May 4, 2018 - 9:38pm
Spiral Mixers and RPM
Hi, I’m looking to buy a spiral mixer to mix 20kg dough at a time. The Mecnosud SM0025 has only one speed at 100rpm, bowl is 10rpm. How do you think having only one speed will effect mixing times of dough? All 2 speed machines seem to be 3 phase which i don’t have. Should i get a mixer with a higher rpm or would 100rpm be sufficient? Thanks for any thoughts/suggestions. Mixing from down under.
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I was in a similar boat...shopping for a 20k mixer to run on single phase...looked at the Mecnosud and almost bought it. I went with a Gemignani just to work with the same dealer as my oven, for simplicity and the quality of their support.
I personally don't really miss second speed and for most of my doughs, barely do what is considered a "short mix" which Michel Suas defines as 4-5 minutes on first to incorporate everything, then 6 minutes on first again. I typically do 3-4, autolyse, then another 5 on first. With folds every hour for 3+ hours after that, I get all the development I need. Clearly, it depends on what you are looking to do, but a lot is possible with just first speed.
But to translate calls for second speed...spiral mixers generally do 200rpm on second and 100 on first, so the math is pretty simple to figure out how to get the same total number of revolutions.
I also know a number of bakers working on a similar scale that do it all by hand (and making really great bread), so if I even do think I'm missing out on second speed, I think about them and feel pretty fortunate...
Thanks for the info bikeprof!
What is the rpm of the Gemignani mixer?
Do you think mixing at a higher second speed (around 200rpm) is unnecessary, as long as you do a moderate mix in a lower speed (around 100rpm) and give the dough enough folds to develop the gluten?
Lastly, two of the mixers I am looking at having quite different single speed rpm. The Mecnosud has 100rpm while the Gam Ikaro has 140rpm. Which of these two would you go for?
Thanks!
For the breads I make, no, 2nd speed isn't necessary.
My Gemignani runs at about 120rpms. I'm not sure I would make rpm's my primary criterion for choosing (reliability/support/parts would be above it for me, along with price, and mixing efficiency). Whichever way you go, you'll adjust to working with what you have (and again, think about the good bread people can make by hand, and also those using a diving arm mixers...very slow and gentle).