Artofex - Artofex - PH20 Twin Arm Dive Mixer

Applications & Use Cases

• Used in bakeries for mixing various dough types, including bread, pastry, and pizza dough.
• Suitable for artisan bread production where gentle dough handling is preferred.
• Utilised in food manufacturing for blending ingredients in smaller batch processes.
• Can be found in catering operations requiring consistent dough preparation.

Typical Specifications

Typical capacity

For this class of equipment, a PH20 model typically handles around 20kg of flour, equating to approximately 30-35kg of dough.

Power supply

Units of this type commonly operate on a 3-phase electrical supply, with 240V being a standard configuration in the UK for smaller industrial equipment.

Mixing action

Twin arm dive mixers are known for their gentle, hand-like mixing action, which develops gluten slowly and minimises dough oxidation.

Bowl material

Mixing bowls are typically constructed from stainless steel for hygiene and durability in food processing environments.

Footprint

For a mixer of this capacity, the footprint is generally compact, suitable for smaller production areas or artisan bakeries.

Controls

Commonly features straightforward analogue or digital controls for setting mixing times and speeds.

Frequently Asked Questions

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

  Twin arm mixers offer a gentler mixing action, which is ideal for delicate doughs, high-hydration doughs, and artisan breads. They tend to generate less heat, preserving dough quality.

• Is this type of mixer suitable for stiff doughs?

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

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

• What should I consider when buying a used mixer of this type?