Kemper - Kemper - Spiral Mixer

Applications & Use Cases

• Producing various types of dough for bread, pastries, and pizzas in bakeries.
• Mixing ingredients for large-scale food production in industrial settings.
• Preparing dough for high-volume output in pizzerias and patisseries.
• Used in commercial kitchens requiring consistent and efficient dough preparation.

Typical Specifications

Typical capacity

For this class of equipment, spiral mixers commonly handle dough weights ranging from 50kg to over 300kg, with this unit specifically noted at 200kg.

Power supply

Units of this type are typically three-phase, requiring a suitable industrial electrical connection.

Mixing action

Spiral mixers are known for their gentle yet thorough mixing action, which develops gluten effectively while minimising dough heating.

Bowl and spiral material

Commonly, the bowl and spiral tool are constructed from food-grade stainless steel for hygiene and durability.

Speed settings

Many spiral mixers offer at least two speeds, allowing for initial ingredient incorporation and subsequent dough development.

Footprint

The footprint for a 200kg capacity mixer typically requires a dedicated space, often around 1m x 1.5m, plus operational clearance.

Frequently Asked Questions

• What are the advantages 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 efficiently and gently, resulting in better dough structure and less heat generation compared to planetary mixers.

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

• Can this mixer handle different types of dough?

• What should I consider regarding installation for a three-phase mixer?

• Is it possible to test the mixer before purchase?