Commercial continuous kneading machine CONTINUUM®

The Continuum® is the first continuous vacuum mixer designed exclusively for the production of bread, bun, brioche, and other soft products. This continuous mixer can meet the needs of mass bakery production, especially for frozen baked goods. For this, temperature control–via glycol circulation in the double jacket of the bowl–and energy control are essential. The Continuum®, like the Verymix, incorporates these features. The two mixing phases–pre-mixing and kneading–are made possible by the presence of the HPM (a pre-mixer). Thanks to VMI’s innovative and patented tools, the HPM can quickly achieve hydration and homogenization of the mixture. And during the kneading process, the aeration and structuring of the dough are made possible by the HPM’s smaller kneading chamber, which guarantees better temperature control and energy supply. The addition of pressure or vacuum allows for modulation and better structuring of the crumb. The Continuum® mixer’s control of all the kneading parameters allows it to achieve the best results for the end product’s softness and shelf life. Conserves and improves the softness of the product, thanks to the excellent aeration of the dough using the vacuum/pressure technology Optimal transmission of energy to the dough and better heat exchange thanks to the limitation of the dough flow in the kneading bowl Control of all kneading parameters Horizontal pre-mixer (HPM) ensures perfect pre-hydration of powders in a concise time