UC Pro Helix Mixer
WP Kemper UC Pro Helix Mixer: The Expert System for Highly Hydrated Artisan Doughs
Achieve superior oven spring, an airy internal crumb structure, and prolonged shelf freshness with the WP Kemper UC Pro Helix Mixer. Engineered specifically for sophisticated commercial artisan baking, the UC Pro utilizes a revolutionary, gentle pulling-and-overlaying motion. This specialized helix mechanical action embeds maximum atmospheric oxygen into soft wheat and rye formulas while keeping friction energy to an absolute minimum—guaranteed to protect delicate gluten bounds from overheating.
- Pioneering Helix Mixing Principle: Unlike standard spiral drives that mash dough against a guide bar, the unique helix tool gently pulls and layers the mix. This builds highly stable, uniform, and elastic gluten chains ideal for high-volume automated lines.
- Zero-Friction Temperature Control: Because the geometric design inputs raw energy more efficiently, mixing cycles are shortened to roughly 6 minutes. This rapid, low-impact cycle keeps doughs perfectly cool and controls the timing of yeast activation.
- Enhanced Water-Binding Capacity: The intensive yet gentle folding action promotes rapid water intake during the early mixing phase. It traps and binds hydration securely into the dough matrix, delivering exceptional yield increases and lasting baked-crumb softness.
- Backward Bowl Compatibility: Seamlessly upgrade your facility infrastructure without discarding capital investments. The robust UC Pro chassis is designed to securely lock and operate with existing legacy KEMPER UC series bowls.
- Advanced Touch Panel Programming: A multi-phase control layout allows master bakers to program infinitely variable speeds and customized reverse-rotation cycles for complex, multi-stage artisanal recipes.
| Flour Capacity per Batch | 176 to 265 lbs (80 – 120 kg) |
| Dough Capacity per Batch | 287 to 441 lbs (130 – 200 kg) |
| Target Dough Types | Soft wheat, artisan sourdough, baguettes, rye mixes |
| Average Batch Mixing Time | ~6 minutes (depending entirely on hydration profiles) |
| Standard Electrical Configuration | 400 V / 63 A |
| Bowl Diameters Available | 37.4" (950 mm) or 43.3" (1,110 mm) |
| Optional Equipment Add-ons | Infrared surface temperature sensor / KEMPER KEY access control |
UC Pro Helix Mixer Mixing Principle
⚠️ Application Note for Broad Bakeries: While the UC Pro series is the absolute gold standard for soft, airy sandwich loaves and artisanal products, it is not recommended for the dense, ultra-low hydration doughs found in mass bagel or pretzel lines. For heavy, low-absorption dough tasks, consider utilizing the reinforced drive systems found on the WP Kemper SP or Kronos Pro Series.
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WP Bakery Group USA has supplied high-efficiency German bakery equipment to commercial facilities across the US and Canada for over 50 years. Explore our complete lineup of Mixers and call us at 203-929-6530 today.
WP Kemper Mixing, Linear Systems (5.0 MiB, 3 hits)