Tonelli - 200 Liter Stainless Beater

• Used in bakeries for mixing various dough types, including bread, pastry, and cake batters.
• Suitable for confectionery production, such as mixing ingredients for biscuits, cookies, and sweets.
• Applied in food processing for blending ingredients in sauces, purees, or other semi-liquid products.
• Utilised in industrial kitchens for large-batch food preparation requiring thorough mixing.

Typical capacity

This unit is specified as 200 litres, which is a common medium-to-large capacity for industrial beater mixers.

Power supply

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

Construction material

As a 'Stainless Beater', the contact parts and bowl are typically constructed from food-grade stainless steel (e.g., 304 or 316) for hygiene and durability.

Mixing action

Beater mixers commonly feature a planetary mixing action, where the agitator rotates on its own axis while orbiting the bowl.

Typical footprint

For a 200-litre unit, the footprint can vary, but typically requires a floor space of approximately 1.5m x 1.5m, plus operational clearance.

Attachments

Units of this type commonly come with multiple attachments, such as a whisk, paddle, and dough hook, for versatility.

• What types of products can a Tonelli 200 Liter Stainless Beater mix?

  This type of mixer is versatile and can handle a wide range of products from light batters and creams to heavier doughs, depending on the specific attachment used.

• Is this unit suitable for continuous operation?

• What are the common maintenance requirements for a used beater mixer?

• What safety features should I look for on a used industrial mixer?

• Can this mixer be integrated into an existing production line?

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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