HM600 Automatic Horizontal Mixer with 270 kg Capacity, Hydraulic Bowl Reversal, and Water-Cooled Jacket

1) Product Overview

The HM600 automatic horizontal mixer removes the heavy manual work from dough production. A 1.5 kW hydraulic unit reverses the mixing bowl smoothly and automatically, and the baffle opens pneumatically. Kneading stays fully industrial: 270 kg of soft dough at 78/39 RPM, cooled by a 43 L water jacket with a 12.8 kW cooling load to approximately 28°C.

2) Applications

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

• Automated dough production lines
• Industrial bread factories
• Steamed bun production plants
• Large catering centers

3) Key Features

1. Hands-free bowl: Hydraulic reversal by a 1.5 kW Hitachi hydraulic unit.
2. Pneumatic baffle: Air-operated opening with CKD components.
3. Full-spec kneading: 270 kg capacity, 78/39 RPM, water-cooled jacket.
4. Safer operation: Fewer manual steps around a 3150 kg machine.

4) Technical Table

5) Feature Details

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.

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.

6) FAQ

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: Which component brands are used?
A: SEW motor, Hitachi hydraulic station, Gates V-belt, Tsubaki chain and sprocket, CKD pneumatic parts, plus Mitsubishi, Fuji, Omron and Idec electrical components.

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 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.