Kemper - Spiral Mixer

• Used in bakeries for mixing various dough types, from artisan breads to pastries.
• Commonly found in pizzerias for high-volume dough preparation.
• Utilised in food manufacturing facilities for consistent mixing of ingredients in large batches.
• Applicable in catering operations requiring significant quantities of prepared dough.

Typical capacity

For this class of equipment, capacities commonly range from 50 kg to 300 kg of dough, though smaller and larger units exist.

Power supply

Units of this type typically require a 3-phase electrical supply, commonly 400V, 50Hz, with varying amperage depending on motor size.

Bowl material

Stainless steel bowls are standard for hygiene and durability in food processing environments.

Mixing tool

Spiral mixers feature a robust spiral hook, typically made from stainless steel, designed for efficient dough development.

Footprint

The footprint for a spiral mixer of this type can vary significantly, but typically requires dedicated floor space, often between 1m x 1m and 1.5m x 2m.

Controls

Commonly features include simple push-button controls for speed and timer functions, with some units offering programmable settings.

• What is the main advantage of a spiral mixer over other dough mixers?

  Spiral mixers are particularly effective for developing strong gluten structures in doughs, leading to better texture and volume, and they typically generate less heat during mixing compared to planetary mixers.

• Can this mixer handle different types of dough?

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

• Are spare parts readily available for Kemper spiral mixers?

• What should I check when inspecting a used spiral 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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