Diving Arm Mixer
Powerful yet Natural Process
Quiet, Smooth Operation
For Superior High Production Dough Mixing
This system of dough mixing, which simulates the movement of human hands, has been tried and tested and is the most efficient system for processing leavened dough. The product obtained is homogeneous and perfectly oxygenated, without warming the dough, ready for a perfect leavening.
The machine is equipped with two motors; a two-speed motor for the arm movement and a constant-speed motor to move the bowl. Passing from the first to the second speed, unlike one-motor machines, we obtain a higher number of dives for each turn of the bowl. This characteristic reduces the working time and oxygenates the dough better.
Quality Engineering and Design
It is possible to set an automatic cycle: selecting a working time for the first speed and one for the second speed, the machine will function for the chosen time automatically going from the first speed to the second speed, and stopping at the end of the cycle. After having completed the operation, it is possible to easily extract the dough by the simple use of a push button that jolts the bowl as it turns.
The heavy-duty structure is stove enamelled and has small overall dimensions. All moving parts are mounted on ball bearings, which do not require maintenance. The gears are built in a special cast iron and are lubricated in an oil bath that makes the machine long-lasting and silent. The bowl and the safety protection are in stainless steel. The diving arms, one of which is adjustable in height, are built in special high-resistant stainless steel. The machine is assembled on wheels and ready for production.