| High Speed Mixer: High Speed Mixer is designed to mix any kind of dough for mass production of bakery products. High speed mixer is closed type. It is fair to have a glance of the mechanisms in dough making. The mixihg process is primarily conceived to convert flour and other inputs to form a lumpy mass of dough. Time lost in fermentation is nil compared to slow speed mixers 2 hrs. Operation: All the inputs are to be added at one time and hence have to be kept ready in batch wise. High speed mixer's paddle offers a greater resistance to the dough, enhancing dough development to a greater degree. The dough becomes light and airy, Facilitating instant inflation of dough in a period of 2 to 3 mts of mixing and the dough is ready for further process. |
Controls:
The switches are provided with timers and on completion of prefixed time the mixing operations get disengaged. There can't be any chance of over mixing and under mixing or variation in dough consistency. The machine is fitted with latest electronic control panel for easy operation with inbuilt safety devices.
|
