NNP 40L spiral mixer

• Used in bakeries for mixing various dough types, including bread, pizza, and pastry.
• Suitable for pizzerias requiring consistent dough batches for their daily operations.
• Utilised in small to medium-sized food production facilities for specialised dough preparation.
• Found in catering businesses that produce baked goods in-house.

Typical capacity

For this class of equipment, the bowl capacity is typically around 40 litres, suitable for processing batches of dough up to approximately 15-20 kg, depending on dough hydration.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, for efficient operation.

Mixing action

Spiral mixers are known for their gentle yet thorough mixing action, which develops gluten effectively without overworking the dough.

Construction material

The bowl and spiral tool are typically constructed from food-grade stainless steel for hygiene and durability.

Mobility

Many 40L spiral mixers are fitted with castors, allowing for easier repositioning within a production area.

Safety features

Common safety features include a bowl guard and an emergency stop button, in line with typical industrial machinery standards.

• What types of dough are best suited for a spiral mixer?

  Spiral mixers excel at handling a wide range of doughs, particularly those requiring significant gluten development like bread and pizza dough, due to their efficient and gentle mixing action.

• How does a spiral mixer differ from a planetary mixer?

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

• Can this mixer handle very stiff doughs?

• What are the common signs of wear to look for on a used unit?

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