Spiral EvO TL grid teel ss s vailable nle t a Stai no tion in EU op Tilting spiral mixer for work bench Performances • flour capacity : from 3.5 to 125 kg • Dough capacity : from 5.5 to 200 kg • Bowl volumes : from 200 to 300 litres depends on models. Mixing is the 1st bread-making operation that blends the raw materials to make the dough. Bongard spiral kneaders Spiral EvO TL are used in the manual mixing process including following phases : mixing the ingredients in a dough mass, cutting the dough for homogenization, consistency, softness and elasticity, stretching and oxygenation to improve dough whiteness, increase its extendibility and fineness). For professional use, they are ideal for all types of dough. Operating principle The different ingredients are placed in the kneading bowl. The 1st speed is used for initial blending of ingredients. The 2nd speed is used to cut, stretch and air the dough. The different controls offer the possibility of manual or automated management. The mixer, fixed on the movable part of the hydraulic hoist, is raised to transfer the dough onto a workbench. Construction The advantages • Easy to use • Reduced floor space • 2 arm speed • 2 separated motors • Inversion of the rotation direction of the bowl • Safety “see-through” lid on demand • Stainless steel arm, bowl and dividing blade • Thermoformed anti-shock ABS top cover • Thermoformed transparent PMMA cover scratch resistant • The outer casing of the frame is painted with an anti-corrosion epoxy powder coating compatible with food contact • Mixing time setting for 1st and 2nd speed • Spiral Evo range have a single common motor for bowl and spiral • All models are equiped with two motors : one for the bowl and one for the spiral • Power supply : 3N~ 400 V 50Hz • All spiral mixers are equipped with locking mechanis