Kemper - SP125 Spiral Mixer

Applications & Use Cases

• Commercial bakeries for large-volume dough production.
• Pizzerias requiring consistent dough for multiple batches.
• Food manufacturing facilities producing bread, pastries, or other baked goods.
• Wholesale bakeries supplying cafes and restaurants.

Typical Specifications

Typical capacity

For this class of equipment, a 125kg flour capacity typically translates to a total dough capacity of approximately 200kg.

Mixing action

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

Bowl material

Bowls are typically constructed from stainless steel for hygiene and durability.

Power supply

Units of this size commonly require a three-phase electrical supply (e.g., 400V, 50Hz) due to the motor power needed for heavy dough.

Controls

Typically feature simple, robust controls for speed and timer settings.

Footprint

For this capacity, units generally require a significant floor space, often exceeding 1 square metre.

Frequently Asked Questions

• What types of dough are best suited for a spiral mixer?

  Spiral mixers excel at handling medium to high hydration doughs, particularly those for bread, pizza, and bagels, where gluten development is crucial.

• What is the benefit of a fixed bowl on a spiral mixer?

• How do I determine the correct mixer size for my needs?

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

• Can this mixer handle very stiff doughs?