HORIZONTAL DOUGH MIXERS

BOWL CAPACITY

Today, we offer horizontal dough mixers with a hopper capacity of 300 to 600 liters, designed to work with a wide range of dough types and mixtures.

DOUGH UNLOADING

Unloading options (high / low) ensure easy integration with various production lines.

KNEADING MECHANISM

We manufacture machines with one or two shafts.

Different types of mixers allow the process to be adapted to different types of dough — dense and stiff, medium consistency, plastic, high moisture content.

They can also be adapted for the preparation of corn masa for nachos and tortillas, gluten-free dough types, as well as specialized products — protein, soy pastes, substrates for extrusion, mixtures for dietary products, etc.

COOLING JACKETS

Cooling jackets maintain a stable dough temperature during intensive kneading, preventing overheating and ensuring control of the technological process, which is important when working with sensitive types of dough.

DOSING UNITS

Dosing units for dry and liquid ingredients can be installed as part of the mixer or connected to the line, ensuring accurate and synchronized dosing of components during the mixing process.

CONTROL PANELS

Control panels can be located (at the front / at the side / on a remote console) — for convenience when working in rooms with different layouts.

The control system is available in two versions: touch screen or push-button panel, allowing you to choose the optimal solution for your tasks and level of production automation.

The selection of a specific dough mixer model is carried out depending on the production tasks and is based on practical experience in the use of our equipment in the manufacture of various types of confectionery, bakery, and snack products.

Simple dough loading and unloading process due to the placement of the drive mechanisms on the side. Better load distribution due to “soft” horizontal mixing;

Reduced wear on parts, increased reliability and service life of the equipment, and the ability to use a less powerful drive for the same mixing volume;

Ability to work with highly viscous and stiff mixtures that require considerable effort.

The design allows the bowl to be equipped with a jacket for cooling or heating, which makes it possible to regulate the temperature of the dough during mixing.

The bowl (trough) tilt mechanism allows direct unloading of the dough onto a conveyor, into a hopper or dispenser without additional reloading operations, which reduces cycle time, the risk of contamination and product loss;

The control system provides flexible mixing mode settings, including blade speed adjustment, timer settings, and programmable operating cycles.

We manufacture additional equipment units for integrating dough mixers into new or existing lines: conveyors, dough feeding systems, hopper dispensers, dough dividers, and other elements.

These solutions optimize the production cycle, reduce time losses, and improve equipment coordination, especially in automated lines where precise synchronization of dough preparation and product forming processes is required.

Our individual approach applies not only to the design of the dough mixer, but also to the control system.

Control systems are designed to meet customer requirements, from simple manual controls to PLC-based digital control systems, including integration with SCADA systems.

Timers, temperature and load sensors, as well as soft start and speed control systems can be installed to ensure precise control of the kneading process.

ADAPTED TO REAL PRODUCTION TASKS

Our dough mixers are successfully used on many specialized lines (production of lavash, hot dog buns, nachos, cake blanks, etc.).

This proves their reliability and practical efficiency. Experience in real-world conditions provides customers with stable results and confidence in the equipment.

EASY TO MAINTAIN AND SANITIZE

The open frame design with a minimum number of enclosed cavities provides quick access to all components, facilitates washing, dismantling of mixers, and drive maintenance.

This solution reduces sanitation time, minimizes equipment downtime, and improves production hygiene.

DESIGN FLEXIBILITY

The ability to choose the mixer configuration (single-shaft or twin-shaft), discharge type, and control panel location allows the machine to be adapted to specific recipes and workshop layouts.

The smooth speed control and automatic mode control system ensures optimal mixing with minimal energy consumption. The machine can be easily adapted to different types of dough and recipes.

INTEGRATION WITH INDUSTRIAL LINES

The design provides for direct discharge of dough onto conveyors, dispensers, and automatic dough feeding systems, which eliminates intermediate operations and increases the overall efficiency of the line.

FLEXIBILITY IN MODIFICATION

Each production facility has its own specifics — from dough density and hydration level to the method of unloading and line layout.

Therefore, UTF GROUP horizontal dough mixers are not simply mass-produced, but are designed to meet the requirements of a specific customer.Each order for a horizontal dough mixer is carefully studied by the company’s engineers to select the optimal equipment configuration:

— analysis of the recipe and physical and mechanical properties of the dough;

— selection of the shape of the mixing elements and drive characteristics;

— interfacing the dough mixer design with the production line, taking into account the height of the finished dough discharge and the organization of ingredient feeding;

— determining the structural elements of the machine — the type and location of the control panel, the frame material, the angle of the bowl, and other parameters.

This approach ensures the production of equipment that can be easily integrated into the existing production cycle, takes up a minimum of space, and increases the overall efficiency of the line.

A good illustration of flexibility is the VTB-08 model, developed specifically for the production of nachos.

Regular dough mixers are not designed to work with corn flour: the mixture has a different moisture content, does not form gluten, and requires a completely different type of mixing.

We redesigned the standard gearbox, changed the geometry of the mixer, reduced the rotation speed, and installed a 4 kW motor with high starting torque.

The result is a stable, homogeneous mass without overheating, which can be unloaded directly onto the nacho forming line.

This compact mixer (just 1400×700×1800 mm) is ideal for small production spaces, and demonstrates that we don’t rely on standard templates — each machine is engineered from the ground up to meet your product’s specific requirements.

For us, each new project is not just a one-off development, but a step towards creating the next generation of serial models.
Our engineers record test results, analyze dough behavior, and select the optimal design and technological solutions.

After testing and implementation in production, the data obtained is used for serial production of machines that are ready for specific technological tasks without a lengthy adjustment phase.

Custom solutions developed for specific recipes, whether it’s corn masa for nachos, lavash dough, or a high-sugar confectionery base, become the basis for new standards in the UTF GROUP line of dough mixers.

All UTF GROUP dough mixers are created not “for the catalog,” but for real production — which is why they work more efficiently and reliably in real operating conditions.

BOWL VOLUME

300 / 400 / 600 l

KNEADING ARM TYPE

type: one or two shafts;

shape: sigma-shaped, spiral, blade, specialized, etc.

CONTROL PANEL LOCATION

front, side, or mounted on a stand;

UNLOADING DIRECTION AND HEIGHT

high, low discharge;

JACKET

possibility of connecting a cooling jacket or a heating jacket.

ADDITIONAL EQUIPMENT

conveyors, flour sifters, dough feeding systems, hopper dispensers, dough dividers, and other elements.