Wendel Mixer Industrial range
Industrial dough mixer for medium to large
bakeries with high-capacity kneading
Spiral dough mixer alternative with hygienic design and center discharge
The DIOSNA Industrial Wendel range (WH 240–600 A/E) is a premium, high-capacity mixer line for medium to large industrial bakeries. With batch sizes from 240–600 kg, open stainless steel frames, and hygienic design, it delivers gentle, efficient kneading while supporting easy cleaning, automation, and seamless dough transfer.
Key benefits:
- Batch capacity: 240–600 kg
- Hygienic stainless steel open-frame design
- Gentle, efficient kneading for all dough types
- Movable bowl (WH A) or under-bowl discharge (WH E)
- Automation-ready with touch panel, CO₂ cooling, and recipe memory
- Fast cleaning and smooth dough transfer
Looking for smaller dough mixers for artisan bakeries, see our Wendel 160 range
- Overview
- Range
- Options
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The WH 240 to 600 A/E series uses counter-rotating Wendel tools to maximize kneading efficiency while preserving ingredient integrity. Gentle yet effective, this system handles all dough types, including enriched and seeded varieties, at high batch capacities from 240 to 600 kilograms.
Continuous, consistent dough processing
Equipped with powerful drives and intelligent controls, the Industrial Wendel mixers maintain uniform dough quality and steady output. Optional under-bowl discharge (WH E) or movable bowl (WH A) ensures smooth dough transfer, reduces manual labor, and minimizes production interruptions.
Hygienic design for industrial efficiency
Built according to EHEDG guidelines, the open stainless steel frame and minimized cladding reduce surfaces for deposits and contamination. This allows faster, thorough cleaning, including low-pressure wet cleaning, improving operational hygiene and production efficiency.
Flexible and automation-ready
The WH series can be equipped with touch panel controls, CO2 cooling, recipe memory, and integration options for dough transport or portioning systems. All movements are electric, eliminating hydraulics, making the system safer, more precise, and easier to operate.
| Model | Dough capacity | Key feature |
|---|---|---|
| WH 240 A/E | 240-600 kg | Hygienic design with center discharge |
WH 240-600 A/E movable bowl/ under bowl discharge
Optional features
- Stainless steel open-frame construction
- Movable bowl (WH A) or under-bowl discharge (WH E)
- 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 sensor
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