High Speed Mixer: High Speed Mixer is designed to mix any kind of dough for mass production of bakery products. High speed mixer is closed type. It is fair to have a glance of the mechanisms in dough making. The mixihg process is primarily conceived to convert flour and other inputs to form a lumpy mass of dough. Time lost in fermentation is nil compared to slow speed mixers 2 hrs. Operation: All the inputs are to be added at one time and hence have to be kept ready in batch wise. High speed mixer's paddle offers a greater resistance to the dough, enhancing dough development to a greater degree. The dough becomes light and airy, Facilitating instant inflation of dough in a period of 2 to 3 mts of mixing and the dough is ready for further process.

Controls:
The switches are provided with timers and on completion of prefixed time the mixing operations get disengaged. There can't be any chance of over mixing and under mixing or variation in dough consistency. The machine is fitted with latest electronic control panel for easy operation with inbuilt safety devices.

Requires less mixing area Mixing time is 2 to 3 mts Weak flour can be used Yield is higher Softness in bread is more Shelf life is more Fermentation period is nil Fermentation loss is nil Requires chilled water 2° to 4°C Cripples are less Unskilled worker can operate easily. Bowl and Mixing blade are made of high grade S.Steel Supplied with two bowls (I fitted and I extra).

Specification

	A	B
CAPACITY	50 Kg. Flour	30 Kg. Flour
MOTOR	25 HPEM 440 V/AC	20 HPEM 440 V/AC
WEIGHT	1750 Kg. (approx.)	1250 Kg. (approx.)
DIMENSIONS	72" Length 54" Width 78" Height	68" Length 51" Width 68" Height