Heavy Duty Industrial Horizantional Mixer for Cake Cookies Bread

• After-sales Service: Oversea
• Warranty: 2years
• Mixer Type: Planetary Mixer
• Working: High Speed Mixer
• Stirring Type: Spiral
• Application: Liquid with Suspended Solids, Powder, Viscous Fluid, Liquid, Granules
• Model NO.: OBX-200
• Certification: CE, ISO
• Application Area: Food
• Layout Type: Horizontal
• Mixing Drum Shape: Drum
• Additional Capabilities: Milling, Drying, Granulating, Coating
• Operating type: Continuous Operating
• Condition: New
• Capacity: Largest in China
• Certificates: CE/ISO
• Material: Stainless Steel 304
• Speeds: 3-10 Speeds
• Transport Package: Wooden Box
• Specification: 80LITERS
• Trademark: OBAKING
• Origin: China
• HS Code: 8438800000
• Production Capacity: 3000pieces

Product Description

BESINE MAX CAPACITY  HORIZANTIONAL MIXER IN CHINA 

Product Description

BESINE Brand

Model	Voltage(V)	Power(KW)	Capacity(L)	Vaccum (Mpa)	Capacity (kg)	Size  (mm)	Speed (rmp)	Weight (kg)
OBX-200	380/3phs	16	200	0-0.09	200	1800×1000×1650	46	1300kgs

Large capcity and powerful motors  planetary mixers OBX- 200
OBAKING  Series vacuum Horizantional mixer is mainly suitable for the processing of various flour products. According to the characteristics of the wheat flour used in the flour products, different forms of pulp can be selected to achieve different dough mixing effects. The automatic dough mixing machine simulates the principle of manual dough mixing, allowing for the rapid formation of a gluten network, balancing the protein tissue structure, and making the dough properties, bite strength, and tensile force far superior to other forms of dough mixing machines. The processed noodles have a smooth taste, high transparency, and good elasticity. The vacuum and noodle machine is easy to operate and has a high degree of automation. The entire machine is made of high-quality stainless steel material, which complies with current relevant food hygiene standards.
 The processing time and vacuum degree can be set according to process requirements. The cylinder block has good sealing performance and no flour leakage phenomenon
.
1.The vacuum dough mixer is composed of a frame, a machine body, a tilting surface box, a surface box cover, a mechanical transmission part, a vacuum pump, and electrical components.
2. The entire machine is mainly made of SUS304 stainless steel material.
3. The opening of the top box cover and the tilting of the top box are controlled by a hydraulic system, and the surface and blades of the top box are polished with a mirror finish. The surface inside the box is coated with Teflo to ensure cleanliness and hygiene during loading.
4. The vacuum system adopts a water ring vacuum pump, which can reduce pollution to flour and effectively prevent damage to the vacuum pump caused by flour. It is more durable, and the vacuum degree can reach -0.09PMPa.
5. The operation panel is written in both Chinese and English. Composed of PLC and computer display screen, easy to operate and highly automated.
The vacuum dough mixing machine simulates the principle of manual dough mixing in a vacuum state, enabling the rapid formation of a gluten network. The amount of dough mixing water can be increased by about 20% on the basis of conventional processes.
Quick mixing allows wheat protein to absorb moisture in the shortest possible time, increasing the ripening degree of dough by more than twice compared to conventional mixing, without damaging the formed protein gluten network structure.
Make the protein tissue structure balanced, making the gluten, bite strength, and tensile strength of the dough much better than other forms and dough machines.
The processed dough is uniform, elastic, smooth, delicious, chewy, with strong gluten and high transparency.
The V-shaped plate type blade rotates around the axis of the main shaft in the face box. As the blade pushes the dough towards both sides, it can solve the problem of uneven force and ensure smooth machine operation.
This ensures that the blades fixed on the main shaft rotate in a cylindrical trajectory during rotation. At the same time, it also counteracts the axial force generated by pushing the dough. It can make the machine more stable during operation and improve the service life of the entire machine
 Make the protein tissue structure balanced, making the gluten, bite strength, and tensile force of the dough far superior to other forms and dough machines in terms of dough blending effect
The processed dough is uniform, elastic, and smooth

Our Advantages

 

OBAKING INDUSTRIAL MIXER 
Main Features
large capacity or customized capacity 
stainless  steel structure 304
 Powerful motor and high efficiency
trong gear construction with high precision gears
Bowl, bowl's protection grid in stainless steel 304 material 
 
Controls with emergency stop button
Double safety system 
Easy to control,
Easy to operate 
Easy to clean up

 

 

 

 

 

Packaging & Shipping

 

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