In this article, we will discuss the main differences between two types of equipment used for shredding, but which have essential differences, namely dough mixers and our Chicken and Meat Shredders from the DFC Line.
Dough Kneader: This equipment is used to mix or beat ingredients, especially dough. It is a high-exposure process, where the product is subjected to mechanical shocks, causing it to break up and mix during the process. This is also done with meats, such as chicken, and this breaking/mixing is what makes the meat “shredded.”
Here the name is placed in parentheses, because shredding is the process of separating the fibers, and in dough mixers this happens poorly, since even if some of them are actually separated, another part is broken and even conglomerated together.
DFC Line: Our shredders are low-exposure machines, where the shredding process is done instantly (put it in, shred it). In addition to not breaking/joining the fibers, our patented system manages to separate them correctly.
Thus, it is possible to achieve true shredding, with the fibers properly separated.
In kneading machines, because it is a high exposure process, it takes much longer to shred compared to the DFC Line Shredders, which shred instantly. For comparison, our intermediate model (DFC 20) can shred between 700kg and 1000kg per hour.
Thus, our shredders have a positive impact on optimizing labor costs related to the shredding process in the medium/long term.
Our shredders are specifically designed to shred meat, while dough mixers can and are often used for other purposes, such as mixing dough (as mentioned earlier in this article). In terms of investment, dough mixers are much more affordable compared to our DFC Line shredders.
These factors have an impact and should be taken into account when considering the short-term viability/return on investment of these two types of equipment.
In the first point, we showed how the result of shredding in dough mixers is poor, in the sense that it is not really shredding in the etymological sense. Thus, the end result is shredded dough that is broken, crumbly, and compacted, far from the ideal shredded dough. In our shredders, the fibers are separated correctly (perfect shredding), leaving them loose, occupying a larger volume, and yielding more.
This correct shredding has a huge advantage for most products, such as pizzas, pastries, medium and large savory snacks, but for small savory snacks, where molders are used, shredding in a dough mixer is more suitable (since our shredding, having longer fibers, can make it difficult to inject the filling).
| Dough Kneader | DFC Line | |
| Investment | Low ✅ | Medium / High |
| Versatility | Medium / High ✅ | Only used for shredding meat and chicken |
| Labor Cost | Medium / High | Low ✅ |
| Shredding Quality | Low / Medium | High ✅ |
| Yield | Compacted / Broken Shredded | Shredded that yields more ✅ |
| Minimum Shredded Production Suggested for Purchase | No minimum | Starting at 30kg per day of shredded meat/chicken |
Would you like to get in contact with Orved Brock to know more about the patented meat and chicken shredders? Reach us via phone: +55 85 98793-6777, e-mail: vendas@orvedbrock.com.br or whatsapp.
