Continuous Mixers
Designed with over 30 years of industry expertise and reliable technology. As fully automated systems they let bakers keep a constant flow of traditional kneading for raw-frozen, par-baked and frozen doughs.
Hourly production from 700 kg to 8 tonnes. Productivity and respect for traditional kneading together, keeping variety and regularity in production.
- Capacity
- 700 kg – 8 tonnes per hour
- Operation
- 24/7 continuous
- Temperature
- controlled with glycol water
- Designed for the bakery, pastry and snack industries
- Every kneading parameter is measured and adjusted
- Dough temperature is controlled with glycol water
- The HPM horizontal pre-mixer gives fast, complete pre-hydration of powders
- A mobile CIP cleaning system
Mixer types
Standard continuous kneading, or vacuum for soft products?
Verymix continuous mixer
One of VMI's major innovations. It takes precise control of the kneading technique and keeps dough quality consistent. Suited to baguettes, ciabattas, pizza, pastries, puff pastry and doughnuts.
- Continuous weighing of the dosing units
- An independent pre-mixer: the HPM horizontal pre-mixer
- Rotor and bowl geometry adapted to your dough
- A cooling unit using glycol water to adjust dough temperature
- The HMI measures and adjusts mixing time and intensity, dough temperature, energy transmitted to the dough and glycol valve opening
- Recipe formulation, dosing, programming, monitoring and traceability in one interface
- Products
- baguette · ciabatta · pizza · pastry · puff pastry · doughnut
- Pre-mixing
- HPM horizontal pre-mixer
- Cleaning
- mobile CIP
Continuum continuous vacuum mixer
The first continuous vacuum mixer designed exclusively for bread, buns, brioche and other soft products. It meets the needs of mass bakery production, especially frozen baked goods.
- Vacuum and pressure technology aerates the dough well, keeping and improving product softness
- Limiting dough flow in the bowl gives better energy transmission and heat exchange
- Two phases: pre-mixing in the HPM, then kneading
- The HPM's smaller kneading chamber improves temperature control and energy supply
- Adding pressure or vacuum modulates the crumb structure
- Temperature control through glycol circulation in the double jacketed bowl
- Products
- bread · buns · brioche · soft products
- Technology
- continuous vacuum kneading
- Focus
- softness and shelf life
Precise and flexible dosing
The Verymix benefits from a precise yet flexible dosing system. Ingredients can be incorporated at any point during the mixing stage.
- Fat in blocks or liquid
- Scrap dough
- Special flours
- Eggs
- Dried fruits
- Chocolate chips
- Weighing
- continuous on the dosing units
- Addition
- at any time during mixing
Tell us whether you produce raw, par-baked or frozen dough and the capacity you want, and we will pick the mixer for it.