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Mixers and Kneaders for the food industries

Industrial Bakery and Pastry

The SPI-LAB bench test

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Laboratory mixers

The laboratory mixers SPI-LAB were designed to identify the parameters required for optimal kneading while taking into account the specific conditions of the user. Initially designed for bakers, millers and training, the test bench SPI-LAB is the perfect tool to analyze raw materials, perform comparative tests to improve the quality of recipes and additionally conduct tests to optimize the parameters of the recipe for extrapolation to an industrial setting.


Up to 10 laboratory mixers can be wireless connected to a monitoring application on PC, equipped with a software with follow-up and control, or each spiral mixer operates independently..

The various parameters of kneading – time, rotation speed of the tool / bowl, energy, temperature – are tracked in real time on a graph curve. Temperature and speed can be changed during testing, for optimum mixing. All the tests are automatically stored in an open standard database - HyperFile type.

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Réf. Capacity Kneading Speed Power Voltage Temperature Probe Mode Dimensions (Dx L x H) Weight Pictogramme
SPI-LAB 10 liters – up to 5 kg of dough
  • Tool up to 250 rpm
  • Bowl up to 25 rpm
0,75 kW 220 V – 50 Hz Yes
  • Manual
  • Automatic
  • Recipes
710 x 380 x 630 mm 75 kg catalogue/BVP_Industrielle/SPI-LAB/spi-lab_en.pdf