Kemper 200ltr Spiral Mixer

• Used in bakeries for mixing various types of dough, including bread, pastry, and pizza dough.
• Suitable for food manufacturing facilities producing large batches of dough for further processing.
• Utilised in patisseries and confectionery businesses for consistent dough preparation.
• Applicable in catering operations requiring high-volume dough production.

Typical capacity

For a 200-litre spiral mixer, the dough capacity is typically around 120-150 kg, depending on dough hydration and density.

Bowl material

Units of this type commonly feature stainless steel bowls for hygiene and durability.

Frame material

The frame is typically constructed from painted mild steel, providing a robust and stable base.

Mixing action

Spiral mixers are known for their gentle, yet thorough mixing action, which helps develop gluten effectively.

Power supply

For this class of industrial equipment, a 3-phase electrical supply (e.g., 400V, 50Hz) is commonly required.

Footprint

The footprint for a 200-litre spiral mixer typically ranges from 1000mm x 1500mm to 1200mm x 1800mm, requiring adequate floor space.

Bowl type

Units like this often feature detachable bowls, facilitating easier cleaning and enabling continuous operation with multiple bowls.

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

  Spiral mixers are generally preferred for dough due to their ability to develop gluten more effectively and gently, resulting in better dough structure and consistency. Planetary mixers are more versatile for various ingredients but can overwork dough.

• How important is the detachable bowl feature?

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

• Can this mixer handle different types of dough?

• What should I consider regarding installation?

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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