Sancassiano - SE300 Spiral Mixer

• Commercial bakeries for large-batch bread and pastry dough production.
• Pizzerias requiring consistent dough for high-volume service.
• Food manufacturing facilities producing various dough-based products.
• Wholesale bakeries supplying multiple outlets.

Typical capacity

For this class of equipment, dough weight capacities commonly range from 100kg to 500kg, with this specific unit rated at 300kg.

Power supply

Spiral mixers of this size typically operate on a three-phase electrical supply (e.g., 400V, 50Hz), requiring appropriate industrial wiring.

Bowl material

Bowls are commonly constructed from stainless steel for hygiene and durability, suitable for food contact.

Mixing action

Spiral mixers are designed to gently and thoroughly mix dough, developing gluten without overworking or heating the product excessively.

Footprint

Units of this capacity typically require a significant floor area, often around 1.5m x 1m, plus space for operation and maintenance.

Safety features

Common safety features include bowl guards, emergency stop buttons, and interlocks to prevent operation when guards are open.

• What are the benefits of a spiral mixer over a planetary mixer for dough?

  Spiral mixers are generally preferred for bread and pizza dough due to their ability to develop gluten more effectively and gently, resulting in better dough structure and less heat generation compared to planetary mixers.

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

• Can this mixer handle different types of dough?

• What are the typical power requirements for a 300kg spiral mixer?

• Is a single bowl sufficient for commercial operations?

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