Mixer - Bowl Tipping Spiral Mixer

• Used in bakeries and food production facilities for transferring mixed dough from spiral mixers to worktables, dough dividers, or production lines.
• Suitable for operations requiring automated dough handling to reduce manual labour and improve efficiency.
• Integrated into production lines for continuous dough processing, particularly in medium to large-scale bakeries.

Typical capacity

For this class of equipment, dough capacities commonly range from 100kg to 400kg, aligning with standard industrial spiral mixer outputs.

Power supply

Units of this type typically require a three-phase industrial power supply, commonly 400V, 50Hz in the UK.

Tipping height

Tipping heights are configurable to suit various downstream equipment, such as dough dividers or worktables, generally ranging from 1.5m to 2.5m.

Control system

Commonly features a frontal panel control with two timers and a pulse bowl rotation button for dough removal.

Construction material

Typically constructed from robust materials, with contact parts often in stainless steel for hygiene and durability in food environments.

Footprint

The footprint varies based on capacity and tipping configuration (front, side, or both), but buyers should consider space for operation and maintenance.

• What are the common tipping configurations?

  Bowl tipping spirals are commonly configured to tip to the front, one side, or both sides, allowing integration into diverse production layouts.

• Is this equipment suitable for all types of dough?

• What maintenance is typically required for a bowl tipping spiral?

• Can this unit be integrated with existing mixers?

• What safety features are commonly found on these machines?

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