Industrial Dough Kneading Machine
Spiral arm and rotating bowl develop bread, pizza, and pastry dough to full gluten strength — 50–500 kg batches with programmable two-speed cycles.
Feature
- Spiral arm against rotating bowl — full gluten development.
- Typical batch 50–500 kg across three bowl sizes.
- Two speed zones on a programmable timer with auto-stop.
- Optional jacketed bowl keeps dough under 25°C.
- Quick-release bowl rolls to your divider on casters.
- Monthly belt check is the only routine maintenance.
Sample
Sample output from the Industrial Dough Kneading Machine. Ask us for real production photos matched to your exact product and capacity.
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Global CoverageParameters
The DKM series spiral kneader develops bread, pizza, and pastry dough in 50–500 kg batches. The spiral arm and rotating bowl work the gluten to full development — the heart of the bakery dough room.
Spiral Kneading, Explained
The fixed spiral arm kneads against a counter-rotating bowl, folding the dough over itself continuously. That motion develops gluten more completely than planetary mixing, which matters for bread and pizza dough that has to hold structure through proofing. Two speed zones run on a programmable timer: slow to blend, fast to develop, auto-stop at the end of cycle.
Three Bowl Sizes
| Model | Batch size | Bowl volume | Speeds | Power |
|---|---|---|---|---|
| DKM-101 | 50–150 kg dough | ~150 L | 2 + bowl | ~5.5 kW |
| DKM-001 | 150–300 kg | ~300 L | 2 + bowl | ~11 kW |
| DKM-201 | 300–500 kg | ~500 L | 2 + bowl + chilled jacket | ~18 kW |
Typical values — bowl geometry is configured to your dough hydration and recipe.
Temperature Control
Kneading heats dough. The DKM-201 offers a jacketed bowl with chilled-water circulation that keeps dough under 25°C through the cycle — essential in hot climates and long production days.
Bowl Handling
The quick-release lever frees the bowl in seconds and it rolls away on casters to your divider rounder or fermentation room.
Where It Fits Your Line
DKM kneaders feed bread lines through the HAB hot air oven and steamed-bun lines built on the SUM steamed bun machine. The flour-food family is on the pasta processing hub.
FAQ
Spiral develops heavy bread and pizza dough better and handles bigger batches. Planetary suits light cake and cookie batters with tool swaps.
Yes — low speed blends, high speed develops, with automatic switching on a programmable timer and auto-stop.
Quick-release lever; the bowl rolls away on casters straight to your divider or fermentation room.
The DKM-201 has a jacketed bowl with chilled-water circulation, keeping dough under 25°C through the cycle.
Yes — programmable cycle timer per recipe with auto-stop at end of knead.
Monthly belt tension check and annual bearing service — a one-page schedule ships with the machine.
From stiff bagel dough to slack high-hydration bread — arm and bowl speed are matched to your recipe range.
Yes — spare and swappable bowls per size can be ordered with the machine from Esper Foodtech Engineering.
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