Wendel Mixers
What separates a wendel mixer from a spiral is the tool arrangement: two wendel tools turn in opposite directions. Kneading time drops noticeably compared with a spiral mixer, so more dough comes out in the same time. The dough is worked vigorously but handled gently, and its structure is even and uniform at the end.
The short kneading time lets you take batches one after another. There are four bodies: the classic W series, the uncoated premium WV series, the WH series in hygienic design, and a centre discharge arrangement for large scale.
- Dough capacity
- 160 - 600 kg
- Tools
- twin wendel, counter-rotating
- Series
- W, WV premium, WH hygienic, centre discharge
- Body
- stainless steel option
- Two wendel tools turning in opposite directions
- A shorter kneading time than a spiral mixer
- More dough in the same time
- Vigorous but gentle handling, with an even dough structure
- The W series at 160, 240 and 400 kilograms
- The WV premium series at 160, 240 and 400 kilograms
- The WH hygienic design series from 240 to 600 kilograms
- A stationary anchored body with a standard tong lock
- Ground clearance that makes cleaning easier
- A vat trolley for simple handling
- Fully stainless steel on request
- The machine can be networked with other equipment
- Spouts for targeted dosing
- A vat wall scraper with a PT100 temperature sensor
Four bodies
The kneading principle is the same. What changes is the surface finish, the hygiene level and how the dough leaves the bowl.
The classic wendel mixer, 160 to 400 kilograms
The base body in the range. Even the smallest system takes 160 kilograms of dough per batch; the W 240 A gives 240 kilograms and the W 401 A gives 400.
- Three sizes: 160, 240 and 400 kilograms
- Counter-rotating wendel tools
- A stationary anchored system with a standard tong lock
- Ground clearance for hygiene and easy cleaning
- A vat trolley for simple handling
- Fully stainless steel on request
- Option: networking with other equipment
- Option: spouts for targeted dosing
- Option: a vat wall scraper with a PT100 sensor
- Capacity
- 160, 240 or 400 kg
- Tools
- twin wendel, counter-rotating
- Lock
- standard tong
- Body
- stainless steel option
Uncoated surfaces, touch control
The premium body has no colour coating, and the smooth stainless surfaces make cleaning easier. It gives a powerful drive and a fast batch sequence.
- WV 160 A, WV 240 A and WV 400 A
- No colour coating, so the smooth surface cleans easily
- High-quality stainless steel
- A powerful drive and a fast batch sequence
- A relatively small footprint
- Option: a touch panel with a frequency converter for the tool and vat motors
- Option: a memory of 40 recipes with 40 phases each
- Option: CO2 cooling
- Capacity
- 160, 240 or 400 kg
- Surface
- uncoated stainless
- Memory
- 40 recipes, 40 phases
- Cooling
- CO2 option
Movable bowl and under bowl discharge
The hygienic design series works between 240 and 600 kilograms. It is built with a movable bowl, or with discharge from under the bowl.
- From WH 240 to WH 600
- A movable bowl option
- An under bowl discharge option
- Hygienic design
- Counter-rotating wendel tools
- A and E body variants
- Capacity
- 240 - 600 kg
- Discharge
- movable bowl or under bowl
- Design
- hygienic
- Variants
- A and E
Industrial scale in little space
When kneading finishes, the dough is discharged through a mechanical opening in the centre of the bowl and moved by a transport system to the line divider. The raw material is fed into the bowl automatically too, so manual work all but disappears.
- One or more centre discharge devices as standard
- The dough is moved to the line divider by a transport system
- The raw material is fed into the bowl automatically
- Manual intervention all but disappears
- One to four kneaders per system
- Wendel and spiral kneaders can be combined
- A small footprint despite the high capacity
- Discharge
- centre, mechanical opening
- Kneaders
- 1 - 4 per system
- Feed
- automatic
- Types
- wendel and spiral together
Tell us how many kilograms of dough per batch, which dough type and what follows on the line, and we will pick the body and the discharge arrangement for it.