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.
Product Features
MAEH Fork Mixer – Removable Bowl
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Capacity: 160-250 kg dough capacity
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Features: Hydraulic head lift, variable bowl speed, robust construction
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Applications: Intensive production environments (24/7 operation)
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Design: Stainless steel construction for heavy-duty use
- Robust design ensures intensive production
- Powerful, in regards to traditional kneading: provides gentle kneading and blowing of the dough while preventing heating
- Versatile: adapts easily to any production environment and application: positioning of the bowl, tools, finishing…
The MAEH range of fork mixers is ideal for intensive use, such as large quantity, constant production (7/7, 3×8 shift). The fork tool’s shape, positioning in the bowl, and the bowl’s geometry guarantee smooth kneading of product, in respect of tradition: “stretching, cutting, blowing”.
The mixers of the MAEH range are equipped with hydraulic head lift and bowl lock. The bowl, the 2-branch mixing tool, and the bowl cover are made of stainless steel. Depending on the plant layout, the bowls can be attached in front of the tool or on the side to limit the equipment’s size.
The MAEH model offers variable bowl speed for greater precision. Two bowl volumes are available for a maximum dough capacity* of 160 kg or 250 kg. The manual control panel can be replaced by a touch screen HMI (optional).
*Maximum dough capacity, for an average hydration rate of 60%.
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
Unique Features
MAG-R Specific Advantages
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Production Scalability: Compatibility with elevators and multiple bowls
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Hydraulic Operation: Smooth head movement for easy bowl access
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Industrial Durability: Robust construction for continuous use
