Wendel Mixer 160 range
Premium kneading for every dough
Spiral mixer alternative for artisanal bakeries
The DIOSNA Wendel mixers in the W 160–400 A and WV 160–400 A series deliver powerful and efficient kneading for all dough types, from soft doughs to highly hydrated or enriched varieties. Thanks to counter-rotating wendel tools, these mixers reduce kneading times while keeping dough temperatures low, ensuring optimal water absorption and consistent dough quality.
Key benefits:
- Fast, gentle kneading with reduced dough heating
- High water absorption for improved dough quality
- Short kneading cycles and efficient dough processing
- Flexible capacities: 160–400 kg dough per batch
- Robust stainless steel design, lacquered or premium smooth-surface finish
- Ground clearance for optimum hygiene and easy cleaning
- User-friendly handling with standard tong lock
Looking for industrial dough mixers for larger artisan bakeries, see our Wendel industrial range
- Overview
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Thanks to its counter-rotating wendel tools, the DIOSNA Wendel 160 range maximizes the active kneading area while protecting ingredient integrity. This ensures even mixing, even with complex doughs or added inclusions such as seeds or fruit. Optional features such as CO₂ cooling and recipe memory further improve batch consistency, making the system a dependable choice for medium to large bakeries.
Continuous, Consistent Dough Processing
Equipped with powerful drives and intelligent controls, the W 160–400 A and WV 160–400 A mixers maintain uniform dough quality while reducing kneading times and lowering dough heating. The result is steady output and reliable dough performance across all batch sizes.
Flexible configurations to meet production needs
Available in capacities of 160, 240, and 400 kg, the Wendel 160 Range adapts easily to different dough types and production requirements. Customers can choose between the lacquered W series or the premium stainless steel WV series, both designed for easy cleaning and hygienic compliance to meet food safety standards.
Durable design built for reliability
The Wendel tools knead vigorously yet gently, preserving dough structure and inclusions while achieving shorter cycle times compared to spiral mixers. Optional extensions such as touch panel controls, frequency converters, CO₂ cooling, and recipe storage enhance process control and support consistent product quality.
| Model | Dough capacity | Key feature |
|---|---|---|
| W 160 A | 160 kg | Standard model |
| W 240 A | 240 kg | Standard model |
| W 401 A | 400 kg | Standard model |
| WV 160 A | 160 kg | Premium stainless steel |
| WV 240 A | 240 kg | Premium stainless steel |
| WV 400 A | 400 kg | Premium stainless steel |
W 160-400 A
WV 160 A
Optional features
- Stainless steel construction (standard on WV models, optional on W models)
- Intuitive touch panel with frequency converters for tool and vat motors
- Recipe memory storing up to 40 programs with 40 phases each
- CO₂ cooling system to control dough temperature
- Vat wall scraper with integrated PT100 temperature sensor
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