Sottoriva - Bakery Mixer

Applications & Use Cases

• Producing various types of bread dough, from artisan loaves to high-volume production.
• Mixing ingredients for cakes, pastries, and other confectionery items.
• Preparing batters and fillings for a wide range of baked goods.
• Blending ingredients for specialised dietary products, such as gluten-free or vegan recipes.

Typical Specifications

Typical capacity

For this class of equipment, capacities commonly range from 50 kg to 300 kg of dough, depending on the specific model and bowl size.

Power supply

Units of this type typically operate on a 3-phase industrial power supply, commonly 400V, 50Hz, with varying amperage requirements.

Mixing action

Bakery mixers commonly feature spiral or planetary mixing actions, each suited to different dough consistencies and mixing requirements.

Bowl material

The mixing bowls are typically constructed from food-grade stainless steel for hygiene and durability.

Controls

Controls commonly include manual push-buttons or more advanced digital interfaces with programmable mixing cycles.

Footprint

The footprint for a bakery mixer of this type can vary significantly, but typically requires dedicated floor space, often between 1.5m² and 4m².

Frequently Asked Questions

• What is the difference between a spiral mixer and a planetary mixer?

  Spiral mixers are generally preferred for bread doughs, offering gentle yet thorough mixing. Planetary mixers are more versatile, suitable for batters, creams, and lighter doughs, with interchangeable attachments.

• How important is bowl capacity for my operation?

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

• Can this mixer handle very stiff doughs?

• Are spare parts readily available for Sottoriva mixers?