The series, which is being rolled out globally following the production of several prototypes, can be used in hygiene critical applications such as meat pies as they are suitable for wash down as well as for use in standard bread, roll, scone, and pastry dough mixing.
EPP said that the 280 Expert model has 150kg dough batch capacity, while the 400 version meets 250kg batch requirements.
Stewart Morris, director of the Surrey based distributor, said that depending on application the new HDPE based spiral mixer line offers bakers savings of between 25 to 40 per cent on the standard VMI stainless steel models, and he explained that the new line can be easily adapted from a single to twin spiral mixer.
“In fact, upgrading to an additional spiral can dramatically reduce a bakery manufacturer’s mixing time from ten to six minutes,” he told BakeryandSnacks.com.
The modular functionality is particular to the range and is allowed by the fact that the position of the spiral and centre post can be easily adjusted. The new line has been designed to enable hassle free control of the bowl and tool speed and has a user-friendly touch screen, continued EPP.
Morris stressed that the Expert mixers also ensure that bakers meet exacting hygiene standards in that the bowls have been injected moulded so that crevices have been designed all zones of retention have been eliminated. He added that equipment also contains far fewer pieces than standard mixers.
Moreover, said the distributor, the line allows easier access for operators as the tools are above the bowl.
The low noise level Expert can also be installed as part of an in-line or carousel automatic mixing system, added the company.