SPIRAL MIXER

• Used in bakeries for high-volume dough production.
• Suitable for pizzerias requiring consistent dough batches.
• Utilised in patisseries for mixing various dough types.
• Found in food manufacturing facilities for large-scale dough preparation.

Typical capacity

For a fixed bowl spiral mixer of this size (900mm wide x 500mm deep), it typically indicates a dough capacity in the range of 120-200 kg, depending on dough hydration and density. Buyers should confirm the exact flour capacity with the seller.

Power supply

Units of this class commonly operate on a 3-phase electrical supply (e.g., 400V, 50Hz), requiring appropriate industrial wiring.

Mixing action

Spiral mixers provide a gentle yet thorough mixing action, ideal for developing gluten in bread doughs without overworking the product.

Bowl type

This unit features a fixed bowl, meaning the bowl is not removable. This is common for larger capacity spiral mixers.

Footprint

A machine with a 900mm wide bowl will typically have an overall footprint requiring approximately 1000-1200mm in width and depth, plus space for operation and maintenance.

Construction material

Components in contact with food are typically stainless steel for hygiene and durability, with the main frame often constructed from painted mild steel.

• What types of dough are best suited for a spiral mixer?

  Spiral mixers excel at handling a wide range of doughs, particularly those requiring significant gluten development like bread, pizza, and bagel doughs. They are also suitable for softer doughs.

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

• Can this mixer handle very stiff or very wet doughs?

• What are the common safety features on a spiral mixer?

• Is installation complex for a fixed bowl spiral 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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