SILEA SPIRAL MIXER 30 C

• Small-scale bread and pastry production in independent bakeries.
• Mixing various dough types for patisseries and cake shops.
• Developing new recipes and conducting test batches in R&D kitchens.
• Preparing dough for pizza shops and other food service establishments.
• Use in catering operations requiring fresh, on-site dough preparation.

Typical capacity

For this class of equipment, capacities commonly range from 20kg to 50kg of dough, with this unit specifically noted as 30kg.

Power supply

Units of this type typically operate on a 3-phase industrial power supply (e.g., 400V, 50Hz), though some smaller models may be single-phase.

Construction material

Commonly, the bowl and mixing tools are made from stainless steel for hygiene and durability, as noted for this unit.

Mixing action

Most dough mixers in this category utilise a spiral mixing action, suitable for a wide range of dough consistencies.

Footprint

A 30kg dough mixer typically requires a floor space of approximately 0.5 to 0.8 square metres, varying by manufacturer and design.

Safety features

Commonly includes safety guards, emergency stop buttons, and interlocks to prevent operation when the guard is open.

• What types of dough can this mixer handle?

  A 30kg spiral mixer is generally suitable for a wide range of doughs, including bread, pizza, pastry, and some cake batters, depending on the specific mixing tools and motor power.

• Is this mixer suitable for continuous heavy-duty use?

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

• Can this unit be easily moved?

• What should I check when buying a used dough 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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