HM600 Horizontal Mixer with 270 kg Max Dough Capacity, Water-Cooled Jacket, and Dual-Speed Agitator for Industrial Bakeries

1) Product Overview

The HM600 bread dough mixer is rated for the conditions bread bakers work with: 270 kg maximum dough capacity based on the sponge dough method, kneading temperature of 28°C, and about 64% water absorption for soft dough. The heart-shaped kneading principle develops gluten gently, while the water-cooled bowl jacket removes friction heat through a 43 L jacket and 12.8 kW cooling load.

2) Applications

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

• Sponge dough bread lines
• Artisan industrial bakeries
• High-hydration dough production
• Bakery food factories

3) Key Features

1. Rated for sponge dough: 270 kg at 28°C kneading temperature, 64% absorption.
2. Gentle development: 39 RPM finishing speed protects soft dough.
3. Heat removed: Water-cooled jacket, 43 L, 12.8 kW cooling load.
4. Trusted components: SEW motor, Hitachi hydraulics, Gates belt, Tsubaki chain.

4) Technical Table

5) Feature Details

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.

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.

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 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.

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