SANCASSIANO TWIN ARM KNEADER/MIXER

• Production of various dough types in commercial bakeries.
• Mixing of ingredients for pastries, biscuits, and other baked goods.
• Preparation of dough for pizza bases and artisan breads.
• Blending of specialist doughs for gluten-free or enriched products.

Typical capacity

For this class, capacities commonly range from 150kg to 400kg per batch, with this specific model indicating a 300kg mixing capacity.

Mixing action

Twin arm (sometimes referred to as 'Artofex type') kneaders replicate hand kneading, suitable for delicate and stiff doughs.

Bowl material

Typically stainless steel for hygiene and durability in food processing environments.

Power supply

Commonly requires a 3-phase industrial electrical supply, typically 400V, 50Hz in the UK.

Control system

Units of this type often feature electromechanical controls with timers for mixing cycles.

Footprint

These are substantial machines; buyers should anticipate a significant floor area requirement for the mixer and bowl handling.

Bowl handling

Often includes a bowl lifting and tilting mechanism or requires a separate bowl hoist for emptying.

• What are the benefits of a twin arm kneader over a spiral mixer?

  Twin arm kneaders are generally preferred for more delicate doughs, high hydration doughs, and those requiring gentle development, as they minimise heat generation and stress on the dough. Spiral mixers are often faster for larger volumes of stiffer doughs.

• What does 'Artofex type' mean?

• Is a refurbished unit a good investment?

• What maintenance is typically required for this type of mixer?

• How important is having multiple bowls?

Dough mixers hold strong reputation within bakery operations for reliable performance and durability. Buyers typically value machines offering consistent mixing quality and straightforward maintenance. When purchasing used equipment, industry attention focuses on bowl condition, motor functionality, and mixing arm integrity. Common strengths include longevity when properly serviced and adaptability across various dough types and volumes. Established brands tend to command preference due to parts availability and established service networks across UK suppliers.

General overview for this equipment type