Kemper - Spiral Mixer

• Producing various types of bread dough, including artisan, wholemeal, and sourdough.
• Mixing pizza dough in pizzerias and large-scale catering operations.
• Preparing dough for pastries, rolls, and other baked goods in commercial bakeries.
• Used in food manufacturing for consistent and high-volume dough production.

Typical capacity

For this class of equipment, dough capacities commonly range from 50kg to 200kg, with this unit specifically noted at 120kg.

Power supply

Spiral mixers of this size typically require a three-phase electrical supply for optimal performance and efficiency.

Mixing speeds

Units commonly feature two speeds for initial ingredient incorporation and subsequent dough development.

Bowl and spiral material

Typically constructed from stainless steel for hygiene, durability, and ease of cleaning in food processing environments.

Footprint

The footprint for a 120kg capacity spiral mixer typically requires a dedicated floor space of approximately 800mm x 1300mm.

Safety features

Commonly include safety guards and emergency stop buttons to protect operators during use.

• What is the primary advantage of a spiral mixer over a planetary mixer for dough?

  Spiral mixers are specifically designed for dough, offering a gentler, more consistent mix that develops gluten effectively without overworking or heating the dough excessively. Planetary mixers are more versatile but less specialised for high-volume dough production.

• How often should a used spiral mixer be serviced?

• Can this type of mixer handle very stiff doughs?

• What should I check when inspecting a used spiral mixer?

• Are spare parts readily available for Kemper spiral mixers?

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