Redesigned high-speed mixers take the biscuit

- Published: 13 May, 2005

Page 12

Spooner Vicars has introduced a new range within its Pro series of high-speed mixers, which have several new features. These include a redesigned bowl tilt geometry, inverter drive and soft start options for the main beater drive, a range of control options and a 24% smaller machine footprint.

The models -- developed for use in the manufacture of biscuit doughs, breads, potato-based snacks, and pet foods -- can be programmed individually to suit a variety of mixing techniques and provide good process optimisation and flexibility, says marketing manager Peter Kelly.

Available in 500kg, 750kg, 1000kg, 1500kg, and 1800kg capacities, the new range retains the company's 60° twin helical type beater with fixed stator (or sprag) attached to the drum.

The design is said to emulate hand-mixing, stretching, and kneading of dough. "Gluten development takes place sympathetically, avoiding the aggressive chopping and cutting actions of other systems," says Kelly.

Since mixtures of up to 50% of the dough bowl capacity can be processed, doughs for smaller batches can be economically mixed at high speed.

Also chocolate chips can be evenly dispersed within the dough in less than 30 seconds; and a sensor located within the sprag allows the dough centre mass temperature to be recorded thus affording greater process control.

Contact: Spooner Vicars,

Tel: 01925 296600