The Batch Type Flour Mixer consists of two sets of Horizontal Twin Shaft Plough Shear Mixer, and is proven to achieve high quality mixing with SGS certified test results. Maximum capacity reaches up to 500~650kg per batch, with 28~30 % water content. Safety devices with interlock system are provided for operational safety. Cylindrical inner shell design with precision welding and surface polishing reduces dough residues and is easy for cleaning. During production the two Mixers take turns to make dough batches, and each batch takes around 20 minutes. The mixing procedure is fully automatic with multi-step mixing cycle and variable speed setting. While the Mixer body is jacketed, customization is also available for heating jacket, cooling jacket or no jacket. Exhaust vents are provided for moisture release, and extra manual dosing holes can be added upon request.
With the patented design of twin shafts with plough choppers, the dough inside the Mixer is agitated up and down and also circulate gradually left and right. This allows the kansui (lye water / alkaline solution) to reach every corner within the mixing tank and be evenly distributed. The trial test for mixing performance has been carried out in our factory. Random samples were taken and sent for analyzation in the SGS organization, to obtain the data of the moisture and salt. The report has proven that after mixing the moisture content reaches uniformity all over the whole dough batch, and shown a very satisfying mixing result.
There are two options for the kansui dosing in the Batch Type Flour Mixer.
● Air Atomizing Nozzle Type: The kansui is pressurized by a pump and compressed air, and dosed into the mixing tank through spray Nozzles. The kansui is nebulized to achieve a better mixing performance. The pneumatic spray type is suitable for the kansui of high viscosity.
● Self-Flow Type: The kansui is dripped into the mixing tank. The dimension of the dosing holes is decided according to client's requirement.
● High Capacity: Maximum 500 ~ 650 kg per batch, with 28 ~ 30% water content. The capacity for Mixer will be calculated and determined by the final product weight.
● Optimized Efficiency: High quality mixing with SGS verified test results. Patented design of twin shafts with plough choppers. Cylindrical shell at the lower part reduces dough residue after the dough batch is discharged, and reduces the flour waste.
● Safety: The Mixer top covers and door are equipped with safety devices with interlock system. If any cover is opened during mixing, the Mixer stops immediately.
● Hygiene: All area that has direct contact with food product is made of stainless steel or food grade materials. Polished tank surface prevents the dough from sticking inside the mixing tank. Precision welding at the joints reduces trapped residues, and make easy for cleaning.
● Easy Operation: HMI screen panel offers immediate access to the production status, parameter setting, failure diagnosis and trouble shooting.
● Automatic mixing procedure: Variable speed control with invertor and PLC programming. The standard mixing cycle has three steps: dry flour mixing in high speed, mixing with kansui dosing in low speed, and kneading in low speed. Customization of mixing cycle with four steps is also available.
● The Mixer tank is jacketed to reduce the external impact on the dough temperature. Customization is also available for heating jacket, cooling jacket or no jacket.
● After the flour dosing is complete, the operator activates the auto mode and starts mixing. The mixing cycle automatically begins. During mixing, the kansui flows from the Kansui Weighing Tank into the Batch Type Flour Mixer.
● When one mixing cycle is finished, the operator presses the button for dough discharge, and the dough batch drops onto the Dough Conveyor bellow.
- COMPARISON LIST OF BATCH MIXING AND CONTINUOUS MIXING
撥打電話