Professional equipment
A spiral dough mixer kneads bread, croissant and donut dough with a rotating spiral hook so the dough is ready for dividing and shaping. This range covers the VMI SPI 53 and 63 for bakeries mixing 27-40 kg of dough, and Sottoriva Evo removable-bowl and Prisma Twist self-tipping mixers in 130-300 kg sizes for industrial bread lines.
The smallest model in this range is the VMI SPI 53, which mixes up to 27 kg of dough per batch, while the SPI 63 handles up to 40 kg. Both are built for bakeries with moderate output of traditional bread, specialty bread and pastry.
According to the VMI SPI 53 & 63 page, this spiral shape penetrates the dough more deeply so kneading is more even.
The Evo uses a removable bowl on a trolley, with a hydraulic head lift and automatic bowl release. The Prisma Twist combines a TWIST mixer with a hydraulic tipper that empties dough onto a table or a divider hopper. Both come in 130-300 kg dough sizes.
The site lists bread, croissant and donut production, all doughs that need proper gluten development before dividing and shaping.
The Prisma Twist is designed to tip dough straight into a divider hopper. For a connected line, MK Unigroup can plan the layout and install the equipment so the stations work together.
