The Perm plant "Torgmash" (part of the "Rosspetsmash" association) has developed a new spiral dough mixer, the MT-20. The equipment is designed for kneading yeast dough for baking bread products, as well as stiff dough for dumplings, vareniki, chebureki, and homemade noodles. The model is aimed at small bakeries and catering establishments.
The technical productivity of the machine is at least 65 kilograms per hour. The loading capacity for yeast dough per batch is 17 kilograms, and for stiff dough, 8 kilograms. The kneading time for one portion is from 15 to 20 minutes. The bowl capacity is 20 liters. The equipment has two speeds. Dimensions: length no more than 700 millimeters, width no more than 375 millimeters, height no more than 755 millimeters. The weight of the model does not exceed 85 kilograms.
The new dough mixer allows for expanding the product range for establishments with low traffic. Its compact size and low weight make it convenient for use in limited spaces in bakeries and catering kitchens. The development is aimed at import substitution in the small bakery equipment segment. All parts that come into contact with the dough are made of stainless steel. Spiral kneading ensures uniform mixing of the dough without overheating – this is important for preserving the gluten structure.
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