Kemper - 200kg Spiral Mixer

• Artisan bakeries for producing various bread doughs.
• Industrial bakeries requiring consistent mixing for high-volume production.
• Pizzerias and patisseries for preparing doughs with specific textures.
• Food manufacturing facilities needing efficient dough preparation for diverse products.

Typical capacity

This unit is specified as 200kg, which typically refers to the maximum dough capacity. For this class of equipment, flour capacity would be approximately 120-130kg.

Power supply

Units of this size commonly require a 3-phase electrical supply, typically 400V, 50Hz.

Mixing action

Spiral mixers are known for their gentle yet thorough mixing action, ideal for developing gluten structures in dough without overworking it.

Construction materials

Components in contact with food, such as the bowl and spiral tool, are typically made from stainless steel for hygiene and durability.

Footprint

For a 200kg capacity, these machines typically require a significant floor area, often around 1.2m x 1.8m, plus access space for operation and cleaning.

Control system

Commonly found on units of this type are simple push-button controls or basic digital interfaces for setting mixing times and speeds.

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

  Spiral mixers excel with doughs requiring significant gluten development, such as bread doughs, pizza doughs, and some pastry doughs. Their gentle action helps achieve desired elasticity and texture.

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

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

• What safety features should I look for on a used unit?

• How does a spiral mixer differ from a planetary 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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