Evolutionary History of Vacuum Mixing Machines

The first generation (1920s - 1950s) basic vacuum system 

In 1923, the German Bohle company launched the first commercial vacuum dough mixer. By creating a negative pressure environment of -0.08 MPa, it solved the problem of dough oxidation, increasing the volume of the bread by 15%. During this period, the equipment used a cast iron body and gear transmission, with the power generally being less than 5kW.

The second generation (1960s - 1990s) of mechatronics 

In 1967, Showa Electric of Japan achieved precise control of vacuum degree (±0.005 MPa) and introduced PLC control system. A typical example is the VM-300 series from Yaskawa Electric, which reduces the dough mixing time to 60% of the traditional process and lowers energy consumption by 40%.

The third generation (from the 2000s to the present) of intelligent internet of things stage 

The Diosna VSM series launched by the Bühler Group in 2015 is equipped with: 

Multispectral dough state monitoring 

Adaptive true air pressure adjustment (stepless adjustment range from 0 to 0.095 MPa) 

The cloud platform recipe management system has reduced the fluctuation range of dough moisture content from ±3% to ±0.8%.

The core value in food production 

Quality control dimension 

Bubble diameter ≤ 50 μm (for ordinary and dough-making machines, it is 150 μm) 

The formation speed of gluten has increased by 2.3 times. 

The shelf life of baked products has been extended by 30 to 45 days. 

Economic performance indicators 

The single production line capacity of a large-scale bakery can reach 1.2 tons per hour. 

Labor cost savings of 57% (with fully automatic cleaning system) 

The scrap rate has decreased from 5% to below 0.8%. 

The current direction of technological innovation focuses on:

The cutting-edge technologies are currently concentrating on: 

Digital twin simulation (such as Siemens Process Simulate) 

Nanocoating anti-stick technology 

Combination of hydrogen water and dough-making techniques