Mobile Bowl Mixers

The VMI double spiral mixers range offers the industrial bakers a higher kneading power which allows fast, high quality dough kneading. Thanks to a solid design, the double spiral range has been designed in order to develop high intensity mixing action and also to work with rich, stiff and low hydrated dough.

Robustness and power (up to 82.4 Kw) are the main characteristics for double spiral mixers.
They are designed to knead:
– from 160 kg to 555 kg dough per batch,
– dough with European flour and also American flour,
– dough for baguettes or special breads (Portuguese, south America),
– cold and rough dough (rolled and frozen).

The mixer can also be used with a whisk and paddle mixing

The energy to drive the bowl is recovered to rotate the tool. The differential rotating speeds allow for the injection of the «right» energy as required for a given recipe. During the kneading process, the peripheral speeds of the bowl and tool are different which leads to the tool driving the bowl, while the speed should, on the contrary, be controlled. VMI has made the decision to store and reject the energy in the tool’s driving circuit, thus reducing its
consumption

VMI has helped better understand the planetary mix. Nowadays, industrial bakers need to master recipes that are increasingly complex and diverse. To meet these expectations, VMI’s R&D department has conducted a study in cooperation with academic scientific
teams to model out the mixes performed by planetary mixers. VMI can rely on 40 years of experience and an installed base of over 30,000 planetary
mixers operated by leading players in the baking and pastry industry, and also in fields such as the manufacturing of glue, batteries, bitumen, etc.
The VMI study determined a dimensionless number: UCH, which guarantees the optimum combination of parameters
to achieve the best mix possible. This modeling guarantees the repeatability and extrapolation of production runs, whatever the batch, whatever the recipe, proving once more that with VMI, mixing is a science in its own right. The precise knowledge of the influence of each parameter has helped improve the mechanical design of VMI mixers and given rise to the ULTIMIX range of planetary mixers

Hygiene

• Full stainless steel equipment
(304L/316L)
• Can be cleaned in place
• Flash design satellite
• Concealed cover locks
• Bowls are carried and guided by a slider and flush-mounted belt
All these details contribute to reducing
retention areas to a minimum.

Maximum space saving
• Patented extra flat gearbox
• Reduced height compared to
competitors’ mixers
• Built-in vacuum/pressure supply
• Vertical incorporation of ingredients

Optional extras

Performance
• Vacuum operation
• Operation under pressure at over 0.5 bar
• Varying of the ratio (Speed ratio between the
tool’s and the satellite’s rotating speeds)
• Supervision of the process upstream and
downstream from the mixing phase

Heating/Cooling
• Heat-insulated bowl with a thermostat
• Automatic regulation with follow-up
of temperature curves
• Wireless temperature sensor
Easy clean
• Kit with CIP pump
• 2 cleaning nozzles located under the head
Easy access
• A valve flush with the bowl’s profile for
manual emptying or automatic emptying using
compressed air
• The double wall features a quick connector to
avoid plugging in each time
• The cover features a quick opening window, with
a slanted branch to introduce ingredients and
trapdoors with lights

Fork mixers

The fork mixers manufactured by VMI have been part of the long French tradition of mixers.
Robust and reliable, the VMI fork mixers are recommended for hydrated dough and are ideal to produce French baguettes. They are equipped with
removable bowls allowing for a resting period in the bowl and the preparation of mixes without interrupting intensive production. They can also be used in combination with a lift to facilitate unloading.

Three types of DRIVING SYSTEMS

VMI offers different types of driving systems to suit the type and size of the mixer. With wheel and screw, or with a conical torque (Mahot) and there are also versions with toothed belt drive. This range of options means that our industrial mixers are optimized and perfectly adapted to every specific application, for example removable bowls or carousels.

A wide range of tools

A wide range of specially designed mixing tools is available either in aluminium or stainless steel. Within this range, the three pronged stainless steel mixing tool has been particularly adapted to the mixing of sauces and stuffing.

Motorized bowl drive

VMI fork mixers have a special design adapted to the eccentric working action of the mixing tool. Across the entire range of fork mixers the bowl is positively driven with speed reduction by pulley belt and, for certain applications, a speed variator can be fitted.

Because of our 35 year experience in mixing, the Verymix III respects the basic rules of the bakery: extending, cutting and aerating the dough as well
as the key pre-mixing stage. The Verymix III handles the dough in a gentle and respectful way (at 150 rpm maximum speed) thanks to its off-centre
rotor and asymmetric mixing bowl.

Dough batches of 275 to 600kg
provide 1,000 – 7,000kg/h
(depending on the cycle time)
• Dosing of the ingredients in
manual or automatic mode
• Cooling of the dough
thanks to the triple jacketed
stainless steel bowl
• Coolant: glycol water
• Air circulation during mixing
• Vacuum mixing up to -0,8 bar
• Mixing controlled by energy
input into the dough (Wh/kg)
• Automatic dough
discharging system
• Spray nozzles for CIP cleaning

The Continuum kneader is the first kneader specifically designed for the sandwich bread, buns and spongy product industry. Their recipes have been completely reviewed to meet new consumer expectations in terms of taste and nutrition. The density, size and consistency of cells makes doughs incomparably spongy. Additionally, the resistance and resilience of the walls between cells extend the products’ life cycle.

The Verymix kneader, a major innovation by VMI, controls the kneading technique on a continuous basis and guarantees consistent quality. As it is equipped with continuous constant weight feeders, an independent pre-mixer, and a rotor-fitted kneader optimized for each type of production, it facilitates the most demanding productions in terms of pace, quality and consistency of dough. The film additional recipes, dosing, programming, follow-up of instructions, and traceability are managed from a monitoring screen. Verymix allows to control the repeatability of your productions, and is a guarantee of very regular kneading for your raw, precooked and deep frozen doughs: baguettes, ciabattas, pizzas, Viennese pastry, puff pastry and flour & water mixtures.