SPIRAL
MIXER
Bakeries and pastry shops mostly prefer spiral kneading machines since these types of machines shorten kneading time compared to conventional kneading bowls.
In addition, a more homogenous mixture of dough is achieved, which results in larger volume in bread.
The machine can be operated in manual or automatic modes and feature two time settings. The bowl, spiral arm and splitter bar are made of stainless steel. The bowl can rotate in reverse direction. V-belt drive system ensures silent operation. There is a tap on the bowl for water inlet.
Optionally, the mixer can be equipped with a sensor unit to measure dough temperature.