Spiral Dough Mixer

Mixing the key ingredients: flour, water, yeast, and salt into a high-quality dough.

A spiral mixer mixes flour and water efficiently. It can be used alone or in conjunction with other processing machinery, representing the core setup for any professional baking production.

Capacity Range: Available in 5kg, 25kg, 50kg, 100kg and larger configurations.

Precision Dough Divider

Forming dough into portioned units. Choose between the electric divider (Model-36, 30-180g capacity) for standard balls, or the heavy-duty hydraulic divider (Model-Y20, 250-1000g capacity) for larger dough portions.

Guarantees precise, automated portion control essential for high-capacity bakeries.

Dough Moulder Machine

The moulder (Model-Y750) processes rolled dough sheets to shape baguettes, toast, and other loaves according to specific layout requirements.

Features complete rolling and shaping sequences. Place the molded dough directly onto baking pans or sheets for transfer.

Proofing & Fermentation Cabinet

Configures strict temperature and humidity parameters to enable optimal dough expansion.

Let the dough rise for 45 to 60 minutes depending on ambient climate. After rising, remove the covers and slice (score) the tops diagonally about 1/2 inch deep to prevent uneven cracking during baking.

Industrial Rotary Rack Oven

The Rotary Oven (Model-4632) features internal steam injecting, crucial for achieving authentic French baguettes with crisp crusts.

Preheat the chamber to 450°F. Bake for 15-20 minutes. Thanks to the rotating rack system, there is no need to manually turn the baking trays to get uniform browning.