Kemper - Spiral Mixer

• Artisan bakeries for various bread types.
• Pizzerias requiring consistent dough for high-volume production.
• Patisseries for mixing doughs for pastries and other baked goods.
• Small to medium-sized food production facilities for specialised dough preparation.

Typical capacity

For this class of Kemper spiral mixer, a dough weight capacity of around 120kg (264.5 lbs) is commonly found.

Power supply

Units of this type typically operate on a three-phase electrical supply, common in industrial settings.

Bowl type

Removable bowls are a common feature on Kemper spiral mixers, facilitating easier dough discharge and cleaning.

Mixing action

Spiral mixers provide a gentle, consistent mixing action, suitable for developing gluten in various dough types without overheating.

Construction material

Typically constructed from robust materials such as stainless steel for components in contact with dough, ensuring hygiene and durability.

Footprint

The footprint for a spiral mixer of this capacity would require adequate floor space, typically around 1m x 1.5m, plus operational clearance.

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

  Spiral mixers are generally preferred for bread and pizza doughs as they create less friction and heat, leading to better gluten development and a more consistent dough structure. Planetary mixers are more versatile for various tasks but may overwork doughs.

• Is a removable bowl a significant advantage?

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

• Can this mixer handle different types of dough?

• What should I check when buying a used 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