High hydration fixed bowl spiral mixer with 2 motors 2 speeds

The Spiral Mixer with Fixed Bowl is the heart of your professional production. Equipped with two powerful two-speed motors for highly hydrated dough , this machine represents the ideal solution for bread-making, pastry making and pizzerias. Designed and made in Italy, this professional mixer guarantees unparalleled reliability and versatility.

Bakeit offers two models of spiral mixers with fixed bowl : one with a dough capacity ranging from 2 to 40 kg and a second model with a capacity from 4 to 60 kg. This range is designed to perfectly suit your particular dough needs.

Features of the spiral mixer with fixed bowl, a 2-speed double motors for high hydration

• Two independent motors for the bowl and the spiral guarantee a homogeneous and powerful dough.
• Two speeds: The ability to adjust the speed allows for unparalleled flexibility for a wide range of doughs.
• The durable steel construction ensures durability and reliability.
• Thanks to the V-belts, the operation takes place silently, ideal for noise-sensitive work environments.
• The control panel is equipped with a double electromechanical timer for complete customization of the working modes.
• Get high quality doughs with an extremely limited increase in temperature during the process.
• It requires virtually no maintenance, reducing costs and time spent on maintenance.
• Suitable for different needs: Ideal for artisanal use with one shift per day and perfect for doughs with hydration above 55% using European flour.

In the technical context of pizzeria equipment , the Spiral Mixer with Fixed Bowl represents a significant evolution for the management of highly hydrated dough. Featuring two independent motors and bi-modal speed adjustments , this engineered solution offers precision and consistency in dough processing. Conceived to optimize operations and minimize the need for maintenance interventions , it emerges as an essential element in the refinement of pizzeria production processes, ensuring excellence in the quality of the dough with less need for maintenance.