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Tweedy Pressure Vacuum Mixer

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The Tweedy Pressure-Vacuum Mixer is the definitive mixer for the Chorleywood bread process and provides consistently high product quality with the minimum of operator involvement. The patented pressure-vacuum process allows better oxidation for improved product texture and colour, and can be used to vary the bread texture from a very small cell size to a more open structure - from sliced white bread to baguettes.

• High output, consistent, controllable mixing
• Fully integrated ingredient weighing, mixing and dough feed to divider
• Automatic recipe control eliminates setup variation
• Precise ingredient weighing and water blending regulates the flour-water ratio to within 0.1%
• Accurate energy control and patented water blending system maintain constant final dough temperature
• Effective ingredient dispersion and uniform dough development
• Up to 14 mixes / 5400 kg per hour
• Inverter control of mixer motor to give the optimum mixing profile
• Automatic wash cycle reduces cleaning and changeover times
• A standard vacuum only option is also available