SOFTWARE & AUTOMATION
FOR BAKERIES.
WAT.1 / WAT.81 / PTY
Water and yeast.
Ready for the recipe.
Water and yeast need preparation before they reach the mixer. NIO provides three distinct solutions: WAT.1 mixes and meters batch water, WAT.81 prepares hot water for scalds, and PTY dissolves yeast for liquid dosing. Each can become part of the controlled recipe process.
Choose the equipment for the task you need to automate. We connect it to the available water, cooling and production equipment in your bakery.
WAT.1 / BATCH WATER MIXING AND DOSING
The right water quantity.
At the temperature your dough needs.
WAT.1 blends warm, mains and chilled water to supply the quantity and temperature requested by the recipe. A flow meter measures the addition, while a sensor at the outlet checks the temperature actually delivered. Your team does not need to set the mix by hand for each batch.
The controller adjusts the blend as it measures the outlet temperature and stores suitable starting values for later additions. WAT.1 uses the water temperatures available at its inlets; heating and chilling are provided by the connected water supplies.
Patriq can calculate the required water temperature from the target dough temperature and the ingredient temperatures in the configured process. Water then becomes part of the same recipe calculation as the dry additions; optional ice adjustment can be included in the wider workflow.
Task
Mixing and metering batch water
Measurement
Outlet flow meter and temperature probe
Mounting
Wall or mounting frame
Water connections by model
WAT.1015.200A: ½ inch; WAT.1020.200A: ¾ inch
WAT.81 / HOT WATER FOR SCALDS
Prepare hot water for scalds.
Ready to add to the bowl.
WAT.81 prepares a selected water quantity at the required temperature. Filling and heating are coordinated automatically, with heating elements switched according to the water level. The prepared water is released into the bowl below through a gradually opening valve.
The 100-litre version suits quantities from 10 litres upwards. The bowl position and discharge height are part of the selection, so hot-water preparation fits the way you make and handle scalds.
WAT.81 · 100-litre version
100 L capacity; 10 L minimum quantity
Discharge height
865 mm
100-litre version · L × W × H
1130 × 660 × 1850 mm
Operation and integration
7-inch colour display; Ethernet and recipe-controller interfaces
PTY / YEAST PREPARATION AND DOSING
Dissolve, cool and dose yeast.
Prepare the yeast mixture.
The operator adds the yeast; PTY adds the recipe water and mixes with a propeller agitator. The controller can adjust the water addition to the weighed yeast quantity, keeping preparation connected to the required mixture.
Keep it cooled and mixed.
A cooling jacket controls the mixture temperature, and intermittent stirring helps prevent settling. The system can be configured for a 10°C cooling target. Single-vessel and tandem arrangements let us match preparation to your demand and batch schedule.
Supply the dosing points.
Pumped dosing can supply up to two outlets, and the pump can also be included in automatic cleaning. The PTY.1030.200A has a maximum capacity of 300 litres. We match the vessel arrangement, destinations and cleaning functions to your yeast process.
WATER AND YEAST EQUIPMENT IN DETAIL
Three tasks. Dedicated equipment.
-
- WAT.1 water connections — WAT.1 water mixer with stainless steel housing and connections for the water supplies.
-
- WAT.1 water mixer — The enclosed unit mixes the supplied water streams and meters the addition for the batch.
-
- WAT.81 hot-water preparation — An example WAT.81 arrangement with local controls and a discharge point for the bowl below. The illustrated version differs from the 100-litre specification above.
-
- PTY tandem arrangement — Two yeast-preparation vessels share a frame, providing separate vessels for preparation.
-
- PTY propeller agitator — The propeller mixes the yeast and water inside the preparation vessel.
COORDINATED BY PATRIQ
Bring preparation into the batch workflow.
Patriq coordinates the required quantity, temperature and timing with the rest of the batch. Water and liquid yeast additions can follow the same recipe workflow as dry ingredients and mixing, instead of being prepared through separate manual routines.
For suitable liquid ingredients delivered in containers, see WHF IBC storage and dosing.
PLAN YOUR PREPARATION PROCESS
Start with your recipes and supplies.
Tell us the batch quantities and temperatures you need, where each addition should arrive and what water or cooling supplies are available. For yeast, include how often you prepare a new mixture and your cleaning requirements. We can then select the equipment and connect it to the existing process.
FROM RECIPE TO PRODUCTION.
© 2026 Nio Mechatronik GmbH
Salzburger Straße 44 · 4690 Schwanenstadt · Austria