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. Our two removable bowl models are the AOE and AOTE versions, with the latter offering a mechanically driven bowl instead of the free-spinning AOE.
The AOE and AOTE line incorporates all of the proven technology and reliability found in our AO fixed bowl fork mixer line and takes it a step further by bridging the gap to our industrial models. Bakeries of all sizes can now take advantage of the benefits of a removable bowl; such as safe transfer of large quantities of dough, proper resting times, and process management. These machines are usually used in conjunction with one of our bowl lift systems in order to provide a fully automatic solution from mixing to dough transfer into downstream equipment.
The fact that the AOE and AOTE removable bowl fork mixer line offers a removable mixing bowl allows for operators to pre-stage additional bowls with ingredients while the previous dough is still mixing. This provides the ability to process more batches of dough per hour than any fixed bowl machine of the same capacity. As such, this equates to a significant increase in hourly dough output versus fixed bowl machines. This allows clients to maximize their production capacity while limiting the amount of floor space used in the production.