COLLETTE HIGH SPEED MIXER

• Used in bakeries for rapid mixing of various dough types, including bread, pastry, and biscuit doughs.
• Suitable for pharmaceutical applications requiring homogeneous blending of powders and granulates.
• Employed in the chemical industry for high-speed dispersion and mixing of dry ingredients.
• Utilised in food processing for blending dry mixes, spices, and other food ingredients.

Typical capacity

For this class of equipment, the SM100 typically refers to a working capacity of around 100 litres, suitable for medium-scale production.

Power supply

Units of this type commonly require a 3-phase industrial electrical supply, typically 400V, 50Hz, with appropriate amperage for the motor size.

Mixing action

Collette high-speed mixers commonly feature a high-shear mixing action, designed for rapid and homogeneous blending.

Bowl material

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

Footprint

The footprint for a mixer of this capacity is generally compact, but buyers should verify exact dimensions for installation planning.

Control system

Units commonly feature a user-friendly control panel, often with options for manual or semi-automatic operation.

• What is the benefit of a high-speed mixer over a standard mixer?

  High-speed mixers offer significantly faster processing times and achieve a more homogeneous mix, particularly beneficial for ingredients requiring intensive blending or dispersion.

• Are spare parts readily available for Collette SM100 mixers?

• What maintenance is typically required for a unit like this?

• Can this mixer handle both wet and dry ingredients?

• What does 'recent body re-coating' imply?

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