Kemper - SP125 Spiral Mixer

• Large-scale bakeries for high-volume bread and pastry production.
• Industrial food processing plants requiring efficient dough preparation.
• Wholesale catering suppliers producing baked goods in bulk.
• Specialist pizzerias and patisseries with significant daily dough requirements.

Typical flour capacity

Units of this class, such as the Kemper SP125, are designed for approximately 125kg of flour, equating to a total dough capacity of around 200kg.

Bowl configuration

This model typically features a single, fixed stainless steel bowl, common for robust, high-capacity mixing.

Mixing action

Spiral mixers provide a gentle yet thorough mixing action, ideal for developing gluten in various dough types without overworking.

Power supply

Industrial spiral mixers commonly require a three-phase electrical supply (e.g., 400V, 50Hz) for optimal performance.

Footprint

For this capacity, units typically require a significant floor space, often exceeding 1.5m x 1m, plus operational clearance.

Construction material

The bowl, spiral arm, and safety guard are typically constructed from food-grade stainless steel for hygiene and durability.

• What types of dough are suitable for a spiral mixer?

  Spiral mixers are highly effective for a wide range of doughs, including bread, pizza, pastry, and other yeast-leavened products, due to their efficient gluten development.

• What does 'refurbished' typically mean for this type of equipment?

• Are spare parts readily available for Kemper mixers?

• What are the typical safety features on a spiral mixer?

• What maintenance is typically required for 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