Introducing our high-quality Dough Mixer, designed to streamline and enhance your baking experience. This professional-grade appliance is meticulously crafted to effortlessly mix and knead dough with precision and efficiency. Elevate your baking game with our reliable Dough Mixer, a must-have tool for any aspiring or seasoned baker.
Inverter Motor Dough Mixer: Product Overview
The Inverter Motor Dough Mixer is a specialized evolution of the classic planetary mixer, engineered explicitly for high-torque, precise, and energy-efficient dough kneading. Unlike standard AC motors, its advanced inverter (variable frequency drive) technology delivers unparalleled control over speed and torque, making it the gold standard for consistent gluten development in artisan bread, pizza dough, bagels, and other yeast-based products.
Key Features & Technology Breakdown
1. Inverter Motor System
Intelligent Speed Control: Infinitely variable speed adjustment (typically 15–150 RPM) via digital interface. Start slow to incorporate dry/wet ingredients, then ramp up to develop gluten without overheating.
Constant Torque Output: Maintains power even at ultra-low speeds (critical for stiff/high-hydration doughs).
Energy Efficiency: Reduces power consumption by 15–30% vs. traditional motors (soft start/stops, no energy spikes).
Thermal Protection: Prevents motor burnout during extended heavy-duty cycles.
2. Dough-Specific Design
Spiral Hook Agitator: Optimized for dough kneading – maximizes contact area, minimizes friction, and mimics hand-folding action.
Stainless Steel Bowl: Reinforced, deep design (20L–200L capacities) with anti-stick finish. Bowl-lift mechanism standard.
High-Torque Gearbox: Robust transmission engineered for peak loads (e.g., 50L mixer: 7.5–10 HP equivalent torque).
3. Commercial-Grade Construction
Frame: Heavy-gauge steel with vibration-dampening mounts.
Hygiene: NSF/CE-compliant stainless steel; no grease points near food zone.
Safety: Emergency stop, overload protection, bowl-engagement interlock.
Technical Specifications (Typical Range)
| Capacity | Motor Power | Speed Range | Max Dough Batch | Power Supply |
|---|
| 20L | 1.5–2.5 kW | 15–120 RPM | 10–12 kg | 220V/1-phase or 3-phase |
| 30L | 3–4.5 kW | 15–130 RPM | 15–18 kg | 380V/3-phase |
| 50L | 5.5–7.5 kW | 15–150 RPM | 25–30 kg | 380V/3-phase |
| 70L | 7.5–11 kW | 15–150 RPM | 35–45 kg | 380V/3-phase |
Why Choose an Inverter Motor Mixer for Dough?
| Feature | Benefit |
|---|
| Precise Speed Control | Perfect gluten development; avoid over-kneading/under-kneading. Ideal for sourdough, ciabatta, etc. |
| Energy Savings | ↓ 15–30% power use vs. fixed-speed motors; ROI in 1–2 years for high-use bakeries. |
| Quiet Operation | Inverter reduces motor noise by 20–40% (critical in open kitchens). |
| Extended Motor Life | No thermal stress; 2–3× longer lifespan than conventional motors. |
| Batch Consistency | Repeatable results regardless of dough hydration/flour type. |
Target Applications
Artisan Bakeries: Precision kneading of high-hydration/low-gluten doughs.
Pizzerias: High-volume Neapolitan/pizza dough production (30L–70L ideal).
Bagel/Doughnut Shops: Stiff, dense dough handling.
Frozen Dough Plants: Consistent mixing for par-baked products.
Hotel/Chain Restaurants: Centralized dough production.
Competitive Advantages
Quality Optimization: Adjust speed to match flour protein content/hydration.
Cost Efficiency: ↓ power costs + ↓ labor (automates 90% of kneading work).
Dough Versatility: Handles 40%–80% hydration doughs equally well.
Low Maintenance: No brushes/commutators; sealed inverter electronics.
Smart Features: Preset programs, auto-reverse, timers, and RPM memory.
