Avancini - SPV20 Spiral Mixer

• Production of various bread types, including sourdough and artisan loaves.
• Mixing dough for pizza bases and focaccia in pizzerias and bakeries.
• Preparation of dough for large leavened products such as panettone or brioche.
• General dough mixing in small to medium-sized commercial bakeries and catering operations.

Typical dough capacity

For this class of equipment, dough capacities commonly range from 10kg to 50kg, with this unit specified at 18kg (39.6lbs).

Bowl material

Typically stainless steel, offering durability and hygiene for food contact.

Mixing tool material

Commonly high-strength stainless steel for effective and consistent dough development.

Transmission type

Units of this type often feature robust belt and chain transmissions for reliable power delivery.

Speed control

Many models, including this one, offer variable speed settings, often with 10 modes, to suit different dough consistencies.

Power supply

Single-phase power is commonly found on smaller to mid-sized spiral mixers, making them suitable for various premises.

Safety features

Standard safety guards, typically in stainless steel grid or ABS, are essential for operator protection.

Integrated timer

A timer is a standard feature on most modern spiral mixers, aiding in consistent mixing cycles.

• What types of dough can this mixer handle?

  This type of spiral mixer is well-suited for a wide range of doughs, including hard and soft wheat varieties, making it ideal for bread, pizza, focaccia, and other leavened products.

• Is this mixer suitable for high hydration doughs?

• What are the typical power requirements for a mixer of this size?

• How does the speed variator benefit dough mixing?

• What maintenance is typically required for a spiral 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