The Thomas L. Green Vertical Spindle Mixer from Reading Bakery Systems has been a solid performer in the commercial baking industry for over 100 years. Our recent redesign has improved this workhorse by combining its classic features with innovative and technologically advanced components.
Reading Bakery Systems, headquartered in Robesonia, Pennsylvania, is a leading manufacturer of bakery equipment. Our Vertical Spindle Mixer is designed to help customers around the world meet their challenges when processing fermented or unfermented cracker dough, biscuit dough and other two-stage or proofed-dough products.
About Vertical Spindle Mixers
The Thomas L. Green Vertical Spindle Mixer allows the same dough to be mixed twice and remain in the same trough throughout the entire process. After the first mixing stage, the dough rests in the trough and can then be repositioned beneath the spindles and remixed with the final ingredients.
The Thomas L. Green Spindle Mixer is particularly well-suited to doughs that require a two-stage mixing process with a fermentation period in between, such as cracker doughs. It’s not necessary to transfer doughs in and out of the trough at each stage.
New Design
Our redesigned spindle mixer has a more modern appearance, larger capacity, and other improvements, such as:
- All-stainless-steel construction
- Improved structural rigidity
- Mixing paddles that can be configured for different products and mixing actions
- High torque cone drive system rated for capacities up to 997 kg (2,200 lbs)
- Smooth linear way head raising system
- Each spindle supported on spherical roller bearings
- Safety interlocked guarding system that meets ISO standards
- Better accessibility for cleaning and maintenance
- Framework can be designed to support ingredient handling components above the mixer
- Will work with existing Thomas L. Green dough troughs
- Shipped 90% assembled for fast installation
Thomas L. Green Spindle Mixers are completely PLC controlled and include an integrated control panel. A touch screen operator interface is mounted on the front of the mixer for easy operator control. All mixer functions are controlled from one location, including mixing head movement, paddle operation and mix time.
In addition to these standard features, optional equipment is available, including high-strength 17-4PH stainless steel paddles and spindle shafts, an automated trough locking and detection device, as well as a dough ejecting device, load monitoring system and temperature monitoring system.
If, instead, you need to produce larger quantities of consistent and uniform dough, a continuous mixing system from Reading Bakery Systems may help you take your operations to the next level. At higher dough production rates of 2,000 or more pounds/hour, the cost is equal to or less than that of the batch mixer.
To find out more about mixing, we encourage you to visit the Reading Bakery Systems Science & Innovation Center in Sinking Spring, PA, where you can see your products being mixed in continuous and vertical spindle mixing processes, and test our latest new equipment and techniques.
Reading Bakery Systems’ expertise, innovative research and development, and range of baking equipment are unrivaled in the industry. In addition to the commercial spindle mixer, we offer other unit machines and turnkey systems that will meet your needs. Call us at (01) 610-693-5816 or click here to contact us online.