SPIRAL MIXER

• Producing various types of dough for bread, pizza, and pastries in bakeries.
• Mixing ingredients for large-scale production in food manufacturing facilities.
• Preparing dough for specialty items in patisseries and catering operations.
• Used in pizzerias and restaurants requiring consistent dough batches.

Typical capacity

For a fixed bowl spiral mixer with a 900mm wide x 500mm deep bowl, this typically translates to a dough capacity ranging from 120 kg to 200 kg, depending on dough hydration and density.

Power supply

Units of this size commonly require a 3-phase electrical supply, typically 400V, 50Hz.

Mixing action

Spiral mixers provide a gentle, consistent mixing action, ideal for developing gluten structure in dough without overworking it.

Bowl type

This unit features a fixed bowl, meaning the bowl is not removable. This is common for larger capacity spiral mixers.

Footprint

For this class of equipment, a typical footprint would be approximately 1000mm to 1200mm in width, 1500mm to 1800mm in depth, and 1400mm to 1600mm in height.

Construction material

Commonly, the bowl and spiral tool are made from stainless steel for hygiene and durability, with the main frame typically constructed from painted mild steel.

Safety features

Units of this type are typically fitted with a safety guard over the bowl and an emergency stop button.

• What are the advantages of a fixed bowl spiral mixer?

  Fixed bowl spiral mixers are generally more robust and stable for high-volume production. They are often simpler in design, which can lead to easier maintenance.

• Can this mixer handle different types of dough?

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

• How do I determine if the bowl size is suitable for my needs?

• What should I check when inspecting a used spiral mixer?

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