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Is it possible to transform a 1-speed three-phase mixer into a single-phase one?

To transform a 1-speed three-phase mixer into a single-phase one, proceed as follows:

- replace the motor;

- adjust the electrical system (you don’t need to change it).

Bear in mind that if you do so, the certification originally issued is no longer valid and it will be your liability.

Which dough mixers are equipped with a timer?

The SP 5, 10, and 20 are not equipped with a timer (whatever the version). All models from the SP 30 upwards are, except for the low-cost versions SP25/E and SP40/E. However, the timer can be added to the SP 10 (single-phase and three-phase, 1-speed and 2-speed versions).

Is it possible to transform a 2-speed three-phase mixer into a single-phase one?

If you want to transform a 2-speed three-phase mixer into a single-phase one or vice-versa, bear in mind that the existing motor cannot be converted. Proceed as follows:

- replace the motor

- replace the electrical system

As these are essential parts, we would recommend buying a new single-phase mixer.

Is it possible to transform a 2-speed mixer into a 1-speed one?

You cannot convert an existing 2-speed motor into a 1-speed one, so you would have to proceed as follows:

- replace the motor

- replace the electrical system

- replace the pulleys

As these are essential parts, we would recommend buying a new mixer.

Which mixers have a neutral?

All 400 V machines have a neutral unless you expressly request not to have it. 230 V machines (either three-phase or single-phase), IS 20/25/40 mixers, 400/3/60 V mixers, SP 80-100-120 machines (whatever their voltage), and all Moma models are NOT provided with a neutral.

What’s the dough capacity of Avancini mixers?

Dough capacity in kg/l

SP 5 - 5 kg / 7.5 l
SP 10 - 10 kg / 12 l
SP 20/E - 18 kg / 23 l
SP 20/TR - 18 kg / 23 l
SP 20 - 18 kg / 25 l
SP 25/E - 25 kg / 32 l
SP 25/TR - 25 kg / 32 l
SP 30 - 30 kg / 38 l
SP 40/E - 35 kg / 48 l
SP 40 - 40 kg / 49 l
SP 50 - 50 kg / 63 l
SP 60 - 60 kg / 85 l
SP 80 - 80 kg / 135 l
SP 100 - 100 kg / 155 l
SP 130 - 30 kg / 195 l
SP 160 - 160 kg / 267 l

How much flour can I use?

The minimum/maximum amounts of flour that can be used are approximately the following (it depends on the type of dough you want to obtain):

SP 5
Min. 1.5 kg
Max. 3 kg

SP 10
Min. 3 kg
Max. 6.5 kg

SP 20 – SP 25/E
Min. 3 kg
Max. 14 kg

SP 40/E – SP 40
Min. 5 kg
Max. 25 kg

SP 50
Min. 7 kg
Max. 30 kg

SP 60
Min. 7 kg
Max. 35 kg

SP 60 2M
Min. 3 kg
Max. 40 kg

SP 80
Min. 5 kg
Max. 53 kg

SP 100
Min. 6 kg
Max. 65 kg

SP 120
Min. 10 kg
Max. 85 kg

SP 160
Min. 15 kg
Max. 110 kg

Warning: these data vary according to the amount of moisture. These values take 50% of moisture into account.

The golden rule is that the fuller the machine is, the easier it is to knead the dough.

Can I use the dough mixer to make fresh pasta?

You can use a spiral mixer to make the dough for fresh pasta, but since the dough is quite hard, the capacity might be half of that for bread.
With an SP 5 you wouldn’t obtain more than 1/1.5 kg of dough; with an SP 10, about 4/5 kg.
If you kneaded more, the machine would break down because of the hardness of the dough.

What is the reverse gear for?

The reverse gear is not for kneading but only for ensuring that the finished dough comes off the spiral.
The reverse gear is a standard feature in 2-motor machines.
The reverse gear is controlled through a button and can be continuous or not, i.e. the spiral only spins in the other direction when this button is held down.
It is often used to ensure that the dough captures all the flour.

What are the differences between the SP and SPE models?

The main differences between the SP 10 (standard model) and the SP 10/E (low-cost model) are the following:
- the two machines have the same dough capacity (10 kg) and bowl capacity (12 l);
- the SP 10/E is the same as the SP 10 but with an acrylic guard instead of the protection grid.

The main differences between the SP 20 (standard model) and the SP 20/E (low-cost model) are the following:
- the SP 20 has a metal grid to protect the bowl, whereas the SP 20/E has an acrylic guard;
- the SP 20 has a column that descends to the centre of the bowl to ensure dough evenness; the SP 20/E is not provided with this column;
- the SP 20 has a reducer (motor transmission – belt – reducer), whereas the SP 20/E does not (it has a belt transmission and chain).

The main differences between the SP 30 (standard model) and the SP 25/E (low-cost model) are the following:
- the SP 30 has a metal grid to protect the bowl, whereas the SP 25/E has an acrylic guard;
- the SP 30 has a column that descends to the centre of the bowl to ensure dough evenness; the SP 25/E is not provided with this column;
- the SP 30 has a gearmotor speed reducer (transmission chain + belt), whereas the SP 25/E does not (it has a belt transmission and chain);
- the SP 30 has a timer whereas the SP 25/E does not.

The main differences between the SP 40 (standard model) and SP 40/E (low-cost model) are the following:
- the SP 40 has a metal grid to protect the bowl, whereas the SP 40/E has an acrylic guard;
- the SP 40 has a gearmotor speed reducer with transmission chain + belt whereas the SP 40/E has the gearmotor with belt transmission;
- the SP 40 has a timer, whereas the SP 40/E does not.