Diosna - Spiral Mixers

Applications & Use Cases

• Commercial bakeries for large-volume dough production.
• Pizzerias and patisseries requiring consistent dough quality.
• Food manufacturing facilities for mixing various food products.
• Artisan bakeries producing specialty breads and pastries.

Typical Specifications

Typical capacity

For this class of equipment, spiral mixers commonly handle dough batches ranging from 100 kg to 200 kg.

Power supply

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

Mixing action

Spiral mixers are designed for gentle yet thorough mixing, ideal for developing gluten in dough without overworking it.

Bowl material

Bowls are typically constructed from food-grade stainless steel for hygiene and durability.

Control type

Modern units, such as those with digital control panels, commonly offer programmable mixing cycles and speed adjustments.

Safety features

Units typically include safety guards and emergency stop buttons as standard.

Frequently Asked Questions

• What are the benefits of a spiral mixer over a planetary mixer for dough?

  Spiral mixers are generally preferred for dough due to their ability to develop gluten more effectively and gently, resulting in better dough structure and consistency. Planetary mixers are more versatile for a wider range of ingredients beyond dough.

• What kind of maintenance do these mixers typically require?

• Can these mixers handle different types of dough?

• What should I consider regarding the '2 bowls' mentioned?

• Are spare parts readily available for Diosna equipment?