50 kg dough mixer with plunging arms, 80 L capacity

50kg Plunge Arm Mixer - Three-Phase Variable Speed ??for Bakeries, Pastry Shops, and Pizzerias

General Overview

The BR50P is a professional plunge arm mixer from the Mecnosud BR series, designed for workshops seeking a robust machine capable of consistent performance with a more flexible adjustment range. This model combines a dough capacity of 5 to 50 kg, an 80L bowl, and a three-phase variable speed version. The BR series is designed for use in bakeries, pastry shops, and pizzerias, with a focus on mechanical stability, continuous production, and adaptability to different types of dough depending on the layout of the kitchen. Why this model stands out: The BR50P is distinguished by its construction, clearly designed for sustained professional use. The arm movement relies on cast iron gears in an oil bath, combined with a cast iron gearbox that is both highly robust and completely sealed. The specifications also highlight a low noise level, a useful feature in production areas where the machine may operate repeatedly. The 304 stainless steel kneading arms are part of a logic of hygiene and maintenance, while the height-adjustable straight arm brings a specific interest for certain pastry doughs, with the panettone cited as an example. The standard timer, the robust, transparent plastic enclosed bowl cover, the transport wheels, and the two stabilizing feet complete a cohesive package for everyday use.

Key Advantages

• Three-phase version with variable speed, with arm speeds from 35 to 60 rpm for more gradual kneading adjustment.
• Capacity of 5 to 50 kg of dough with an 80 L bowl, suitable for more comfortable professional production.
• Cast iron transmission with oil bath, height-adjustable straight arm, and useful standard equipment for everyday use.

Detailed Technical Specifications

Uses and Applications

With its maximum dough capacity of 50 kg, the BR50P is suitable for professionals looking for a plunge arm mixer for bakeries, for certain pastry productions, or for use in pizzerias with a more comfortable working volume. The variable speed control is particularly useful here: it allows for finer adjustment of the working pace according to the preparation, the operating procedure, and the organization of service. The height-adjustable right arm also enhances the model's appeal for certain more specialized pastry doughs.

Good to know before choosing

Before choosing a three-phase, variable-speed plunging arm mixer, it's helpful to compare the dough capacity, flour capacity, bowl volume, speed range, power supply, dimensions, weight, and transmission type. On the BR50P, the presence of cast iron gears in an oil bath and a cast iron gearbox clearly defines its position within the range. The specifications also state that the dough capacity is calculated with 55% hydration and that it may vary depending on the ingredients used. This data should be compared with your actual recipes to properly assess the format best suited to your production.

Conclusion

The BR50P is a double-plunge arm mixer designed for professionals who want a robust machine with clear technical specifications and more gradual adjustments. With its three-phase version with variable speed, its 80L bowl, its capacity of up to 50kg of dough, its cast iron transmission in an oil bath, and its height-adjustable straight arm, it is a credible solution for bakery, pastry, and pizzeria needs. This is a suitable model when the priority is to combine usable capacity, mechanical robustness, and finer adaptation to dough handling.

FAQ

Why choose the BR50P over a 2-speed version with the same capacity?
The BR50P has a arm speed of 35 to 60 rpm, which corresponds to a variable speed version. This allows for more gradual adjustment of the kneading according to the preparation and the chosen working method.

Is this model suitable for a workshop that needs a medium to high capacity?
Yes. With a dough capacity of 5 to 50 kg, a flour capacity of 3 to 33 kg, and an 80 L bowl, the BR50P offers a convenient size for regular production.

What are the advantages of the cast iron construction on this model?
The specifications mention a cast iron gear transmission for the arms in an oil bath and a cast iron gearbox. These features contribute to the BR50P's robust positioning within the BR series.

Is the BR50P suitable for certain more specialized pastry doughs?
Yes. The document indicates a height-adjustable right arm for specific pastry doughs, with panettone cited as an example.

What factors should be checked before installing the BR50P in the laboratory?
In particular, the following must be verified: the three-phase 400/50/3 power supply, the dimensions of 770 x 1350 x 600 mm, the weight of 280 kg, and the available space around the machine for comfortable use.