პროფესიონალური სამზარეულოს დანადგარები

A professional spiral mixer is a machine for bakeries and pizzerias, used for intensive, even kneading of yeast dough. Unlike a planetary mixer, it rotates both the spiral hook and the bowl itself at the same time. This mechanism keeps the dough from overheating and preserves the gluten structure, which helps the product rise properly.

• Bowl and flour capacity: For small venues there are 21–35 L models (4–8 kg of flour), while for large bakeries bowl capacity goes up to 290 L and flour capacity up to 30 kg.
• Power supply: Most compact models run on 220 V, while high-capacity industrial machines require a 380 V three-phase supply.
• Motor power: It ranges from 0.75 to 3.2 kW depending on the workload, ensuring smooth handling of stiff dough.

Unlike khinkali dough mixers, spiral models are designed for elastic, yeast-leavened dough. The right capacity and power significantly speed up production and keep the kitchen running without interruption.