Overview
How this equipment is used
How this equipment is used
The SPI 53 and 63 spiral mixers are recommended for the production of traditional breads, speciality breads and pastries. Thanks to the turn-and-a-half spiral, dough penetration is improved and kneading is optimised.
The SPI 63 Digy Snacking model, equipped with the new intuitive touch control panel and delivered with a paddle and a scraper, is ideal for biscuit and cake recipes such as cookies, muffins and madeleines.
Small volumes, great efficiency
The SPI 53 mixers are designed to mix up to 27 kg* of dough, and the SPI 63 mixers up to 40 kg*. Three models are available:
- S: one manual digital timer.
- Digy: programming of duration and tool speed, plus motorised head lifting and lowering.
- Digy Snacking: programming of duration and tool speed, recipe programming, motorised head lifting and lowering, and special equipment (scraper, bowl plug, quick-release tool mechanism and paddle).
Easy to use
- The head lifts easily by moving the cover, giving convenient access to the bowl for removing dough and cleaning.
- Powerful motor.
- Adjustable belt drive.
Specification
Technical information
Before choosing a model
Match the machine to your real production target
- Product type and target output per hour or per day
- Available floor space and production flow
- Power, water, drainage, ventilation, and other utilities
- Operator skills, cleaning, maintenance, and future expansion
FAQ
Frequently asked questions
How do I know which capacity is right?
Share the product, batch size, target output, working hours, and expected growth. Our team can help compare the practical options.
Does MK Unigroup provide installation and training?
Installation, commissioning, operator guidance, and after-sales coordination can be planned as part of the project.
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