Spiral dough mixer Fimar 18/CN, removable bowl 22l, lifting head, 54kg/h, load 18kg, 670x390x620mm, 0.75kW, 380V Spiral dough mixer Fimar 18/CN is one of the most popular models of dough mixers produced by the Italian company Fimar. This device is distinguished by a combination of maximum ease of use, as well as high productivity. That is why it is purchased for installation in both large canteens and small bakeries and other bakery enterprises. Using the spiral dough mixer Fimar 18/CN will provide the enterprise with an unlimited amount of dough of different types. With the help of a dough mixer of this model, you can knead up to 18 kilograms of dough in just 20 minutes. Spiral dough mixer Fimar 18/CN has a removable bowl, the volume of which is 22 liters. The dough dividing rod and the spiral kneading organ are fixed in the lifting head part of the device. The rotation of the kneading organ allows achieving the most effective mixing and obtaining a homogeneous mass of dough. The working spiral rotates at a speed of 90 revolutions per minute, which is why the productivity of the dough mixer is so high: 54 kg/hour. The ability to remove the bowl from the body of the device allows, firstly, to conveniently fill the tank with ingredients and empty it, and, secondly, to quickly clean the walls of the bowl from dough residues. The head of the dough mixer, in which the dough dividing rod and the kneading organ are fixed, is movable: it folds back when installing and removing the bowl. The body of the Fimar 18/CN spiral dough mixer is coated with paint that is resistant to mechanical damage. This will allow you to maintain the perfect appearance of the device for a long time. The Fimar 18/CN spiral dough mixer is approved for use in food production. All its parts that have long-term close contact with products are made of food grade stainless steel. The dough mixer bowl is covered with a lid made of translucent polycarbonate. Through the hole in the lid, the cook can add the necessary ingredients during the kneading process. This will help to avoid mistakes and will allow you to get perfectly kneaded dough after each work cycle. Additional technical characteristics: Volume: 22 l Load: 18 kg Number of rotation speeds: 1 Number of revolutions of the kneading organ: 90 rpm. Productivity: 54 kg/h