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Microbakery Twin Arm Dive Mixer by Tuffantina is a new dough mixers listing available on Machinery Masters. Browse specifications, request seller details, and find similar equipment on Machinery Masters.
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Tuffantina - Microbakery Twin Arm Dive Mixer
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The Tuffantina T7 twin arm dive mixer facilitates a gentle and consistent mixing of different types of dough. It is a bench model mixer available in different capacities.
Features:
-Counter top mixer
-Dough capacity 7kg
-Bowl volume 10Ltr
-230v-Single phase-50/60Hz
-Variable speed control / Strokes per in = 35-70
-Timer
-Wide range of dough capacity models 12 – 42kg (see technical section)
-Safety guard with locking mechanism, stop running once cover open
-Easy-to-clean design
-CE Stamped
-Made in Italy
Pennsylvania, United States8,794 km away
Stock Number
1160
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Typical context for this category of equipment. Always confirm specifics with the seller.
Applications & Use Cases
- Small-scale artisan bakeries for producing speciality breads and pastries.
- Restaurants and catering businesses requiring fresh dough for pizzas, pasta, or baked goods.
- Patisseries and confectioneries for mixing delicate doughs and batters.
- Test kitchens and product development facilities within larger food manufacturers.
Typical Specifications
- Typical capacity
- For this class of equipment, dough capacities commonly range from 5kg to 40kg, with bowl volumes typically between 10 litres and 60 litres.
- Power supply
- Units of this type are commonly single-phase, 230V, 50/60Hz, suitable for standard UK electrical outlets.
- Mixing action
- Twin arm dive mixers are known for mimicking hand-kneading, providing a gentle and consistent mix, ideal for delicate and high-hydration doughs.
- Speed control
- Variable speed control is a common feature, allowing adjustment of mixing intensity for different dough types and desired textures.
- Footprint
- As bench models, these mixers typically have a compact footprint, designed for countertop placement in smaller production environments.
- Safety features
- Commonly includes safety guards with interlocks, ensuring the machine stops operation if the guard is opened during use.
- Construction materials
- Typically constructed from robust materials such as stainless steel for contact parts, facilitating hygiene and durability.
- Certifications
- Units manufactured for the European market are commonly CE Stamped, indicating conformity with EU health, safety, and environmental protection standards.
Frequently Asked Questions
- Twin arm dive mixers are generally preferred for delicate doughs, such as those for artisan breads, as they provide a gentler, more oxygenating mix that mimics hand kneading. Spiral mixers are often more efficient for stiffer, larger volume doughs.
Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.