Mixer controls and sanitation continue to evolve.
Mixer advancements center around controls, sanitation and maintenance. Manufacturers are developing designs that reduce “down” or nonproductive time, such as sanitation and preventative maintenance procedures. Open frame mixers, for example, provide easy access for sanitation by eliminating enclosed spaces and components under the mixing bowl. “We're also working on a clean-in-place (CIP) system for the mixer bowl that would decrease sanitation time,” says Wendi Ebbing, marketing manager, Shaffer Mixers and Processing Equipment, Urbana, Ohio. “Our new maintenance-free bowl-mounting system does not require lubrication, and our direct drive design eliminates belts and chains, reducing the number of required maintenance points.”
The Peerless Group's cake batter Slurry mixer was redesigned to require two-thirds less water to wash down the bowl. Peerless added CIP systems in its horizontal mixing line and improved its shaft seals to provide a better seal and make the machine easier to clean.
“Controls are where most of the advancements are,” says Matt Zielsdorf, vice president sales and marketing, The Peerless Group, Sidney, Ohio.
Ebbing agrees. “Controls are always advancing as the suppliers continue to develop new technology, but we continue to see a wide range of options being purchased by bakeries. Some still want very simple control packages, while others want sophisticated control systems that are, for example, integrated with the bakery's main computer or information system.”
Consumers continue to request low prices, better safety and sanitation in mixers. “Reducing downtime allows bakeries to be more productive, which directly affects their bottom line,” Ebbing adds.
Blend bulk ingredients
Munson Machinery's new Miniature Rotary Batch Mixer blends bulk ingredients, adds liquids and achieves 100 percent batch uniformity in less than 3 min. The MX-1-SSJ model features an internal spray line for liquid additions, a discharge chute to direct the flow of discharged materials and an insulated, jacketed mixing drum that can be piped to an oil, steam or chiller system.
Munson Machinery Co. Inc.
800-944-6644
www.munsonmachinery.com
Multi-step cycles
The Ultimate planetary mixer, offered by Gemini Bakery Equipment Co., features stainless-steel construction with a complete range of interchangeable mixing tools. PLC-controlled, it offers programmable multi-step mixing cycles and formula management. Standard mixers range in size from 200 l to 600 l. Unique mixing system solutions are available for the most difficult applications.
Gemini Bakery Equipment Co.
215-673-3520
www.geminibe.com
Meet large-scale production needs
The Peerless Group offers the HS24 horizontal, roller bar mixer for the large-scale production of quality bread and buns. This system features Peerless' fully-automated mixer solution, incorporating its proprietary CMCS™ (custom mix cycle system) as well as the Peerless DQC™ (dough quality controller) for enhanced process control with a minimum amount of labor. The mixer is outfitted with two-way tilt to automatically accept sponge from the heavy-duty Peerless trough hoist system, which is rear-mounted in this configuration. Operation of the trough hoist is integrated into the total system control, but it also can be operated as a separate unit as conditions dictate. Dough temperature is controlled through the combination of Peerless' industry-leading bowl-jacket cooling design in concert with full-surface bowl end cooling and patented ColdBar™ system. As with all Peerless mixers, the machine is BISSC-compliant.
The Peerless Group
800-999-3327
www.thepeerlessgroup.us
Reduce maintenance, increase sanitation
Shaffer's Open Frame High Speed Roller Bar mixer is ideal for breads, rolls, buns, bagels, English muffins, flour tortillas, pizza crusts, sweetgoods and frozen doughs. The mixer features an open frame design, which provides easy access for sanitation and routine maintenance. Direct drive to the agitator shaft eliminates belts and chains, reducing the number of required maintenance and lubrication points, as well as reducing transmission noise and vibration. It offers dual speed or variable frequency drive motor for agitator operation, and a unique super bowl design for shorter mix times, faster dough development and cooler doughs. Other features include, UHM W quick-change bowl seals; heavy-duty, stainless-steel refrigeration, jacket and bowl end cooling, hydraulic bowl tilt system up to 120° with dual cylinders, pneumatic flour gate, liquid inlets and flour dust vent in canopy; and touch screen operator interface with PLC controls.
Shaffer Mixers & Processing Equipment, A Bundy Co.
937-652-4480
www.shaffermanufacturing.com
Choose a mixing center
Topos Mondial's TMC-300 automated mixing center with 300 kg spiral mixer, hydraulic bowl tilter, bowl scraper, dough chunker and dough elevator features all stainless-steel construction. The mixer offers an Allen Bradley panel view plus touch-screen and PLC that controls the entire unit. Fully automatic operation from bulk ingredient feeding to dough feeding is controlled by a master electrical control panel. Dough elevator height, length and direction can be customized. The heavy-duty, stainless-steel bowl cover with sealing reduces dustiness and protects dough from contamination. The cover includes inputs for bulk ingredients and liquids.
Topos Mondial Corp.
610-970-2270
www.toposmondial.com
Choose vertical mixing
Sancassiano's Kryos, available through Allied Bakery Equipment, makes it possible for industrial users of horizontal mixers to gain the benefits of vertical mixing. Available with bottom-discharge to automatically load troughs, and in sizes matching the production capabilities of horizontal mixers, the Kryos delivers superior dough development, shorter mix time, lower product temperature rise and lower energy costs.
Allied Bakery Equipment
562-945-6506
www.alliedbake.com
Built-to-last
Oshikiri mixers are designed to be tough, from their rugged, heavy-duty bases and frames, to their simple, ruggedly-designed drive systems. Available in sizes from 50 lb. to 3,000 lb., along with bowl tilts from 95° to 140°, each mixer is custom built to meet specific dough requirements.
Oshikiri Corp.
215-637-6005
www.oshikiri.com
