Artofex - PH20 Twin Arm Dive Mixer

• Artisan bakeries requiring gentle dough development for breads and pastries.
• Speciality food producers making high-hydration doughs or delicate batters.
• Small to medium-sized commercial kitchens producing a variety of baked goods.
• Patisseries focusing on high-quality, consistent dough textures.

Typical capacity

For this class of equipment, capacities commonly range from 15kg to 50kg of flour, depending on the specific model variant.

Power supply

Units of this type are typically found with 3-phase electrical connections, commonly 240V or 400V in the UK, as specified by the seller for this unit.

Mixing action

Twin arm dive mixers are known for mimicking hand kneading, providing gentle and efficient dough development without overheating.

Bowl material

Mixing bowls are typically constructed from stainless steel for hygiene and durability.

Footprint

The footprint for a PH20 model typically requires adequate space for operation and maintenance, commonly around 1m x 1m, plus access.

Speed settings

Units commonly feature one or two fixed speeds, optimised for gentle dough handling.

• What are the main benefits of a twin arm dive mixer over a spiral mixer?

  Twin arm dive mixers offer a gentler mixing action, which is particularly beneficial for high-hydration or delicate doughs, preventing overworking and excessive temperature rise. This often results in superior dough structure and texture.

• Is this type of mixer suitable for stiff doughs?

• What maintenance is typically required for an Artofex PH20?

• Can this mixer be used for gluten-free doughs?

• What safety features are commonly found on these mixers?

Dough mixers hold strong reputation within bakery operations for reliable performance and durability. Buyers typically value machines offering consistent mixing quality and straightforward maintenance. When purchasing used equipment, industry attention focuses on bowl condition, motor functionality, and mixing arm integrity. Common strengths include longevity when properly serviced and adaptability across various dough types and volumes. Established brands tend to command preference due to parts availability and established service networks across UK suppliers.

General overview for this equipment type