VMI - VMI - 80kg French Fork Mixer

Applications & Use Cases

• Artisan bakeries for gentle mixing of high-hydration doughs.
• Speciality bread production requiring minimal dough development.
• Small to medium-scale food manufacturers producing delicate doughs.
• Patisseries for specific dough types where aeration is critical.

Typical Specifications

Typical capacity

For this class of equipment, units commonly handle 80kg of dough, with bowl volumes typically ranging from 120 to 160 litres.

Power supply

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

Mixing action

French fork mixers are characterised by a gentle, lifting, and folding action, ideal for delicate doughs and minimal gluten development.

Construction material

Equipment in this category, especially for food contact, is typically constructed from stainless steel for hygiene and durability.

Footprint

The footprint for an 80kg capacity unit typically ranges from 1200mm to 1500mm in length and 700mm to 900mm in width.

Control type

Commonly, these mixers feature electromechanical controls, often with timers and speed adjustments.

Frequently Asked Questions

• What type of dough is a French fork mixer best suited for?

  French fork mixers excel with high-hydration, delicate doughs such as ciabatta, baguette, and other artisan breads where gentle handling and minimal gluten development are desired.

• How does a French fork mixer differ from a spiral mixer?

• What maintenance is typically required for this type of mixer?

• Is this mixer suitable for stiff doughs or batters?

• What safety features are commonly found on these units?