Tweedy Pressure Vacuum Mixer Conversion
Pressure and vacuum are applied sequentially to the dough-mixing bowl. By pressurising the bowl more air is added, providing oxygen to enhance the action of ascorbic acid. This improves the development and gas retention of the dough. In the second part of the mixing phase, partial vacuum controls the size of the bubbles in the dough to refine the crumb structure.
The Upgrade
Baker
Perkins engineers individually specify each upgrade after an
initial site survey. The upgrade typically takes 24-48 hours
to complete and includes:
- New mixing bowl, lid and lip clamp arrangement
- Pressure-vacuum blower and pipework
- Strengthening of mixer frame and lid lift mechanism
- New or modified controls (dependent upon existing arrangement) to incorporate:
- SCADA graphics to show clamp status
- Clamp control and fault tolerant monitoring
Traditional process control characteristics, e.g. flour/water
weight
proportioning, accurate water blending and energy control, are all
retained.
Contact Details
To request further information or a quotation click here
To contact us directly call +44 1733 283000 or email bpltd@bakerperkinsgroup.com
To contact a local representative click here
Baker Perkins has been providing a comprehensive range of services to its customers for over 100 years. During this time the company’s name and ownership have changed but our commitment to serving our customers has not. Previously the company was known as APV Baker and before that Baker Perkins and Tweedy. Equipment sold under all these names is still fully supported.
Related Documents
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Tweedy Mixer Upgrade Pressure Vacuum
Improve bread quality by upgrading to pressure-vacuum mixing
File size: 62 KB File type: Adobe PDF
