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

Description

The Biscuit Dough Mixer is a robust, high-performance industrial machine engineered for efficient and uniform mixing of biscuit dough in large-scale commercial baking operations. Designed to meet the demanding needs of modern biscuit manufacturing plants, this commercial dough mixer delivers consistent results across various dough formulations, making it an essential piece of equipment for bakeries aiming for superior quality and high-volume production.

Whether you produce short dough, hard dough, or fermented dough biscuits, the right biscuit dough mixer ensures optimal ingredient integration, perfect gluten development, and ideal hydration levels. This results in smooth, workable dough with excellent texture and machinability—critical factors for achieving uniform biscuits that meet both taste and production standards.

Salient Features of Biscuit Dough Mixer-150-kgs-200-kgs-300-kgs-500-kgs-1000-kgs

Fabricated from heavy-duty industrial alloys, including Mild Steel, SS 304, and SS 316.
Finishes are fully tailorable to client preference, providing choices from an understated matte texture to a high-reflectivity mirror polish.
Protected with an initial layer of anti-corrosive red oxide primer sealed beneath a dual-coat epoxy paint finish.
Product discharge options built for operator convenience, supporting either manual hand-wheel control or automated hydraulic actuation.
Adaptable temperature-control jackets engineered to handle external heating or cooling phases.

Insulated with high-density mineral wool and secured externally by protective sheet metal cladding.
Configured with precision-engineered tangential 'Z'-profile blades to guarantee thorough and streak-free homogenization.
Engineered with an ultra-tight clearance tolerance between the inner trough wall and the agitators to completely prevent product retention or sticking.
Fitted with resilient PTFE shaft seals to ensure safe, hygienic, and food-grade compatible operations.
Specialized modular upgrades available upon request, featuring vacuum integration setups and controlled fluid spray mechanisms.

Working Principle of Biscuit Dough Mixer-150-kgs-200-kgs-300-kgs-500-kgs-1000-kgs

Mixing Kinematics & Shear Mechanics

Synchronized Axial Conveyance: Driven by highly accurate, counter-rotating ‘Z’-profile (Sigma) agitators that execute a tangential kneading effect, continuously shifting media longitudinally across the vessel.
Shear-Driven Particle Breakdown: Homogenization combines macro-mass displacement, stretching, folding, splitting, and re-blending. Granular reduction occurs organically as solid particles undergo intensive tearing and shear stress between the rotating blades and internal shell boundaries.
Automated Thermal Cycling: Once the preset batch sterilization duration concludes, the thermal heating loop automatically cuts out, the pneumatic exhaust flap opens, and the cooling sequence initiates.

Product Extraction Systems

Completed batches are efficiently unloaded via vessel tilting, bottom-mounted outlet valves, or a lateral extrusion screw positioned beside the primary mixing container.

Tangential Blade Architecture

Velocity Configuration: Features counter-rotating impellers that meet tangentially inside the trough, where the forward agitator typically runs at an accelerated pace relative to the rear unit at a 3:2 speed ratio.
Viscosity Suitability: Tailored for heavy, high-viscosity formulations and dense media, including industrial adhesives, elastomeric rubber compounds, flush colors, pigments, and specialized dyes.

Overlapping Blade Architecture

Velocity Configuration: Engineered with blades that cross paths directly above the central crest of the vessel, demanding a fixed relative alignment and identical rotational speed for both agitators.
Flow Behavior & Viscosity Suitability: Optimized for free-flowing or creeping substances that naturally gravitate into the blades. Facilitates rapid cross-transfer between compartments for lower-viscosity items—such as carbon pastes, clay slurries, cosmetics, creams, and pharmaceutical ointments—yielding a milder kneading and shearing action than tangential layouts.

Technical Specification of Biscuit Dough Mixer-150-kgs-200-kgs-300-kgs-500-kgs-1000-kgs

Model	Capacity – Liters		Motor (H.P.)
Model	Working Capacity approx.	Gross Capacity approx.	General	Heavy Duty
ASM – 50	50 Liters	80 Liters	5 H.P.	7.5 H.P.
ASM – 75	75 Liters	110 Liters	7.5 H.P.	10 H.P.
ASM – 100	100 Liters	150 Liters	10 H.P.	15 H.P.
ASM – 150	150 Liters	200 Liters	15 H.P.	20 H.P.
ASM – 200	200 Liters	300 Liters	20 H.P.	25 H.P.
ASM – 400	400 Liters	550 Liters	30 H.P.	40 H.P.
ASM – 500	500 Liters	750 Liters	40 H.P.	50 H.P.
ASM – 750	750 Liters	1150 Liters	50 H.P.	60 H.P.
ASM – 1000	1000 Liters	1500 Liters	60 H.P.	70 H.P.
ASM – 1500	1500 Liters	2100 Liters	75 H.P.	80 H.P.
ASM – 2000	2000 Liters	2600 Liters	80 H.P.	90 H.P.
ASM – 3000	3000 Liters	3800 Liters	100 H.P.	120 H.P.

* Power voltage can be adjusted as per customer’s domestic power voltage requirements.
* Rights of technical improvements & modification reserved.
* Illustrations & dimensions are shown for information purpose only.

Types of Sigma Mixer

Sigma Mixer Machine

Sigma Mixer Extruder

Lab Sigma Mixer

Food Grade Sigma Mixer

Heavy Duty Sigma Mixer Machine

Z Type Sigma Mixer

Applications of Sigma Mixer

Pharmaceutical Industry
Nutraceutical Industry
Herbal Industry
Ayurvedic Industry
Biotech Industry
Cosmetic Industry
Chemical Industry

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

Ideal for biscuit, cookie, cracker, and snack production lines; also adaptable for mixing bechamel sauce, polymers, or other viscous food pastes.

GMP-compliant design with easy-to-clean surfaces; no through-shafts to avoid contamination.

Reduces mix cycle times and labor; durable components minimize maintenance over the machine’s lifespan (typically 10+ years).

Available in horizontal (for dry/shortbread biscuits) or planetary (for creams/sponge) configurations; integration with automated feeding systems.

Key Features of Biscuit Dough Mixer-150-kgs-200-kgs-300-kgs-500-kgs-1000-kgs

Mixing Mechanism: Equipped with Z-arm or sigma-type blades that rotate at differential speeds (e.g., 20-40 RPM) in opposite directions for thorough kneading without overheating the dough. This design prevents dough sticking and promotes hygiene.

Construction: Made from food-grade stainless steel for contact parts, with cast iron bases for durability. Leak-proof seals, oil glands, and a fully enclosed chamber minimize dust ingress and ensure safety.

Tilting System: Hydraulic or electric tilting up to 90-135° for easy unloading into downstream equipment like extruders or sheeters. Larger models feature hydraulic systems for quick operation.

Optional Enhancements: Jacket for heating/cooling (via steam or water circulation) to control dough temperature; variable speed controls; energy management systems (EMS) for time- or temperature-based mixing cycles.

Power and Dimensions: Typically 5-15 HP motors (voltage: 110-440V, 3-phase); dimensions scale with capacity. Weight: 500-2000 kg.

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

What capacities are available for this biscuit dough mixer?

The mixer is offered in multiple industrial sizes specifically suited for biscuit production: approximately 150 kg, 200 kg, 300 kg, 500 kg and 1000 kg working capacities (corresponding models also listed with litre equivalents in the technical specifications).

Which materials of construction can I choose?

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.

How does the mixing action actually work?

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.

What is the difference between tangential and overlapping blade designs?

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.

Can temperature be controlled during mixing?

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.

How is the mixed dough discharged?

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.

What design features prevent dough from sticking or remaining in the trough?

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.

Is the mixer suitable only for biscuit dough or can it handle other products?

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.

What power and motor options are provided?

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.

Can the machine be customised for specific production needs?

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.

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

Description

Salient Features of Biscuit Dough Mixer-150-kgs-200-kgs-300-kgs-500-kgs-1000-kgs

Working Principle of Biscuit Dough Mixer-150-kgs-200-kgs-300-kgs-500-kgs-1000-kgs

Technical Specification of Biscuit Dough Mixer-150-kgs-200-kgs-300-kgs-500-kgs-1000-kgs

Types of Sigma Mixer

Applications of Sigma Mixer

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

Ideal for biscuit, cookie, cracker, and snack production lines; also adaptable for mixing bechamel sauce, polymers, or other viscous food pastes.

GMP-compliant design with easy-to-clean surfaces; no through-shafts to avoid contamination.

Reduces mix cycle times and labor; durable components minimize maintenance over the machine’s lifespan (typically 10+ years).

Available in horizontal (for dry/shortbread biscuits) or planetary (for creams/sponge) configurations; integration with automated feeding systems.

Key Features of Biscuit Dough Mixer-150-kgs-200-kgs-300-kgs-500-kgs-1000-kgs

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

Countries We Export to

Partner with Industry Experts

Countries We Export to

Partner with Industry Experts

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