HM600 Horizontal Mixer 270 kg Capacity Dough Mixer with Water-Cooled Jacket and Dual-Speed SEW Motor

1) Product Overview

The HM600 bakery dough mixer fits straight into industrial dough lines for hamburger buns, rolls, toast and loaf bread, baguettes, ciabatta, steamed buns, frozen dough, pizza base, pastries and other bakery products. Each cycle handles up to 270 kg of soft dough at 78/39 RPM, the water-cooled bowl jacket holds dough at approximately 28°C so downstream dividing stays predictable, and hydraulic bowl reversal with a pneumatic baffle speeds up every changeover.

2) Applications

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

• Bread and steamed bun production lines
• Industrial bakery plants
• Frozen dough workshops
• Central kitchen facilities

3) Key Features

1. Line-ready: 270 kg batches feed bread, bun and steamed product lines.
2. Predictable dough: 28°C water-cooled kneading for stable dividing and moulding.
3. Fast cycles: Hydraulic bowl reversal and pneumatic baffle.
4. Durable drive: 18/9 kW SEW motor, Gates V-belt, Tsubaki chain.

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.

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.

6) FAQ

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.

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: 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: 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.