Mondial Forni - 130kg Spiral Mixer

Applications & Use Cases

• Used in commercial bakeries for mixing various dough types, including bread, pizza, and pastry.
• Suitable for high-volume production in large patisseries and food manufacturing facilities.
• Utilised in catering operations that require substantial quantities of freshly mixed dough.
• Found in pizzerias and artisan bread shops needing consistent dough quality and capacity.

Typical Specifications

Typical capacity

For this class of equipment, dough weight capacities commonly range from 80kg to 200kg, with this unit specifically rated at 130kg.

Power supply

Units of this type typically require a three-phase electrical supply, commonly 400V, 50Hz, to handle the motor demands.

Mixing speeds

Most spiral mixers, including this model, feature two speeds for optimal dough development: a slower speed for initial mixing and a faster speed for kneading.

Control system

Modern spiral mixers commonly feature digital control panels for precise timing and speed adjustments, enhancing consistency and ease of use.

Bowl and spiral material

Typically, the bowl and spiral tool are constructed from food-grade stainless steel for hygiene and durability.

Footprint

For this capacity, units commonly require a floor space of approximately 700mm to 900mm in width and depth, with a height around 1200mm to 1500mm.

Frequently Asked Questions

• What are the benefits of a spiral mixer over a planetary mixer for dough?

  Spiral mixers are generally preferred for dough due to their ability to develop gluten more efficiently and consistently, handling larger batches with less heat generation. Planetary mixers are more versatile for various ingredients but less specialised for dough.

• How do I determine the correct mixer size for my operation?

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

• Can this mixer handle different types of dough?

• What should I look for when inspecting a used spiral mixer?