IGF Spiral Mixer DX 50lt IGF3000/S42.

The IGF series 3000 dough kneading machine is designed for the specific needs of pizza parlors and bakeries, addressing the requirements for professional kneading of small to medium quantities of dough. Here are the distinctive features of this machine:

Design and Construction:

Elegant and innovative design tailored for pizza parlors and bakeries.
Strong and silent operation with a maximum noise level of 60dB, achieved through a compact mechanism and a special shape of the steel support frame.
Drive System:

Independent drive motors for both the bowl and the hook, ensuring efficient and precise operation.
Double reduction gearbox in an oil bath for enhanced durability.
Spiral Hook:

Two-speed spiral hook for optimal kneading performance.
Reverse bowl rotation to improve dough pick-up during initial kneading phases and increase oxygenation.
Control System:

Automatic machine operation controlled by a circuit board with dual timers for the two hook speeds.
Easy-to-use and accessible controls mounted on the front of the head.
Bowl rotation with a manual control button for easy emptying.
Multi-Rotation System:

Combined multi-rotation system of the forged spiral hook, designed to achieve homogeneous dough at the optimum temperature.
Dough Breaker:

Robust dough breaker with adjustable height and distance from the hook.
Special end profile of the hook allows for perfect cleaning of the bowl and preparation of small amounts of dough.
Safety and Stability:

Wrap-around pan guide rollers prevent bowl flexing.
Pan protection grill in stainless steel with an anti-drip profile and front opening for adding ingredients.
Lateral base anchors stabilize the kneading machine during the kneading process.
Solid retractable wheels for rapid positioning under the worktop or other locations.
Electrical System:

Low voltage controls for safety.
Thermal protection of motors.
Emergency stop button for additional safety measures.
The IGF series 3000 combines innovation, efficiency, and safety, meeting the specific demands of pizza parlors and bakeries for professional dough kneading.