Sancassiano - Double Force Twin Spiral Mixer

• Large-scale bakeries requiring efficient dough production.
• Commercial pizzerias with high volume dough preparation needs.
• Food manufacturing facilities producing various dough-based products.
• Wholesale bakeries supplying multiple outlets.

Typical capacity

For this class of equipment, dough weight capacities commonly range from 100kg to over 500kg, with this unit specifically noted at 300kg.

Mixing mechanism

Twin spiral mixers utilise two spirals working in conjunction to provide thorough and consistent dough development.

Bowl material

Typically, bowls are constructed from stainless steel for hygiene and durability, suitable for food contact.

Power supply

Industrial units of this type commonly require a 3-phase electrical supply, typically 400V, 50Hz in the UK.

Footprint

These mixers are substantial pieces of equipment; buyers should anticipate a significant floor area requirement, typically 1.5m x 1.5m or larger for the mixer itself, plus space for the tipper and bowl handling.

Included accessories

Units often come with multiple bowls and a dedicated tipper for efficient dough discharge and handling, as specified for this listing.

• What are the benefits of a twin spiral mixer over a single spiral?

  Twin spiral mixers typically offer faster mixing times and more homogeneous dough development due to the combined action of two spirals, which can improve dough structure and consistency.

• Is a tipper essential for this type of mixer?

• What kind of maintenance does a used industrial mixer require?

• Can this mixer handle different types of dough?

• What should I check when buying a used industrial 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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