Dough mixer SIGMA SILVER-VE-200HD

A spiral mixer combines a rotating spiral hook with a turning bowl to stretch and fold dough repeatedly, incorporating air and developing gluten without overheating the mass. The hook's spiral shape lifts the dough from the bottom of the bowl and presses it against the sides, while the bowl's rotation ensures every portion is worked evenly. This method gives bread dough its fine, elastic structure and even oxygenation, essential for volume and texture in baked goods.

To operate the Sigma SILVER LINE 290 L mixer, the operator first slides the bowl into position beneath the spiral hook and secures it with the hydraulic piston. The control panel on the right side offers switches for opening and closing the bowl, then two programmable timers for first and second speeds. Once the dough ingredients are loaded, the operator selects the speed and duration for each phase; the mixer then runs automatically, switching speeds at the set intervals. During mixing, the bowl turns in the opposite direction to the hook, driven by a separate motor and friction wheels, while an electromagnetic lock keeps the bowl firmly in place. When the cycle finishes, the hydraulic system releases the bowl so it can be pulled out for unloading.

The mixer's frame is constructed from heavy-gauge steel, supporting a 290 L stainless-steel bowl that detaches completely for cleaning or replacement. The spiral hook itself is stainless steel, designed to reach every part of the bowl without scraping the sides. A single 11.75 kW motor powers the hook through a widely regulated drive, allowing the mixer to handle dense, stiff doughs under continuous load. The bowl's rotation is managed by a second, independent motor via friction wheels, enabling reverse rotation for thorough mixing.

Controls are grouped on a watertight, pressurised panel on the right side. Two timers govern the first and second speeds, each programmable for precise kneading cycles. Opening and closing the bowl is controlled by separate switches that activate the hydraulic piston, which moves smoothly thanks to a large-diameter cylinder. The entire electrical assembly is housed in a sealed, dust-resistant enclosure for safety and easy access during maintenance.

An 11.75 kW power rating indicates a three-phase, 400 V supply, typical for large commercial bakery equipment. The 1015 kg weight requires a solid floor and a forklift or pallet truck for positioning. The 1250 mm width, 1850 mm depth and 1900 mm height determine the space needed on the bakery floor, including clearance for the bowl to slide out. A 290 L bowl capacity allows batches large enough for wholesale production while keeping the dough temperature stable during mixing.

Cleaning involves removing the bowl and washing it separately, then wiping down the spiral hook and the interior of the mixer frame. The hydraulic piston and friction wheels should be checked periodically for wear, and the watertight control box inspected for dust accumulation. No disassembly of the electrical components is needed for routine cleaning.

The SILVER LINE 290 L is part of Sigma's VE series, designed for bakeries producing bread, yeasted doughs and baking mixtures with humidity above 50%. For drier mixtures, a technical adviser should be consulted before use.

This mixer is listed in the professional bakery equipment catalogue under spiral mixers with removable bowls.