Sottoriva - Removable Bowl 160kg Twin Tool Spiral Mixer

• Large-scale bakeries for bread, pizza, and pastry dough production.
• Industrial food processing plants requiring consistent dough mixing.
• Commercial kitchens with high volume dough preparation needs.
• Speciality bakeries producing artisan breads and fermented products.

Typical capacity

This 160kg unit refers to the maximum dough capacity. For this class of equipment, flour capacity is typically around 100kg.

Mixing tools

Units of this type commonly feature twin tools, typically a spiral and a central breaking bar, for efficient dough development.

Bowl type

The removable bowl design allows for easier dough transfer, cleaning, and potentially multiple bowls for continuous operation.

Power supply

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

Construction material

For hygiene and durability, contact parts are typically stainless steel, with the main frame often constructed from painted steel.

Control system

Units commonly feature a user-friendly control panel, often with programmable mixing cycles and variable speed options.

• What are the benefits of a removable bowl mixer?

  Removable bowls facilitate easier cleaning and sanitation. They also allow for quicker batch changes if multiple bowls are available, improving operational efficiency.

• Why is a twin tool spiral mixer preferred for certain doughs?

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

• Can this mixer handle different types of dough?

• What should I consider regarding the footprint of this equipment?

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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