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CONTROLS AND PANELS

	COMPUTER P20 This allows automation of up to 20 recipes (mixing programmes), each of which consists of 9 phases. This device allows the following functions to be set for each phase: duration, type of bowl speed and type of speed for the spiral. A manually operated programme with 4 buttons has also been provided, allowing manual movement of the machine. Temperature probe is also supplied and information from the probe is displayed on the panel. Where present, the following components can be activated during the working cycle: basins for adding ingredients to the mix CO2 injector device for oiling the sides of the bowl to facilitate dough removal
	COMPUTER CONTROL PANEL This control panel allows automatic functions to be programmed on the mixing machine, though manual function is still also possible. The computerized keyboard can memorize up to 30 recipes, each of which can consist of up to 10 different mixing phases. Each phase can be programmed for duration, bowl speed type and speed type for the tool. Where present, the following components can be activated during the working cycle: basins for adding ingredients to the mix CO2 injector device for oiling the sides of the bowl to facilitate dough removal
	TOUCH SCREEN The touch screen is a dialogue panel between machines and operators, allowing the overseeing of machine functions as well as programming and control by means of a simple touch of the screen surface. Where present, the following components can be activated during the working cycle: basins for adding ingredients to the mix CO2 injector device for oiling the sides of the bowl to facilitate dough removal
	ADJUSTABLE SPEED DRIVE INVERTER This device allows bowl speeds to be set. Bowl revolutions and tool revolutions can therefore be adapted to mixing requirements. It can be installed: onto electromechanical panels, and adapted manually onto electronic panels, where recipes are memorized and reproduced automatically

ACCIDENT PREVENTION GUARDS

	ENCLOSED ANTIDUST GUARD IN PLASTIC REINFORCED BY FIBREGLASS This guard has been manufactured in plastic reinforced by fibreglass and steel, and is used to close the bowl, reducing the amount of flour dispersion in the workplace. This accessory is used in the place of the grid guard.
	ENCLOSED ANTIDUST GUARD IN POLIETHYLENE AND STEEL This guard has been manufactured in polyethylene and steel, and has been designed to offer almost waterproof closure for the bowl, drastically reducing flour dispersion in the workplace. This accessory is used in the place of the grid guard and significantly reduces the amount of flour inhaled by operators.
	NON-REMOVABLE ENCLOSED GUARD This guard is fixed to the body of the machine and is used to drastically reduce the strain on the pipes delivering water and flour to the machine. During unhooking and hooking operations for the removable trolley, the guard remains fixed in place. Absence of strain on joints and attachments increases wearability. This part offers a good grip on the mixer body, significantly reducing the amount of flour dispersion in the workplace.

SPECIAL PROCESSES

	CO2 INJECTOR This accessory permits cooling of doughs and slows or stops any further rising at the end of the process. Cooler temperatures are correlated to injection times and dough volume. The user manual contains instructions on how to calculate injection times for required cooling. Cooling takes place by injecting CO2 brought from liquid form to -30°C in a pressure bottle into the dough. As the liquid expands into a gas it removes heat from the dough. Also requires either computer P20, or touch screen or computer control panel and enclosed guard.
	MICRO-INGREDIENTS CONTAINERS During programming of the working cycle it is also possible to insert the phase or point at which the contents of each container should be added to the dough. Sensors located over the containers prevent the working cycle from moving on unless ingredients have been added. Compressed air outlet required. User and maintenance manual provided. Also requires either computer P20, or touch screen or computer control panel and enclosed guard.
	COMPUTER OPERATED OILING SYSTEM FOR BOWL This system is regulated by the computer on the machine, and allows alimentary oils to be sprayed or nebulized over the sides of the bowl at the point and for the duration set during the programme. This device facilitates the removal of special types of dough from the sides of the bowl. Also requires either computer P20, or touch screen or computer control panel and enclosed guard.

FOR BOWL TROLLEY LIFTERS

	BOWL ROTATION DEVICE AT OFFLOADING This accessory is used on lifters to facilitate the offloading of dough. An electric motor inserts at upper endcourse to rotate the bowl for the time required to offload the dough in the hopper. FOR BLT L AND BLT F AUTOMATICS AND SEMI-AUTOMATICS -SDC. A bowl scraper can be assembled onto the machine for offloading especially liquid doughs.
	BOWL SCRAPER FOR OFFLOADING This steel and polidur device (perfect for use in the alimentary sector) combines with the bowl rotation accessory at offload to facilitate quicker removal of dough from the sides of the bowl. There is also a special version of the scraper (see photo), which reaches right into the centre of the bowl. Ideal for soft doughs or doughs which stick to the sides of the bowl. FOR BLT L AND BLT F AUTOMATICS AND SEMI-AUTOMATICS - SDC This functions if the bowl rotation accessory has been assembled at offload.
	SPECIAL CONNECTIONS FOR NON-MIXER TROLLEYS Mixer technical personnel can make special connections for bowl trolleys for most mixer machine manufacturers. This allows the lifter to be inserted easily onto existing production lines without requiring changes in machinery. Options available allow MIXER to create solutions which are almost "TAILOR MADE".

INTERCHANGEABLE TOOLS AND BOWL SCRAPER FOR PASTRY

	This series of interchangeable tools offers greater versatility and increases productivity of removable bowl MIXER mixers. For pastry work, this allows for mixing of mounted doughs and consistent doughs in the place of planetary mixers for many tasks, with results that are often more convincing. The BOWL SCRAPER facilitates the processing of especially liquid doughs.
	The BEATER and SPATULA gradually mix different consistencies and types of dough, allow ingredients for fillings and creams to be incorporated delicately into the mix, and whip ingredients evenly into peaks.
	The SPIRAL ensures processing for refined doughs for use in yeast based sweet pastry products (focaccias, panettone, croissants, etc). At MIXER we can define and calibrate tool speeds to meet the requirements of our clients.