Juno - Spiral Mixer

• Used in bakeries for mixing various dough types, from artisan bread to pastries.
• Suitable for pizzerias requiring consistent dough for high-volume production.
• Utilised in patisseries for preparing doughs and batters for cakes, biscuits, and other confectionery.
• Found in catering establishments for batch preparation of doughs for a range of baked goods.

Typical capacity

For this class of equipment, dough capacities commonly range from 10kg to 50kg, with this unit specified at 18kg.

Power supply

Spiral mixers of this size are typically available in single-phase (230V) or three-phase (400V) configurations; this unit is single-phase.

Mixing action

Features a spiral tool and rotating bowl, designed for efficient dough development and consistent mixing.

Speed control

Commonly includes variable speed settings to accommodate different dough types and mixing stages.

Timer function

Units of this type often incorporate a timer for precise control over mixing duration.

Mobility

Many models are floor-standing and can be fitted with multi-directional/lockable wheels for ease of movement within a facility.

Construction material

Typically constructed with robust materials, often stainless steel for components in contact with food, ensuring hygiene and durability.

• What are the benefits of a spiral mixer over a planetary mixer for dough?

  Spiral mixers are generally preferred for doughs due to their gentler, more thorough mixing action, which develops gluten more effectively without overworking the dough. Planetary mixers are more versatile for a wider range of tasks beyond dough.

• Can this mixer handle very stiff doughs?

• What maintenance is typically required for a spiral mixer?

• Is a single-phase mixer sufficient for a small bakery?

• What is the significance of the 'pulse function'?

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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