Artofex - PH30 Twin Arm Dive Mixer

• Artisan bakeries requiring gentle dough development for high-hydration doughs.
• Speciality bread production where precise gluten development is critical.
• Patisseries and confectionery businesses for mixing delicate batters and doughs.
• Small to medium-scale food manufacturers producing baked goods.

Typical capacity

Units in this class commonly handle dough batches from 30kg up to 300kg, with some larger models exceeding this.

Mixing action

Twin arm (or 'dive arm') mixers replicate hand kneading, providing a gentle, oxygenating mix suitable for delicate doughs.

Power supply

For this class of industrial equipment, a 3-phase electrical supply is standard, typically 400V, though some units may be configured for other voltages like 240V 3-phase.

Bowl material

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

Bowl quantity

It is common for these mixers to be supplied with multiple bowls to facilitate continuous production or different dough types.

Footprint

These are robust, floor-standing units. Buyers should consider space for the mixer itself, bowl handling, and operator access.

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

  Twin arm mixers offer a gentler mixing action, which is particularly beneficial for high-hydration, delicate doughs, promoting better gluten development without overworking the dough. Spiral mixers are generally faster and more suited for stiffer doughs.

• Is a used Artofex PH30 suitable for continuous production?

• What maintenance is typically required for a twin arm mixer?

• Can this mixer handle different types of dough?

• What should I check when buying a used twin arm mixer?

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