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Views: 0 Author: Site Editor Publish Time: 2026-05-15 Origin: Site
Large-scale dough production presents significant challenges. Manual unloading is heavy, time-consuming, and strains workers. Inefficient mixing leads to poor gluten development, inconsistent dough quality, and product waste.
The HM Series Tilting Spiral Mixers solve these problems. Available in five models with flour capacities from 50kg to 150kg, these mixers feature automatic tilting discharge, efficient spiral mixing action, and food-grade stainless steel construction. Ideal for high-gluten, high-water-absorption doughs requiring strong gluten networks.
These tilting spiral mixers are designed for high-volume dough production in industrial bakeries, pizzerias, and food manufacturing facilities. The spiral mixing action quickly develops gluten networks, while the automatic tilting discharge eliminates manual dough removal. Available with fixed-bowl tilting or detachable-bowl configurations.
Available models:
Model | Flour Capacity | Power | Dimensions (L×W×H) | Weight | Spiral Speed |
|---|---|---|---|---|---|
HM-020 | 50 kg | 5.3 kW | 750×1120×1300 mm | 550 kg | 125 rpm |
HM-030 | 75 kg | 7.0 kW | 830×1310×1450 mm | 830 kg | 130 rpm |
HM-040 | 100 kg | 8.8 kW | 1480×1500×1700 mm | 950 kg | 120 rpm |
HM-050 | 125 kg | 10.5 kW | 1480×1530×1700 mm | 1150 kg | 115 rpm |
HM-060 | 150 kg | 12.0 kW | 1520×1690×1700 mm | 1300 kg | 110 rpm |
Manual dough unloading is physically demanding and time-consuming. Workers must reach into the bowl, pull out heavy dough, and transfer it to the next station.
The HM Series features automatic tilting discharge that eliminates manual unloading. With one-button control, the bowl tilts 90° or more, and the dough automatically slides out onto a table or into a proofing box.
Benefits of automatic discharge:
Significantly reduces labor intensity
Speeds up batch cycles
Eliminates risk of worker injury from heavy lifting
Consistent, clean dough transfer
Dough quality depends on proper gluten development. Poor mixing leads to weak gluten, low water absorption, and inferior finished products.
These mixers feature spiral mixing tools combined with dual-speed motors that:
Develop gluten networks quickly – Strong, elastic dough in minimal time
Handle high-gluten doughs – Ideal for bread, pizza, and bagel doughs
Achieve high water absorption – Better hydration improves dough yield
Produce excellent dough extensibility – Smooth, workable dough for shaping
Choose the model that matches your production volume:
Model | Flour Capacity | Dough Capacity (approx.) | Best For |
|---|---|---|---|
HM-020 | 50 kg | 75-85 kg | Small to medium bakeries |
HM-030 | 75 kg | 110-125 kg | Medium bakeries |
HM-040 | 100 kg | 150-170 kg | Large bakeries |
HM-050 | 125 kg | 185-210 kg | Industrial bakeries |
HM-060 | 150 kg | 220-250 kg | High-volume production |
Food safety and operator protection are built into every HM Series mixer:
Food-grade 304 stainless steel:
Mixing bowl and mixing tool are made of 304 stainless steel
Corrosion-resistant for long service life
Easy to clean, no bacterial harborage points
Safety features:
Safety guard around the mixing area
Machine stops automatically when guard is opened
Prevents accidental contact with moving parts
The HM Series offers two configurations to match different production needs:
Configuration | Description | Best For |
|---|---|---|
Fixed-bowl tilting | Bowl tilts directly for discharge. Compact footprint. | Facilities with limited space |
Detachable bowl | One machine with multiple interchangeable bowls. Mix in one bowl while another is being used. | Continuous, high-volume production |
The detachable-bowl configuration is particularly valuable for high-volume operations. While dough is mixing in one bowl, another bowl can be loaded with ingredients, cleaned, or moved to the next station. This eliminates downtime between batches.
These mixers are engineered for doughs with high water absorption:
Better hydration – Water is incorporated efficiently into the dough
Improved yield – Higher water content increases finished product weight
Superior texture – Well-hydrated dough produces softer, fresher bread
Longer shelf life – Proper hydration slows staling
Automatic discharge – One-button tilting eliminates manual unloading.
Rapid gluten development – Spiral mixing with dual-speed motor.
High water absorption – Better hydration improves dough yield.
Multiple capacities – 50kg to 150kg flour capacity options.
Hygienic construction – 304 stainless steel bowl and mixing tool.
Safe operation – Safety guard with automatic stop.
Flexible configurations – Fixed-bowl or detachable-bowl options.
Durable design – Built for years of daily commercial use.
Large-scale dough production shouldn't rely on manual unloading. The HM Series Tilting Spiral Mixers automate the most physically demanding part of the mixing process—getting the dough out of the bowl.
With automatic tilting discharge, rapid spiral mixing for quick gluten development, 304 stainless steel construction, and capacities from 50kg to 150kg of flour, these mixers are built for demanding commercial bakeries and food production facilities.
Whether you produce bread, pizza, bagels, or frozen dough, the HM Series helps you increase throughput, reduce labor strain, and improve dough consistency.
Ready to upgrade your dough mixing line? Contact us to discuss your capacity requirements and choose the right model for your operation.
