Artisan Spiral Mixers
A spiral mixer pushes the dough towards the wall of the bowl and draws it back with the spiral tool, so kneading is faster than with a fork. This is the body most used for traditional bread, speciality bread and viennoiserie.
The artisan range runs from 27 to 200 kilograms. The smaller bodies have a fixed bowl and the larger ones a motorised bowl. On the MAG-R the bowl tips to discharge.
- Dough capacity
- 27 - 200 kg
- Bowl
- fixed or motorised stainless
- Control
- touch panel or digital timer
- Temperature
- probe in the dough
- Dough capacities of 27, 40, 80, 120, 160 and 200 kilograms
- A stainless steel bowl, fixed or motorised
- A clear bowl cover with an access door
- Bowl lighting
- A lifting head version
- An optimised spiral shape that penetrates the dough better and improves kneading
- A quick release tool mechanism on the snacking version
- An intuitive touch control panel
- A manual digital timer option
- A drain plug and a maintenance door
- A temperature probe in the dough that signals when the target is reached
- A broad hydration spectrum, including sourdough
- Fast mixing cycles
- Double speed variation and a recipe mode
- Automatic, semi-automatic and manual operation
Three series
The same spiral principle. What changes is the bowl type, the capacity and how it discharges.
Fixed bowl, 27 and 40 kilograms
The body recommended for traditional bread, speciality bread and viennoiserie. The snacking version comes with a scraper, a drain plug, a paddle and a quick release tool mechanism.
- SPI 53: 27 kilograms of dough
- SPI 63: 40 kilograms of dough
- A fixed stainless steel bowl
- A clear bowl cover with an access door
- Bowl lighting
- A lifting head version
- An optimised spiral shape
- A stainless steel spiral
- Two tool speeds
- Power 2.2 kW
- Snacking version: scraper, drain plug, paddle and quick release tool
- Capacity
- 27 or 40 kg
- Bowl volume
- 50 - 60 litres
- Power
- 2.2 kW
- Bowl
- fixed stainless
Motorised bowl, 80 to 200 kilograms
The artisan baker's everyday body. It works with every dough type including sourdough, the hydration range is broad and the mixing cycles are fast.
- 80, 120, 160 and 200 kilograms of dough
- Bowl volumes of 133, 188 and 267 litres
- Every dough type including sourdough
- A broad hydration spectrum
- Fast mixing cycles
- A high-strength transparent bowl cover with an access door
- A drain plug and a maintenance door
- A temperature probe in the dough that signals at the target
- Bowl lighting on the Digy version
- The Access version at 5.4 to 11.1 kW, the Digy at 6.25 to 12.5 kW
- Two timers and three modes on the Digy: automatic, semi-automatic and manual
- Capacity
- 80 - 200 kg
- Bowl volume
- 133 - 267 litres
- Power
- 5.4 - 12.5 kW
- Versions
- Access and Digy
Tilting bowl, 80 to 160 kilograms
The bowl tips to discharge, so the dough does not have to be lifted out by hand. Moving it to the next step becomes easier.
- MAG-R 80, 120 and 160
- Bowl volumes of 154 and 186 litres
- A motorised bowl
- Discharge by tilting
- Power 8.75 to 12.75 kW
- The dough does not have to be lifted out by hand
- Capacity
- 80, 120 or 160 kg
- Bowl volume
- 154 - 186 litres
- Power
- 8.75 - 12.75 kW
- Discharge
- by tilting
Tell us how many kilograms of dough per batch and your hydration, and we will pick the body for it.