The main building of the mixer is painted with polyurethane enamel painting and is protected by stainless steel coverings, which are either openable or removable to enable the components maintenance. The dough bowl is AISI 304 stainless steel made and is provided with a jacket all around its shape for the forced circulation of cooling/heating liquid. The dough temperature control is measured by a PT100 sensor.
HSM300
A rotating mixing arm mixes the dough. This special mixing arm has a drop-shaped profile designed on purpose by Silvestri so to guarantee a high homogenization of the ingredients.
The mixing arm is built without a central cross shaft and this feature helps both to discharge easily the dough and to clean the bowl inside.
The casting stainless steel arm is driven by an oil-dipped mechanic reduction gear.
The bowl is topped by a fixed lid with FDA powder-proof rubber gasket and is manufactured with connections for automatic loading of solid and liquid ingredients and openable door for addition of other ingredients, according to the customer’s requirements.
The main motor transmission is operated through V-shaped trapezoidal belts in order to smoothen sudden tensions in the dough mixing. Available solutions are single-pole motor controlled by frequency inverter with adjustable speed from 15 to 60 rpm or double-poles motor with 2 fixed speed.
The switchboard is IP66 stainless steel cabinet hold into the machine’s frame in compliance with the most recent safety regulations. Standard power is 400V – 50Hz.
The control panel on the front of the machine is provided with touch screen and PLC for automatic cycles (recipe management as option) or with timer and push buttons for manual control.
Our high speed horizontal mixers are suitable for doughs of cookies, stuffed cookies, crackers, shortbread and hard biscuits, cakes and generally for bakery products.
for cookies, crackers, snacks and bakery products etc.
| Bowl capacity (lt) | Average dough (Kg) | Power (Kw) |
| 300 | 200 | 22 |
Bowl tilting can be performed up to 170° by hydraulic cylinders, while for double tilting (forward and backward) a mechanical device with toothed gear is provided.The bowl tilting can be stopped in any position to allow hand addition of other ingredients and to check the dough outcome.
Features details
TECHNICAL FEATURES
The main building of the mixer is painted with polyurethane enamel painting and is protected by stainless steel coverings, which are either openable or removable to enable the components maintenance. The dough bowl is AISI 304 stainless steel made and is provided with a jacket all around its shape for the forced circulation of cooling/heating liquid. The dough temperature control is measured by a PT100 sensor.
Mixing
A rotating mixing arm mixes the dough. This special mixing arm has a drop-shaped profile designed on purpose by Silvestri so to guarantee a high homogenization of the ingredients.
The mixing arm is built without a central cross shaft and this feature helps both to discharge easily the dough and to clean the bowl inside.
The casting stainless steel arm is driven by an oil-dipped mechanic reduction gear.
SAFETY AND CLEANING DEVICES
The bowl is topped by a fixed lid with FDA powder-proof rubber gasket and is manufactured with connections for automatic loading of solid and liquid ingredients and openable door for addition of other ingredients, according to the customer’s requirements.
Motor
The main motor transmission is operated through V-shaped trapezoidal belts in order to smoothen sudden tensions in the dough mixing. Available solutions are single-pole motor controlled by frequency inverter with adjustable speed from 15 to 60 rpm or double-poles motor with 2 fixed speed.
ELECTRONIC FEATURES
The control panel on the front of the machine is provided with touch screen and PLC for automatic cycles (recipe management as option) or with timer and push buttons for manual control.
ELECTRICAL PANEL
The switchboard is IP66 stainless steel cabinet hold into the machine’s frame in compliance with the most recent safety regulations. Standard power is 400V – 50Hz.
Features details
TECHNICAL FEATURES
The main building of the mixer is painted with polyurethane enamel painting and is protected by stainless steel coverings, which are either openable or removable to enable the components maintenance. The dough bowl is AISI 304 stainless steel made and is provided with a jacket all around its shape for the forced circulation of cooling/heating liquid. The dough temperature control is measured by a PT100 sensor.
Mixing
A rotating mixing arm mixes the dough. This special mixing arm has a drop-shaped profile designed on purpose by Silvestri so to guarantee a high homogenization of the ingredients.
The mixing arm is built without a central cross shaft and this feature helps both to discharge easily the dough and to clean the bowl inside.
The casting stainless steel arm is driven by an oil-dipped mechanic reduction gear.
SAFETY AND CLEANING DEVICES
The bowl is topped by a fixed lid with FDA powder-proof rubber gasket and is manufactured with connections for automatic loading of solid and liquid ingredients and openable door for addition of other ingredients, according to the customer’s requirements.
Motor
The main motor transmission is operated through V-shaped trapezoidal belts in order to smoothen sudden tensions in the dough mixing. Available solutions are single-pole motor controlled by frequency inverter with adjustable speed from 15 to 60 rpm or double-poles motor with 2 fixed speed.
ELECTRONIC FEATURES
The control panel on the front of the machine is provided with touch screen and PLC for automatic cycles (recipe management as option) or with timer and push buttons for manual control.
ELECTRICAL PANEL
The switchboard is IP66 stainless steel cabinet hold into the machine’s frame in compliance with the most recent safety regulations. Standard power is 400V – 50Hz.
