Professional spiral mixer SP 18 SN

Professional spiral mixer fimarSpiral mixer with fixed head. This machine is suitable for making various types of dough, especially soft doughs like bread, pizza, and flatbread. The structure is coated with scratch-resistant paint. All parts in contact with food, such as the bowl, spiral, and dough-splitting rod, are made of AISI 304 stainless steel. A safety microswitch is included on the bowl lid. Smoked polycarbonate lid is standard. Various optional extras are available, including an AISI 304 stainless steel mesh lid.

Technical characteristics Professional spiral mixer:

Power Kw	0,75 kW (1 HP) 0,75/0,55 kW (1/0,75 HP) – 2nd speed (optional)
Supply	230V/1N/50Hz – 230-400V/3/50Hz
Hourly production (Kg / h)	54 Kg / h
Dough per cycle (Kg)	18
Bowl size (L)	22 L. (ø 360 x 210(h) mm)
Speed ​​(rpm)	90rpm – 90 – 180rpm – 2nd speed (optional)
Machine dimensions (lxlxh mm)	670 x 390 x 600÷920(h) – With digital timer machine height and packaging +120 mm.
Net weight (kg)	57

How does the spiral mixer work and what is it used for?

A professional spiral mixer is a device used primarily in cooking and by bakers to knead large quantities of dough or dough. It uses a spiral system that efficiently mixes and kneads the ingredients. Here's how a professional spiral mixer generally works:

1. Dough capacity and load: These machines are designed to handle large quantities of dough. They have a specific capacity in terms of the weight or volume of dough they can handle in a single operation. Make sure not to exceed the specified capacity to avoid damage to the mixer.
2. Preparation of ingredients: Before using the dough mixer, you need to prepare the ingredients needed for dough, such as flour, water, yeast, salt and other additives. Make sure you measure the ingredients correctly according to the recipe you intend to follow.
3. Loading ingredients: Open the mixer bowl and add the ingredients in the quantity and order specified by the recipe. Usually, the water is poured in first, followed by the flour and other ingredients.
4. Starting the mixer: close the bowl and lock it in the correct position. Then, turn on the mixer and select the desired speed. Most professional spiral mixers have different speeds to suit different types of dough.
5. Kneading and Mixing: The mixer will start mixing and kneading the ingredients using the spiral. The spiral rotates to knead the ingredients evenly and form a consistent mass. During the process, the speed can be adjusted according to the needs of the dough.
6. Checking the dough: While the mixer is working, it is important to regularly check the consistency and quality of the dough. If needed, small amounts of additional ingredients or flour can be added to achieve the desired texture.
7. End of the kneading process: When the dough has reached the desired consistency, you can switch off the mixer and remove the dough from the bowl. Be sure to use the proper tools to remove the dough safely and efficiently.
8. Cleaning the mixer: after use, it is important to clean the mixer thoroughly. Remove dough residue from the bowl and mixer parts according to the manufacturer's instructions. Be sure to follow the cleaning and maintenance guidelines to ensure proper storage of the mixer.

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