Juno - Spiral Mixer

Applications & Use Cases

• Artisan bakeries for bread, pizza, and pastry dough.
• Pizzerias requiring consistent dough for high-volume production.
• Restaurants with in-house baking operations.
• Small to medium-scale food manufacturers producing baked goods.

Typical Specifications

Typical capacity

For this class of equipment, dough capacities commonly range from 10kg to 50kg, with flour capacities typically around 60% of the total dough capacity.

Power supply

Units of this type are commonly available in single-phase (230V) or three-phase (400V) configurations, depending on the motor size and intended use.

Mixing action

Spiral mixers typically feature a rotating bowl and a stationary or slowly rotating spiral hook, designed for gentle yet thorough dough development.

Speed control

Many models offer variable speed settings, allowing for precise control over the mixing process for different dough types.

Construction material

Components in contact with food, such as the bowl and spiral hook, are typically made from food-grade stainless steel for hygiene and durability.

Footprint

Floor-standing models for this capacity range typically occupy a footprint of approximately 50cm x 80cm, though this can vary.

Frequently Asked Questions

• What is the primary advantage of a spiral mixer over a planetary mixer for dough?

  Spiral mixers are specifically designed for dough, offering a more gentle and efficient mixing action that develops gluten effectively without overworking or heating the dough excessively. Planetary mixers are more versatile for a wider range of tasks.

• Can this type of mixer handle very stiff doughs?

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

• Is a timer function important on a spiral mixer?

• What should I consider regarding the 'ex-display' and 'never used' status?