Miller Mfg 2300-ALU Easy Scoop II Telescoping Handle 22-42 in
- Transparent
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A 30-quart commercial mixer with a 1100-watt motor, three speeds from 105 to 408 RPM, and a 7.7-pound dough capacity in a stainless steel bowl
This 30-quart planetary mixer is built for schools, bakeries, restaurants and pizzerias that need to produce large batches daily. A 1100-watt motor drives a gear-driven transmission to handle heavy doughs and batters reliably. The bowl and all food-contact parts use food-grade 304 stainless steel for hygiene and durability. It ships with a spiral dough hook, flat beater and wire whip to cover the most common mixing tasks.
The mixer offers three set speeds of 105, 180 and 408 RPM, selected by a manual lever. First and second speeds suit heavy doughs and batters using the hook or beater, while the third speed is intended for aerating light mixes with the wire whip. There is no variable speed control between these points, so operators must choose the nearest fixed setting for each recipe. The gear-driven transmission is designed to maintain torque across all three speeds.
The manufacturer rates the maximum kneading capacity at 7.7 lbs (3.5 kg) of dough per batch. Exceeding this weight risks motor strain and inconsistent mixing results. Buyers planning larger single batches or continuous heavy-dough production should verify this limit against their recipes before purchasing. The 30-quart bowl volume provides headroom for lighter mixes, but the kneading rating is the binding constraint for dough work.
Measured against everything we stock in Commercial Kitchen Equipment, at today’s prices. Recalculated every night.
| Product | |
|---|---|
| Product type | Other Appliances |
The 30Qt stainless steel bowl handles up to 7.7 lbs of dough per batch, making it suitable for schools, bakeries, restaurants and pizzerias.
The 1100W gear-driven motor powers three speeds — 105, 180 and 408 RPM — for heavy dough, batters and light aerating tasks.
The three fixed speeds match common commercial needs: low for kneading heavy dough, medium for batters and high for whipping cream or egg whites.
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