Modernization of the dough kneader

The article discusses a batch-type dough mixing machine used in bakery shops for kneading dough, containing a container with a vertical working body, a mechanism for rotating and lifting the working body, a device for fixing the container. The disadvantage of this machine is that there is an uneven kneading of the dough throughout its entire mass, intensive kneading is carried out at the level of the location of the blades, i.e. zones of unmixed dough remain, which ultimately reduces the quality of the product and the productivity of the machine. The modernized kneading machine with a new kneading body allows to increase the efficiency of energy transfer to the dough kneading and increase productivity by uniform kneading of the dough. The proposed modernization of the kneading machine can be easily implemented in the food industry.