Sancassiano - SE300 Spiral Mixer

• Artisan bakeries use spiral mixers for consistent dough development in bread and pastry production.
• Pizzerias utilise these machines to prepare large batches of pizza dough with optimal gluten structure.
• Industrial bakeries integrate spiral mixers for high-volume production of various dough types.
• Food manufacturing facilities employ them for mixing other viscous food products beyond traditional doughs.

Typical capacity

For a Sancassiano SE300, the capacity typically ranges from 150 kg to 300 kg of dough, depending on the specific model variant.

Power supply

Units of this class commonly require a 3-phase electrical supply, typically 400V, 50Hz, suitable for industrial environments.

Mixing action

Spiral mixers provide a gentle yet thorough mixing action, ideal for developing gluten in bread doughs without overheating.

Bowl and tool material

The bowl and spiral tool are typically constructed from stainless steel for hygiene and durability in food processing applications.

Controls

Commonly features include a control panel for setting mixing times and speeds, often with two-speed operation for the spiral tool and reversible bowl rotation.

Footprint

For this class of equipment, the footprint can be substantial, requiring dedicated floor space in a production area.

• What are the advantages of a spiral mixer over a planetary mixer for dough?

  Spiral mixers are generally preferred for bread and high-hydration doughs as they develop gluten more effectively and gently, preventing overworking and heating of the dough. Planetary mixers are more versatile for a wider range of products, including batters and creams.

• Is this unit suitable for stiff doughs?

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

• Can this mixer be moved easily?

• What safety features should I look for?

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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