What types of dough can this mixer handle?

This type of spiral mixer is well-suited for a wide range of doughs, including hard and soft wheat varieties, making it ideal for bread, pizza, focaccia, and other leavened products.

Is this mixer suitable for high hydration doughs?

Spiral mixers, particularly those with variable speed control, are generally effective with both standard and high hydration doughs, allowing for proper gluten development.

What are the typical power requirements for a mixer of this size?

For a unit of this capacity, a single-phase power supply is common. Buyers should confirm the exact voltage and plug type with the seller.

How does the speed variator benefit dough mixing?

The speed variator allows the operator to adjust mixing intensity, optimising conditions for different dough types and stages of mixing, from initial incorporation to final development.

What maintenance is typically required for a spiral mixer?

Routine cleaning of the bowl and tools, checking belt and chain tension, and periodic lubrication of moving parts are generally required. Specifics will be in the manufacturer's manual.

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Avancini - SPV20 Spiral Mixer

Name: SPV20 Spiral Mixer
Brand: Avancini
SKU: 1208
Availability: InStock

Price: Contact seller for price

Avancini SPV20 Spiral Mixer.
Standard and High Hydro Dough.
Dough capacity: 39.6lbs. (18kg).
In good used condition.

Features:
Stainless Steel Bowl.
Spiral tool in high strength stainless steel.
Belt and chain transmission.
10 speed mode selector.
Single phase power supply.
Timer as standard.
Safety guards in stainless steel grid or ABS.

Advantages:
Ideal machine for hard/soft wheat doughs.
Can produce: bread, pizza, focaccia and large leavened products.
Can use the speed variator for ideal work condition.

Pennsylvania, United States

8,794 km away

Stock Number

1208

Machinery Masters View

Typical context for this category of equipment. Always confirm specifics with the seller.

Applications & Use Cases

Production of various bread types, including sourdough and artisan loaves.
Mixing dough for pizza bases and focaccia in pizzerias and bakeries.
Preparation of dough for large leavened products such as panettone or brioche.
General dough mixing in small to medium-sized commercial bakeries and catering operations.

Typical Specifications

Typical dough capacity: For this class of equipment, dough capacities commonly range from 10kg to 50kg, with this unit specified at 18kg (39.6lbs).
Bowl material: Typically stainless steel, offering durability and hygiene for food contact.
Mixing tool material: Commonly high-strength stainless steel for effective and consistent dough development.
Transmission type: Units of this type often feature robust belt and chain transmissions for reliable power delivery.
Speed control: Many models, including this one, offer variable speed settings, often with 10 modes, to suit different dough consistencies.
Power supply: Single-phase power is commonly found on smaller to mid-sized spiral mixers, making them suitable for various premises.
Safety features: Standard safety guards, typically in stainless steel grid or ABS, are essential for operator protection.
Integrated timer: A timer is a standard feature on most modern spiral mixers, aiding in consistent mixing cycles.

Frequently Asked Questions

This type of spiral mixer is well-suited for a wide range of doughs, including hard and soft wheat varieties, making it ideal for bread, pizza, focaccia, and other leavened products.

Machinery Masters Intelligence. General guidance for this category of equipment only, not a substitute for the seller's exact specifications. Always confirm details with the seller.