MIXERS FOR THE FOOD INDUSTRY: types, advantages, disadvantages and our proposals.

MIXERS FOR THE FOOD SECTOR:

types, advantages, disadvantages and our proposals.

In the food industry, the kneading machine is the most important machine for the production of baked goods.

On the surface, it appears to be a very simple machine, instead, it consists of a main structure containing both the motor (or two motors) and the various transmission parts. Not only that, it also consists of a steel bowl that can be fixed or rotating, a protection grid and a control panel.

Kneading machines are not all the same, so we will look at some aspects that differentiate the three main types of kneading machines: spiral; arm-driven; and fork-driven.

None of the three types is better or worse as each kneading machine has specific advantages that determine a final result with different characteristics.

 

SPIRAL KNEADER

The operation of this type of mixer is based on the rotation of the spiral (kneading organ) around its vertical axis and the mixing bowl, which can rotate in either direction.

Usually spiral mixers work at 2 speeds: in the 1st phase they mix the ingredients and in the 2nd phase they proceed with the actual kneading.

It is a process that has the advantage of being very fast, but the very speed of mixing tends to raise the temperature of the dough, which must be constantly monitored.

It can be said that the spiral mixer mixes the dough.

 

KNEADING MACHINE WITH PLUNGING ARMS

The spatula and fork, which are the plunging arms of this kneading machine, are the two elements that simulate the work of human arms during kneading. This is ideal for delicate doughs as the dough is continuously oxygenated and ‘lightened’ by the movement given by the two arms.

This process takes longer than with the spiral and is shorter than with the fork, but thanks to the execution time and the movement of the dough from bottom to top, the temperature of the dough is about average.

It can be said that the two-arm kneading machine mixes the dough.

FORK DOUGH MIXER

The fork (kneading organ) works at an angle to the axis of rotation of the kneading trough.

The main characteristic is the slow processing, which results in less heating of the dough, so the dough can be processed for a long time without changes due to temperature.

It can be said that the fork mixer mixes and oxygenates the dough.

 

 

NOISE AND VIBRATION OF MIXERS

As we have seen, each type of kneading machine has its own advantages and characteristics that determine a different end result.

The one characteristic common to all kneading machines is the degree of NOISE during operation.

Vibrations and noise can be caused by the electric motor used.

Long experience in the food machinery sector and the desire to solve a problem that is all too often present, such as the noise of kneading machines, has led to the design and production of an electric motor dedicated to the sector, capable of low noise, low vibrations and low operating temperatures.

The motor for kneading machines is available in:

• double or triple polarity
• – sizes from size 90 to size 160 (other sizes on request)
• – polarity 2/4/8 or 2/4/6
• IP55 degree of protection
• Reduced or oversized shaft and flange, customised shaft and flange
• special voltages and frequencies
• CE certified (UL-CSA and GOST-R on request)