Choosing a Dough Kneader
A dough kneader takes the hardest manual job out of making rotis, parathas and puris. Instead of staff kneading atta by hand for an hour, the machine mixes a batch evenly in minutes, and the dough comes out the same every time. Restaurants, dhabas, messes and canteens are the main users.
Before you order, decide
- Batch size: work out how much atta you knead at peak time. Our 25 kg model suits many canteens; very large kitchens and chapati plants should look at our industrial dough kneading machines.
- Power supply: larger motors may need three-phase power, so check what your site has.
- Bowl and blade: both touch the dough directly and should be food-grade stainless steel.
- Safety: a guard over the bowl is essential in a busy kitchen.
Clean the bowl and blade after every shift so dried dough does not build up and strain the motor.
