High-speed pressure-vacuum mixer for test bakeries and R&D. Replicates every process control feature of full-scale production systems in a compact footprint with motorised tilt.
The K16 incorporates all critical process control features found on full-scale production mixers, including variable speed control and integrated pressure-vacuum mixing. New product developments can be confidently scaled up to full plant output.
| Maximum batch size | 20 kg |
| Minimum batch size | 10 kg |
| Maximum flour capacity | 12 kg |
| Drive motor | 5.5 kW |
| Bowl tilt | Motorised |
| Batch reduction | Up to 50% |
| Pressure-vacuum | Integrated |
| HMI control | Full process visualisation |
| Design | Compact, mobile on castors |
Every feature of the K16 is designed to deliver repeatable, production-accurate results in a compact laboratory environment.
Integrated pressure-vacuum system for enhanced texture control. Replicate exact production conditions at laboratory scale.
Full process visualisation with recipe control and network connectivity for data capture. Monitor every parameter in real time.
Monitor the mix cycle in real time through the lit viewing port. Observe dough development without interrupting the process.
Identical impact plate geometry to full-size production mixers ensures new products scale up seamlessly from lab to plant.
Precisely adjust mixing speed throughout the cycle. Fine-tune energy input for optimal dough development across all product types.
Powered bowl tilt for effortless dough discharge. Combined with the compact footprint and integrated castors, the K16 fits seamlessly into any test bakery.
The K16 pressure-vacuum process delivers consistent, repeatable results across the full spectrum of bakery products.
Get in touch with our engineering team for pricing, lead times, or to discuss your specific laboratory and test bakery requirements.
