OPM ISF120S Spiral mixer

• Bakeries for mixing various dough types, from artisan breads to pastries.
• Pizzerias for preparing consistent pizza dough in batches.
• Food production facilities requiring efficient mixing of dough or similar viscous products.
• Restaurants with high-volume baking needs.

Typical capacity

For this class, a 120L bowl typically accommodates approximately 75-80 kg of dough, depending on hydration.

Power supply

Units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz, for efficient operation.

Mixing action

Spiral mixers are known for their gentle yet thorough mixing, which helps develop gluten without overworking the dough.

Material construction

The bowl and spiral are typically made from stainless steel for hygiene and durability, as indicated for this unit.

Control features

Commonly found features include variable speed control, forward/reverse bowl rotation, and an integrated timer for precise mixing cycles.

Footprint

While specific dimensions vary, a 120L spiral mixer typically requires a floor space of around 700mm x 1100mm.

• What are the benefits 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 effectively and gently, resulting in better dough structure and consistency. Planetary mixers are more versatile for various tasks but can overwork dough.

• Is variable speed important for dough mixing?

• What does 'forward/reverse' mean for a spiral mixer?

• How do I determine the actual dough capacity for this 120L mixer?

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

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