Kemper - Spiral Mixer

• Used in bakeries for mixing various dough types, from artisan bread to pastries.
• Commonly found in pizzerias for high-volume pizza dough production.
• Utilised in food manufacturing facilities for consistent blending of ingredients.
• Applicable in catering operations requiring large batches of mixed ingredients.

Typical capacity

For this class of equipment, capacities commonly range from 50kg to 200kg 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.

Mixing action

Features a spiral tool and a rotating bowl, designed for gentle yet thorough dough development, reducing heat generation.

Bowl material

The bowl is typically constructed from stainless steel for hygiene and durability.

Controls

Commonly includes a timer and dual speed settings for precise control over the mixing process.

Footprint

Dimensions vary significantly; buyers should consult the seller for exact measurements for this particular unit.

• 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 efficiently and gently, leading to better dough structure and less heat build-up. Planetary mixers are more versatile for a wider range of ingredients.

• Is a used Kemper spiral mixer a reliable choice?

• What maintenance is typically required for a spiral mixer?

• Can this mixer handle very stiff doughs?

• What safety features should I look for on 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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