Taglavini - Taglavini - VMI 120kg Spiral Mixer

Applications & Use Cases

• Commercial bakeries for large-scale bread and pastry production.
• Pizzerias requiring consistent dough for multiple batches.
• Food manufacturing facilities producing various dough-based products.
• Catering businesses needing high volumes of prepared dough.

Typical Specifications

Typical capacity

For this class of equipment, dough weight capacities commonly range from 80kg to 200kg, with this unit specified at 120kg.

Power supply

Spiral mixers of this size typically require a 3-phase electrical supply, commonly 400V, 50Hz in the UK.

Speeds

Units like this commonly feature two mixing speeds for initial ingredient incorporation and final dough development.

Timers

Most commercial spiral mixers include programmable timers to ensure consistent mixing cycles.

Bowl material

The mixing bowl is typically constructed from stainless steel for hygiene and durability.

Footprint

A 120kg spiral mixer typically requires a floor area of approximately 700mm x 1200mm, though this can vary.

Frequently Asked Questions

• What is the primary advantage of a spiral mixer over other dough mixers?

  Spiral mixers are designed to gently and thoroughly develop dough, creating less friction and heat compared to planetary mixers, which helps in achieving better gluten development and dough structure, particularly for bread.

• Can this mixer handle different types of dough?

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

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

• Is a 120kg capacity suitable for a small bakery?