Dough Machine
Dedicated Dough-Processing Station
For Bakeries, Pizzerias and Dough-Prep Rooms
TDS-520E: 190 kg Listed Weight for Freight Planning
- Dough Machine · TDS-520E
- Weight: 190 kg · TDS-520E
- Model Configuration RFQ · TDS-520E
Factory-Direct Supply
Production to export
Commercial Equipment
For professional foodservice
Pre-Shipment Inspection
Checked before dispatch
Custom Configuration
Voltage, plug, branding
Export-Ready Packing
Prepared for international transport
Export Documentation
Commercial shipping documents
Looking for a Custom Wholesale Quote?
Connect with our product specialist for tailored configuration and factory-direct pricing.
- Specs Verification
- Pricing & Shipping
- 24-Hour Response
Product Details
Commercial Dough Machine TDS-520E: Model Overview
Commercial Dough Machine TDS-520E identifies Dough Machine model TDS-520E for procurement discussions involving bakery production, dough preparation and food-preparation projects. The buyer should first match the documented Dough Machine differences to the planned workflow, then verify every unlisted technical field before approving a quotation.
Model Information
Model TDS-520E is identified by 190 kg listed weight. Use the checklist below to compare the required Dough Machine configuration, working format and installation conditions.
Project Fit
For the planned Dough Machine project, record the required processing action before reviewing attachments and tooling. This keeps the Dough Machine comparison tied to the actual operating sequence rather than a broad category label.
Technical Details to Confirm
- Attachments and tooling: In the Dough Machine RFQ, confirm which attachments, bowls, rollers, cutters or forming parts are included with the quoted model.
- Safety and power: In the Dough Machine RFQ, confirm the electrical supply, rated input, guards, interlocks and emergency-stop arrangement where applicable.
- Processing action: In the Dough Machine RFQ, confirm the mixing, rolling, forming or sheeting mechanism and the available operating settings.
Installation and Service Planning
Do not approve the Dough Machine site position from the product category alone. For the Dough Machine, plan stable placement, loading height, electrical connection, operator clearance and enough access to remove the bowl, tooling or product-contact parts. Record the result against model TDS-520E.
Cleaning and Maintenance Review
For model TDS-520E, Dough Machine cleaning language must follow the actual construction. For the Dough Machine, confirm the approved cleaning method for the bowl, rollers, hooks, paddles, cutters or forming surfaces, and identify parts that require tools for removal.
RFQ Information
When requesting terms for model TDS-520E, send the planned application, quantity, destination and any compulsory site condition. Ask for the current product specification and a written list of included components before approval.
Frequently Asked Question
What should be confirmed before ordering Commercial Dough Machine TDS-520E?
Review the model information above and request written quotation details for attachments and tooling and processing action before approval.
Specifications
Additional information
| Weight | 190 kg |
|---|---|
| Dimensions | 2100 × 870 × 1250 mm |
| Model Number | TDS-520E |
| Product Type | Dough Machine |
| Weight | 190 kg |
| Equipment Category | Dough Machine |
Common Questions
Q1: What is your Minimum Order Quantity (MOQ)? Can I customize my own brand?
A: As a leading commercial kitchen equipment manufacturer, our MOQ for standard products starts from just 1 unit to support your sample testing. For OEM/ODM commercial deep fryer projects or custom branding (including custom logo printing, branded packaging, and custom materials like 304 stainless steel), the MOQ is typically 10–50 units. We also support mixed containers—you can combine fryers, fridges, and stainless steel tables in one shipment to maximize your container utilization and save shipping costs.
Q2: How do your factory-direct prices compare to trading companies?
A: By sourcing directly from our commercial kitchen equipment factory, you bypass middlemen, brokers, and trading companies. This allows us to offer wholesale commercial kitchen equipment pricing that is 30% to 50% lower than average trading suppliers, without compromising on component quality or steel thickness. [Click here to get a quick wholesale quote within 24 hours.]
Q3: Are your products certified for my market (CE, ETL, etc.)?
A: Absolutely. As a trusted commercial electric deep fryer supplier, our core products are CE certified (with select high-volume models also holding ETL certification for the North American market). For every shipment, we provide a complete document package including the CE Certificate, official Test Reports, Declaration of Conformity, Commercial Invoice, Packing List, and B/L. Additional region-specific certifications like SASO (Saudi Arabia) or SONCAP (Nigeria) are readily available upon request.
Q4: Can you configure the correct voltage, plug, and gas type for my country?
A: Yes, all Tarzan commercial catering equipment is manufactured to meet global electrical and gas standards. We configure the system based on your destination:
North America: 110V-220V/60Hz (NEMA plugs).
Europe / UK / Australia: 230V-240V/50Hz (Schuko, BS1363, or AS/NZS plugs).
Gas Equipment: Fully supports both LPG (Liquid Propane Gas) and Natural Gas configurations. Just specify your local requirements when you send an inquiry, and our engineers will customize the internal wiring or gas valves accordingly.
Q5: How do you guarantee product quality before the shipment leaves the factory?
A: Quality control is our highest priority at our commercial restaurant equipment factory. We implement a strict 4-stage inspection process: Raw Material Inspection ➔ In-Process Checkpoints ➔ 100% Final Operational & Overheat Safety Testing ➔ Pre-Shipment Sampling (AQL standards). We fully welcome third-party inspection agencies (such as SGS, TÜV, or Intertek) to inspect the goods. Additionally, we provide live video inspection via WhatsApp/WeChat so you can see your machines running in real-time before they are loaded.
Q6: What is your standard lead time, and do you offer DDP shipping?
A: For standard commercial kitchen equipment supply, sample orders are ready in 7–15 days, and bulk orders take 15–30 days. To make your purchasing hassle-free, we offer DDP door-to-door shipping by sea or air freight to over 40 countries (including the US, UK, Canada, and EU). With DDP, we handle all customs clearance, duties, and inland taxes—you simply wait for the equipment to arrive directly at your restaurant or warehouse.
Q7: What are your payment terms? How fast can I get a quotation?
A: We make it easy to buy commercial kitchen equipment with secure and flexible payment structures:
Standard Bulk Orders: 30% deposit via T/T + 70% balance paid before shipment.
Large-Scale Projects: Irrevocable Letter of Credit (L/C at sight) is accepted.
Samples / Small Orders (Under $3,000): 100% advance via Western Union or PayPal for rapid processing. To get a free quote, simply click the inquiry button and share your product names, quantities, and destination port. Our sales team will reply with a detailed pricing spreadsheet within 24 hours.
Q8: Do you provide technical support and spare parts if something breaks?
A: Yes, our commercial kitchen equipment service doesn’t end at delivery. We provide a 12-month comprehensive warranty on all functional components (heating elements, thermostats, compressors). We maintain a massive inventory of common commercial fryer parts for express dispatch within 5–7 days. Furthermore, every piece of equipment comes with English manuals and step-by-step video tutorials. Our technical engineers are available for remote troubleshooting and live guidance via WhatsApp to keep your kitchen running smoothly.
Looking for a direct manufacturer to white-label your equipment?
Get 100% factory-direct wholesale commercial kitchen equipment pricing with full OEM/ODM support (custom logo, color, & packaging). Contact us for a bulk discount bulk sheet.
