MacPan MSPV300 Self Tilting Bowl Mixer

• Large-scale bakeries for mixing various dough types, including bread, pastry, and pizza dough.
• Industrial food production facilities requiring consistent and high-volume mixing of ingredients.
• Commercial catering operations for preparing bulk quantities of batters, fillings, and other food mixtures.
• Speciality food manufacturers producing items like biscuits, cakes, and confectionery.

Typical capacity

For this class of equipment, bowl capacities commonly range from 200 to 300 litres, suitable for significant batch sizes.

Power supply

Units of this type typically operate on a 3-phase electrical supply, commonly 400V, 50Hz, to provide the necessary power for heavy-duty mixing.

Material construction

Components in contact with food, such as the bowl and beater attachment, are typically constructed from stainless steel for hygiene and durability.

Mixing actions

Self-tilting bowl mixers commonly feature forward and reverse bowl rotation, alongside variable speed settings, to achieve thorough and consistent mixing.

Control features

Units often include integrated timers and intuitive control panels for precise management of mixing cycles.

Footprint

The footprint for this category of mixer can be substantial, requiring dedicated floor space in a production environment.

• What are the benefits of a self-tilting bowl mixer?

  Self-tilting bowl mixers significantly improve efficiency by automating the discharge of mixed product, reducing manual labour and speeding up batch changeovers.

• Is this type of mixer suitable for stiff doughs?

• What maintenance is typically required for a used unit?

• Can attachments be changed on this model?

• What safety features should I look for?

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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