Four-row series table
Use it to shortlist a model class. Do not treat rated vacuum, mixing time or flour batch as a universal recipe or guaranteed hourly output.
Home / Products / Flour Food Processing / Horizontal Dough Mixers / Horizontal Vacuum Dough Mixer Series
NOODLES · DUMPLINGS · WONTON WRAPPERSZKHM standard vacuum mixer series
Horizontal Vacuum Dough Mixers
Four industrial batch sizes for consistent noodle and dumpling dough—combining vacuum hydration, selectable paddle structures and PLC recipe control from 7.5 to 200 kg flour per batch.
40–600 L7.5–200 kg flourRated −0.08 MPa4 standard models
5–34.8 kWpublished series power
6–8 minpublished mixing time
300–2,500 kgmachine weight range
SUS 304food-contact construction
Vacuum dough development
Support uniform hydration and a controlled dough structure
Reduced chamber pressure can limit entrained air and support more uniform water distribution in selected noodle and wrapper doughs. The result still depends on flour, formula, water-addition pattern, mixing energy, time and temperature; it must be verified at the sheet and finished-product stages.
01Load flour & waterCharge a recipe manually or connect optional automatic water and flour feeding.
02Pull vacuumUse a trial-validated pressure and timing sequence within the machine limit. The published −0.08 MPa is rated capability, not a universal recipe setpoint.
03Mix and developSelect the shaft action and recipe program for the required dough condition. Retain any rest or conditioning step established by the product trial.
04Discharge to formingTransfer developed dough to noodle sheeting, wrapper rolling or dividing equipment.
Core machine design
A scalable platform for flour-food factories
PLC recipe control
Mixing time and vacuum degree can be programmed according to the dough process.
Selectable paddle action
Match the paddle arrangement to the dough and confirm development in a recipe trial. Mixing does not establish that resting or proofing can be omitted.
304 stainless steel
Designed for food production, corrosion resistance and more convenient cleaning.
Serviceable sealing
The dedicated structure is intended to simplify replacement of seals and bearings.
Optional feeding
Automatic water supply and automatic flour feeding can be configured.
Configurable discharge
Published choices include 90°, 120° and 180° discharge angles.
Machine demonstration
Watch assembly and drive-system checks
What to watch: the frame, mixing chamber, sprockets, chains and drive shafts during assembly, followed by chain-tension and pre-shipment checks.
Official HELPER workshop footage · assembly and drive checksShown configuration only; final drive arrangement follows the signed machine specification.
300L model demonstration
See the 100 kg flour-batch model
A focused 44-second machine video showing the current 300L configuration.
300L / 100 kg flour-batch configuration
Bar or plate paddles: start with the required dough condition
Bar and plate arrangements are starting points for a recipe trial. Compare them using the same flour and water-addition basis, then judge the dough after the intended sheeting, forming and cooking process.
| Trial direction | Dough and product to discuss | What the trial should establish |
|---|---|---|
| Bar arrangement | Lower-water noodle or wrapper recipes where a loose, crumb-like discharge is wanted before sheeting. | Water distribution, dry pockets, material gathering around the shaft, discharge consistency and the resulting sheet. |
| Plate paddle arrangement | Recipes seeking a cohesive, extensible dough mass, including selected dumpling, youtiao and flatbread processes. | Development, stickiness, discharge, temperature and downstream forming behaviour with the actual recipe. |
Water percentage needs a definition. State added water in kilograms per 100 kg flour and identify other liquid ingredients. A single water percentage is not a universal bar-to-plate changeover point; flour absorption and the complete formula also matter.
Proofed dough requires a separate review of development, fermentation and temperature. Compare the bakery mixing route. Confirm the shaft drawing and offered configuration for the selected model.
2026 catalogue data
Compare ZKHM-40, 150, 300 and 600
Capacity is dry-flour input per batch, not final dough weight. The catalogue separates paddle speed from mixing-bar speed; final recipes and VFD settings are confirmed during trials.
| Model | Voltage | Vacuum | Power | Mixing time | Dry flour / batch | Published shaft speed | Weight | Dimensions | Model page |
|---|---|---|---|---|---|---|---|---|---|
| ZKHM-40 | 380 V | -0.08 MPa | 5 kW | 6 min | 7.5–10 kg | Paddle 44; bar 88 / 44 rpm, VFD | 300 kg | 1000 × 600 × 1080 mm | View ZKHM-40 |
| ZKHM-150 | 380 V | -0.08 MPa | 12.8 kW | 6 min | 50 kg | Paddle 48; bar 88 / 44 rpm | 1,000 kg | 1340 × 920 × 1375 mm | Series specification |
| ZKHM-300 | 380 V | -0.08 MPa | 18.5 kW | 6 min | 100 kg | Paddle 48; bar 88 / 44 rpm | 1,600 kg | 1800 × 1200 × 1600 mm | Series specification |
| 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 | View ZKHM-600 |
Dedicated engineering pages are available for ZKHM-40 and ZKHM-600. ZKHM-150 and ZKHM-300 remain part of this verified series specification. Published in the January 2026 HELPER catalogue; confirm destination voltage, frequency, recipe and the final signed machine specification before production.
Official machine details
Chamber, shaft and control structure
Finished-product applications
One mixer before multiple forming processes
The clearest standard-series applications are sheeted noodles, dumpling dough and wonton-wrapper dough. Bread, buns, pastry and other flour foods have different development and temperature requirements; treat them as trial-required applications and compare the dedicated cooling mixer where dough temperature is a controlling limit.
Fresh & dry noodlesPrepare uniform dough for resting, sheeting and strand cutting.
Dumpling doughDevelop dough before wrapper rolling and automated forming.
Wonton wrappersSupport smooth, extensible dough for thin-sheet reduction.
Trial-required flour foodsDo not assume noodle settings transfer to buns, bread or pastry; verify development, temperature and finished quality.
Three-family boundary
Choose by dough process before choosing model size
Standard ZKHM seriesThis page: ZKHM-40 / 150 / 300 / 600 for 7.5–200 kg dry flour per batch at a published -0.08 MPa.
Bakery HM-HP seriesHM-150HP / 300HP / 600HP with bowl cooling for 50–200 kg mixed-dough batches.
Special HM-H seriesHM-300H / 650H for tangyuan, taro balls and small glutinous-rice-ball dough.
Selection ruleBase the choice on product, recipe, batch definition, temperature target and downstream process—not chamber litres alone.
Machine details
Current configuration and mixing structure
See the machine exterior, open mixing chamber and available paddle structures. Final appearance and configuration are confirmed against each project.
Buyer checklist
Data needed before quotation
Dough recipeFlour type, hydration, salt, oil and target texture.
Batch scheduleFlour per batch, batches per hour and operating shifts.
Downstream processResting, sheeting, wrapper rolling, dividing or direct line integration.
Factory interfacePower, loading method, discharge direction, floor space and cleaning plan.
Selection and process guide
Select a vacuum mixer by dough and production takt
The correct horizontal vacuum mixer is selected from flour mass, total dough mass, hydration, required batch cycle and downstream demand. Noodle dough, dumpling-wrapper dough and wonton dough may use the same equipment family but have different development, temperature and discharge behavior. Model comparison should use kilograms of the real formula per accepted batch rather than chamber volume alone.
Vacuum can support more uniform hydration and reduce unwanted entrained air, but the appropriate level and timing depend on the product. Stronger vacuum is not automatically better: published research found different outcomes by flour and process condition. Paddle geometry and speed influence mixing pattern and heat generation. A factory trial should verify dry-pocket elimination, dough temperature, particle or crumb structure, discharge completeness and the performance of the resulting sheet or wrapper.
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
horizontal vacuum dough mixer series 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 a trial and selection briefCollect the recipe, batch cycle, factory interface and acceptance evidence.Understand vacuum mixing benefits and limitsDecide whether vacuum adds measurable product value.Build a product-specific parameter windowPlan pressure, timing, water, speed and temperature trials.Size the mixer from the complete batch cycleConvert accepted flour demand into line takt and utilization.Validate fresh and frozen noodle performanceCarry the trial through cooking, storage and reheating.Validate frozen dumpling wrappersFollow wrapper quality through sealing, freezing and cooking.Troubleshoot vacuum mixing defectsUse an evidence-led product and vacuum-system diagnostic path.Plan a dumpling or gyoza production routeContinue with the relevant process, selection or equipment decision.Compare wonton and shumai applicationsContinue with the relevant process, selection or equipment decision.Review wrapper and dough-sheet preparationContinue with the relevant process, selection or equipment decision.
Evidence boundary
Know what the current model data can—and cannot—prove
The specification table is the current published web reference. No revision-controlled approved datasheet was found in the public local repository during the 2026-09-01 review, so the signed proposal and model datasheet must restate the exact configuration before order approval.
300 L family media
The local machine demonstration and open-chamber image support visible configuration and operation only.
Recipe and capacity result
Usable load, total dough mass, pressure timing, heat rise, discharge and accepted output require a representative trial and complete-cycle record.
Open document TODO: approved datasheets, GA drawings, utility/electrical schedules, manual revisions and signed trial/FAT records are still required. See the controlled evidence register.
Engineering request
Select the right ZKHM mixer for your dough
Send the flour recipe, batch size, required cycles per hour and downstream machine. We will compare the four standard models or recommend a temperature-controlled alternative.
Ready to discuss your project?
Complete the vacuum mixer worksheet first, then send the generated brief with product samples, formula, layout and utility files.
Prepare trial brief