Professional Diving Arm Mixers
DIVING ARM MIXERS FOR PASTRY, BAKERIES AND LEAVENED PRODUCTS
Tekno Stamap diving arm mixers are the result of extensive research into materials, mechanics and design, with construction solutions developed for precise processing while respecting the dough structure.
The alternating movement of the arms promotes optimal gluten development without overheating the dough, making this type of machine particularly suitable for products such as French bread, sandwich bread, breadsticks, croissants, panettone and brioche.
Quiet and capable of continuous operation thanks to the oil-bath transmission system, these mixers are equipped with a two-speed control panel with timer or touch screen.
The open bowl with a chute that allows ingredients to be added during mixing helps pastry and bakery professionals improve workflow organization.
FREQUENTLY ASKED QUESTIONS ABOUT OUR DIVING ARM MIXERS
Diving arm mixers are designed for processes that require both gentleness and control, such as pastry doughs and large leavened products. The arm movement reproduces manual kneading, promoting proper oxygenation and a better-developed final structure.
This type of machine is particularly suitable for high-hydration doughs and leavened products, both sweet and savory. It is used for preparations that require gradual processing, avoiding mechanical stress and preserving dough characteristics.
Yes. The mixers can be equipped with different types of control panels, from mechanical timer versions to programmable touch screen solutions. This allows operators to adapt times, speeds and cycles to specific production requirements.
Yes. The open bowl with a stainless steel chute suitable for food contact allows ingredients to be added during processing without interrupting the cycle or compromising operator safety.