LABORATORY MIXER / DEVELOPMONITOR SYSTEM

LABORATORY MIXER SYSTEM

This is a Horizontal Mixer for full-scale laboratory experiment for bakery and flour milling industries. Abundant optional are available.
Objective data construction in the mixing is supported.
MODEL HM50

HM50

This is a horizontal mixer for full-scale laboratory experiment with automatic dough temperature control system

  • Record and control objective data of dough temperature and dough at develop monitor with observing dough mixing condition from transparent top cover.
  • Agitator is same shape as large horizontal mixers
  • Dough temperature control is applied as same method as larger horizontal mixers.
  • The drive is variable speeds to be used. RPM of agitator can be set volutary.

DEVELOP MONITOR

The data in mixing can be overlap with past mixing data. This can be compared at real time.

  • The display of develop graph, dough temperature and motor electrical power is standard.
  • The data can be saved with CSV format (analysis can be made with Excel)
  • Mixing stop record at stopping mixing during mixing can be written in the graph

Additional function of sensor groups can be optional to analysis advanced dough

DIMENSIONAL DRAWING

  1. 1:HM50 Mixer
  2. 2:Control panel
  3. 3:Cooling unit
  4. 4:Personal computer
  5. 5:Electrical box

SPECIFICATIONS

HM-50
Model HM-50
Mixing capacity 23kg Dough (10kg flour)
Motor 5.5kw, variable speeds
RPM of agitator 50 - 150rpm
Agitator type YY-1 adjustable clearance
Machine weight 550kg
Chiller Unit
Temperature control range 0 - 50 degrees centigrade
Electrical to be required Chiller : 0.6 kw , Heater : 2.0 kw
Power supply 100V, 3.5kw
Solenoid valve unit and cushion tank unit are accessory
Display and Sensors
Display
  • dough temperature
  • Develop graph
  • Electrical power
Optional sensors
  • Finished dough temperature
  • Temperature of cooling water IN
  • Temperature of cooling water OUT
  • Cooling water flow (valve opening degree)
  • RPM of agitator
  • Temperature of mixing bowl material

DEVELOPMONITOR SYSTEM

OBJECTIVE DATA CONSTRUCTION IN MIXING AND STEADY OF PRODUCT ARE SUPPORTED.
DEVELOPMONITOR graph

Advantages of using develop system at bakeries

  • he data in mixing can be overlap with past mixing data. This can be compared at real time.
  • Check optimum mixing
  • Objective managing save of dough temperature and dough develop data
  • Mixing adjustment based on season change of materials
  • Short period for working shift to new operator
  • Experiment mixer is usable
  • Prevention for forgetting material dumping
  • Develop graph, dough temperature and motor electrical power can be displayed and recorded
  • The data can be saved with CSV format (analysis can be made with Excel)
  • Mixing stop record at stopping mixing during mixing can be written in the graph
  • Additional function of sensor groups can be optional to analysis advanced dough
  • PC can be used in WINDOWS 95 TO WINDOWS XP

SPECIFICATIONS

Display/Record
Display / Record to be Entered
  • Dough temperature
  • Develop
  • Electrical power
Optional sensors
  • Finished dough temperature
  • Temperature of cooling water IN
  • Temperature of cooling water OUT
  • Cooling water flow (valve opening degree)
  • RPM of agitator
  • Temperature of mixing bowl material
Trough size
  • L 350 x W 650 x H 1300 mm

EXAMPLE OF DEVELOP GRAPH

1:EXAMPLE OF DEVELOP GRAPH WITH CHANGING WATER ABSORPTION
(DEVELOP GRAPH IS OVERLAPPED AS CHANGING THE WATER ABSORPTION 70%, 67% AND 64% AT RECIPE OF WHITE BREAD)

As example of mixing for white bread, optimum mixing time in most of cases is time just after develop peak is passed in one to two minutes.
(This will be changed depending on recipe and breads, etc).
Here is shown in over mixing to explain the develop peak of dough.


Note 1:
When supplying water is increased, the range of graph is lower
Note 2:
The differences of the speed of dough complete, mixture of dough after dumping fat are found from each graph.
Note 3:
Mixing time :
Low 3 minutes, High 3 minutes
Shortening Low 3 minutes, High 11 minutes

2:For case of no salt to be added. (control will be 2 % of salt addition)


Note:
Mixing time
Control Low 3 minutes, High 3 minutes
Shortening Low 3 minutes, High 11 minutes
No salt to be added Low 3 minutes, High 3 minutes
Shortening Low 3 minutes, High 5 minutes
Note:
The dough without salt addition becomes tight dough as initial dough complete is quick, but the dough will be broken quickly after that.

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