Mixer
KAIROS
consistent mixing results
KAIROS combines the KEMPER 3-zone mixing principle with precise sensors and AI-assisted mixing analysis. It records and analyzes every mixing process, highlights quality deviations, and provides optimization recommendations. This allows you to fine-tune mixing and kneading times and ensure reproducible dough quality. Batch documentation provides a traceable record of recipe, temperature, and energy data.
Machine variants
Functions of the spiral mixer KAIROS
Always your dough expert.
Digital evaluation of the dough quality
Modern sensor technology and measurement technology for the detection and evaluation of the dough quality.
KEMPER 3-zone mixing principle
Always perfect doughs
The KAIROS is, like every WP Kemper spiral mixer, equipped with a spiral and guide bar (3-zone mixing principle). Excellent dough quality: The KEMPER 3-zone mixing principle combines a spiral and a guide bar.
Mixing zone
The spiral and guide bar hold the dough in position. Water and dry ingredients are mixed quickly, with effective energy input.
Oxygen input
An air vortex behind the guide bar introduces oxygen into the dough. This supports gluten development, increased volume and an open crumb.
Relaxation zone
The guide bar moves the dough out of the mixing zone and back in. During the relaxation phase, the dough can absorb water and cool down.
Mixing process with KEMPER 3-zone mixing principle
Adds more oxygen to the dough, producing soft,
easy to process doughs in reproducible quality.
Capacity
Flour
38 - 250 kg
Dough
120 - 400 kg
MIXCONTROL
Always know what’s happening in your mixing department.
Every mixing process is automatically documented, including the MIXCONTROL analysis. You can view and review current and past daily production records at any time. Analysis results are recorded using a star rating for a quick overview of daily production and are always available online.
WP MIXCONTROL provides a dashboard through the WP DIGITAL PORTAL for real-time monitoring of each dough batch at one-second intervals.
At the end of each mixing process, WP MIXCONTROL combines recipe data with recorded sensor data to evaluate the process. Selecting a batch in the logbook opens an analysis dashboard with the following information:
- Transition from mixing to kneading: How much did the actual transition point deviate from the optimal point?
- End of mixing: Was the dough fully developed, or how long was it overmixed?
- Temperature and torque curves: Dough temperature and spiral torque throughout the mixing process.
- Data for each mixing phase: Dough temperature, target and actual kneading times, and energy input.
Equipment and options of the spiral mixer KAIROS
Always the right solution.
We develop and manufacture all our machines and systems entirely in-house. Key strengths of our equipment include high operational reliability, excellent cost-effectiveness, and consistently high product quality.
Product variety
In the production of wheat and wheat mix doughs, the KAIROS takes over the fine tuning.
Wheat doughs
Mixed wheat doughs
Service and support
We make sure that your production lines run.
Prevention
Our goal - reduce machine downtime and make them predictable through proactive maintenance.
Repairs
Faults can build up or just happen, no matter what precautions have been taken. When they do, it is vital to initiate and implement the necessary measures as soon as possible to let your lines run again.
Clean is important. Even cleaner is better. WP Clean Up
Extend the life of your machine with the machine cleaner WP CLEAN UP.
