ATS - 60kg Spiral Mixer

Applications & Use Cases

• Producing various dough types for bread, pizza, and pastries in bakeries.
• Mixing ingredients for large-scale patisserie production.
• Preparing dough for high-volume catering operations.
• Use in food manufacturing facilities requiring consistent dough mixing.

Typical Specifications

Typical dough capacity

For this class, dough capacities commonly range from 60kg to 80kg.

Flour capacity

Units of this type typically handle flour capacities between 30kg and 50kg.

Motor configuration

Commonly features a double motor system for independent spiral and bowl operation.

Speed settings

Typically offers double speed functionality for versatile dough processing.

Control type

Electromechanical control panels are commonly found on units of this type, offering robust operation.

Power supply

For industrial bakery equipment in the UK, a 3-phase power supply (e.g., 400V, 50Hz) is typical, though some units may be configured for other voltages.

Bowl diameter

Bowl diameters for 60kg mixers typically range from 55cm to 65cm.

Frequently Asked Questions

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

  Spiral mixers are generally preferred for large batches of dough as they are designed to knead more efficiently, generate less heat, and develop gluten structures better, resulting in superior dough quality compared to planetary mixers for this application.

• Is a double motor system important?

• What does 'double speed' mean for a spiral mixer?

• What maintenance is typically required for a spiral mixer?

• Can this type of mixer handle very stiff doughs?