MHS Automatic Big Dough Mixer Machine for Bakery Industry Kneading Machine

Technical specifications

Customization guide

Adjustable parameters include:

• Mixing speed (3-12 RPM) to suit delicate vs. dense dough types.
• Cycle duration (1-15 minutes) for optimal kneading without over-processing.
• Power selection (1500W/2200W) to match energy infrastructure or dough volume.

Get inspired

With its spiral mixing arm and 150kg capacity, this mixer is engineered for commercial kitchens demanding reliability and scalability. Whether kneading airy bread dough or dense pizza dough, the digital controls ensure precision, while the stainless steel design simplifies cleanup for high-volume operations.

Choose your model

Supplier's note

1. Technical Breakthroughs:

   • Spiral Mixing Arm: Reduces mixing time by 20% vs. flat-beater designs, ensuring even hydration.
   • Digital Control Panel: Allows ±1-second timing accuracy, critical for gluten development.
   • Stainless Steel Construction: Outperforms competitors’ aluminum bowls by resisting corrosion in acidic doughs.

2. Version Selection Guide:

   • Base Model: Ideal for small bakeries (e.g., artisanal shops) prioritizing cost-efficiency.
   • Advanced Model: Best for medium-scale operations needing faster mixing (e.g., pizza chains).
   • Pro Model: Targets industrial bakeries requiring automation (e.g., pre-set timers for 24/7 production).

With the Pro’s IP55 rating, users can operate in wet environments (e.g., outdoor kitchens), while its extended RPM range accommodates gluten-free doughs requiring gentle handling. Pair the Advanced Model’s dual-speed function with high-protein flour for artisan breads, leveraging its 12 RPM max to build optimal elasticity.