Artofex - PH30 Twin Arm Dive Mixer

• Used in bakeries for mixing various dough types, including bread, pastry, and pizza.
• Suitable for food manufacturing facilities requiring consistent and gentle dough development.
• Utilised in large-scale catering operations for preparing bulk dough batches.

Typical capacity

For this class of equipment, capacities commonly range from 50 kg to 300 kg of dough, with some larger units exceeding this.

Mixing action

Twin arm (or 'dive arm') mixers typically replicate hand-kneading, providing gentle yet thorough dough development, ideal for artisanal breads.

Power supply

Units of this type commonly operate on three-phase electrical supplies, typically 240V or 400V, depending on regional standards and motor size.

Bowl material

Mixing bowls are typically constructed from stainless steel for hygiene and durability, often removable for cleaning and dough transfer.

Footprint

Twin arm mixers generally have a larger footprint compared to spiral mixers of similar capacity due to their mechanical design.

Control system

Commonly features electromechanical controls with timers for setting mixing duration and speed.

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

  Twin arm mixers are known for their gentle mixing action, which is beneficial for delicate doughs, promoting better gluten development without overworking or overheating the dough. They often produce a more open crumb structure.

• Is a used twin arm mixer a good investment?

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

• Can this mixer handle different types of dough?

• 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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