Dough mixer SIGMA IBT-160

This twin arms mixer uses two spiral-shaped tools that rotate in opposite directions to knead dough. The intermeshing motion stretches and folds the mixture, incorporating air to oxygenate the gluten without excessive heat. The outcome is a more elastic dough that rises uniformly, improving the texture of baked goods like loaves and buns.

Ingredients are placed into the fixed bowl before the twin arms are lowered to begin mixing. The cycle starts with a timer or manual control, and the arms rotate steadily while the operator checks the consistency. Once the dough reaches the right texture, the arms are lifted, and the bowl is removed for the next stage.

The T-160 features a welded steel frame coated for corrosion resistance. Its arms and bowl are constructed from thick steel, ensuring durability through repeated kneading cycles. All moving parts can be taken apart easily, allowing for straightforward replacement of worn components.

A motor with two power settings supports different dough types: one for dense mixtures and another for larger or stiffer batches. The 400 V three-phase connection suits standard industrial power supplies in professional bakeries. With a 160 kg capacity, the mixer can prepare enough dough for multiple batches, reducing the need for repeated cycles during busy periods.

The mixer weighs 770 kg and has dimensions of 930 mm in depth, 1100 mm in width, and 1910 mm in height. Its size allows it to fit through typical bakery doorways and can be placed against a wall to conserve space. The weight provides stability, preventing movement during operation.

Cleaning involves removing the bowl and arms, then wiping the steel surfaces with a damp cloth. The design ensures easy access to all areas, preventing residue from accumulating. Regular checks for wear on the arms and bowl help maintain consistent dough quality and prolong the mixer's lifespan.