J Boone & Sons - BOONE HORIZONTAL MIXER

• Used in bakeries for mixing various doughs and batters.
• Suitable for food processing plants requiring consistent ingredient blending.
• Employed in confectionery manufacturing for mixing pastes and fillings.
• Utilised in the production of shortening and other fat-based products.
• Applicable in the preparation of pastry doughs requiring specific fat incorporation.

Typical capacity

For this class of equipment, capacities commonly range from 100 litres up to 1000 litres, with this unit having a stated maximum of 370 litres.

Mixing mechanism

Units of this type commonly feature delta blades, designed for effective shear and blending, particularly with viscous or fatty ingredients.

Construction material

Typically, horizontal mixers for food applications are constructed from stainless steel for hygiene and corrosion resistance.

Discharge method

Commonly, 'bomb door' or bottom discharge mechanisms are used to facilitate rapid and complete emptying of the mixer.

Ancillary equipment

Units often include or are compatible with tote bin loaders or similar feeding systems to streamline ingredient addition.

Power supply

Industrial mixers of this size typically require a 3-phase electrical supply, commonly 400V, 50Hz in the UK.

• What is a delta blade mixer best suited for?

  Delta blade mixers are particularly effective for mixing high-viscosity products, doughs, and ingredients requiring thorough fat incorporation, such as shortening for pastry.

• How does a 'bomb door' discharge system work?

• What are the typical maintenance requirements for a horizontal mixer?

• Can this mixer handle different types of dough?

• What are the space requirements for a mixer of this capacity?

Dough mixers hold strong reputation within bakery operations for reliable performance and durability. Buyers typically value machines offering consistent mixing quality and straightforward maintenance. When purchasing used equipment, industry attention focuses on bowl condition, motor functionality, and mixing arm integrity. Common strengths include longevity when properly serviced and adaptability across various dough types and volumes. Established brands tend to command preference due to parts availability and established service networks across UK suppliers.

General overview for this equipment type