HM600 Horizontal Mixer with 64% Water Absorption and 270 kg Capacity for High Hydration Dough with Water-Cooled Jacket

1) Product Overview

Searching for a high hydration dough mixer that keeps soft dough under control? The HM600 horizontal mixer is rated for high-hydration soft dough at about 64% water absorption using the sponge dough method. The water-cooled bowl jacket removes friction heat and holds the dough at approximately 28°C, while the heart-shaped kneading principle develops gluten gently at 39 RPM and 78 RPM for up to 270 kg per cycle.

2) Applications

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

• High-hydration soft dough production
• Industrial toast and loaf bread lines
• Artisan and sponge dough bakeries
• Food factory dough preparation

3) Key Features

1. Built for soft dough: Rated at 64% water absorption with the sponge dough method.
2. 28°C kneading: Water-cooled jacket, 43 L capacity, 12.8 kW cooling load.
3. Gentle finishing: 39 RPM low speed protects gluten in high-hydration dough.
4. 270 kg per cycle: Industrial capacity with an 18/9 kW dual-speed motor.

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.

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.

Open Sanitary Frame
The open stainless-steel frame and food-grade contact materials make every dough surface easy to reach, inspect and clean, which reduces contamination risk and shortens cleaning time between batches.

6) FAQ

Q: How is dough temperature controlled?
A: The bowl has a water-cooled jacket with 43 L capacity and a 12.8 kW cooling load, keeping the kneading temperature around 28°C.

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: What certification does the machine have?
A: The HM600 is CE certified and built with food-grade contact materials.

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.