Promoted for its ability to handle gluten-free doughs, Diosna Wendel mixers available from Rondo use two kneading tools, installed off-center, that turn in opposite directions. The tools’ spiraling movement mixes dough by forcing it to move between the tools instead of compressing the dough between the tools and the bowl as in traditional mixers. The configuration of the tools results in fast mixing time and little increase in temperature. The stationary mixer features a bottom discharge or wheeled bowl, and with fast sequencing, it can produce up to 11,000 lb of dough per hour.
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