Product Detail

Commercial Horizontal Dough Mixer

Select a commercial horizontal dough mixer around the dough, usable batch basis, trough and discharge arrangement, mixing speed, production cycle and site utilities.

Product Family ID: SP-BAK-HDM-001Bakery Equipment

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Overview

Product Overview

This family covers horizontal-trough mixers used for stiff noodle dough, bakery dough and other food-production mixes where a wide horizontal vessel and strong kneading action are preferred. Open, enclosed, quiet-drive and geared-drive formats remain configurations within one buyer intent. Spiral dough mixers and planetary mixers remain separate because their bowl geometry, tools and procurement intent are different. Final flour or finished-dough capacity, hydration, speed, mixing time, bowl material, discharge, guarding and electrical data are confirmed for the selected configuration.

Key Features

Horizontal mixing trough for stiff or dense dough workflows

Open or enclosed machine-body configurations

Square, round, fixed or tilting trough arrangements by selected series

Single- or variable-speed drive where documented

Manual or assisted discharge reviewed with the production flow

Guards, lid interlock and emergency stop confirmed before release

Food-contact finish, cleaning access and destination compliance finalized by project

Applications

Where This Product Is Used

Fresh-noodle and wrapper production

Bakeries and commissaries

Canteens and central kitchens

Stiff or lower-hydration dough mixing

Food-production mixes validated against the selected agitator

Buyer Benefits

Why Buyers Choose This Type

Open-body horizontal mixer

Enclosed or quiet-drive mixer

Geared-drive mixer

Fixed trough

Tilting or rotating trough

Compact and larger batch classes

220 V or 380 V configurations subject to confirmation

Technical Data

Specifications

Reference Configuration

Direct catalog examples across separate machines use 5–75 kg class labels, about 0.75–3 kW, 220/380 V and roughly 560–1170 W × 370–630 D × 670–1000 H mm. The kg basis, speed and cycle are not defined, so these rows remain separate qualified examples rather than one SourcePro range.

Configuration Options

Open-body horizontal mixer; Enclosed or quiet-drive mixer; Geared-drive mixer; Fixed trough; Tilting or rotating trough; Compact and larger batch classes; 220 V or 380 V configurations subject to confirmation

Reference Specifications

Reference configuration	Qualified reference example
Direct compact horizontal-mixer examples	Separate 5–75 kg class labels; about 0.75–3 kW; 220/380 V; roughly 560–1170 W × 370–630 D × 670–1000 H mm — Keep source rows separate; kg basis, speed and cycle undefined (source confirmation required)
Official horizontal architecture	Variable speed, alternative arms, optional heating/cooling and ingredient loading in industrial examples — Architecture only; do not blend industrial classes with compact catalog

Reference configurations are not fixed SourcePro promises. Final model, capacity, dimensions, power, utilities, safety and compliance are confirmed after inquiry and technical review.

Project Confirmation

What We Confirm for Your Project

Dough or food product and formulation

Flour weight, water and finished-dough batch basis

Hydration, batch kg, batches per hour and mixing time

Trough shape, fixed or tilting discharge and unloading height

Required speeds, drive type and duty cycle

Voltage, phase, frequency, footprint and floor loading

Food-contact material, guards, interlock, cleaning and destination compliance

Commercial Horizontal Dough Mixer FAQ

How is a horizontal dough mixer different from a spiral mixer?

A horizontal mixer uses a wide trough and horizontal agitator action, while a spiral mixer uses a spiral tool and rotating bowl. They suit different dough and production workflows and remain separate families.

Does a 50 kg label mean flour or finished dough?

Not automatically. Catalog capacity labels may use different bases. Flour, water and finished-dough batch weights must be confirmed before quotation.

Can I choose a tilting or rotating trough?

Selected series may use fixed, tilting or rotating troughs. Discharge height, operator access and downstream handling must be reviewed together.

Can it mix stiff noodle dough?

Horizontal mixers are often considered for stiff dough, but suitability depends on hydration, formulation, agitator, batch and drive. A sample or written supplier confirmation is required.

What information is needed for selection?

Provide the dough formulation, batch basis, hydration, mixing time, speeds, trough and discharge, hourly demand, utilities, safety and cleaning requirements.

Product Inquiry

Configure Your Horizontal Mixer

Send the dough formulation, batch basis, hydration, required cycle, trough and discharge preference and site power. SourcePro will align a source-separated reference configuration for quotation and technical confirmation.

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