Kemper - Kemper - ST75A 120kg Dough Capacity Spiral Mixer

Applications & Use Cases

• Used in artisan and industrial bakeries for mixing various dough types, including bread, pizza, and pastry.
• Suitable for high-volume production in patisseries and confectionery businesses.
• Utilised in food manufacturing facilities requiring consistent dough preparation.
• Applicable in large-scale catering operations and institutional kitchens for bulk baking.

Typical Specifications

Typical dough capacity

For this class of equipment, dough capacities commonly range from 80kg to 150kg.

Typical flour capacity

Units of this type typically handle flour capacities between 50kg and 90kg.

Mixing speeds

Most spiral mixers in this category offer two mixing speeds for optimal dough development.

Timers

Commonly equipped with two independent timers for precise control over mixing cycles.

Bowl material

Typically features stainless steel bowls for hygiene and durability.

Power supply

Units of this size commonly require a 3-phase electrical supply (e.g., 400V, 50Hz).

Footprint

A unit of this capacity typically requires a floor space of approximately 0.8m x 1.3m.

Frequently Asked Questions

• What is the benefit 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 consistently, leading to better dough structure and texture. Planetary mixers are more versatile for a wider range of ingredients beyond dough.

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

• What is the advantage of having two timers?

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

• Can this type of mixer handle very stiff doughs?