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TMS-20NN-МC spiral dough mixer is designated for both light and tight dough kneading at bakeries and public catering enterprises.
Key information:
Variable speed, kW1,2
Nominal voltage, V230
Bowl capacity, l20
Yeasted dough ingredients capacity , kg, at most12
Stiff dough ingredients capacity, kg, at most4
Cycle, min8-12
Productivity, kg/h72
Drive typebelt-chain
Spiral speed, rpm, 1st speed90...180
Spiral speed, rpm, 2nd speed-
Bowl speed, rpm, 1st speed7,5...15
Bowl speed, rpm, 2nd speed-
Control boardelectromechanical
Overall dimensions, mm450х735х630
Weight, kg90


General features of Abat spiral dough mixers CHEF series:

- possibility of kneading any type of dough: сookie dough – for biscuits and tart shells, fancy yeast-containing dough – for baked rolls, pies and curd tarts, yeast-containing dough - for wheat and rye bread, unfermented dough – for meat pockets and dumplings, noodle bows;
- possibility of kneading stiff dough with volume at most 30% from yeast-containing dough loading;
- possibility to reverse the spiral and the bowl rotation to simplify emptying;
- programmable rotation with kneading time sets by means of double timers and possibility of working both in programmable and manual modes; 
- belt-chain drive;
- oil and heat-resistant coated belts of high-wearing featured polyurethane and elastomer keep high sliding strength in comparison with traditional elastic belts;
- electronic control panel;
- high quality kneading owing to rotative and eccentric spiral moving, except ТМS-20NN-1C, -2C, -МC и ТМS-30NN-1C, -2C, -МC;
- wheels for comfortably moving and installing for models with 40-litre bowl and more.

The material of the body of the knead is a high-quality structural steel with a polymer coating. The metal parts of the machine that come into contact with the product during kneading (spiral, bowl, knife) are made of AISI 304 stainless steel.

The main characteristics of spiral dough mixer TMS-20NN-MC:
- the volume of bowl - 20 liters;
- fixed bowl;
- fixed mixer head;
- loading of ingredients when mixing yeast dough - 12 kg;
- loading of ingredients when mixing stiff dough - 4 kg;
- belt-chain drive;
- electromechanical control panel;
- smooth regulation of bowl and spiral speed (variable speed drive)
- height-adjustable legs.

In just one hour the yield of the test with the use of kneaded TMS-20NN-MC can be up to 72 kg with the duration of mixing of one portion of the test not more than 12 minutes.

The number of spiral turns for TMS-20NN-MC is from 90 to 180 rpm.

The number of revolutions of the bowl for TMS-20NN-MC is from 7,5 to 15 rpm.

Rounded inner corners of the bowl facilitate the hygienic cleaning of the machine. This model is equipped with height adjustable legs.

Download materials TMS-20NN-MC