Sottoriva - 200kg Twin Arm Mixer

• Used in bakeries for mixing various dough types, including bread, pastry, and pizza dough.
• Suitable for high-hydration doughs, often preferred for artisan bread production.
• Utilised in food manufacturing facilities requiring gentle and consistent dough development.
• Applied in large-scale catering operations for bulk dough preparation.

Typical capacity

For this class of equipment, dough weight capacity commonly ranges from 100kg to 300kg, with this unit specified at 200kg.

Power supply

Units of this type typically operate on a three-phase electrical supply, commonly 400V.

Mixing action

Twin arm mixers are known for mimicking hand-kneading, providing gentle dough development and reducing temperature increase.

Bowl and arm material

Components in contact with food, such as the bowl and arms, are typically constructed from stainless steel for hygiene and durability.

Footprint

Dimensions for 200kg twin arm mixers typically require a significant floor area, often around 1.5m x 1.2m.

Control system

Commonly features a basic control panel with timers and speed settings for the arms and bowl.

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

  Twin arm mixers provide a gentler mixing action, which is beneficial for delicate doughs and can result in less heat generation, preserving dough quality. They are often preferred for artisan bread.

• Is this mixer suitable for all types of dough?

• What maintenance is typically required for a used twin arm mixer?

• What electrical considerations should I be aware of?

• Can the mixing speed be adjusted?

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