Large Bakery Factory Used Dough Spiral Mixer with Stainlesssteel 304 Double Skinned Bowl

• After-sales Service: Oversea Service Provided
• Mixer Type: Powder Mixer
• Working: High Speed Mixer
• Stirring Type: Spiral
• Application: Liquid with Suspended Solids, Powder, Liquid, Granules
• Certification: CE, ISO
• Model NO.: OBX-100
• Application Area: Food
• Layout Type: Horizontal
• Mixing Drum Shape: Double Cone
• Additional Capabilities: Milling
• Operating type: Continuous Operating
• Condition: New
• Transport Package: Wooden Box
• Trademark: OBAKING
• Origin: China
• HS Code: 8438100090
• Production Capacity: 1000 Pieces Per Year

Product Description

DOUGH SPRIAL MIXER

Heavy Duty Construction - Long lasting And durable .
StainlessSteel 304 double skinned bowl with water channels insides-- Long lasting
Custmoized Water Jacket- Water cooling & warming to control dough temperature
Gear Reliability - Long lasting
 Bearings  IMPORTED

models
OBX-T50	Model parameter 50 kg cylinder turning and dough mixer 1.380V/3PHS/7KW 2. Capacity: 50 kg flour/80 kg dough 3.Size: 1160*1450*1480mm 4.Total weight: 1020 kg 5.Barrel capacity: 130 liters 6. Control: computer control panel 7. Stirring speed: 245/122 rpm	With extra bowl
OBX-T75	75 kg cylinder turning and dough mixer 1.380V/3 PHS /11KW 2. Capacity: 75 kg flour/120 kg dough 3.Size: 1300x1580x1520mm 4.Total weight: 1250kg 5.Barrel capacity: 200 liters 6. Control: computer control panel 7. Stirring speed: 225/112 rpm	wtih extra bowl
OBX-T100	100 kg cylinder turning and dough mixer 1.380V/3N/13.75KW 2. Capacity: 100 kg flour/150 kg dough 3.Size: 1480x1700x1650mm 4.Total weight: 1420 kg 5.Barrel capacity: 250 liters 6. Control: computer control panel 7. Stirring speed: 220/110 rpm	with extra bowl
OBX-T125	125 kg cylinder turning and dough mixer 1.380V/3PHS/16KW 2. Capacity: 125 kg flour/180 kg dough 3.Size: 1520x1750x1650 4.Total weight: 1580 kg 5.Barrel capacity: 300 liters 6. Control: computer control panel 7. Stirring speed: 215/110 rpm	with extra bowl

Superior Shaft seal design 
Dough Thermometer- Get the precise temperature of dough
Hydraulic Tilt System - Easy Operation
Automatic  titling functions 

The Main Properties And Features

1. The Belt GATES BRAND  from USA

2. Microcomputer Controlling & Manual Controlling, Automatic Conversion;

Having Fixed Time, Urgent Stop, Memory And Moving Functions;

3. Two Motors Realize Double-action & Double-speed Operation With High Speed,

High Water Absorbing And Stable Functions.
4.Over-load Protection, Heads-up Design.

1.Technical characteristics of the dough mixers

High torque, dual stage belt drive

 Imported 2 controlled panels by micro-computer or manual.

 Both bowl and beater is rotary by two directions and 2 speed.   

The Spiral mixer mixes the dough smooth and evenly.

High water absorbing reaches 57%-60% or so.

Mixing the dough smooth and evenly.
 

2. Controller operation method
 The controller time setting adopts a countdown digital display method:
 I slow digital display, II rapid digital display, AUTO (automatic), MANU (manual), ON operation indicator,
   O.L. overload indicator light, STOP indicator light;
Using high-speed CPU chip design, fast speed, precise control and high stability;
The combination of digital tube and indicator light shows fast time, slow time, working status and alarm;
Time control range: 0~30 minutes; 3 working modes: jog, manual and automatic;
 3, Installation 
1. After the cylinder-turning mixer enters the workshop and is positioned, the foot must be fixed with the expansion screws provided with the equipment before using the equipment; choose a flat and dry place to place the machine, and leave at least a distance around it for easy operation and maintenance. After the mixer is positioned, install the six fixed feet attached to the machine, adjust it to the level of the machine and fix it with expansion screws, and the machine can work smoothly.
2. Please install an air circuit breaker at a height of 1.2 meters from the main power supply directly to the machine to facilitate power distribution. The specifications of the air circuit breaker are 4P, 63A; at the same time, there must be a ground wire, and the machine must have a protective ground.
3. After turning on the power, please make sure that the steering is consistent with the direction of the arrow shown on the cylinder when turning on the machine.
 

2.Specification, you can choose freely from following models:

Model	Capacity(kg)		External Dimension W×D×H(mm)	Power (Kw)	Weight (kg)	Speed (Round/Min)	REMARKS
	Dough	Flour
OBX-25	25	15	490×820×1090	2.2	180	130/280	Two speed with two directions
OBX-50	50	25	590×1080×1270	5.05	260	125/260
OBX-100	100	50	720×1160×1300	5.5	420	110/250
OBX-120	120	75	800×1350×1320	15.5	560	108/220
OBX-150	150	100	925×1550×1400	11.0	850	105/215
OBX-200	200	125	990×1560×1500	15.1	920	100/210

Working principle
The machine is composed of mixing tank, stirring hook, transmission device, electrical box, base and other parts.
The screw agitator is driven by the transmission device to rotate in the mixing tank, while the mixing tank is driven by the transmission device to rotate at a constant speed. The flour in the tank is continuously pushed, pulled, kneaded, pressed, fully stirred, and quickly mixed to make the dry flour obtain uniform hydration, expand the gluten, and become a dough with a certain degree of elasticity, flexibility and uniform flow.

Scope of usage
It is widely used in hotels, bakeries, cake shops, coffee shops, bars, tea shops, families and other occasions.

Technical regulations
(1) The operator must wear labor protection equipment, tie the cuffs and corners of the clothes tightly, and do not allow the rope to appear, and the hair must be wrapped in the work cap.

(2) Each shift must be used by someone who is familiar with the performance of the equipment.

(3) Before turning on, check whether all parts of the electrical appliance are well insulated, and whether the grounding of the motor is reliable. It is strictly forbidden to press the switch with wet hands

button. If you have any problems, please call an electrician.

(4) According to the provisions of the machine, dry flour is poured into the dough for one time mixing, and overloading is not allowed.
(5) Regularly refuel in accordance with machine maintenance requirements.
(6) When making dough, cover the box. Do not put your hands or other hard objects into the face bucket to avoid dangerous accidents.
(7) When taking the noodles, the power must be cut off. After the power is cut, the cabinet should be skewed and then taken out. If the machine is not clean, it should be cut off with a knife. Then go to the car.
(8) Do not touch the rotating parts during operation. If abnormal noise, looseness, debris, vibration, etc. are found to be abnormal, the machine should be shut down for inspection and maintenance.
Instructions for use:
1.Put a proper amount of lubricating oil into each oil hole or oil cup of the dough mixer and insist on adding 2-3 times per shift.
2. Turn on the power and check the direction of rotation. (The stirrer turns backwards)
3. The operation should be stable and there should be no abnormal noise.
4. Re-check all the solid parts after 30 minutes of empty car operation, and then proceed to work.
5. All adopt gear reduction transmission structure, which has the advantages of simple structure, compactness, convenient operation, no complicated maintenance, and long service life.
6. The dough hopper is made of stainless steel and special surface treatment. The professional dough mixer meets the hygienic standards. The installation and debugging of the dough mixer:
7. The four feet of the machine should be leveled, and the multi-function mixer should reduce vibration; connect the ground wire at the bottom of the frame (equipotential wiring terminal) to prevent the danger of leakage
8. Check whether the fasteners are loose, and check whether the power cord switch is in good condition.
9.Add a proper amount of lubricating oil to the gear.
Cleaning and maintenance
1. Frequently check the fasteners of various parts during use, and tighten them in time if they are loose;
2. The gear meshing area of this machine is lubricated with grease, and the oil is added once every half month. There are powder metallurgy bearings in the bearing housing. The oil cup on the bearing housing must be filled with oil twice per shift, otherwise the shaft and the bearing shells will be glued at your own risk;
3. The amount of flour added when mixing the noodles should not exceed the capacity of the noodle bucket, so as not to burn the motor;
4. If oil is found on the dough, it should be repaired in time and the oil seal should be replaced.
5. The machine should be cleaned in time after use, so as not to affect its reuse;
6. When cleaning, the height of water in the noodle bucket should not exceed the lowest point of the shaft to prevent water from overflowing from the shaft hole of the side plate of the noodle bucket or flowing into the interlayer of the side plate and affecting the service life;
7. This machine is a drip-proof appliance, and it is forbidden to clean it with a water spray pipe.
Spiral mixing bowls ,planetary mixing bowls
 

WE PRODUCE MIXERS' PARTS ,BOWLS &HOOKS
stainless steel mixing bowls 

Stainless steel 304 mixing bowls ,dough sprial mixer parts 
AISI 304 Material 
Diameter
460mm
500mm
750mm
900mm
Or as required .
Material Thickness from 20mm to 35mm
Based on many kinds current moulds for bowls .