OPM ISF120S Spiral Mixer

Applications & Use Cases

• Producing various types of dough for bread, pastries, and pizza in bakeries.
• Mixing ingredients for large-batch food production in catering facilities.
• Preparing dough for specialised products in patisseries and confectioneries.
• Used in food manufacturing plants for consistent dough preparation.

Typical Specifications

Typical capacity

For this class of equipment, a 120-litre bowl typically handles approximately 50-75 kg of flour, depending on dough hydration.

Power supply

Units of this size 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, ideal for developing gluten in dough without overworking it.

Construction materials

The bowl and spiral are typically constructed from stainless steel for hygiene and durability in food processing environments.

Speed control

Variable speed functionality is commonly found, allowing for precise control over the mixing process for different dough types.

Operational features

Forward and reverse mixing, along with an integrated timer, are standard features for enhanced control and consistency.

Footprint

For a 120L unit, the footprint typically requires dedicated floor space, suitable for medium to large-scale bakery operations.

Frequently Asked Questions

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

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

• What is the benefit of variable speed and forward/reverse functions?

• How does a 120L capacity translate to production output?

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

• Is a 3-phase power supply common for this type of equipment?