Mixing

The High Speed Sprag Mixers are used extensively for the production of potato snack, crackers, hard biscuits, rotary, wire cut and pet food biscuit dough… The Unique ‘Sprag’ beater design has greatly reduced the mixing times on all types of doughs. In most cases up to 40% reductions have been achieved.

Because of the beater design it also allows the mixing of small batches in larger mixers without loss of the mixing efficiency, which gives the machine even more flexibility.

The mixing drum can be arranged to suit various discharge angles up to 170º depending on the customer’s individual requirements.

The curved entablature which forms the top of the mixer can be supplied to suit various options of dry and liquid ingredient feeds.

Capacity:
Mixers are available in 350, 500, 750, 1000, and 1500 kg capacities.
These capacities can be achieved from the Mixer for even the hardest dough’s.
1000kg Mixer

Capabilities:
The High Speed Sprag Mixers are used extensively for the mixing of all Cracker, Biscuit & Cookie dough’s, and including speciality dough’s like Potato Snack and Pet Food.
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Beater Design:
The Unique Double Helical ‘Sprag’ beater design has been jointly developed by Spooner Vicars Bakery Systems and the FMBRA Food Research Association, to give an excellent homogeneous mix of all ingredients in the recipe, reduce the mixing times significantly by up to 40%, mix to a time / temperature or optionally energy input.
new mixer 008

The Sprag houses the temperature sensor, in order to accurately measure & control the final dough temperature within the mass of dough being mixed.

Two speed, inverter drive to give maximum speed ranges, smooth start up, and minimal power usage.

Insulated Mixer drum – included as standard

The beater design also allows the mixing of smaller batches of dough- (up to 66% of design capacity) without loss of the mixing efficiency.

Dough Feeding & Handling:
The mixing drum can be arranged to suit various discharge angles up to 170º depending on the customer’s individual requirements.

Bulk or Manual Ingredient Feed: The Mixers are arranged to facilitate connection to customers auto or semi – auto ingredient feed systems, and including manual feed.
The curved entablature which forms the top of the mixer can be supplied to suit various options of dry and liquid ingredient feeds.

Hygienic Design
All stainless steel and food quality contact parts with ingredients.
Mounted on support feed to give good clearance under the Mixer.
mixer-back

  • Robust construction
  • Extensive use of stainless steel
  • Easy access for cleaning
  • Water jacket facility
  • Up to 170º dough discharge angle
  • Efficient ingredient dispersal for homogeneous mixing
  • Two speed inverter driven (typically – 30 or 60 rpm) beater
  • Twin helical sprag type mixer with through shaft for stability & enhance mixing action
  • Tub locking & Bumper systems
  • Local control station with HMI
  • Accurate temperature readout as probe is always in contact with the dough mass
  • Stainless steel or enveloped main frame assembly
  • Front access door assemblies for either 110 or 170 degree openings
  • Additional Liquid or Dry Product Inlets
  • Stainless Steel Dough Bowls / Tubs to suit
  • Mix to Energy Consumption mode.
  • Mounting and Integration of the Mixer in to Dough feeding Systems
  • Removable Dough Hopper under the Mixer – for Mezzanine floor arrangements.