The electric spiral dough kneading machine TMS-60NN-2P is designed for intensive kneading of yeast dough in bakery, confectionery and catering enterprises.
Main characteristics of the spiral dough mixer TMS-60HH-2P:
- quiet operation due to the low speed of rotation of the bowl drive elements
- gearmotor for stable operation of the electric motor and avoiding its overheating
- increased safety margin of the kneading organ (spiral) due to a larger cross-section compared to analogues
- constant spiral rotation speed
- original shape of the spiral to reduce the time of dough kneading
- 3-5 mm gap between the kneading element and the bottom of the bowl
- rounded inner corners of the bowl to facilitate hygienic cleaning of the machine
- polymer coating of the body with increased resistance to chemical and physical effects, high impact resistance, which does not chip on impact.
- metal parts in contact with the product (spiral, spiral bed, ... ).
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