Match the receiving line
Record how quickly the sheeter or former consumes dough, how batches are buffered, and whether the next batch is ready when required.
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Horizontal Dough Mixers / ZKHM-600
High-Speed Vacuum Mixer
HIGH-CAPACITY FLOUR-FOOD PRODUCTIONZKHM-600 · standard vacuum platform
600 L High-Speed Vacuum Dough Mixer
A large-batch horizontal mixer for noodle, dumpling, bun and wrapper factories—combining a 200 kg dry-flour batch, dual-speed paddle action and programmable vacuum kneading.
600 L chamber200 kg flour / batchRated −0.08 MPaPaddle 48; bar 88 / 44 rpm
34.8 kWinstalled power
8 minstandard mixing time
2,500 kgmachine weight
2200×1240×1850machine dimensions, mm
High-volume vacuum development
Build consistent dough before industrial forming
Negative-pressure mixing can support more uniform water distribution with less entrained air. The 600 L chamber is sized for plants that need 200 kg dry-flour batches feeding continuous downstream processes.
01Meter flour & liquidLoad the 200 kg flour recipe manually or connect automatic
flour and water feeding.
02Establish vacuumUse a trial-validated pressure and timing sequence within the rated
−0.08 MPa capability.
03Program paddle and mixing-bar speedThe catalogue publishes paddle 48 rpm and mixing bar 88 / 44 rpm
for coordinated mixing, kneading and dough development.
04Turn and dischargeAutomatic unloading transfers the batch toward resting,
sheeting or forming.
Engineered for large batches
Automated loading, kneading and unloading
PLC recipe control
Set vacuum degree and mixing time for each dough process.
Dual-speed shaft
Published 44 and 88 rpm operating speeds support staged dough development.
304 stainless steel
Food-production construction supports corrosion resistance and cleaning.
Serviceable sealing
The sealing structure is designed for easier seal and bearing replacement.
Automatic cover
Powered opening supports safer, more efficient large-batch handling.
Flexible discharge
Project options include 90°, 120° or 180° tipping orientation.
Machine demonstration
See the vacuum mixing platform in operation
The demonstration shows chamber loading, paddle action and automated batch handling on the same standard ZKHM platform.
Standard ZKHM vacuum mixing process
Plan output from the complete batch cycle
The published 200 kg figure is dry flour per batch. The eight-minute mixing figure does not include a confirmed allowance for every loading, dosing, discharge, waiting or cleaning step.
Planning flour throughput = agreed flour load per batch × completed batches per operating hour. Use a measured full-cycle schedule, including non-overlapping handling time and actual interruptions. Calculate total dough mass separately from the formula.
Compare configurations
Confirm the shaft arrangement, recipe load and temperature target. The bowl-cooled HM-600HP uses a different mixed-dough capacity definition.
Prepare the batch and line-demand brief or open the capacity planner.
ZKHM-600 technical data
Current published machine specification
The batch capacity refers to dry flour input, not final dough weight.
| Model | Voltage | Vacuum | Power | Mixing time | Dry flour / batch | Shaft speed | Weight | Dimensions |
|---|---|---|---|---|---|---|---|---|
| ZKHM-600 | 380 V | -0.08 MPa | 34.8 kW | 8 min | 200 kg | Paddle 48; bar 88 / 44 rpm | 2,500 kg | 2200 × 1240 × 1850 mm |
Published in the January 2026 HELPER catalogue. Confirm voltage, frequency, discharge orientation, recipe and the final signed specification for each project.
Machine structure
Chamber, shaft and sealing details
Finished-product applications
A 200 kg flour batch for multiple forming lines
The standard ZKHM-600 is designed for high-volume vacuum dough development before resting, sheeting, wrapper rolling or dividing.
Noodle linesFeed fresh, dried, cooked or frozen noodle sheeting
processes.
Dumpling wrappersDevelop extensible dough before wrapper rolling and
forming.
Buns & steamed foodsConfigure recipes and paddle action after product trials.
Bread & pastryUse where standard vacuum mixing is sufficient and active
cooling is not required.
Configuration & family boundary
Standard ZKHM-600 or a different dough-mixer family?
ZKHM-600 standardThis page: 34.8 kW, 200 kg dry flour, paddle 48 rpm, mixing bar 88/44 rpm and no
published active-cooling range.
HM-600HP bakeryA separate 51 kW bowl-cooled platform for 150–200 kg mixed-dough batches,
with a published 30–100 rpm variable-speed range.
Automation optionsAutomatic water dosing, flour feeding, powered cover and line
discharge interfaces are project-configured.
Discharge choiceConfirm 90°, 120° or 180° orientation against the downstream
conveyor or resting system.
Application gallery
From vacuum mixing to the next process
Final shaft, loading and discharge configuration should be confirmed through recipe trials and a line-layout review.
Buyer checklist
Data needed before quotation
Recipe & hydrationFlour type, water ratio, salt, oil and target dough
temperature.
Batch scheduleConfirm 200 kg flour batches, cycles per hour and operating
shifts.
Downstream processResting, sheeting, wrapper rolling, dividing or direct line
integration.
Factory interfaceVoltage, loading height, discharge direction, floor space and
cleaning plan.
2026 catalogue planning basis
Use the published 200 kg dry-flour batch definition
The January 2026 HELPER catalogue identifies ZKHM-600 as the largest standard-series model and publishes 200 kg dry flour per batch. Final dough mass changes with hydration and recipe additions, so it should be calculated from the approved formula rather than inferred from the model number.
Confirmed identityZKHM-600 horizontal vacuum dough mixer for industrial
flour-and-water processing.
Planning basisUse 200 kg dry flour per batch and calculate final dough mass
from the approved formula.
Family boundaryHM-600HP belongs to the bowl-cooled bakery series and uses mixed-dough capacity.
Quotation checkRequire usable load, hydration, mixing time, motor duty,
discharge method and FAT acceptance output.
Selection and process guide
600 L high-speed mixer project engineering
A 600 L high-speed vacuum mixer is designed for industrial throughput where mixing time, dough development and batch discharge must remain repeatable. High speed can shorten development but also increases frictional heat. The process specification should therefore include final dough temperature, allowable temperature rise, vacuum timing, minimum and maximum recipe load and the required discharge interval to the next machine.
Upstream flour and liquid dosing must replenish the mixer within the production takt, while downstream resting or sheeting must receive each batch without excessive waiting. Maintenance access, lifting routes for heavy components, foundation loading and washdown boundaries should be included in the layout—not added after installation.
Product standard
Define formula, dimensions, moisture, appearance and the test used to accept finished output.
Production takt
Match batch or sheet output to upstream supply and the downstream machine's real demand.
Utilities and layout
Confirm voltage, air, cooling, drainage, access and service clearances before approval.
Acceptance trial
Test the actual material for an agreed duration and record output, temperature and quality variation.
Buyer questions
600 L high-speed vacuum dough mixer FAQ
How should the model be selected?
Use the real recipe, product dimensions, accepted output and downstream process. Nominal chamber volume or working width alone is insufficient.
Can published capacity change with the product?
Yes. Moisture, thickness, product size, trim, batch cycle and quality tolerances all affect sustainable accepted output.
What should be tested before delivery?
Agree representative materials, run duration, quality measurements, sanitation checks, changeover scope and utility conditions in the factory-acceptance plan.
What information is needed for a proposal?
Provide formula, photos or samples, batch or hourly target, voltage, utilities, floor plan and upstream/downstream equipment.
Related decision path
Continue from this page
Prepare the 600 L trial and line-balance briefDefine feeding, heat rise, full cycle, discharge and downstream buffer evidence.Connect the machine to a wrapper and dough-sheet processContinue with the relevant process, selection or equipment decision.Review noodle-production process requirementsContinue with the relevant process, selection or equipment decision.Review 40l vacuum dough mixerContinue with the relevant process, selection or equipment decision.Review horizontal vacuum dough mixers for noodles & dumplingsContinue with the relevant process, selection or equipment decision.
ZKHM-600 evidence
Separate machine rating, complete cycle and accepted line output
The specification table is the current published web reference. A revision-controlled approved ZKHM-600 datasheet was not found in the public local repository during the 2026-09-01 review; confirm every ordered value in the signed proposal and datasheet.
Machine and chamber
Review the local ZKHM-600 demonstration and open-machine image. They show visible configuration and operation only.
Installed configuration
Approved datasheet, GA drawing, utility/electrical schedule, manual revision and loading/discharge interface remain open evidence requests.
Full-cycle line fit
Prove loading, pump-down, mixing, venting, discharge, inspection and cleaning time against downstream demand. The published mixing time alone is not guaranteed kg/h.
Engineering request
Configure the ZKHM-600 for your line
Send the dough recipe, target batches per hour, loading method and downstream machine. We will confirm shaft, discharge angle, utilities and whether the standard 600 or temperature-controlled 600HP fits the process.
Ready to discuss your project?
Complete the vacuum mixer worksheet and send the generated brief with the batch schedule, feeding method, downstream demand and factory layout.
Prepare trial brief