Compact spiral mixer for small-scale dough production
For kitchens and bakeries needing precise control, this compact spiral mixer excels in crafting a vast range of dough types, ensuring quality and consistency in small batches.
Efficiently Kneads and Mixes Diverse Dough Types
The SP 12 from DIOSNA is a compact spiral kneading machine engineered to handle small batch dough processing with precision and efficiency. Ideal for laboratories, large kitchens, gastronomy, and pizzerias, this machine excels in kneading a wide range of doughs, including bread, pizza, pastry, and artisanal mixtures. The SP 12 utilizes a large kneading area and robust motor to achieve short kneading times, even for dense doughs, and accommodates batch sizes from 250 g to 12 kg. Designed for laboratory and bench-top operations, it boasts easy operation and cleaning, with a transparent bowl cover for real-time monitoring. The option for integrating temperature sensors allows for precise dough temperature control, crucial for consistent quality. Its durable construction, with a 22-liter bowl capacity and smooth surfaces, ensures reliability and ease of maintenance. Optional features include programmable settings and a mobile table for enhanced versatility in diverse culinary settings.
Benefits
- Optimizes kneading efficiency with minimal time investment, enhancing production speed.
- Accommodates flexible batch sizes, from small test batches to larger mass production.
- Reduces energy usage through efficient motor operation, lowering operational costs.
- Simplifies cleaning and maintenance with smooth surfaces and easy bowl access, minimizing downtime.
- Enhances product quality with consistent kneading intensity and optional temperature monitoring.
- Applications
- Food, Dough, Bakery, Pre-dough, Gastronomy, Pastry, Pizzerias
- End products
- Baguette dough, Croissant dough, Pizza dough, Artisanal bread, Ciabatta dough, Bagel dough, Cake batter, Sourdough, Pre-fermented dough, Bread dough, Brioche dough, Pastry dough, Laminated dough, Pizza crust, Focaccia
- Steps before
- Ingredient Weighing, Ingredient Measuring, Flour Pre-sifting
- Steps after
- Dough Resting, Dough Shaping, Baking
- Input ingredients
- flour, water, yeast, salt, sugar, dough ingredients
- Output ingredients
- kneaded dough, prepared dough, processed dough
- Market info
- Diosna is known for its expertise in manufacturing industrial dough mixing machines and systems, primarily for the bakery and food industries, showcasing a strong reputation for innovation, quality, and reliable engineered-to-order mixing solutions.
- Kneading bowl capacity
- 22 L
- Batch size
- 250 g to 12 kg
- Diameter of bowl
- 370 mm
- Total weight
- 125 kg
- Automation level
- Self-explanatory operation / Membrane keypad
- Batch vs. continuous operation
- Batch
- Cleaning method
- Manual / Easy to clean design
- Flexibility
- Permanently installed bowl with capacity for small batches
- Kneading type
- Spiral kneader for universal dough use
- Cleanability
- Easy to clean
- Density/particle size
- 250 g to 12 kg batches
- Dough type
- All doughs
- Machine footprint
- Compact, table-top design
- Bowl diameter
- 370 mm
- Bowl capacity
- 22 L
- Machine weight
- 125 kg
- Discharge method
- Manual
- Transparent bowl cover
- Yes, for visual inspection
- Compact footprint
- Table-top system
- Control panel type
- Membrane keypad