Product-Highlight iba 2023

MD-MDW Line Bottom Discharge Mixers

Mixer with a bottom discharge system. The dough is unloaded onto a conveyor belt or into a moveable bowl. The mixing system may entail either an MD-Line spiral or MDW-Line double tool.

This compact system features two or more series of mixers that feed the dough directly into the production line, while an optional extension offers a system for letting the dough rest.
The machine was designed with special attention paid to various aspects of hygiene and functionality. In particular, the cleaning of the bowl closing cap was a priority.
The bowl transmission guarantees constant rpm to improve the quality of the dough. The same transmission was conceived to last longer and requires less maintenance compared to the classic clutch wheel transmissions used in this sector.
The mixer is available with a series of optional accessories, like:

  • Vario Drive System (VDS), which allows the user to regulate the speed of both the mixing tool and the bowl.
  • Greasing unit, which allows micro-dosing to all critical points on different bearings, controlled by touch-screen, greasing cycles are adjustable in time and quantity, alert in case of shortage of grease in the container and in case of malfunctioning of the system.
  • Temperature probe and bowl scraper.

Special features:

  • Bowl locking and motion: bowl is driven without friction wheel. The motion system is noiseless and free of mechanical play.
  • Head lifting system: designed to contrast any vertical movement of the head during the kneading process.This maintains a constant distance between the mixing tool and the bowl allowing a higher final dough quality and a constant lamination of the dough.
  • Drive system: synchronized transmission, OIL FREE – No Motor Gear, higher power and torque transmission, less consumption and energy saving, engineered for stiff doughs and intensive use.

The WENDEL-DOUBLE TOOL technology ensure:        

  • Shorter mixing cycle – energy saving
  • Full batch production – higher productivity and ROI
  • Higher water absorption - higher yield
  • Better homogenization of ingredients – better structure
  • No free water – better quality of fresh and frozen products
  • Lower temperature of dough – ice cost saving