Mixers and Kneaders for the food industries
Industrial Bakery & Pastry
FROSTMIX
Mixers with cooled bowl
The production of breads, pastries, Viennese pastries or frozen pizzas requires lowering dough temperatures during their mixing in order to optimize the overall manufacturing time of these products. This cooling can be achieved by incorporating ice or CO2 in the bowls while mixing, but these processes induce a breakdown of the dough and can be relatively expensive and difficult to implement. VMI proposes another cooling method which is more respectful to the dough and which consists of cooling the latter during its mixing by liquid circulation (glycol water or otherwise) ensuring s thermal exchange through the walls of the bowl made of multiple jackets.
The VMI systems implementing this technology are the following:
- The Frostmix spiral mixer, first traditional mixer in the world equipped with a rotating triple-jacketed bowl cooled by circulating glycol water.
- The Verymix mixer continuously controls the dough mixing technique and guarantees consistent quality. It facilitates productions that are most demanding in terms of speed, quality and consistency of dough produced.
- Verymix III assures versatility of use and incomparable accuracy of work. Its flexible, powerful and regular mixing associated with the use of vacuum allows to act smoothly on the structure of the dough and the final product.
- The BiMix, continuous mixing system applied to the production of barely or non-structured dough.
Other products of this range
Technical doc available
Marketing doc available
| Réf. | Mixer type | Capacity | General characteristics |  |
|---|---|---|---|---|
| Frostmix | Spiral | From 100 to 250 Kg of flour / Batch |
|
|
| VeryMix | Continuous Horizontal | From 300 to 8000 Kg dough / Hour |
|
|
| VeryMix III | Horizontal batch under vacuum | From 275 to 600 Kg dough / Batch |
|
|
| BiMix | Continuous Horizontal | From 200 to 8000 Kg dough / Hour |
|
|