1) Product Overview

The HM600 dual speed dough mixer kneads the way bakers do, at industrial scale. Two counter-rotating blades fold the dough through the heart-shaped kneading principle: 78 RPM for fast development, 39 RPM for gentle finishing. The 18/9 kW SEW dual-speed motor drives both ranges, and the water-cooled bowl jacket keeps up to 270 kg of dough near 28°C throughout the cycle.

2) Applications

Suitable for hamburger buns, rolls, toast and loaf bread, baguettes, ciabatta, steamed buns, frozen dough, pizza base, pastries and other bakery products.

• Industrial bread lines with dual-speed mixing
• Bun and roll production
• Artisan-style bakery factories
• Continuous dough production

3) Key Features

1. 78/39 RPM dual speed: High speed develops, low speed finishes, one motor covers both.
2. Heart-shaped principle: Counter-rotating blades deliver excellent dough tensile performance.
3. Protected drive line: Gates V-belt plus Tsubaki chain protect the motor under full load.
4. Cooled bowl: 43 L jacket, 12.8 kW cooling load, dough near 28°C.

4) Technical Table

5) Feature Details

Heart-Shaped Kneading Principle
Two mixing blades rotate in opposite directions and fold the dough through the heart-shaped kneading principle, delivering excellent dough tensile performance at 78 RPM for development and 39 RPM for gentle finishing.

Dual Drive Mechanism
The main shaft is driven by a dual-speed 18/9 kW SEW motor through a dual drive mechanism: a primary V-belt (Gates) and a secondary chain drive (Tsubaki). This arrangement protects the motor and drive units from critical damage under full load and keeps operation stable.

Water-Cooled Bowl Jacket
A 43 L water-cooled jacket with a 12.8 kW cooling load surrounds the cylindrical bowl and removes friction heat during mixing, keeping the dough at approximately 28°C. The result is excellent, rich-in-volume dough with consistent temperature, batch after batch.

6) FAQ

Q: What are the mixing speeds?
A: The agitator runs at two speeds, 78 RPM and 39 RPM, driven by a dual-speed 18/9 kW main motor.

Q: What is the maximum dough capacity?
A: 270 kg of soft dough, based on the sponge dough method at a kneading temperature of 28°C and about 64% water absorption.

Q: What are the machine dimensions and weight?
A: Overall dimensions are 2188 x 1685 x 2186 mm, with a machine weight of 3150 kg.

Q: How are the bowl and baffle operated?
A: The bowl is reversed hydraulically by a 1.5 kW hydraulic unit, and the baffle opens pneumatically.

Q: How is dough temperature controlled?
A: The bowl has a water-cooled jacket with 43 L capacity and a 12.8 kW cooling load, keeping the kneading temperature around 28°C.