English 
Zhengfeng Road, Licheng District, Jinan City, Shandong Province,China
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Product Description
The TINDO ZHM-series horizontal vacuum dough mixer removes air from the mixing chamber during kneading — producing dough with a denser, more uniform gluten network, smoother surface texture, and brighter final product color than conventional open-air mixers. Built for large-scale noodle, dumpling wrapper, bread, and steamed bun production, the ZHM-series handles 150 kg to 300 kg of flour per batch with touchscreen PLC control, automatic hydraulic tilting, and a full stainless steel mixing chamber.
Under vacuum (-0.06 to -0.08 MPa), the horizontal paddle mechanism blends flour and water with zero air entrapment. The result: dough that sheets thinner without tearing, dumpling skins that stay translucent after boiling, and noodles with a firmer bite and longer shelf life.
For small to medium batch standard dough mixing (8-32 kg/batch), see our SS-Series Industrial Dough Mixer. The ZHM-series is purpose-built for high-volume factories requiring vacuum-grade dough quality.
When dough is mixed in open air, thousands of microscopic air bubbles become trapped in the gluten network. These bubbles weaken the dough structure, cause oxidation (visible as gray or yellow discoloration), and create weak points where noodles and dumpling skins tear during sheeting.
The ZHM-series evacuates the mixing chamber to -0.06 to -0.08 MPa before kneading begins. Under vacuum, water penetrates flour particles more deeply, gluten proteins hydrate more completely, and no air is beaten into the dough. Independent laboratory testing on vacuum-mixed dough vs. atmospheric-mixed dough shows:
Gluten strength (wet gluten content) increased by 3-5%
Dough extensibility improved by 8-12% (sheets thinner without tearing)
Noodle brightness (L* value) improved by 2-4 points (visibly whiter)
Noodle cooking loss reduced by 15-20% (less starch dissolution in boiling water)
Unlike vertical spiral mixers where gravity pulls dough to the bottom — creating a dense lower zone and an undermixed upper zone — the ZHM-series horizontal design distributes the dough evenly across the full length of the U-shaped mixing trough. The single paddle shaft with angled blades works the entire mass simultaneously. No dead zones, no density gradient, no manual intervention to fold the dough mid-cycle.
At the end of the mixing cycle, the entire mixing trough tilts forward via hydraulic cylinders. A 300 kg batch discharges completely in under 60 seconds — directly into a dough trolley, conveyor hopper, or dough divider infeed. No manual scooping, no lifting, no burn risk. One operator manages the entire load-unload cycle.
Operator sets four parameters per recipe:
Mixing time (low speed)
Kneading time (high speed)
Vacuum level (-0.06 to -0.08 MPa)
Vacuum hold duration
The PLC automatically sequences: load ingredients → seal chamber lid → evacuate air to target vacuum → start mixing at low speed → shift to high speed → release vacuum → tilt and discharge. Recipe memory stores 20 formulas for one-touch recall.
Chamber, paddle shaft, paddle blades, and discharge port are all food-grade stainless steel. The chamber lid seals with a full-perimeter silicone gasket rated for sustained vacuum operation. Viewing window in the lid allows operators to monitor dough consistency without breaking vacuum.
Parameter | ZHM-150 | ZHM-200 | ZHM-300 |
|---|---|---|---|
Flour Capacity | 150 kg/batch | 200 kg/batch | 300 kg/batch |
Mixing Chamber | U-shaped horizontal, SS304 | U-shaped horizontal, SS304 | U-shaped horizontal, SS304 |
Paddle Type | Single shaft, angled blades | Single shaft, angled blades | Single shaft, angled blades |
Vacuum Degree | -0.06 to -0.08 MPa | -0.06 to -0.08 MPa | -0.06 to -0.08 MPa |
Paddle Speed | 40-80 rpm, VFD | 40-80 rpm, VFD | 40-80 rpm, VFD |
Power | ~9 kW | ~10.5 kW | ~12 kW |
Power Supply | 380V/50Hz | 380V/50Hz | 380V/50Hz |
Control | Touchscreen PLC | Touchscreen PLC | Touchscreen PLC |
Discharge | Automatic hydraulic tilting | Automatic hydraulic tilting | Automatic hydraulic tilting |
Chamber Seal | Full-perimeter silicone gasket | Full-perimeter silicone gasket | Full-perimeter silicone gasket |
Vacuum Pump | Rotary vane, oil-sealed | Rotary vane, oil-sealed | Rotary vane, oil-sealed |
Dimensions (L×W×H) | 1,250×600×1,050 mm | — | 1,400×700×1,500 mm |
Machine Weight | ~1,200 kg | ~1,350 kg | ~1,500 kg |
ZHM Vacuum Dough Mixer | SS-Series Atmospheric Dough Mixer | |
|---|---|---|
Air in dough | Near zero — vacuum chamber evacuates air | Present — ambient air trapped during mixing |
Gluten network | Denser, stronger, more uniform | Adequate for most bakery products |
Dough color | Brighter, whiter (reduced oxidation) | Normal |
Sheet-ability | Thinner sheets, less tearing | Standard |
Noodle texture after cooking | Firmer bite, less starch loss | Standard |
Dumpling skin translucency | Higher — less trapped air scatters light | Standard |
Product shelf life | Longer — less oxidation, slower staling | Standard |
Batch size | 150-300 kg | 8-32 kg |
Best application | High-volume noodle, dumpling, wanton, industrial bread | Medium-volume bakery, pizza, pastry |
Capital cost | Higher — vacuum pump + sealed chamber | Lower |
Product | Benefit of Vacuum Mixing | Typical Batch | Recommended Model |
|---|---|---|---|
Fresh noodles (ramen, udon) | Firmer bite, less cooking loss, brighter color | 150-300 kg | ZHM-150/200/300 |
Dumpling wrappers (wonton, gyoza) | Dough sheets thinner, translucent skins | 150-200 kg | ZHM-150/200 |
Steamed buns (mantou, baozi) | Whiter appearance, finer crumb texture | 150-300 kg | ZHM-150/200/300 |
Industrial bread dough | Stronger gluten, higher loaf volume | 200-300 kg | ZHM-200/300 |
Instant noodle dough | Better rehydration, firmer texture | 200-300 kg | ZHM-200/300 |
Pizza dough (frozen) | Extended frozen shelf life, better thaw performance | 150-200 kg | ZHM-150/200 |
Pasta dough | Smoother surface, less breakage during drying | 150-200 kg | ZHM-150/200 |
Your Requirement | Recommended Machine | Batch Size | Key Technology |
|---|---|---|---|
Small bakery, mixed products | SS-Series Dough Mixer | 8-32 kg | Double-motion, SS630 hook, dual timer |
Medium noodle/dumpling factory | ZHM-150 | 150 kg | Horizontal vacuum, touchscreen PLC |
Large noodle/dumpling factory | ZHM-200 or ZHM-300 | 200-300 kg | Horizontal vacuum, hydraulic tilting |
High-volume bread-only bakery | ZHM-200 or ZHM-300 | 200-300 kg | Horizontal vacuum, stronger gluten |
Stage | TINDO Equipment | What It Does |
|---|---|---|
Before | Flour sifter / sieving machine | Removes lumps and foreign material from flour |
MIXING | ZHM Vacuum Dough Mixer (this page) | Kneads flour and water under vacuum for air-free dough |
After | Rolls dough into thin, uniform sheets | |
After | Portions dough into uniform balls | |
After | Forms and fills dumplings from rested dough |
Q: How is the ZHM different from the SS-Series dough mixer?
The SS-series is an open-air double-motion mixer for small to medium batches (8-32 kg). The ZHM is a horizontal vacuum mixer for large-scale production (150-300 kg). The key difference is vacuum — the ZHM removes air during mixing, producing stronger gluten, brighter dough, and better noodle/dumpling skin quality. The SS-series does not use vacuum.
Q: Do I need a vacuum dough mixer for bread?
Not necessarily. Standard bread dough mixed under atmospheric conditions produces acceptable results for most bakeries. However, industrial bread factories producing for supermarket chains often specify vacuum mixing to achieve higher loaf volume, finer crumb structure, and longer shelf life — all of which affect retail buyer decisions.
Q: How long does a typical vacuum mixing cycle take?
Approximately 15-25 minutes total: 2-3 minutes for chamber evacuation, 8-15 minutes for low-speed mixing + high-speed kneading (adjustable), 1-2 minutes for vacuum release and tilting discharge. Cycle time depends on dough type and recipe.
Q: What maintenance does the vacuum pump require?
Oil change every 500 operating hours. Oil level check weekly. Vacuum gauge calibration annually. The pump is a standard rotary-vane industrial unit — serviceable by any vacuum equipment technician.
Q: Can the ZHM process gluten-free dough?
Yes. Gluten-free doughs (rice flour, corn flour, starch-based) benefit significantly from vacuum mixing — the absence of air bubbles produces a smoother texture and reduces crumbling during forming and cooking.
Contact our sales team for a quotation with your target dough type and daily capacity.
info@tindotech.com | WhatsApp: +86 185 6009 1508
