Dough kneader EVO

Italian dough mixer used by Aarhus University for rye bread dough and wheat dough, among others. Fast and even mixing, leading to fewer interruptions.

• 2 timers with automatic change (mix ingredients/develop dough and high speed to form gluten/stretch and relax)
• Reversible bowl + pulse button for easier cleaning/scraping
• Hook can be rotated for easier cleaning
• With airtight lid - reduces flour dust during use
• Use: Water to flour ratio: Min 50% (5 kg water per 10 kg flour)

Optional extras: Scraper if you make a lot of rye bread with kernels. Wheels for easier insertion and removal. If you make sourdough bread, focaccia, or Ciabatta, a faster speed for a short period might be a good idea.

EVO60:

W:63.5 x D:104 x H:136 cm
Height to bowl, 89 cm
Dough Min/max in kg (5/60)
Flour min/max in kg (3/38)

EVO80:

W:74.5 x D:119 x H:141.5 cm
Height to bowl, 90 cm
Dough Min/max in kg (8/80)
Flour min/max in kg (5/50)

EVO100:

W:74.5 x D:119 x H:141.5 cm
Height to bowl, 95.5 cm
Dough Min/max in kg (8/100)
Flour min/max in kg (5/62)

EVO130:

W:84.5 x D:127.5 x H:147 cm
Height to bowl, 95 cm
Dough Min/max in kg (10/130)
Flour min/max in kg (6/80)