Collette - SM100 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 viscous materials.
• Utilised in the food processing sector for blending ingredients in sauces, batters, and confectionery products.

Typical capacity

For this class of high-speed mixer, capacities commonly range from 50 to 150 litres.

Power supply

Units of this type typically require a 3-phase industrial power supply, commonly 400V, 50Hz.

Construction material

As stated, this unit is all stainless steel, which is standard for hygiene and durability in food and pharmaceutical applications.

Mixing action

High-speed mixers typically employ a powerful impeller for intensive mixing, suitable for achieving homogeneous blends quickly.

Footprint

The footprint for an SM100 model is typically compact for its capacity, designed for efficient use of floor space.

Bowl configuration

This unit features a single bowl, common for batch processing operations.

• What is the primary advantage of a high-speed mixer?

  High-speed mixers are designed for rapid and intensive mixing, significantly reducing processing times compared to conventional mixers, and achieving superior homogeneity.

• Is an 'all stainless steel' construction important?

• What kind of maintenance does a Collette SM100 typically require?

• Can this mixer handle both wet and dry ingredients?

• What should I check when buying a used high-speed 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