HM600 Frozen Dough Mixer with 270kg Capacity and 28°C Controlled Kneading via Water-Cooled Jacket

1) Product Overview

Frozen dough production starts with controlled mixing, and the HM600 frozen dough mixer delivers it. Each 270 kg cycle is kneaded at 78 RPM or 39 RPM and cooled by the water-cooled bowl jacket to approximately 28°C at about 64% water absorption, preparing dough for stable freezing. Hydraulic bowl reversal and a pneumatic baffle speed up changeovers in frozen dough plants.

2) Applications

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

• Frozen dough plants
• Par-baked bread factories
• Industrial bread lines
• Central kitchens

3) Key Features

1. Freezer-ready dough: Controlled 28°C kneading prepares dough for stable freezing.
2. Fast changeover: Hydraulic bowl reversal plus pneumatic baffle opening.
3. High capacity: 270 kg soft dough per cycle, 18/9 kW dual-speed motor.
4. Continuous duty: 3150 kg rigid body with Gates belt and Tsubaki chain drive.

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.

Automated Bowl Handling
A 1.5 kW hydraulic unit reverses the mixing bowl smoothly and automatically, and the baffle opens pneumatically with CKD components, saving time and manpower at every batch changeover.

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.

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

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.