Pietro Berto - 120kg Easy Spiral Mixer

Applications & Use Cases

• Producing various types of dough for bread, pastries, and pizzas in bakeries.
• Mixing ingredients for large-scale confectionery production.
• Preparing dough for pasta and other flour-based products in food manufacturing facilities.
• Used in catering operations requiring consistent, high-volume dough preparation.

Typical Specifications

Typical capacity

This 120kg unit refers to the maximum dough capacity. For this class of equipment, flour capacity is typically around 75kg.

Power supply

Spiral mixers of this size commonly require a 3-phase electrical supply (e.g., 400V, 50Hz) for efficient operation.

Mixing action

Features a spiral tool and rotating bowl, designed for gentle yet thorough dough development, commonly found on units of this type.

Bowl material

The bowl is typically constructed from stainless steel for hygiene and durability in food processing environments.

Safety features

Units commonly include a safety guard over the bowl and an emergency stop button, in line with industry standards.

Footprint

For this capacity, the footprint typically ranges from 700mm to 900mm in width and depth, requiring adequate floor space.

Frequently Asked Questions

• What types of dough is a spiral mixer best suited for?

  Spiral mixers excel at handling a wide range of doughs, particularly those requiring significant gluten development, such as bread doughs, pizza doughs, and some pastry doughs. The gentle action helps prevent overheating.

• How does a spiral mixer differ from a planetary mixer?

• What maintenance is typically required for a used spiral mixer?

• Can this mixer handle very stiff or low-hydration doughs?

• Are spare parts readily available for Pietro Berto mixers?