Amasadora elevadora profesional
Gondor commercial lifting dough mixer
Commercial lifting dough mixer Structure
Commercial lifting dough mixer details
Commercial lifting dough mixer workflow
Commercial lifting dough mixer Series
Commercial lifting dough mixers
Commercial lifting dough mixer application

Amasadora elevadora profesional

This automatic lifting dough mixer is built for commercial bakeries, cocinas de hotel, central kitchens and food processing plants that need large dough batches with fast, labor-saving unloading. The bowl tilts automatically to 90° so finished dough discharges directly into a trolley — no manual lifting. Five models cover 50–150 kg of flour per batch.

Nombre de la marca: Gondor
Flour Capacity: 50–150 kg/batch (80–240 kg dough/batch)
Bowl Capacity: 130–380 L
Fuerza: 9–16.5 kW
Voltaje: 220V / 380V
Tilting Angle:90° automatic
Material:304 acero inoxidable (food-contact parts)
Degree of automation : Automático
Garantía: 1 Año
OEM/ODM: Disponible
Proceso de dar un título: ISO 9001, ISO 14001, ISO 45001, CE, BSCI, ETL
Mixing speed : Ajustable
Mixing direction: Forward and Reverse

Gondor Automatic lifting dough mixer Introduction

In most production-scale bakeries, the bottleneck is rarely where leadership expects. It sits one station upstream of the oven, in the mixing room. How the gluten develops, how stable the hydration stays, how fast each batch leaves the bowl — these three quietly decide how many saleable loaves a shift can deliver.

Commercial lifting dough mixer1
Commercial lifting dough mixer2

El Gondor commercial lifting dough mixer was engineered against that constraint. It is not a scaled-up domestic mixer. It is a continuous-production unit: the spiral hook and the rotating bowl trace a planetary path together, and the 90° automatic tilt replaces the manual lifting step. Three previously separate tasks — loading, mezclando, unloading — collapse into a single-operator workflow.

How dough comes together inside one machine

  • Charge
    Flour and water enter the bowl at the standard 5:3 ratio; the machine tolerates recipes up to 57% water absorption, removing the extra hydration step that high-hydration formulas usually require.
  • Mezcla
    The spiral hook follows a planetary orbit around the bowl axis while the bowl itself slowly counter-rotates, recreating the fold-and-press path of hand-kneading.
  • Adjust
    Dual-speed plus variable-frequency forward/reverse rotation lets the operator stage gluten development — initial hydration first, then window-pane formation — with the speed switched between phases.
  • Descargar
    At the end of the cycle, the bowl tilts automatically to 90°, and the finished dough slides by gravity into a receiving trolley — no residue, no lifting, operación con un solo botón.

From Features to Floor ROI

Tilt-to-Unload: Recovering 3 Batches Per Shift
Manual discharge takes 5–8 minutes per batch; the tilting bowl does it in under 30 artículos de segunda clase. At eight batches a day, that recovers 2–3 extra batches per machine per shift.
Zero-Lift Operations: Eliminating Dedicated Unloaders
A single operator runs the full cycle from ingredient loading to dough resting, eliminating the dedicated bowl-unloader role — the most physically demanding station on a Western bakery line.
Control de precisión: Slashing Batch Variance & Trial Costs
Planetary mixing combined with variable-frequency control tightens gluten-development variance between batches. Format-strict categories — baguette, pizza base, frozen dough — directly benefit.
10-Minute Changeovers: Unlocking Multi-SKU Lines
The removable bowl design lets you switch between two doughs of very different hydration (p.ej. brioche and frozen dough) within 8–10 minutes, so short-run custom orders can share one line with main SKUs.

Diseñado para 24/7 Loads and Strict Audits

Powertrain & MarcoSistema de controlOperator PanelSafeguards
Industrial-grade gearbox paired with 9–16.5 kW motors across five capacity steps; reinforced chassis stays stable under continuous-duty mixing, supporting 24-hour operation without vibration drift.
PLC with reserved OPC / Modbus link for MES / ERP hand-off; all food-contact parts — bowl, spiral hook and mixing bar — in 304 acero inoxidable, satisfying major export hygiene audits.
Sealed waterproof buttons, parada de emergencia, one-touch tilt/return; rotation direction, speed and timer all adjustable on a single screen — half a day to onboard a new operator.
Mechanical bowl-latch, travel-limit switch, and door-open shutdown together close off the two injury scenarios most common on older spiral machines: accidental tilt during mixing and foreign-object entry.

Key specifications at a glance

Producto Automatic lifting dough mixer
Modelo GD-W50 GD-W75 GD-W100 GD-W125 GD-W150
Fuerza 9kilovatios 12kilovatios 13kilovatios 15.5kilovatios 16.5kilovatios
Tank capacity 130l 200l 260l 320l 380l
Flour capacity 50kilos 75kilos 100kilos 125kilos 150kilos
Dough capacity 80kilos 120kilos 160kilos 200kilos 240kilos
Voltaje 220V / 380V 3Phase
Tamaño 1380*1470*1580milímetros 1600*1550*1620milímetros 1650*1600*1620milímetros 1700*1650*1650milímetros 1950*1960*1740milímetros
Peso 880kilos 1180kilos 1380kilos 1480kilos 1580kilos

Standard supply at 220V / 380V; supply frequency customized to destination grid. OEM / ODM covers electrical spec, color finish and plug type.

Size the bowl from your daily target, in three lines

Rule of thumb: size each batch to roughly 12%–18% of your daily flour target, then add a 15% headroom for peak days. That range preserves batch quality and avoids idle cycles.

  • 300 kg flour / day (boutique bakery)  →  GD-W50 (50 kg/lote)
  • 600 kg flour / day (mid-size plant)  →  GD-W100 (100 kg/lote)
  • 1 t+ / day or 24h continuous production  →  GD-W150, ideally in parallel

Where it earns its place beyond the traditional bakery

Bread11
Durian pizza
Grilled hamburger buns
Arabian pita1
Retail Bakery Chains
Parallel units share exact recipes across regions, locking in centralized dough standards to protect multi-store brand quality.

Cocinas Centrales & Abastecimiento
Designed for high-volume hotel and airline kitchens, the automatic tilting bowl maximizes floor space while drastically reducing manual labor.

Specialty Dough Lines
Built for pizza bases, baguettes, and frozen doughs. Planetary mixing eliminates hydration drift and ensures strict, zero-variance gluten development.

Health-Food Production
Manage whole-wheat and multigrain recipes requiring slower hydration and higher absorption ratios with precise variable-frequency control.

Global Logistics & Embalaje listo para exportación

  • Export wooden case
    Heat-treated plywood, fumigation-free, accepted at every destination port we ship to.
  • Multi-layer protection
    Moisture membrane + foam bracing + edge guards — built for long sea routes.
  • Lead time
    Stock units leave the factory within 48 horas; custom configurations in 15–20 working days.
  • Loading ports
    Qingdao, Shanghai, Ningbo, Tianjin, Guangzhou — five ports, flexible routing.

Proven Manufacturing Heritage & Soporte global integral

With two decades of specialized expertise in food processing machinery, Gondor operates a world-class manufacturing facility fully certified to ISO, CE, BSCI, and ETL standards. Our equipment consistently meets the rigorous compliance demands of high-volume markets across Europe, las américas, and globally.

We engineer bespoke production solutions rather than just supplying standard units. From mapping your exact facility floor plan to matching your specific capacity and automation targets, we align our hardware directly with your manufacturing goals. Every deployment is backed by a one-year complete unit warranty, a 24-hour global response guarantee, and optional on-site engineer support to ensure smooth installation and comprehensive operator onboarding.

Contact Gondor today for a custom-engineered technical proposal and quote!

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