Our full line of fork mixers are now gaining in popularity in North America for traditional breads, pizza dough, and some pastry doughs as they are an extremely gentle form of dough mixing. The unique mixing tools create a folding action to develop the mix. The fork is angled into the bowl and the bowl curves upwards in the center to create enough surface area for a proper dough mixing operation. The bowl is not driven mechanically, but rotates freely through the folding action of the mixing tool and the dough. Being that this form of mixing is so gentle, doughs are mixed for much longer than in spiral mixers without worrying about overmixing. This allows for maximum dough development and quality.
The AO-RB and AO-RS self-tipping fork mixer line is supplied as standard with a stainless steel fork mixing tool (most other manufacturers use weaker aluminum that are prone to breaking), painted stainless steel frame mounted on adjustable feet for easy cleaning, stainless steel bowl, two-speed fork motor, and a mechanical brake for stopping the bowl. The machines also include two mechanical timers for automatic switching from low to high speed. The machines also have a dedicated control panel for integrated lift operation.
The AO-RB line provides a very effective solution for bakers that would like to eliminate manual dough discharge from their mixer to their working tables. The integrated column lifter/dumper allows the dough to be mixed and immediately lifted/dumped onto a work surface for manual division and/or forming. This allows the operator to achieve a significant gain in efficiency by completely eliminating manual discharge of the dough.
The AO-RS line is very similar to the RB, except for having a taller dumping height for bakers that would like to eliminate extra stages between their mixer and automatic divider. The extra tall integrated column lifter/dumper allows the dough to be mixed and immediately lifted/dumped into the hopper of the divider. This allows the operator to achieve a significant gain in efficiency by completely eliminating manual discharge of the dough.