Turri SRL - TURRI SPIRAL MIXER

• Commercial bakeries use spiral mixers for high-volume dough production.
• Pizzerias commonly employ these machines for consistent pizza dough preparation.
• Food manufacturing facilities utilise spiral mixers for various dough-based products.
• Large-scale catering operations find them useful for preparing bulk quantities of dough.

Typical capacity

For this class of equipment, capacities commonly range from 50kg to over 300kg of dough, with this unit having 200kg capacity bowls.

Power supply

Units of this type typically require a 3-phase industrial power supply, commonly 400V, 50Hz.

Mixing action

Spiral mixers are known for their gentle yet thorough mixing action, which helps develop gluten without overheating the dough.

Bowl material

Bowls are typically constructed from stainless steel for hygiene and durability, suitable for food contact.

Footprint

The footprint for a 200kg capacity mixer can vary, but typically requires a significant floor area in a commercial kitchen or production space.

Controls

Commonly found with user-friendly controls for speed and timer settings, allowing for precise dough preparation.

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

  Spiral mixers are generally preferred for dough due to their ability to handle larger batches, develop gluten more effectively, and prevent overheating, resulting in superior dough quality.

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

• Can this mixer handle different types of dough?

• What safety features are commonly found on industrial spiral mixers?

• Is specialist installation required for this type of 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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