Hygienic regulations in food production are increasing and manufacturers have to cope with a wide range of requirements in hygiene management. Therefore, hygienically designed machines in food production are advantageous, if they can optimize cleaning between production processes and consequently lead to reduced downtimes.
DIOSNA offers a series of Hygienic Design Wendel Mixers for efficient and clean dough production. For an extremely flexible use, the Hygienic Design product series has been expanded by a Wendel Mixer with a mobile vat, the DIOSNA WH 240 A with a capacity of 240 kg.
The compact mixer can be used in smaller plants as well as for fully automated large-scale production integrated into a linear transport robotic system.
Reduced Kneading Time, Increased Capacity
According to the company, DIOSNA Wendel Mixers can reduce mixing time by up to 50% compared to other mixing technologies and thus achieve a higher dough production capacity.
Advantages at a glance:
- cooler doughs
- shorter mixing times
- higher dough yield
- higher water absorption
- improved measurable dough structures
- shorter cleaning cycles for reduced downtime