MORTON MIXER APW 200

• Used for aerating and mixing various food products in bakeries and confectionery.
• Suitable for preparing batters, creams, meringues, and light doughs in food manufacturing.
• Utilised in catering and large-scale kitchens for consistent product preparation.
• Applied in the production of sauces, dressings, and other liquid food items requiring aeration.

Typical capacity

For this class of equipment, capacities commonly range from 100 to 300 litres, with this specific unit noted at 220 litres.

Power supply

Units of this type typically operate on a 3-phase industrial power supply, commonly 400V, 50Hz.

Mixing mechanism

Often features a planetary mixing action or a high-speed whisking head for efficient aeration and blending.

Control system

Modernised units, such as this one with an upgraded remote HMI, offer precise control over mixing speed and duration.

Construction material

Typically constructed from food-grade stainless steel for hygiene and durability in food processing environments.

Maintenance requirements

Regular cleaning of mixing tools and bowl, along with periodic inspection of drive components, is generally required.

• What is an 'Air Pressure Whisk'?

  An Air Pressure Whisk is a type of mixer designed to incorporate air into a product, creating a light and aerated texture. It typically uses a high-speed whisking action within a sealed or semi-sealed bowl.

• What kind of products is the APW 200 suitable for?

• What are the benefits of a remote HMI control panel?

• How does the 220-litre capacity compare to other industrial mixers?

• What should I consider regarding installation for a used unit like this?

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