Model | 40Kg | 60Kg |
---|---|---|
Mixing capacity min/max Kg | 4/40 | 6/60 |
Flour capacity Kg | 25 | 36 |
Tank volume Lt. | 60 | 80 |
Spiral revolutions 1st speed Rpm | 109 | 109 |
2nd speed spiral revolutions Rpm | 217 | 217 |
1st speed motor bowl revolutions Rpm | 7 | 7 |
2nd speed motor bowl revolutions Rpm | 13.5 | 13.5 |
Engine power Kw | 1.5/3 | 1.5/3 |
Height mm | 1235 | 1295 |
Length mm | 1025 | 1075 |
Width mm | 545 | 580 |
Weight kg | 235 | 245 |
Voltage | 380 V - 50 Hz - 3 ph+T | 380 V - 50 Hz - 3 ph+T |
The spiral mixer with fixed bowl equipped with 1 motor and 2 speeds for highly hydrated dough represents the ideal choice for those looking for efficiency, quality and versatility in the bakery, pastry and pizzeria sector.
This pizzeria machinery , produced in Italy, offers a robust and reliable solution that adapts perfectly to professional needs. Bakeit offers two different models of spiral mixers with fixed bowl:
- one with dough capacity from 2 to 40 kg
- and another with capacity from 4 to 60 kg,
This spiral mixer with fixed bowl for highly hydrated dough is equipped with a single motor, which controls both the bowl and the spiral, guaranteeing a homogeneous and high-quality kneading process.
Transmission is via V-belts, making the operation remarkably quiet, a significant advantage in working environments where noise can be a nuisance.
The control panel of the mixer, equipped with a double electromechanical timer, allows you to select between manual, semi-automatic and automatic modes , offering unparalleled flexibility. Furthermore, thanks to its sturdy body, this mixer is particularly suitable for well-hydrated dough, common in pizzerias and small artisan bakeries.
Features of the spiral mixer with fixed bowl:
- Optimal durability and resistance thanks to the sturdy painted stainless steel body.
- Single motor for bowl and spiral.
- Double speed.
- Reduced operating noise: silent drive via V-belts.
- Control panel with double electromechanical timer for customizable working modes.
- Mobile bathtub guard for greater safety and hygiene.
- Excellent mixing result and extremely limited rise by temperature.
- Minimal maintenance.
- Ideal for doughs with hydration above 55% with European flour.
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