Maximum consistent quality – All around the clock even with large dough quantities. Dough formation takes place in the horizontally operating continuous Codos® NT kneader. Special helical, intermeshing double shafts apply the energy required for kneading to the dough. Bow-shaped kneading attachments on the double shafts ensure gentle kneading without cutting the dough due to their shape. The product-specific energy input required as well as the residence time of the dough can be controlled via the speed of the kneading shafts. A double-walled trough design, which can be heated or cooled, ensures that the dough always maintains the desired temperature. Ingredients can be added at any point in the mixing and kneading process depending on recipe requirements. Process flexibility also allows control of the residence time of the individual components. The main area of application are mono-lines, where production can run around the clock. The Codos NT is characterized by a compact, space-saving design.
- Bakery Equipment & Supplies