Kemper - ST75A 120kg Dough Capacity Spiral Mixer

• Commercial bakeries for high-volume bread and pastry production.
• Pizzerias requiring consistent dough for multiple shifts.
• Food manufacturing facilities producing various dough-based products.
• Large-scale catering operations preparing fresh baked goods.

Typical dough capacity

This specific unit is listed with a 120kg dough capacity, which is common for mid-to-large scale spiral mixers.

Typical flour capacity

For a mixer of this class, a flour capacity around 75kg is typical, allowing for significant batch production.

Mixing speeds

Units of this type commonly feature two mixing speeds to accommodate different dough types and stages of mixing.

Timers

Two independent timers are typically found on professional spiral mixers for precise control over mixing cycles.

Bowl quantity

The provision of two bowls, as with this unit, is beneficial for continuous operation or handling different dough batches.

Power supply

Industrial spiral mixers commonly require a 3-phase electrical supply, typically 400V, for efficient operation.

Footprint

For a 120kg capacity mixer, buyers should anticipate a significant footprint, typically requiring dedicated floor space in a production area.

Construction material

Units are generally constructed from robust materials such as stainless steel for hygiene and durability in a commercial setting.

• What is the benefit of a spiral mixer over other mixer types?

  Spiral mixers are particularly effective for doughs requiring gentle, consistent mixing, developing gluten without overworking or overheating the dough, leading to superior texture and volume.

• What does '2 speed' mean for a dough mixer?

• Why are two timers useful on a dough mixer?

• What are the advantages of having two bowls?

• What is the difference between 'as-is' and 'refurbished' condition?

• What kind of power supply is typically needed for a mixer of this size?

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