Mondomix - VS 06 Mixing System

• Aeration of dairy products such as mousses, creams, and yoghurts.
• Incorporation of air into confectionery items like marshmallows and meringues.
• Mixing of batters and doughs for bakery products.
• Emulsification of sauces, dressings, and spreads.
• Preparation of fruit preparations and fillings.

Typical throughput

For this class of mixing system, throughput can vary significantly, but units commonly process several hundred to over a thousand litres per hour, depending on product viscosity and desired aeration.

Power supply

Units of this type typically require a 3-phase industrial power supply, commonly 400V, 50Hz, with appropriate amperage for motor operation.

Operating pressure

Mixing systems like the VS 06 are designed to operate under pressure, typically up to 18 bar, to achieve consistent aeration and product texture.

Footprint

While specific dimensions vary, these systems are generally compact for their capacity, often requiring approximately 1.5m x 1m of floor space, plus access for maintenance.

Construction materials

Components in contact with food are typically manufactured from food-grade stainless steel (e.g., 304 or 316) for hygiene and corrosion resistance.

Control system

Units commonly feature a control panel for adjusting parameters such as air flow, product flow, and mixer speed, often with PLC integration for automated operation.

• What maintenance is typically required for a used mixing system?

  Routine maintenance commonly involves checking seals, bearings, and belts, along with regular cleaning and sanitisation. Pressure relief valves and gauges should also be calibrated periodically.

• Can this system handle products of varying viscosities?

• Are spare parts readily available for older models?

• What utilities are needed to operate this equipment?

• Is installation complex for a system of this type?

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