VMI - Removeable Bowl 80kg Spiral Mixer

• Artisan bakeries for producing various bread and pastry doughs.
• Commercial kitchens requiring consistent mixing of large dough batches.
• Pizza production facilities for high-volume dough preparation.
• Speciality food producers making gluten-free or enriched doughs.

Typical capacity

For this class of equipment, dough capacity commonly ranges from 80kg to 120kg, with flour capacities typically around 50-75kg.

Power supply

Units of this type commonly require a 3-phase electrical supply (e.g., 400V, 50Hz) to handle the torque demands of heavy dough.

Bowl type

This unit features a removable bowl, which is beneficial for hygiene, ease of cleaning, and the ability to use multiple bowls for different dough types or continuous production.

Mixing action

Spiral mixers are known for their gentle yet thorough mixing action, which develops gluten effectively without overworking the dough, leading to superior dough structure.

Footprint

Typically, an 80kg spiral mixer will require a floor space of approximately 700mm x 1200mm, though exact dimensions vary by manufacturer.

Construction material

Commonly, contact parts such as the bowl and spiral arm are made from stainless steel for hygiene and durability, with the main body often in painted steel.

• What are the benefits of a removable bowl?

  Removable bowls significantly improve workflow by allowing dough to be rested or transported in the bowl. They also simplify cleaning and enable continuous production with multiple bowls.

• Is an 80kg capacity suitable for my business?

• What kind of maintenance does a spiral mixer require?

• Can this mixer handle different types of dough?

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

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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