Overview of Products, Technologies, and Services

Conventional mixers have the problem of generating lumps of insufficiently hydrated dough at the bottom of the mixer body due to the force of the mixer body pressing the dough toward the bottom and the weight of the dough itself.
The Silky Mixer has a body that is inclined outward on the side that rakes up the flour, enabling mixing while rolling up the dough. This enables unprecedented hydration performance.

Product Features

• After repeated verification of drop position, time, and even drop size, water is optimally applied through dozens of tiny holes.
• Equipped with an inverter as standard equipment, the rotation speed can be adjusted. Mixing can be done at the optimum rotation speed.
• The protrusions on the sides scrape off dough from the blades and prevent lumps from forming. The conventional accumulation of dough between the sides of the body and the blades has been eliminated and the cause of lumps has been improved.
• After repeated verification, the number of blades was changed from the conventional mixer.
  The number of blades was adjusted to achieve optimal hydration.
• Improved direct drive from conventional chain drive to direct drive directly connected to the rotating shaft. The agitator blades no longer require conventional maintenance such as lubrication and tension adjustment.

Demonstrations

Please contact our local staff for more information.