Spiral mixer is the best option for mixing dough as it keeps the dough at a low temperature while the spiral tool spins to knead the dough. This allows the dough not to overheat or ferment quickly especially when preparing artisanal breads that need to ferment at a slow pace.
The wide range of mixers is conceived to satisfy each bread production ensuring the kneading of low, medium and high hydrated dough.
Mixers are manufactured in compliance with the European regulations and are built with high-quality bearings, pulleys are made of anti-corrosion cast iron.
The shelter is made of shock-proof polycarbonate or made with steel rods for the non-EU market. All the parts in contact with ingredients are made of stainless steel to facilitate the cleaning operations.
Machine works through an electromechanical control panel installed in front position.
TECHNICAL DATA
