Double arm mixer | 2 speeds | 27 l | 1.1 kW | 440x700x860 | RQRS12

Description:

• Fully professional Italian-made double-arm mixer
• Allows you to prepare m.in. dough for bread, pizza and focaccia, shortbread and pastries, as well as homemade recipes
• It is ideal for small and medium-sized restaurants, pizzerias, pastry shops, bakeries or delicatessens
• The device is especially indicated in the preparation of delicate, soft dough with a high degree of aeration
• The special design of the arms reproduces the traditional movements of hand kneading dough (kneading, lifting, stretching and folding)
• Kneaded in this way, the dough is homogeneous, highly oxygenated, which leads to its rapid expansion and increase in the volume of the product in the fastest possible time
• The dough does not heat up during kneading, maintaining a constant low temperature
• Unique patented the system of working of two arms of the mixer also allows for thorough mixing of salads and various types of stuffing
• Removable arms make cleaning the mixer components extremely simple, easy and fast
• 2 dough kneading speeds, adjustable from 38-52 moves/min
• Extremely simple operation of the mixer, with touch-sensitive buttons
• Equipped with a very efficient and quiet induction motor
• The mixer has fixed bowl
• The unit has a protective cover for the dough bowl, allowing additional ingredients to be added to the dough during processing
• The bowl and dough kneading elements are made of high quality stainless steel
• Elegant design and robust construction
• Two-channel safety switch
• Equipped with 4 locking casters that allow the mixer to be moved freely
• All food contact components meet all HACCP standards

Technical parameters:

• External dimensions [mm]: 440x700x860
• Bowl dimensions [mm]: ø380x250
• Bowl capacity [l]: 27
• Dough input capacity [kg]*: 2-12
• Flour input capacity [kg]: 1,3-8
• Arm speed [rpm./min]: 38-52
• Power [kW]: 1,1
• Voltage [V]: 230
• Weight [kg]: 114

*Maximum dough batch capacity refers to a flour-to-water ratio of 1:0.6 and may vary depending on the recipe.
The minimum capacity of the dough load is about 20% of the maximum capacity.
For heavy doughs with a hydration of less than 55% - such as egg noodles and yeast doughs, reduce the maximum flour input by 50%.