Diosna SP80 D Spiral mixer

• Bakeries for mixing various dough types, including bread, pastry, and pizza dough.
• Pizzerias requiring consistent dough production for high-volume service.
• Food manufacturing facilities for preparing dough bases for various products.
• Artisan food producers needing reliable mixing for specialised baked goods.

Typical capacity

This unit is specified with an 80kg bowl, which typically refers to flour capacity for this class of spiral mixer, or total dough capacity depending on the manufacturer's rating method. Buyers should confirm with the seller.

Mixing mechanism

Features a stainless steel spiral dough hook, commonly found on units of this type for efficient dough development.

Speed settings

Equipped with two speeds, allowing for initial ingredient incorporation and subsequent dough development.

Timer functionality

Includes two timers, which are typical for controlling mixing duration at different speeds.

Bowl material

Features a stainless steel bowl, standard for hygiene and durability in food processing equipment.

Power supply

Operates on a 3-phase electrical supply, common for industrial bakery machinery of this capacity.

Construction material

Units of this type typically feature robust construction, often with painted steel or stainless steel chassis, suitable for demanding bakery environments.

• What is the typical footprint of a Diosna SP80 D mixer?

  While exact dimensions vary by model year and specific configuration, spiral mixers of this capacity typically require a floor space of approximately 700-800mm in width and 1100-1300mm in depth. Buyers should request exact dimensions from the seller.

• What kind of maintenance does a used spiral mixer require?

• Can this mixer handle very stiff doughs?

• Is a safety guard typically included with these mixers?

• What are the common wear parts on 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