Kemper - 200kg Spiral Mixer

• Large-scale bakeries for bread, pizza, and pastry dough production.
• Commercial kitchens requiring consistent mixing of high-volume dough batches.
• Food manufacturing facilities producing baked goods for retail or catering.
• Speciality bakeries needing efficient processing of various dough types.

Typical capacity

For this class of equipment, dough weight capacity commonly ranges from 150kg to 250kg.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V.

Mixing action

Spiral mixers provide a gentle yet thorough mixing action, ideal for developing gluten in dough.

Bowl material

The mixing bowl is typically constructed from stainless steel for hygiene and durability.

Safety features

Common safety features include bowl guards and emergency stop buttons.

Footprint

For a 200kg capacity, the footprint typically requires a dedicated space of approximately 1.2m x 1.5m.

• What types of dough are best suited for a spiral mixer?

  Spiral mixers are particularly effective for bread dough, pizza dough, and other yeast-leavened doughs that benefit from gentle, consistent mixing to develop gluten structure.

• What maintenance is typically required for a used spiral mixer?

• Can this mixer handle very stiff or very wet doughs?

• What are the common wear parts on a spiral mixer?

• Is a 200kg capacity suitable for my operation?

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