Diosna SP80 D Spiral mixer

• Commercial bakeries for bread, bun, and pastry dough production.
• Pizzerias and pasta manufacturers requiring consistent dough mixing.
• Food manufacturing facilities producing large batches of various doughs.
• Wholesale bakeries supplying cafes and restaurants.

Typical capacity

For this class of equipment, the bowl capacity is commonly around 80kg of dough, suitable for medium to large batch production.

Mixing action

Spiral mixers typically feature a rotating bowl and a spiral-shaped agitator, designed for efficient and gentle dough development.

Material construction

Units of this type commonly feature stainless steel for the bowl and dough hook, ensuring hygiene and durability in food processing environments.

Speed settings

Most spiral mixers are equipped with at least two speeds to accommodate different dough types and mixing stages, from initial incorporation to final development.

Timer functions

Two independent timers are typically found on units of this type, allowing for precise control over mixing duration for different speeds.

Power supply

For this capacity, a three-phase (3Ph) electrical supply is commonly required, providing the necessary power for industrial operation.

Footprint

While specific dimensions vary, units of this capacity typically require a floor space of approximately 70-90 cm wide by 120-150 cm deep.

• What types of dough are best suited for a spiral mixer?

  Spiral mixers excel at handling a wide range of doughs, particularly those requiring significant gluten development like bread, pizza, and bagel doughs. Their gentle action helps prevent overheating.

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

• Can this mixer handle very stiff or very wet doughs?

• What are the typical safety features on a spiral mixer?

• Is a used spiral mixer energy efficient?

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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