220
60
3
2,20
38
3/18”x18”x35 7/8”
309
403
275
50
AME - 40
-1
AME - 40
-2
220
60
3
2,2
3 5/16”x22 7/16”x 42 1/8”
423
535
440
80
220
60
2 - 3
1,4 - 2,2
3 5/16”x22 7/16”x 42 1/8”
367
478
440
80
1.3 Technical Characteristics
Technical Characteristics
The Spiral Dough Mixer is ideal for kneading and mixing several types of dough, such
as: pizza, bread, cakes, biscuits and pasta.
Non-adherent stainless steel bowl.
Safety cage equipped with a micro-switch that stops the motor when safety cage is
lifted.
Table 01 - Technical Specifications
Description
2.1 Installation
The Spiral Dough Mixers have to be installed onto a leveled and stable surface.
Before plugging in the machine check if power supply voltage and machine voltage are the
same, three phase 220 V or 380 V. Ground the machine properly, the plug has three pins
and a grounding wire, the four of them shall be properly connected.
2. Installation
3.1 Starting
3 Operation
To start the machine use the ON/OFF Switch (No. 02 Pict. 01) located on the side of the
machine.
IMPORTANT: The machine will only start if Safety Cage (No. 03 Pict. 01) is down.
03
(*) The voltage will be only one, the rated motor voltage.
(**) The frequency will be only one, the rated motor frequency.
Voltage(V)
Frequency (Hz)
Power Rating (HP)
Consumption (Kw/h)
Dimensions (inches)
Net Weight (lb)
Gross Weight (lb)
Production (lb/h)
Ready Dough Capacity (lb)
Load Chart
Model
Minimum Load
Maximum Load
Homogeneous Dough
Granulated Dough
AME-25
AME-40
5kg flour
5kg flour
15kg flour
25kg flour
10kg flour
15kg flour
Humidity Chart
Homogeneous Dough
Granulated Dough
Approximately 50% to 55% of humidity.
Approximately 35% to 40% of humidity.
AME-25-1
