San Cassiano SE80 Spiral mixer

• Artisan bakeries for bread and pastry dough production.
• Pizzerias requiring consistent dough for high-volume service.
• Small to medium-sized food manufacturing facilities for various dough-based products.
• Catering businesses needing to prepare large batches of dough efficiently.

Typical capacity

This unit is specified with 80kg bowl capacity, which is common for mid-range commercial spiral mixers.

Power supply

As stated, this unit requires a 3-phase electrical supply, which is standard for industrial bakery equipment of this size.

Mixer type

A spiral mixer, like the San Cassiano SE80, typically provides a gentle yet thorough mixing action, ideal for developing gluten in dough.

Bowl type

The removable bowl feature commonly found on units of this type allows for easier dough transfer and cleaning.

Control features

Timer settings and forward/reverse functions are typically included on commercial spiral mixers for precise dough development and easy ingredient incorporation.

Footprint

For this class of equipment, buyers should anticipate a significant footprint requiring dedicated floor space in a commercial kitchen or production area.

• What are the benefits of a removable bowl?

  Removable bowls typically offer greater flexibility for production, allowing multiple batches to be prepared with different bowls, and significantly simplify cleaning and hygiene procedures.

• Is an 80kg capacity suitable for my business?

• What kind of maintenance does a spiral mixer require?

• Can this mixer handle different types of dough?

• What are the electrical requirements for a 3-phase 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