Artofex - PH8 60KG Twin Arm Diving Mixer

• Used in artisan bakeries for producing high-quality bread and pastry doughs.
• Suitable for commercial kitchens requiring gentle and thorough dough development.
• Utilised in patisseries for mixing delicate doughs and batters.
• Employed in small to medium-scale food production facilities for specialised dough preparation.

Typical capacity

This unit is specified at 60KG, which is a common capacity for twin arm diving mixers in medium-sized operations.

Mixing action

Twin arm diving mixers replicate hand kneading, providing gentle yet intensive mixing ideal for developing gluten in bread doughs.

Bowl material

Units of this type commonly feature solid mild steel or stainless steel bowls, with this specific unit having a mild steel bowl.

Power supply

For this class of equipment, a 3-phase electrical supply (e.g., 400V, 50Hz) is typically required.

Footprint

Twin arm mixers generally have a substantial footprint, requiring dedicated floor space in a bakery or production area.

Construction

Robust, heavy-duty construction is typical for these mixers, designed for continuous commercial use.

• What are the benefits of a twin arm diving mixer over a spiral mixer?

  Twin arm diving mixers are renowned for their gentle mixing action, which is excellent for developing gluten without overworking or heating the dough. This often results in superior bread texture and volume compared to spiral mixers.

• Is this mixer suitable for all types of dough?

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

• Can the bowl be removed for cleaning?

• What safety features are commonly found on these mixers?

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.

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