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The recognized ability to adapt to different types of dough, in small and large quantities, without cancelling the identity of the artisanal process, makes the AEF spiral mixer the ideal equipment for productions with a wide variety of products and processes.
The design of the spiral, combined with the synchronism of the speeds between the spiral and bowl results in excellent work on gluten networks and optimal water absorption levels.
The possibility of an integrated inverter, in addition to energy optimization, allows to find the ideal kneading intensity for each product.
Available in standard painted carbon steel or stainless steel and marine IPX or USPHS versions, in models of 12, 30, 50, 80 and 100Kg of flour.
