1) Product Overview

The HM600 heavy duty horizontal mixer is engineered for long service life. The cylindrical long bowl uses a sandwich structure with interlayer cooling, and the 3150 kg machine body keeps operation stable at the full 270 kg soft dough load. The dual drive mechanism, a primary V-belt with a secondary chain, protects the 18/9 kW motor from critical damage.

2) Applications

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

• Heavy-duty bakery factories
• Industrial toast bread lines
• Continuous dough production
• Central bakery kitchens

3) Key Features

1. Rigid build: Cylindrical bowl, sandwich structure, interlayer cooling.
2. Stable at full load: 3150 kg body, no distortion during mixing.
3. Dual drive mechanism: Gates V-belt primary, Tsubaki chain secondary.
4. Cooled from the core: 43 L jacket, 12.8 kW cooling load, dough near 28°C.

4) Technical Table

5) Feature Details

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.

Automated Bowl Handling
A 1.5 kW hydraulic unit reverses the mixing bowl smoothly and automatically, and the baffle opens pneumatically with CKD components, saving time and manpower at every batch changeover.

6) FAQ

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 does the mixer knead the dough?
A: Two mixing blades rotate in opposite directions and knead the dough through the heart-shaped principle, with the bowl in a cylindrical long design.

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 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: Which component brands are used?
A: SEW motor, Hitachi hydraulic station, Gates V-belt, Tsubaki chain and sprocket, CKD pneumatic parts, plus Mitsubishi, Fuji, Omron and Idec electrical components.