Used kitchen and bar equipment HURAKAN

A spiral dough mixer drives a helical agitator through heavy yeasted dough, stretching and folding the gluten strands without tearing. The spiral shape matches the natural flow of the dough, pulling it around the bowl in a continuous loop while the bowl itself rotates slowly in the opposite direction. This double motion kneads the dough evenly, develops the gluten network quickly and keeps the temperature rise low, which is critical for pizza bases, artisan breads and sweet pastries that rely on controlled fermentation.

The operator loads the ingredients into the stainless steel bowl, lowers the safety guard and sets the mechanical timer for the required mixing cycle. The spiral agitator starts, drawing the dough into its path; the bowl turns beneath it, ensuring every portion is worked. When the timer expires, the mixer stops automatically. The emergency stop button cuts power instantly if the dough snags or the guard is lifted. The finished dough is lifted from the bowl in one mass, ready for scaling and proofing.

The mixer is built around a stainless steel bowl that resists corrosion and is easy to clean between batches. A metal safety guard covers the bowl during operation, preventing hands or utensils from reaching the moving parts. The controls are simple: an on-off switch, a mechanical timer calibrated in minutes, and a bright red emergency stop button. The chassis is steel, designed to stand on a worktop or a low stand in a busy bakery.

The footprint of 990 mm high, 550 mm wide and 880 mm deep fits into a standard worktop line or a corner of a small bakery. The weight keeps the unit stable during intensive kneading, so it does not walk across the floor. The 700-litre bowl capacity allows large batches of pizza or bread dough to be mixed in a single cycle, reducing the number of batches needed for a full day's production.

Cleaning is straightforward: the bowl and spiral agitator lift out for washing, and the stainless steel surfaces wipe down with a damp cloth. The safety guard and the control panel are wiped after each shift to remove flour dust. The mechanical timer requires no calibration, and the emergency stop button is tested before each use to ensure it cuts power immediately.

This lightly used Coldline model is suitable for pizzerias, bakeries and pastry shops where intensive dough preparation is part of the daily workflow.