Dough mixer SIGMA SILVER-VE-120

A spiral mixer combines a rotating spiral hook with a turning bowl to stretch and fold dough repeatedly. The hook pulls the dough from the sides of the bowl while the bowl itself moves in the opposite direction, creating a kneading action that develops gluten evenly and incorporates air. This method refines the dough without overheating it, giving bread and yeast-based mixtures a fine, elastic texture and consistent rise. The process is slower than a planetary mixer but produces a tighter crumb and better volume for artisan loaves and laminated doughs.

The operator loads the ingredients into the removable 170 L bowl, slides the bowl onto the mixer's base and secures it with the hydraulic piston. A switch on the right-hand control panel closes the machine, locking the bowl in place with an electromagnetic brake. Two programmable timers set the first and second speeds; the first speed gently combines the ingredients, the second develops the dough structure. Once the cycle finishes, the operator releases the bowl with the hydraulic system, pulls it clear of the machine and transfers it to the next stage of production.

The mixer is built on a heavy-duty frame of stainless steel, measuring 1100 mm deep, 1570 mm wide and 1750 mm high. The spiral hook and bowl are driven by separate motors: the spiral motor delivers 8.55 kW to handle dense doughs under continuous load, while the bowl motor reverses direction for even kneading. Friction wheels beneath the bowl ensure smooth rotation without slippage. An independent hydraulic station powers the bowl extraction system, allowing the operator to remove the bowl without lifting.

Controls are grouped on a right-hand panel inside a pressurised, watertight electrical box. Opening and closing switches operate the hydraulic piston; two timers control the kneading duration and speed. The electrical enclosure is dust-resistant and designed for easy inspection and maintenance.

An 8.55 kW motor requires a 400 V three-phase, 50 Hz supply, the standard circuit in professional bakeries. The 690 kg weight means the mixer must be positioned on a solid floor and moved with a pallet truck or forklift. The 170 L bowl capacity allows batches of up to 120 kg of dough, suitable for medium to large production runs. The 1100 × 1570 mm footprint fits within a standard worktop layout but needs clear space around it for bowl removal and operator movement.

Cleaning involves removing the bowl and washing it separately. The spiral hook and bowl drive wheels should be wiped down after each use to prevent dough build-up. The hydraulic piston and electromagnetic brake require periodic inspection to ensure smooth operation and secure locking. The pressurised electrical box minimises dust ingress, reducing the need for frequent internal cleaning.

The SILVER LINE 170 L is part of Sigma's VE series, designed for bakeries producing bread, yeast doughs and baking mixtures with humidity above 50%.