LABORATORY MIXER / DEVELOPMONITOR SYSTEM

LABORATORY MIXER SYSTEM

This is a Horizontal Mixer for full-scale laboratory experiment for bakery and flour milling industries. Abundant optional are available.
Objective data construction in the mixing is supported.
MODEL HM50

HM50

This is a horizontal mixer for full-scale laboratory experiment with automatic dough temperature control system

  • Record and control objective data of dough temperature and dough at develop monitor with observing dough mixing condition from transparent top cover.
  • Agitator is same shape as large horizontal mixers
  • Dough temperature control is applied as same method as larger horizontal mixers.
  • The drive is variable speeds to be used. RPM of agitator can be set volutary.

DEVELOP MONITOR

The data in mixing can be overlap with past mixing data. This can be compared at real time.

  • The display of develop graph, dough temperature and motor electrical power is standard.
  • The data can be saved with CSV format (analysis can be made with Excel)
  • Mixing stop record at stopping mixing during mixing can be written in the graph

Additional function of sensor groups can be optional to analysis advanced dough

DIMENSIONAL DRAWING

  1. 1:HM50 Mixer
  2. 2:Control panel
  3. 3:Cooling unit
  4. 4:Personal computer
  5. 5:Electrical box

SPECIFICATIONS

HM-50
Model HM-50
Mixing Dough Weight 23kg (Dough weight)
Main Drive 5.5kw, (Inverter)
Agitator Type YY-2
Agitator Rotation Speed 50-150rpm (3 Speed)
Power supply AC200V 3Phases 6kw
Chiller Unit
Temperature control range 0 - 50℃ degrees centigrade
Electrical to be required Chiller : 0.6 kw , Heater : 2.25 kw
Power supply AC200V 3Phases 3.5kw
Display and Sensors
Display
  • dough temperature
  • Develop graph
  • Electrical power
Optional sensors
  • Finished dough temperature
  • Temperature of cooling water IN
  • Temperature of cooling water OUT
  • Cooling water flow (valve opening degree)
  • RPM of agitator
  • Temperature of mixing bowl material

Note) Specifications and dimensions may be subject to change without prior notice.

Note) Supply voltage is in accordance with the one in the country machine is used.
Transformer might be needed according to the specifications

DEVELOPMONITOR SYSTEM

OBJECTIVE DATA CONSTRUCTION IN MIXING AND STEADY OF PRODUCT ARE SUPPORTED.
DEVELOPMONITOR graph

Advantages of using develop system at bakeries

  • Automatic data save function
    　In-process data can be recorded and saved automatically.
  • Data comparisons
    　In-process graph data can be displayed on saved data overlapped.
    　This allows operation of mixing procedure with viewing saved data.
  • Deviation detection alert
    　Alert ranges can be set based on saved data. When a difference observed from in-
    process data, alert displays and alert sounds to notify the operator.

    • ◆Variety switches and data management.
    ◆Display shows develop value, mixer power value, and dough temperature
    ◆Panel scale range adjustment
    ◆Overlap display of saved data & in-process data
    ◆Logging of stops during procedure
    ◆Data saving in CSV.

    The Develop Monitor Multi allows you to;
    ◇Adjustment of ingredients mixing required due to climate fluctuations
    ◇Mixing study of new formulation
    ◇Alert for operation errors such as feeding failure of any ingredients.

SPECIFICATIONS

Display/Record
unit weight
  • 80kg
unit size
  • W 600 × D 500 × H 1500 mm
Standard to be displayed
    ・Dough Temperature
    ・Develop Graph
    ・Mixer motor power graph
    （★Other sensor output as optional can be possible）
PC to be used
  • Note PC ( required serial port)
  • （Please contact us for detailed specifications.）
OS to be used
  • WINDOWS　10（Please contact us for detailed specifications.）
  • * WINDOWS IS A REGISTERED TRADEMARK OF MICROSOFT

※This product can be shipped with the mixer already installed.
Please contact us if you would like to have it installed in other ways.

EXAMPLE OF DEVELOP GRAPH

1:EXAMPLE OF DEVELOP GRAPH WITH CHANGING WATER ABSORPTION
(DEVELOP GRAPH IS OVERLAPPED AS CHANGING THE WATER ABSORPTION 70%, 67% AND 64% AT RECIPE OF WHITE BREAD)

As example of mixing for white bread, optimum mixing time in most of cases is time just after develop peak is passed in one to two minutes.
(This will be changed depending on recipe and breads, etc).
Here is shown in over mixing to explain the develop peak of dough.


Note 1:
When supplying water is increased, the range of graph is lower
Note 2:
The differences of the speed of dough complete, mixture of dough after dumping fat are found from each graph.
Note 3:
Mixing time :
Low 3 minutes, High 3 minutes
Shortening Low 3 minutes, High 11 minutes

2:For case of no salt to be added. (control will be 2 % of salt addition)


Note:
Mixing time
Control Low 3 minutes, High 3 minutes
Shortening Low 3 minutes, High 11 minutes
No salt to be added Low 3 minutes, High 3 minutes
Shortening Low 3 minutes, High 5 minutes
Note:
The dough without salt addition becomes tight dough as initial dough complete is quick, but the dough will be broken quickly after that.

Please feel free to contact us.

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