Spiral dough mixer GGF K20-2s, 20L bowl, 2 speeds, 670x390x690mm, 0.75 kW, 380 V The GGF KTE20-2s spiral dough mixer is used in small pastry shops, pizzerias and in the kitchens of restaurants and cafes for kneading dough. The GGF KTE20-2s spiral dough mixer provides the highest quality kneading of biscuit, puff, shortbread and yeast dough due to the special design of the kneading organ and the general mechanism of operation. This model is a body with a powerful motor and a fixed bowl with a volume of 20 liters. Kneading is carried out due to a strong spiral hook that rotates around its axis, and this axis, in turn, rotates in the opposite direction to the spiral. This mechanism of operation provides the highest quality kneading of the dough without overheating the spiral. In addition, thanks to the operation of the GGF KTE20-2s dough mixer, the dough is filled with oxygen. The bowl holds a total of 17 kg of dough (12 kg of flour and 5 liters of water). The bowl is covered with a transparent lid made of food-grade polycarbonate. In addition, the lid has a protective mechanism: when it is opened, the operation of the dough mixer is automatically suspended to avoid injury. The GGF KTE20-2s dough mixer has 2 speeds: a slower movement of the spiral beater mixes the ingredients, and a fast one pulls out and kneads the dough. The design of the GGF KTE20-2s dough mixer also includes a vertical separator blade, thanks to which the dough is mixed evenly, until a completely homogeneous consistency. For the dough mixer to work effectively, the moisture content of the dough must be at least 41%. The kneading cycle usually takes 15-20 minutes. The durability of the equipment is guaranteed by high-quality and reliable execution of all parts. The bowl and working parts are made of high-strength stainless steel, resistant to corrosion. To sanitize the dough, simply wash the parts that come into contact with food products with warm water and soapy water. The GGF KTE20-2s spiral dough mixer is very easy to use. The design is mounted on rubberized feet that prevent slipping on the work surface, and the noise level during operation of the dough mixer does not exceed 70 dB, which is important in the conditions of the work process in the kitchen of a food enterprise. Additional technical characteristics: bowl volume: 20 l Productivity: 17 kg