Fima - MX40 Spiral Mixer

• Ideal for bakeries producing various types of bread, rolls, and pastries.
• Suitable for pizzerias requiring consistent dough for high-volume production.
• Used in patisseries for mixing doughs for cakes, biscuits, and other baked goods.
• Applicable in food manufacturing facilities for preparing dough bases for various products.

Typical capacity

For an MX40 model, the dough capacity typically ranges from 40-60 kg, suitable for medium-scale production.

Power supply

Units of this class commonly operate on a 3-phase electrical supply, typically 400V, 50Hz, requiring appropriate industrial wiring.

Mixing action

Spiral mixers are known for their gentle, yet thorough, mixing action, which helps develop gluten effectively while preventing overheating of the dough.

Bowl and spiral material

The bowl and spiral tool are typically constructed from food-grade stainless steel for hygiene and durability.

Footprint

The footprint for a mixer of this capacity typically requires a dedicated floor space of approximately 700mm x 1200mm.

Safety features

Common safety features include a bowl guard, emergency stop button, and interlocks to prevent operation when the guard is open.

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

  Spiral mixers excel at handling medium to high hydration doughs, such as those used for bread, pizza, and some pastry applications, due to their efficient gluten development.

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

• Can this mixer handle very stiff doughs?

• What should I check when buying a used Fima MX40?

• Is single-phase power an option for this type of 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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