z-Blade Agitators
- Mechanical Design: Intermeshing counter-rotating helical ribbons or heavy-duty Z-shaped blades delivering high-torque axial and radial compression shear.
- Best Suited For: Ultra-high hydration doughs (> 50%), commercial sourdough bread, and heavy culinary doughs requiring complete molecular breakdown and intense mechanical compaction.
Sanitary Standards, Thermal Management & Heavy Construction
- Food-Contact Sanitary Chamber: Mixing trough fabricated entirely from solid food-grade SUS304 stainless steel plates (optional SUS316L available for high-salinity or corrosive formulations). Features smooth, coved radius internal transitions and fine mechanical satin polishing (Ra <= 0.8 µm) to eliminate hygiene dead-zones and enable fast daily washdowns.
- Thermal Management & Dough Temperature Control: Optimized for standard commercial batching using chilled dosing water (0–4°C) to maintain output dough temperatures reliably within 22–26°C.
Frequently Asked Questions (FAQ)
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Which Mixer Fits Your Plant?
Vacuum Dough Mixer
Air-free mixing at -0.09 MPa for chilled ramen and udon. Prevents surface oxidation and discoloration.
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.
Vertical Dough Mixer
Small-footprint vertical agitator for high-hydration and regional specialty flat doughs.
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