Pietro Berto - Removable Bowl 120kg Spiral Mixer

• Commercial bakeries for large volume bread and pastry dough production.
• Pizza production facilities requiring consistent dough batches.
• Food manufacturing plants for mixing various viscous food products.
• Wholesale patisseries producing high volumes of speciality doughs.

Typical capacity

This unit is specified for 120kg dough weight. Removable bowl spiral mixers of this class typically range from 80kg to 300kg dough capacity.

Mixing action

Spiral mixers are known for their gentle, yet thorough, mixing action, ideal for developing gluten in bread doughs without overheating.

Bowl type

This unit features removable bowls, which is beneficial for high-volume operations requiring multiple batches or different dough types, as it allows for quick changeovers and easier cleaning away from the mixer base.

Power supply

For this class of industrial equipment, a three-phase electrical supply (e.g., 400V, 50Hz) is commonly required.

Construction material

Typically, contact parts such as the bowl and spiral tool are made from stainless steel for hygiene and durability in food processing environments.

Footprint

Units of this capacity will require a significant floor area, typically around 1.2m x 1.5m, plus space for bowl handling and operation.

• What are the benefits of a removable bowl mixer?

  Removable bowls allow for improved workflow by enabling multiple batches to be prepared consecutively with different bowls. They also facilitate easier cleaning and sanitation away from the main machine body.

• Is a spiral mixer suitable for all types of dough?

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

• How important is the number of bowls supplied?

• Can this mixer handle stiff doughs?

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