Traditionally, multi-speed spiral mixers with a dough handling capability in excess of 20kg (33litres), are only available in three phase configurations. This means that the majority of high street operators are denied the opportunity to prepare high-hydration doughs or enjoy the time-saving benefits of multi-speed machines, by virtue of the fact that they only have a single phase supply on site.

After nearly a year of research and development with its motor unit supplier, and many months of rigorous testing in a commercial kitchen environment, Avancini used the SIGEP Expo in Italy earlier this month to launch a range of single phase spiral mixers, with fully variable speed controls, in 23, 50, and 85 litre models.

Avancini's UK distributor, NOWAH are Craft Guild of Chefs business partners and sponsors of the Graduate Awards. NOWAH will be offering these machines from the end of January.

Michael George, head of sales at NOWAH, commented: "In recent years we've seen increased demand for multi-speed mixers from local artisan bakeries, as well as independent contemporary Italian pizzerias/restaurants, all of whom want to craft excellent quality products using high-hydration bread doughs and pizza bases.

“These specialist doughs require a mixer with two or more speed settings in order to achieve the ideal yeast activation and optimal mixture. Sadly, in the past, it was only businesses with a three phase electrical supply that could produce these doughs in volume and benefit from the time-saving features of multi-speed mixers. But not anymore, thanks to Avancini.”

For more information on the new range of Avancini spiral mixers visit: https://nowah.co.uk/avancini-products.