Description
Traditional Kneading Excellence for Artisan and Industrial Bakeries
VMI’s comprehensive range of fork mixers combines traditional kneading methods with modern engineering to deliver exceptional results for bread, Viennese pastry, and pizza dough production. Available in both fixed and removable bowl configurations with volumes from 30 to 330 liters, these mixers offer the perfect balance of traditional dough handling and production efficiency.
- High kneading quality for traditional bread
- Complies with hygiene regulation (stainless-steel bowl as the standard)
- Clear bowl cover with access door protects the health and safety of operators
- Also available with a removable bowl
The 2000 EV fork mixer series is the global reference in kneading for producing traditional bread, Viennese pastry, and short pastry. VMI has several models are available, with bowl volumes ranging from 170 liters to 330 liters (80 kg to 160 kg of dough*). The 330-liter model is available in fixed and removable bowl versions.
The stainless-steel bowl and braking system facilitates the hydration of dough and the consistency of kneading. The 2000 EV fork mixer series is equipped with a roller bowl-driving system to ensure flexible and silent operation.
The industry standard Phébus arm has a triangular shape to ensure precise kneading for a wide range of products. The 2000 EV series mixers can also be equipped with an optional Rex arm. The Rex arm mixing tool stretches dough without shearing it, making it ideal for kneading soft and hydrated doughs.
*Maximum dough capacity, for an average hydration rate of 60%.
Product Key Features
2000 EV Fork Mixer Series – Fixed & Removable Bowl
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Capacity: 170-330 liters (80-160 kg dough)
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Features: Stainless steel bowl, roller driving system, silent operation
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Applications: Traditional bread, Viennese pastry, short pastry
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Options: Phébus arm (triangular) or Rex arm (gentle stretching)
Technical Advantages
Traditional Kneading Quality
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Fork Arm Technology: 2 or 3-branch designs for authentic dough development
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Gentle Dough Handling: Limits dough heating while ensuring proper gluten development
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Versatile Applications: Suitable for bread, pastry, pizza, and specialty doughs
Operational Excellence
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Ergonomic Design: Operator-friendly with safety features
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Hygienic Construction: Stainless steel components standard
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Production Flexibility: Suitable for both artisan and industrial scales
Performance Benefits
Quality & Consistency
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Traditional Results: Authentic bread characteristics with mechanized efficiency
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Recipe Repeatability: Programmable settings ensure consistent batches
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Adaptable Performance: Handles various dough types and hydration levels
Efficiency & Reliability
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Reduced Kneading Time: Advanced arm designs optimize working time
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Low Maintenance: Robust construction for long-term reliability
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Easy Integration: Compatible with various production environments
