Sancassiano - PLT200 Planetary Mixer

• Producing various doughs for bread, pastries, and cakes in bakeries.
• Mixing batters, creams, and fillings for confectionery items.
• Blending ingredients for sauces, purees, and other food products.
• Preparing specialist doughs in gluten-free or artisan bakeries.

Typical capacity

Planetary mixers of this class commonly feature bowl volumes ranging from 100 to 250 litres, suitable for medium to large-scale production.

Power supply

Units of this size typically require a 3-phase industrial power supply, commonly 400V, 50Hz, with appropriate amperage.

Tooling

Planetary mixers are typically supplied with a whisk, beater, and dough hook; twin tool systems offer enhanced mixing efficiency for specific applications.

Construction material

For food processing applications, all stainless steel construction is standard for hygiene and durability, particularly for contact parts.

Controls

Modern planetary mixers commonly incorporate PLC controls for precise speed, time, and programme management, enhancing consistency and ease of operation.

Footprint

The footprint for a 200-litre planetary mixer typically requires a dedicated floor space of approximately 1.5m x 1.5m, plus access for operation and maintenance.

• What are the advantages of a planetary mixer over a spiral mixer?

  Planetary mixers offer greater versatility for a wider range of products, including batters, creams, and lighter doughs, due to their interchangeable tools and orbital mixing action. Spiral mixers are generally optimised for high-volume bread dough production.

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

• Can this mixer handle very stiff doughs?

• Are spare parts readily available for Sancassiano mixers?

• What should I look for when inspecting a used planetary 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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