HM600 Horizontal Mixer with 270 kg Capacity, Water-Cooled Jacket, and Dual-Speed Agitator for Industrial Bread Production

1) Product Overview

The HM600 horizontal mixer produces excellent, rich-in-volume dough in the shortest mixing time for industrial bread production. One cycle handles up to 270 kg of soft dough at two agitator speeds, 78 RPM and 39 RPM, while the water-cooled jacket holds the dough at approximately 28°C. Hydraulic bowl reversal and a pneumatic baffle keep the line moving, batch after batch.

2) Applications

Suitable for hamburger buns, rolls, toast and loaf bread, baguettes, ciabatta, steamed buns, frozen dough, pizza base, pastries and other bakery products.

• Industrial bread and bun production lines
• Large-scale bakery workshops
• Frozen dough processing plants
• Central kitchen bakery facilities

3) Key Features

1. 270 kg per batch: Maximum dough capacity of 270 kg of soft dough supports high-volume bread and bun lines.
2. Two speeds: 78 RPM development and 39 RPM finishing from an 18/9 kW dual-speed motor.
3. Cooled bowl: 43 L water jacket, 12.8 kW cooling load, dough near 28°C.
4. Automated handling: Hydraulic bowl reversal and pneumatic baffle opening.

4) Technical Table

5) Feature Details

Water-Cooled Bowl Jacket
A 43 L water-cooled jacket with a 12.8 kW cooling load surrounds the cylindrical bowl and removes friction heat during mixing, keeping the dough at approximately 28°C. The result is excellent, rich-in-volume dough with consistent temperature, batch after batch.

Dual Drive Mechanism
The main shaft is driven by a dual-speed 18/9 kW SEW motor through a dual drive mechanism: a primary V-belt (Gates) and a secondary chain drive (Tsubaki). This arrangement protects the motor and drive units from critical damage under full load and keeps operation stable.

Heart-Shaped Kneading Principle
Two mixing blades rotate in opposite directions and fold the dough through the heart-shaped kneading principle, delivering excellent dough tensile performance at 78 RPM for development and 39 RPM for gentle finishing.

6) FAQ

Q: What is the maximum dough capacity?
A: 270 kg of soft dough, based on the sponge dough method at a kneading temperature of 28°C and about 64% water absorption.

Q: What are the mixing speeds?
A: The agitator runs at two speeds, 78 RPM and 39 RPM, driven by a dual-speed 18/9 kW main motor.

Q: How are the bowl and baffle operated?
A: The bowl is reversed hydraulically by a 1.5 kW hydraulic unit, and the baffle opens pneumatically.

Q: What are the machine dimensions and weight?
A: Overall dimensions are 2188 x 1685 x 2186 mm, with a machine weight of 3150 kg.

Q: How does the mixer knead the dough?
A: Two mixing blades rotate in opposite directions and knead the dough through the heart-shaped principle, with the bowl in a cylindrical long design.