Chengdu Wonderful Serendipity Food Machinery Co., Ltd. is one of the leading manufacturers and suppliers of high-capacity dough mixer in China. With abundant experience, we warmly welcome you to buy discount high-capacity dough mixer made in China here from our factory. Customized orders are welcome.

Company Profile

Chengdu soontrue leibo machinery equipment co., ltd. Is a wholly-owned subsidiary of soontrue group, which include shanghai soontrue machinery equipment co., ltd, foshan soontrue machinery equipment co., ltd. And chengdu soontrue leibo machinery equipment co., ltd. Soontrue group, originated from guangdong foshan soontrue machinery equipment co., ltd, which was established in 1992 is specialized in r&d, manufacturing, marketing and servicing of automatic packing machines and food machines and now soontrue is one of the biggest and fast-developing private enterprises in the industry.

Why Choose Us

Our factory
Soontrue group, originated from guangdong foshan soontrue machinery equipment co., ltd, which was established in 1992 is specialized in r&d, manufacturing, marketing and servicing of automatic packing machines and food machines and now soontrue is one of the biggest and fast-developing private enterprises in the industry.

Our service
For each repair request, we have telephone follow-up by csat specialists, to ask users for solutions to their needs and the satisfaction with the service; at the same time to supervise the service quality of after-sales service personnel, and as an important evaluation index of after-sales service personnel.

Production market
In the world, chengdu soontrue machines are shipped to russia, australia, new zeland, germany, france, italy, spain, malaysia, thailand, philippines, india, usa, canada and argentina.

Our product
All kinds of dumpling product:Used for making all kinds of dumplings, wontons and gyoza.Quick-frozen food production line:Used for making all kinds of frozen dumplings, wontons and gyoza.Dumpling processing industry:Used for making all kinds of dumplings, wontons and gyoza.

Related Product

Commercial Dough Mixers

Vacuum dough mixer is a machine which is mixing the dough or flour and water under the negative pressure vacuum condition, making the flour taste good. It is composed of frame, body, vessel which can be tilted 95°, vessel lid, mechanical transportation, water circulated vacuum pump and the electric parts. Material: All the materials of frame, body, vessel, vessel lid and paddle are adopted sus304 stainless steel.

High-Capacity Dough Mixer

Vacuum flour mixer can be used to make all kinds of dough, such as pie, bread, noodles, dumplings, steamed bread etc. The dough featured by flexible, transparent, vigorous, smooth and tasty. Under the negative pressure vacuum condition, the vacuum flour mixer atomizes and vaporize some water which synchronizes the flour absorb water. After the wheat gluten come into being, the paddle simulate the manual mix which stacks the gluten layer by layer, a big piece of dough will be made in a very short time.

What is High-capacity Dough Mixer?

High capacity dough mixer can be used to make all kinds of dough, such as pie, bread, noodles, dumplings, steamed bread etc. The dough featured by flexible, transparent, vigorous, smooth and tasty. Under the negative pressure vacuum condition, the vacuum flour mixer atomizes and vaporize some water which synchronizes the flour absorb water. After the wheat gluten come into being, the paddle simulate the manual mix which stacks the gluten layer by layer, a big piece of dough will be made in a very short time.This high capacity dough mixer can mix flour of 100kg per time for 6min.

Advantages of High-capacity Dough Mixer

Versatile

A High capacity dough mixer is definitely a multi-tasker; it is useful for varied purposes as it comes with different attachments. By adding various ingredients, you can use them to cook varied dishes, so their high versatility is worth the price.

Uses Less Efforts And Is Quick

Kneading dough or whipping batter with your hands is an exhaustive and time-consuming job, and if the same is to be made in huge quantity, then it can really take a toll on you. A High capacity dough mixer not only makes such heavy tasks easy and quick, but it will also give you a dough or batter that's just the right consistency.

Sturdy And Powerful

These High capacity dough mixer have a strong base and a powerful motor, which is a very important advantage of having one of these appliances. You can just attach the bowl and go about your other kitchen chores as your High capacity dough mixer gives you a hand for your cooking.

Mess-Free

Forget about the mess caused by flour flying about or batter spilling out of the bowl while kneading, mixing or whisking. High capacity dough mixer come with a deep and large bowl, ensuring that the ingredients do not spill out even at high speed.

Working Principle of High-capacity Dough Mixer

The high-capacity dough mixer is composed of a mixing tank, a stirring paddle, a transmission device, an electrical box, a machine base, etc. The stirring paddle is driven by the transmission device to rotate in the stirring cylinder, and the stirring cylinder is rotated at a constant speed by the transmission device. The flour in the cylinder is continuously pushed, pulled, smashed, pressed, fully stirred, and quickly mixed, so that the dry flour is uniformly hydrated, and the gluten is expanded to form a dough having certain elasticity, flexibility and uniform flow.

The mixing tank is composed of a stirring cylinder, a stirring cylinder cover, a stirrer, a support, a transmission device, a shaft sealing device, etc., and a heating device or a cooling device can also be configured according to the process requirements. The mixing cylinder and the agitating cylinder cover can be flanged or welded. It is equipped with a transmission (motor or reducer), and the drive shaft drives the agitator in the mixing tank. The shaft sealing device can be in various forms such as machine seal or packing, labyrinth seal, etc. (according to the user's needs). And the mixing cylinder is made of 304 stainless steel.

There are five types of stirring paddles: Roll cage, paddle, ellipse, garland and blade. The selection of the stirring paddle should be selected according to the viscosity of the material, the thermal stability, and the degree of stirring.

There are two kinds of materials for the base, stainless steel and carbon steel. From the quality point of view, the quality of stainless steel is better than carbon steel. But from the price point of view, the price of carbon steel is lower than that of stainless steel. Which material is actually used can be selected according to the needs of the customer.

The Future of Emerging Trends in High-capacity Dough Mixer Technology

The baking industry is witnessing a transformation through the adoption of cutting-edge technologies that are reshaping dough mixing processes. One significant advancement is the integration of automated mixing and kneading systems, which streamline the production process and ensure consistent quality with minimal human intervention.

Moreover, the introduction of high-speed ovens and proofers represents a notable trend in dough mixing technology, enabling bakeries to achieve faster baking and proofing times without compromising on the quality of the final product. By leveraging these innovative baking appliances, commercial bakeries can boost their operational efficiency, meet consumer demands more effectively, and stay ahead in a competitive market. The implementation of such high-speed equipment not only accelerates the production process but also contributes to energy savings and increased output capacity, driving overall profitability in the baking sector.

Additionally, intelligent baking control systems have emerged as a game-changer in the realm of dough mixing technology. These systems are designed to optimize baking parameters such as temperature, humidity, and mixing speed, thereby enhancing the consistency of the end product and reducing energy consumption. By leveraging smart technology for precise control over the baking process, bakeries can achieve improved product quality, cost savings, and operational efficiency. The integration of intelligent baking control systems underscores a shift towards data-driven decision-making in commercial baking, where technology plays a pivotal role in ensuring superior product outcomes and customer satisfaction.

Traditional dough mixing methods

Traditional dough mixing methods in the baking industry have a rich history rooted in practices like spiral mixers and vacuum-cooling breads. Spiral mixers, for instance, are known for their efficient mixing capabilities, ensuring thorough dough development and gluten formation. On the other hand, vacuum-cooling breads have been essential in controlling the temperature of the dough during the mixing process, preventing overheating and preserving the quality of the final product.

Moreover, the impact of these traditional methods on product quality control and production costs cannot be understated. Spiral mixers, with their ability to carefully knead the dough, play a fundamental role in determining the final crumb structure and consistency of baked goods. Similarly, vacuum-cooling breads aid in achieving the desired texture and taste by efficiently regulating the cooling process. These traditional techniques have been instrumental in maintaining the standards of commercial bakeries over the years.

Nevertheless, transitioning from these conventional practices to newer, technology-driven approaches presents challenges for bakeries. The shift towards adopting advanced dough mixing equipment involves not only investing in new machinery but also training staff to operate and integrate these systems seamlessly into existing production processes. Balancing the legacy of traditional methods with the benefits of modern solutions requires careful planning and execution to ensure a smooth transition without compromising on product quality or production efficiency.

Emerging trends in dough mixing technology

How to Choose High-capacity Dough Mixer

01/

Power and capacity
First of all, you need to determine your power and capacity needs, and choose the appropriate power and capacity according to your production needs to ensure that you can meet the daily dough production volume.Therefore, you may need to estimate the scale of production in advance, estimate the power and capacity of the equipment required, and choose the product that best suits you.

02/

Mixing speed
High-capacity dough mixer usually have multiple speed settings that can be adjusted to suit different types of dough and ingredients. Choose a machine with multi-speed speed adjustment to flexibly adjust mixing intensity and time.

03/

Material and durability
Choose a high-capacity dough mixer made of sturdy and durable materials, such as stainless steel.This ensures the durability and long-term use of the machine, reduces maintenance costs, and ensures stable business operations.

04/

Equipment security
High-capacity dough mixer should have safety protection measures, such as splash guards, overload protection and other functions, to ensure the safety of operators.

05/

After-sales service
Choose a high-capacity dough mixer with good after-sales service so that you can get better after-sales service support.

06/

User reviews
Before purchasing, it is recommended that you read the reviews of other users to understand the experience of using the machine so as to make a more informed choice.

Safety Operation Regulations For High-capacity Dough Mixer

1. Operators shall wear labor protection articles, tighten the cuffs and corners of clothes, be clean, no rope ends are allowed, and the hair must be rolled into the working cap.

2. Special personnel familiar with equipment performance must be designated for each shift.

3. Before opening, check whether all parts of the electrical appliance are well insulated and whether the motor grounding is reliable. Do not press the switch button with wet hands. If there is a problem, please ask the electrician to deal with it.

4. According to the regulations of the machine, dry flour is put into the flour at one time, and overload transportation is not allowed.

5. Refuel regularly according to the machine maintenance requirements.

6. The box cover shall be covered when mixing. Do not put your hands or other hard objects into the face bucket to avoid dangerous accidents.

7. The power must be cut off when taking the surface. After the power is cut off and twisted and mixed, the shell can be taken again. If it can not be taken at one time, it should be cut off with a knife, and then go to point the car. One person is not allowed to take the surface and another person is not allowed to point the car.

8.Do not touch the rotating parts during operation. In case of abnormal sound, looseness, sundries, vibration, etc., stop the machine for inspection and maintenance.

How to Clean High-capacity Dough Mixer

How to clean dough mixer?

1. In the process of using, check the parts first, if any loose should be tight immediately.

2. The gear meshing area of the machine is lubricated with grease and refueled every half a month, powder metallurgy bearing housing, each shift must be filled twice with oil into the oil cup on the bearing seat, otherwise the shaft and the bearing bush can be easily cemented.
3. When cleaning, the electrical components should be prevented from touching water, to prevent machine failure, do not directly flush with water.

4. If your dough mixer is new and used for the first time, be sure to clean it up before adding flour to prevent residue from contaminating the flour.

Safety instructions:

1. Turn on the power and check the rotation direction (turn the mixer backward).

2. The operation should be smooth and loud.

3. After running for 30 minutes, work will be carried out after there is no abnormal phenomenon.

4. The machine adopts gear reduction transmission structure with simple structure, compact structure, convenient operation, no complex maintenance and long service life.

5.Adopt stainless steel material and special surface treatment, accord with sanitary standard.

Certifications

Our Factory

Chengdu Soontrue Leibo Machinery Equipment Co., Ltd. is a wholly-owned subsidiary of Soontrue Group, which include Shanghai Soontrue Machinery Equipment Co., Ltd, Foshan Soontrue Machinery Equipment Co., Ltd. and Chengdu Soontrue Leibo Machinery Equipment Co., Ltd. Soontrue Group, originated from Guangdong Foshan Soontrue Machinery Equipment Co., Ltd, which was established in 1992 is specialized in R&D, manufacturing, marketing and servicing of automatic packing machines and food machines and now Soontrue is one of the biggest and fast-developing private enterprises in the Industry.

Video

FAQ

Q: How big of a dough mixer do I need?

A: How much you will be mixing plays a large role in what size of mixer you will want to look at. A small restaurant can take care of most needs with a 5 to 20 qt. Planetary mixer. In contrast, a pizzeria or bakery will want to look at 40 qt. Or larger, or even a spiral mixer in very large-scale applications.

Q: How much dough can a 20 litre mixer make?

A: Up to 20 litres of ingredients can be placed in the large mixing bowl. This way, you can create a perfectly smooth dough for baking bread or pizza bases. It can process up to 8kg of flour, or 13kg of dough.

Q: How big should my mixer be?

A: It's important to choose a size that will be most useful to you. The standard size is between 4.5 and 5.5 quarts. This is large enough to bake a batch of cookies or knead a loaf of bread. If you do a lot of large-quantity cookie or bread baking, you might want to opt for a larger mixer.

Q: What is the normal mixer size?

A: Smaller-sized stand mixers will usually offer somewhere between 2 and 3.5 qts of capacity, while larger stand mixers can offer around 5–8 qts. In the middle, you'll find medium-sized stand mixers with around 4–5 qts of capacity-a great size for everyday recipes and meals.

Q: How much dough can a 10l mixer make?

A: The mixing bowl has a capacity of 10l and is suitable for making bread dough and pizza dough. The maximum amount of flour is 4kg and the maximum amount of dough is 6kg. You can also make 2kg of dough as a minimum quantity.

Q: Are dough mixers worth it?

A: Scale of operations: If you're baking on a small scale, such as at home or for a small bakery, a handheld mixer or manual kneading might suffice. However, if you're baking larger quantities regularly, a dough mixer can significantly speed up the kneading process and improve consistency.

Q: Is a higher wattage mixer better?

A: It is measured in watts (w) and is an indicator of the appliance's performance and efficiency. Higher-wattage mixer grinders can handle heavy-duty tasks and are more powerful, while lower-wattage mixers are suitable for lighter tasks.

Q: What is the lifespan of a mixer?

A: You may enjoy warranty coverage for 10 years, but your mixer might break after five because you didn't clean it regularly. If you purchase a machine with a five-year coverage limit, it may last for 20 with diligent maintenance. With the right care, you can make your appliance last.

Q: How many watts does it take to mix dough?

A: You'll typically knead dough at a relatively slow speed and won't be pushing a heavy-duty motor to its limits. You might have issues with a very low-power motor, but anything over about 500 watts should be able to handle most any bread dough.

Q: Are dough mixers worth it?

Q: How do you use a mixer for dough?

A: Turn your mixer on low speed. Allow it to knead the dough for 3 minutes, or until it clings to the hook and cleans the sides of the bowl. Continue to knead the dough 3-4 minutes longer. You'll know your dough is kneaded enough when it feels smooth and elastic.

Q: What is dough mixing?

A: What is dough mixing? Dough mixing is a process in which flour and water are mixed until gluten is developed, a result of the enhanced interaction between dispersed and hydrated gluten-forming proteins.

Q: Is it necessary to use a dough mixer?

A: According to our pastry chefs, the occasional baker can make do without a stand mixer, despite their many benefits. These small appliances have many admirable attributes but are costly and take up a large amount of counter space (and cupboard space for storage), especially for individuals with smaller kitchens.

Q: What is a dough mixer called?

A: Dough mixers, also known as spiral mixers, consist of a spiral-shaped agitator that remains stationary while the bowl revolves around it.

Q: Is it better to mix dough by hand or mixer?

A: So while hand kneading can be a gratifying process, we recommend using a stand mixer with the dough hook attachment for this task. A dough hook is the best tool you can use to knead dough.

Q: What are the different types of dough mixers?

A: Horizontal mixer. This type of mixer has the capability of producing the largest volume of dough in the shortest amount of time.
Spiral mixer. One of the most popular types of mixers, the spiral mixer is used in many different settings due to its flexibility.
Planetary mixer.

Q: What is the use of dough mixer in bakery?

A: Dough mixers are used in bakeries to stir dough ingredients together. Mixing arms stir ingredients in a bowl or trough to produce dough of even consistency.

Q: What is the difference between mixing and kneading dough?

A: If you mixed by hand, then the work you did to incorporate your flour and salt-along with our autolyse-got you most of the way there. The purpose of kneading any dough is to develop gluten, and incorporate micro bubbles into the mass of the dough which will inflate during proofing and baking.

Q: What is the difference between a stand mixer and a dough mixer?

A: With a dough mixer machine, you'll have more speed and power when you often need to make large batches or bake several desserts at once. It's hands-free, allowing you to multitask while getting work done. Stand mixers also have a number of attachments, such as a paddle for cream and a whisk for whipping egg whites.

Q: Why shouldn't you over mix dough?

A: The overworked dough will often feel tight and tough. This means that liquid molecules have been damaged and won't stretch properly, causing the bread to break and tear more easily. Conversely, a dough that is underworked will be harder to form into a ball shape.

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