Artofex - PH20 Twin Arm Dive Mixer

Applications & Use Cases

• Small to medium-scale bakeries for artisan bread and pastry production.
• Speciality food manufacturers requiring gentle mixing for delicate doughs.
• Restaurants and catering businesses with in-house baking operations.
• Pilot plants for recipe development and testing in the food industry.

Typical Specifications

Typical capacity

For this class of equipment, bowl capacities commonly range from 10 to 30 kg of flour, suitable for batch sizes up to approximately 20-50 kg of dough.

Power supply

Units of this type are typically found with three-phase electrical connections, commonly 240V or 400V, requiring appropriate industrial power infrastructure.

Mixing action

Twin arm dive mixers replicate hand kneading, providing a gentle, low-stress mixing action ideal for developing gluten in artisan doughs without overheating.

Construction materials

Components in contact with food are typically constructed from stainless steel for hygiene and durability, with robust painted steel frames for structural integrity.

Footprint

For a unit of this capacity, the footprint is typically compact, designed for integration into smaller production spaces while maintaining stability during operation.

Bowl type

This model is described with one bowl, which is common for units designed for batch processing. Additional bowls may be available separately for increased throughput.

Frequently Asked Questions

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

  Twin arm dive mixers offer a gentler mixing action, which is beneficial for high-hydration and delicate doughs, preserving dough structure and preventing excessive heating. Spiral mixers are generally faster and more efficient for stiffer doughs.

• Is this type of mixer suitable for all dough types?

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

• Can this mixer handle different batch sizes?

• What should I consider regarding installation for a 240V three-phase unit?