Spiral Mixer

Spiral Mixer 1 Speed – Berjaya

Model 1 Speed (Manual Control) 2 Speed (Manual Control) 2 Speed (Digital Control)
BJY-SM30M BJY-SM30M60 BJY-SM40M BJY-SM40M60 BJY-SM50M BJY-SM50M60 BJY-SM30D BJY-SM40D BJY-SM50D
Bowl Capacity (Litres) 28 28 45 45 66 66 28 45 66
Voltage / Phase (V/Ph) 220-240 / 1 220-240 / 1 380-415 / 3 380-415 / 3 380-415 / 3 380-415 / 3 380-415 / 3 380-415 / 3 380-415 / 3
Frequency (Hz) 50 60 50 60 50 60 50 50 50
Input Power (W) 1700 1700 1200 / 1800 1200 / 1800 2800 / 3600 2800 / 3600 1300 / 1700 1200 / 1800 2800 / 3600
Mixing Speed (R/min) 230 230 240 / 120 240 / 120 240 / 120 240 / 120 230 / 150 240 / 120 240 / 120
Bowl Speed (R/min) 20 20 24/12 24/12 24/12 24/12 20/13 24/12 24/12
Max Dough Capacity (Kg) 12.5* 12.5* 20* 20* 25* 25* 12.5* 20* 25*
Machine Dimension (mm) 730 x 450 x 850 730 x 450 x 850 900 x 500 x 1200 900 x 500 x 1200 1000 x 600 x 1230 1000 x 600 x 1230 850 x 430 x 940 930 x 490 x 1160 1020 x 590 x 1170
Packing Dimension (mm) 920 x 560 x 1030 920 x 560 x 1030 1010 x 580 x 1300 1010 x 580 x 1300 1120 x 710 x 1500 1120 x 710 x 1500 910 x 550 x 1040 1110 x 590 x 1290 1110 x 640 x 1290
Weight (Kg) 167 167 256 256 275 275 167 256 275
Remarks * 12.5kg Max Dough Capacity means maximum weight after flour pre-mixed with 50% water. * 20kg Max Dough Capacity means maximum weight after flour pre-mixed with 50% water. * 25kg Max Dough Capacity means maximum weight after flour pre-mixed with 50% water. * 12.5kg Max Dough Capacity means maximum weight after flour pre-mixed with 50% water. * 20kg Max Dough Capacity means maximum weight after flour pre-mixed with 50% water. * 25kg Max Dough Capacity means maximum weight after flour pre-mixed with 50% water.

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Description

Spiral Mixer – 1 Speed (Manual Control)- Berjaya

  • High-efficiency motor.
  • Able to gently mix the bread dough, develop proper gluten structure and not overwork the dough
  • Commonly used for mixing bread dough.
  • Capable of handling a variety of different dough types such as very stiff dough with low hydration levels and high hydration dough types such as ciabatta.

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