| Use Mixing is the 1st bread-making operation that mixes the raw materials and makes the dough. Bongard spiral mixers Spiral are used in the manual mixing process including following phases : mixing the ingredients in a dough mass, cutting the dough for homogenization, consistency, softness and elasticity, stretching and oxygenation to improve dough whiteness, increase its extendibility and fineness. For professional use, they are ideal for all types of dough. Operating principle The different ingredients are placed in the mixing bowl. The 1st speed is used for initial blending of ingredients. The 2nd speed is used to cut, stretch and air the dough. The different controls offer the possibility of manual or automated management. Construction Epoxy painted body (food grade) on castors Stainless steel arm, bowl and dividing blade Hot-formed anti-shock ABS top cover. Electronic control with high resistant membrane on keyboard Mixing time setting for 1st and 2nd speed Spiral 50 and Spiral 70 have a single common motor for bowl and spiral The other models are fitted with two motors : one for the bowl and one for the spiral Power supply : 400V 3 PH 50 Hz (on Standard models) Optional: Stainless steel frame Special voltage Different models Safety see-through lid Type E : Electronical control panel with high resistant membrane on keyboard Type M : Electromechanical control panel with push buttons and timer(s) Stainless steel safety grid Type E : see description above Type M : see description above |
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