Automated Batch Mixing Systems
Designed for production from 1,500 kg to 8 tonnes of dough an hour, 24 hours a day. It answers the most demanding requirements for process automation and modularity.
The operator programmes the production schedule and the recipes, and cleaning is automated too. The aim is threefold: raise productivity, guarantee consistency and reduce errors.
- Capacity
- 1,500 kg – 8 tonnes per hour
- Operation
- 24 hours continuous
- Shuttle
- suspended or ground-based
- Used in bread, pastry, biscuit and pizza production
- The system integrates several mixers or planetary mixers and automates the progression of batches between stations
- Two technology options: an automated unit with a suspended shuttle, or a traditional ground-based shuttle
- Functions added as needed: pointing, autolysis, degassing, delayed dosing, sourdough incorporation, scrap dough, inclusions
- Recipes and manufacturing parameters are recorded, so finished product quality stays consistent
- Traceability: history of operations, data import and export
- Automatic cleaning of batches, low water consumption, no contamination risk
- Easy maintenance, with remote technical assistance as an option
System and mixer options
How the line is built depends on your product, and so does the type of mixer.
Automated batch kneading system
VMI has been offering these systems for many years. They integrate several mixers and automate the progression of batches from station to station, which cuts downtime and raises output.
- Mixer options: spiral, fork, bottom discharge, Verymix III horizontal vacuum, planetary
- Flexible and secure recipe programming through an intuitive, powerful HMI
- Designed around a simple or an elaborate kneading process
- Adapted to bakery, pastry and snack food production
- Capacity
- 1,500 kg – 8 tonnes/h
- Mixers
- spiral · fork · planetary · vacuum
- Control
- HMI, recipe and parameter recording
Automated unit with suspended shuttle
One of the two technology options. The shuttle runs overhead rather than on the floor, which leaves the ground clear and makes cleaning and operator movement easier.
- The alternative is the traditional ground-based shuttle
- Bowls move between stations automatically
- A clear floor makes cleaning easier
- A configuration with vertical storage is possible
- Option
- suspended or ground-based shuttle
- Transfer
- automatic bowl transfer
- Storage
- vertical storage configuration
Magnus batch mixer with cooled bowl
For products that need precise temperature control: cold dough pastries, or soft products such as sandwich bread. Cooling through a double jacketed bowl with glycol circulation, and kneading under a controlled atmosphere.
- Uniform cooling through a double jacketed bowl with glycol circulation
- Controlled atmosphere: pressure range from -0.4 to +0.5 bar
- A double tool and a double mixing movement (coaxial rotation) covering the whole bowl
- Fast gluten network development
- Bottom discharge: a compact footprint, integrating with a conveyor, mechanised bowl transfer or an AGV
- Scrap dough or sponge can be introduced during kneading
- Multiple mixers can be integrated
- Capacity
- 250 – 700 kg of dough
- Pressure
- -0.4 to +0.5 bar
- Cooling
- double jacketed bowl, glycol
Verymix III, horizontal vacuum mixer
Designed to produce sponge and dough breads and pastries. It kneads under vacuum for top-of-the-range products that need delicate handling.
- Kneading in a controlled environment: better shelf life and softness
- A triple-envelope stainless steel bowl cools the dough, suiting frozen products
- Consistent and easily reproducible dough
- A fine, regular crumb and soft dough; the crumb runs whiter depending on the kneading environment
- A powerful HMI giving access to consumption data, so yield can be tracked
- Easy cleaning and maintenance
- Capacity
- 1,000 – 7,000 kg/h depending on cycle time
- Speed
- max. 150 rpm
- Bowl
- triple-envelope stainless steel
Tell us how simple or elaborate your process is; VMI engineers design the equipment around it.