Spiral Mixer IR(M) 22L PIZZA GROUP

Better dough control:

• Variable speed allows for optimal dough development by adjusting the mixing speed based on the type of dough and desired consistency.

Reduced mixing time:

• By using higher speeds for initial mixing and lower speeds for the final stages, dough can be mixed more efficiently, saving time.

Improved dough quality:

• Precise speed control can lead to better gluten development and a more consistent dough texture, resulting in superior baked goods.

Energy efficiency:

• Variable speed drives can reduce energy consumption by operating at lower speeds when high-speed mixing is not required.

Versatility:

• Variable speed mixers can handle a wider range of dough types and recipes, from delicate pastries to heavy bread doughs.

Potential for reduced labor costs:

• By mixing dough faster and more efficiently, labor costs can be reduced, especially in high-volume bakeries.

Ease of Use:

• Two-speed mixers offer an easier user experience with fewer control settings.

Consistent Results:

• Two speeds are typically optimized for different stages of dough development, providing consistent results for common recipes.

Faster than single-speed:

• Offers faster mixing than a single-speed mixer, but less flexibility than a variable-speed mixer.

Simple operation:

• The simplest design, with only one mixing speed.

Most economical:

• Usually the cheapest option.

• Easier cleaning and maintenance – you can lift the head and remove the bowl, which makes cleaning and maintenance much easier.
• Flexibility – convenient for small batches and different types of dough; you can quickly change bowls if you have several.
• Easier loading and unloading of dough – especially useful when working with smaller quantities or hand shaping after kneading.
• Suitable for small productions, bakeries and pastry shops, where convenience and quick work with different recipes are sought.

• Stronger and more durable – fewer moving parts, making them more reliable when working with larger batches and stiffer doughs.
• Suitable for larger productions – usually have a higher capacity and can run continuously.
• Better stability – because everything is fixed, the machine vibrates less and can handle heavy dough more efficiently.
• More difficult to service and clean – the bowl is not removable, which requires more careful and often longer washing in place.