Biscuit Dough Mixer-150-kgs-200-kgs-300-kgs-500-kgs-1000-kgs

The machine is fabricated from heavy-duty Mild Steel, SS 304 or SS 316. Mild-steel versions receive an anti-corrosive red-oxide primer plus dual-coat epoxy paint, while stainless-steel contact parts can be supplied with matte or high-reflectivity mirror finishes.

Two counter-rotating ‘Z’-profile (sigma) blades create a tangential kneading effect. The dough is continuously stretched, folded, split and re-blended, generating the high shear needed for thorough ingredient incorporation and controlled gluten development without overworking the dough.

Tangential blades meet side-by-side (normally at a 3:2 speed ratio) and deliver higher shear—ideal for stiff, high-viscosity biscuit doughs. Overlapping blades intermesh at the same speed, giving faster cross-transfer and a gentler action better suited to freer-flowing or lower-viscosity mixes.

Yes. Optional heating/cooling jackets can be fitted. The trough is insulated with high-density mineral wool and clad in protective sheet metal so batch temperature can be maintained consistently throughout the cycle.

Discharge options include manual hand-wheel tilting, automated hydraulic tilting, bottom-mounted outlet valves, or a lateral extrusion screw, allowing operators to choose the most convenient method for their production line.

An ultra-tight clearance (approximately 2 mm) between the blades and the trough walls minimises product retention. Food-grade PTFE shaft seals further ensure hygienic, leak-free operation and easy cleaning.

While optimised for short, hard and fermented biscuit doughs, the same machine is also used for cookies, crackers, snack pastes, and other high-viscosity food or non-food formulations such as sauces, polymers or adhesives.

Motors are available in both general-duty and heavy-duty ratings matched to each capacity (e.g., 15–20 HP for the 150-litre class up to 60–70 HP for the 1000-litre class). Voltage can be configured to suit local power-supply requirements.

Yes. Modular upgrades such as vacuum systems, controlled fluid-spray arrangements, alternative discharge methods, different blade configurations, and special material/finish combinations can be supplied to match individual bakery or process requirements.