Modernization of the knitting machine

The demand for the products of industries producing socially significant food products (flour and cereals, bakery, fish, dairy, meat, sugar and fat and oil industries) is stable. This factor largely predetermines the development of the raw material base for these industries and the inflow of investments in the modernization of the technological base of organizations in the food and processing industry. The article discusses a batch kneading machine, the disadvantage of which is the uneven kneading of the dough. Intensive mixing is carried out at the level of the blades, i.e. the upper and intermediate layers of the dough are not kneaded enough, which ultimately reduces the quality of the product and reduces the productivity of the machine. In addition, additional rotation of the bowl requires the installation of a drive for it, which leads to an increase in energy consumption and the total weight of the machine. The proposed modernization of the kneading machine allows for fast and high-quality kneading of the dough with a significant improvement in reliability indicators, as well as reduce the energy consumption of the machine as a whole.