Brook - Cold Water Meter

• Used in bakeries for precise water addition to dough mixers.
• Applicable in food processing plants requiring controlled liquid dosing.
• Suitable for industrial applications where consistent water measurement is critical.
• Integrated into automated systems for batching and mixing processes.

Typical flow rate

Typically designed for flow rates suitable for industrial dough mixing, ranging from tens to hundreds of litres per minute.

Construction material

Units of this type, especially for food contact, are commonly constructed from stainless steel for hygiene and durability.

Power supply

This unit is specified as single phase; cold water meters for industrial use commonly operate on standard single-phase or three-phase electrical supplies, depending on the control system.

Accuracy

Typically offers high accuracy for consistent dosing, often within +/- 1-2% of the measured volume.

Integration

Commonly features connections and control outputs for integration with existing mixing equipment and PLC systems.

Operating temperature

Designed for cold water applications, typically operating efficiently with water temperatures up to approximately 30°C.

• What is the primary benefit of using a cold water meter in dough mixing?

  The primary benefit is achieving consistent dough hydration, which is crucial for product quality and repeatability in baking processes. It eliminates manual measurement errors.

• Can this unit be integrated with any dough mixer?

• What maintenance is typically required for a cold water meter?

• Is this type of equipment suitable for hot water applications?

• What kind of connections does this unit typically have?

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.

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