SPIRAL MIXER - Dough Processing Equipment - Products - M&H Bakery Equipments | Canada:Ontario/Toronto – Montreal – Quebec - Vancouver – Alberta cities / Calgary-Edmonton USA: California/Los Angles

SPIRAL MIXER

The fixed bowl Panemor TESO Spiral Mixer has been designed to gently mix a wide variety of doughs and is available in four different size formats. Manufactured in hygienic stainless steel the spiral arm and bowl have two rotation speeds and each feature independent motors. Each mixer is fitted with a safety guard to conform to thestrictest safety requirements. The customer has the choice of 4 models with a capacity ranging from 80 kg to 250 kg, bowl, dividing, blade and spiral arm engineered in hygienic stainless steel for quick cleaning. Independent motors for both the spiral arm and bowl. Simple to use manual control panel with automatic or manual working cycles (two speeds - two timers), ABS thermo foamed head cover, locking safety castors for effortless positioning and genuine stability, optional a heat sensor can be added.

Please read the differences and functions of each mixers available :

Commercial Bakery Mixer:
A commercial bakery mixer is a heavy-duty appliance specifically designed to handle the rigorous demands of a professional bakery environment. These mixers are robust, efficient, and built to withstand continuous use in high-volume settings. They come in various sizes and configurations to accommodate different batch sizes and types of dough or batter.

Pastry Dough Mixer:
Pastry dough mixers are specialized mixers tailored to the delicate requirements of pastry making. They are equipped with features such as variable speed control and gentle mixing action to ensure precise mixing without overworking the dough. Pastry dough mixers are essential for achieving the perfect texture and consistency in pastries like croissants, puff pastry, and pie dough.

Professional Bakery Mixer:
A professional bakery mixer is a versatile piece of equipment designed to meet the diverse needs of a commercial bakery operation. These mixers are characterized by their robust construction, powerful motors, and advanced features such as bowl-lift mechanisms and digital controls. Professional bakery mixers are capable of handling large batches of dough or batter with ease, making them indispensable tools for bakeries of all sizes.

Spiral Mixer for Bakery:
Spiral mixers are commonly used in bakeries for mixing dough, particularly bread dough. They feature a spiral-shaped agitator that rotates while the bowl remains stationary, kneading the dough thoroughly and efficiently. Spiral mixers are ideal for handling dense doughs with high hydration levels, ensuring uniform mixing and optimal gluten development.

Planetary Mixer for Bakery:
Planetary mixers are versatile workhorses commonly found in bakery kitchens. They feature a stationary bowl and a beater that rotates on an offset axis, mimicking the motion of planets orbiting the sun (hence the name). Planetary mixers excel at tasks such as creaming butter and sugar, whipping cream, and mixing batters, making them indispensable tools for pastry chefs and bakers.

Heavy-Duty Bakery Mixer:
A heavy-duty bakery mixer is designed to handle the toughest mixing tasks with ease. These mixers feature rugged construction, powerful motors, and durable components capable of withstanding prolonged use in demanding bakery environments. Heavy-duty bakery mixers are engineered to tackle large batches of dense dough or heavy batters without compromising performance or reliability.

Industrial Bakery Mixer:
Industrial bakery mixers are the workhorses of large-scale bakery operations. These massive machines are capable of mixing enormous quantities of dough or batter in a single batch, making them indispensable for industrial-scale production. Industrial bakery mixers are engineered for maximum efficiency, with features such as programmable controls, automatic bowl-lift mechanisms, and integrated safety systems.

Bakery Stand Mixer:
A bakery stand mixer is a versatile countertop appliance that combines power and convenience. These mixers feature a stationary base with a removable mixing head and bowl, allowing for easy access and maneuverability. Bakery stand mixers are perfect for small to medium-sized bakeries or pastry shops where space may be limited but performance is still paramount.

Dough Kneading Machine:
A dough kneading machine is specifically designed for the intensive task of kneading dough. These machines come in various configurations, including spiral mixers, planetary mixers, and horizontal mixers, each tailored to different dough types and batch sizes. Dough kneading machines automate the labor-intensive process of kneading, allowing bakeries to produce consistent, high-quality dough with minimal effort.

Bakery Equipment Mixer:
Bakery equipment mixers encompass a wide range of mixing appliances used in bakery operations, including spiral mixers, planetary mixers, and dough kneading machines. These mixers are essential components of any bakery's equipment lineup, facilitating the efficient and consistent production of doughs, batters, and other culinary creations.

piral mixers are specifically designed to handle dough mixing, making them a preferred choice in bakeries and pizzerias. Here's a detailed look at how they operate:

Key Components of a Spiral Mixer

Spiral Dough Hook: The primary mixing tool, shaped like a spiral or corkscrew.
Rotating Bowl: The bowl that holds the dough and rotates during the mixing process.
Bowl Guard: A safety feature to prevent accidents during operation.
Control Panel: For setting the speed and time of the mixing process.
Motor: Powers the rotation of the bowl and sometimes the spiral hook.

Working Mechanism

Loading Ingredients:
- Ingredients such as flour, water, yeast, and salt are placed into the rotating bowl. Some spiral mixers come with a tilting feature for easier loading and unloading of dough.
Setting Parameters:
- Using the control panel, the operator sets the desired mixing time and speed. Many spiral mixers have multiple speed settings, typically a slow speed for initial mixing and a higher speed for final mixing and dough development.
Initial Mixing (Slow Speed):
- The mixer begins at a slow speed. Both the spiral hook and the bowl rotate, though in some models, only the bowl rotates while the hook remains stationary.
- The spiral hook picks up the ingredients from the bowl, folding and pressing them together. The rotating bowl ensures that all ingredients are evenly incorporated.
Kneading and Gluten Development (Higher Speed):
- After the initial mixing, the mixer is switched to a higher speed. The increased speed helps to develop the gluten structure in the dough, essential for its elasticity and strength.
- The spiral hook continues to knead the dough, stretching and folding it. The rotation of the bowl ensures that the dough is evenly worked on all sides.
Mixing Dynamics:
- Heat Control: The spiral mixer is designed to minimize friction and heat transfer to the dough, which is crucial to prevent premature yeast activation and maintain dough quality.
- Consistent Mixing: The synchronized rotation of the bowl and spiral hook ensures that the dough is mixed consistently, with all ingredients thoroughly combined and gluten well-developed.
Stopping and Dough Removal:
- Once the mixing cycle is complete, the mixer stops automatically or manually, depending on the model.
- The bowl can often be tilted or removed to facilitate easy removal of the dough. Some models have an automatic bowl-lift feature for added convenience.

Advantages of Spiral Mixers

Uniform Mixing: The spiral action and rotating bowl ensure that the dough is uniformly mixed without any pockets of unmixed ingredients.
Temperature Control: The design minimizes heat build-up, protecting the yeast and maintaining dough quality.
High Efficiency: Capable of handling large batches of dough efficiently, making them ideal for commercial and industrial use.
Versatility: While they are primarily used for bread dough, spiral mixers can also handle other types of dough, such as pizza and bagel dough.

Practical Considerations

Capacity: Spiral mixers come in various sizes, ranging from small countertop models for artisanal bakers to large floor models for industrial use.
Cleaning and Maintenance: Regular cleaning is essential to maintain hygiene and performance. Many spiral mixers have detachable bowls and hooks for easier cleaning.
Safety Features: Modern spiral mixers come equipped with safety features such as bowl guards and emergency stop buttons to ensure safe operation.

Summary

Spiral mixers work by combining the actions of a spiral dough hook and a rotating bowl to mix and knead dough efficiently and uniformly. They are designed to handle large batches, maintain dough temperature, and produce consistent results, making them indispensable in commercial and industrial baking settings.

Technical Specifications	Unit	PSPM 80	PSPM 130	PSPM 160	PSPM 250
Flour Capacity	kg	50	80	100	150
Dough Capacity	kg	80	130	160	250
Bowl Dimensions	Ø x h mm	700 x 410	800 x 430	900 x 470	1000 x 520
Width	A mm	725	825	925	1025
Length	B mm	1210	1300	1470	1570
Height	H mm	1360	1360	1530	1570
Bowl Rotation Speed	rpm / min	12	12	12	12
Spiral Rotation Speed	rpm / min	105 - 210	105 - 210	105 - 210	105 - 210
Voltage	V	220 , 3 phase
Electrical Power	kW	3,5 - 5,5	3,5 - 5,5	5,5 - 7,5	7,5 - 11
Weight	kg	500	530	840	880

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