Dough mixer SIGMA VE-160-SP

A spiral mixer refines and oxygenates dough by combining a fixed spiral tool with a rotating bowl. The spiral pulls the dough down and outwards while the bowl turns, stretching and folding the mass evenly without overheating. This method keeps the gluten strands intact, producing a smooth, elastic dough ready for proofing or further processing.

The gear system remains quiet and reliable even when dough sticks to the bowl edges, ensuring consistent rotation throughout the mix. An inverter-controlled motor drives the spiral tool, allowing precise adjustment of its speed, while a second inverter governs the bowl's rotation and reversal, adapting to different dough types and stages.

To operate the mixer, the operator loads the ingredients into the bowl, secures the trolley in place, and closes the machine head hydraulically. The touch-screen PLC control panel, mounted on an external console, lets the user select or programme mixing cycles, adjusting spiral and bowl speeds as needed. Once the cycle completes, the hydraulic system lifts the head, and the bowl trolley can be pulled out for unloading or cleaning.

The construction uses AISI 304 stainless steel for the central shaft and adjustable feet, with a plastic gear driving the bowl for reduced noise. A double transmission belt drive connects the motor to the spiral, while a hydraulic mechanism handles the head movement. An accident prevention bar surrounds the bowl area to protect operators during mixing.

The 11.75 kW power rating indicates a substantial electrical load, requiring a 400 V three-phase supply typical of professional kitchens. The 230 L bowl volume suits large batches of dough, while the 1000 kg weight means the mixer must be positioned on a stable, reinforced floor. The 1250 mm width, 1850 mm depth and 1900 mm height demand ample workspace, with clearance for the hydraulic head lift and bowl trolley movement.

Cleaning involves removing the bowl and spiral tool, wiping down the stainless steel surfaces, and checking the plastic gear and crown gear for dough residue. The touch-screen panel should be cleaned with a damp cloth, avoiding abrasive cleaners that could damage the display. The hydraulic system requires no daily maintenance but should be inspected periodically for leaks or wear.

This specific model, article VE-160-SP, is categorised under professional bakery equipment for high-volume dough production.