30L Commercial dough mixer

Key Features and Specifications (Typical for 30L Models)

• Bowl Capacity: 30 liters (stainless steel #304 or #301 for hygiene, rust resistance, and easy cleaning).
• Max Kneading Capacity: 10–12.5 kg flour (produces ~20–25 kg dough depending on recipe).
• Type:
  • Spiral Mixer (most common for dough): Dough arm and bowl both rotate for faster, thorough kneading; great for stiff bread/pizza dough.
  • Planetary Mixer (versatile): Attachments (dough hook, whisk, beater) orbit around the bowl; better for cakes, creams, eggs, but can handle dough.
• Power: 1.5 kW (1500W) motor (some 0.75–2 HP; overload protection common).
• Speeds: 2–3 speeds (e.g., low 110–150 RPM, high 200–240 RPM for mixing/kneading); some with stepless/digital control.
• Construction: Heavy-duty stainless steel bowl + body; belt/gear drive; safety guard; timer in some models.
• Voltage: 220–240V / 50Hz (single-phase for most Ugandan setups; some offer 380V).
• Dimensions/Weight: Around 70–90 cm tall, 50–75 cm wide/deep; 80–110 kg (sturdy, often with wheels in premium).
• Extras: Removable bowl (easier loading/unloading), reverse function (in some), overload shut-off.
• Best For: High-volume baking in dry/hot Ugandan conditions—efficient, durable, and reduces manual labor for consistent results.