Kemper - ST75A 120kg Dough Capacity Spiral Mixer

• Commercial bakeries for high-volume bread and pastry production.
• Pizza dough preparation in large pizzerias and central kitchens.
• Industrial food processing plants requiring consistent dough mixing.
• Wholesale food suppliers producing various baked goods.

Typical dough capacity

This specific unit is listed with a 120kg dough capacity, which is substantial for commercial operations.

Typical flour capacity

For this class of equipment, a 75kg flour capacity is commonly associated with a 120kg dough capacity.

Mixing speeds

Units of this type typically feature two mixing speeds to accommodate different dough types and mixing stages.

Timer functionality

Two independent timers are commonly found on professional spiral mixers for precise control over mixing cycles.

Bowl quantity

Having two bowls supplied with the unit is beneficial for continuous operation or handling different dough batches.

Power supply

Industrial spiral mixers of this capacity typically require a 3-phase electrical supply, commonly 400V.

Footprint

While specific dimensions are not provided, mixers of this capacity typically require a significant floor area, often around 1000mm x 1500mm.

• What are the benefits of a spiral mixer over other dough mixer types?

  Spiral mixers are known for their gentle yet thorough mixing action, which develops gluten effectively without overworking or overheating the dough, leading to superior texture.

• What does '2 speed' mean for dough mixing?

• Why are two timers useful on a dough mixer?

• What is the advantage of having two bowls?

• What is the difference between 'as-is' and 'refurbished' condition?

• Is this mixer suitable for stiff doughs like bagel or pizza dough?

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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