Avancini - SPV20 Spiral Mixer

• Bakeries for producing various types of bread dough, pizza dough, and other fermented doughs.
• Pizzerias requiring consistent mixing of large batches of pizza dough.
• Patisseries for preparing brioche, croissant, and other enriched doughs.
• Food production facilities needing efficient and gentle mixing of dough for various products.

Typical capacity

For a model like the SPV20, this typically refers to a dough capacity in the range of 20-30 kg, or a flour capacity of 12-18 kg.

Power supply

Units of this type commonly operate on a 3-phase electrical supply (e.g., 400V, 50Hz), though smaller versions might be single-phase.

Mixing action

Features a spiral tool and a rotating bowl, which is characteristic of spiral mixers for gentle and efficient dough development.

Bowl and tool material

Typically, the bowl, spiral tool, and dough breaker bar are constructed from stainless steel for hygiene and durability.

Speed settings

Commonly equipped with two speeds for the spiral tool and one or two speeds for the bowl, allowing for controlled dough mixing.

Safety features

Units of this class commonly include a safety guard over the bowl and an emergency stop button.

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

  Spiral mixers are generally preferred for bread and pizza doughs as they develop gluten more gently and efficiently, leading to better dough structure and consistency. Planetary mixers are more versatile for various tasks but can overwork dough.

• Is this unit suitable for very stiff doughs?

• What kind of maintenance does a used spiral mixer typically require?

• Can this mixer be moved easily?

• What should I check when buying a used Avancini SPV20?

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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