The Thomas L. Green Vertical Spindle Mixer from Reading Bakery Systems for fermented, unfermented and rotary molded dough relies on two-stage batch mixing to maintain consistency and repeatability for product quality control. The mixer has three independent commercially available gearboxes, one for each vertical spindle, and hardened rails for the vertical movement of the mixing head. This latest design is easier to clean and includes improved guarding with optional light guards. The PLC-controlled spindle mixers include an integrated control panel.

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