Kemper - Spiral Mixer

Applications & Use Cases

• Commercial bakeries for large-volume dough production.
• Pizzerias requiring consistent dough for multiple batches.
• Food manufacturing facilities producing bread, pastry, or similar dough-based products.
• Wholesale bakeries supplying cafes and restaurants.

Typical Specifications

Typical capacity

Spiral mixers in this class commonly handle dough weights from 100kg to 300kg, with this unit specifically noted at 200kg.

Power supply

Units of this type are typically three-phase, suitable for industrial electrical supplies.

Bowl type

Many spiral mixers feature removable bowls for easier dough transfer and cleaning.

Mixing action

Spiral mixers are designed for gentle, thorough mixing, ideal for developing gluten in bread doughs.

Construction material

Typically constructed from stainless steel for hygiene and durability in food processing environments.

Frequently Asked Questions

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

  Spiral mixers are generally preferred for bread and pizza doughs as their action develops gluten more effectively and generates less heat, resulting in better dough consistency. Planetary mixers are more versatile for various tasks but may not be as efficient for large volumes of heavy dough.

• Is a removable bowl a significant advantage?

• What kind of maintenance does a used spiral mixer typically require?

• What should I consider regarding the three-phase power supply?

• Can this type of mixer handle very stiff doughs?