Industrial Spiral Mixer
Spiral mixer for heavy bread and pizza dough — 20–500 kg batches, removable bowl, two-speed arm with programmable cycles. Maximum gluten development.
Feature
- Spiral arm against rotating bowl — full gluten development.
- Typical batch 20–500 kg across three bowl sizes.
- Two speed zones on a programmable timer with auto-stop.
- Removable bowl rolls to your divider or proofer on casters.
- Chilled-jacket option holds dough under 25°C.
- Built for bread temperature windows — 24–26°C finished dough.
Sample
Sample output from the Industrial Spiral Mixer. Ask us for real production photos matched to your exact product and capacity.
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Global CoverageParameters
The SPM series spiral mixer develops bread and pizza dough to full gluten strength — 20–500 kg batches with a removable bowl, two-speed spiral arm, and programmable cycles. The dough-room heart of the industrial bakery line.
Why Spiral for Bread Dough
The spiral arm kneads against a counter-rotating bowl, folding the dough over itself instead of stirring it — gluten develops fully without overheating the mass. Heavy bread and pizza doughs that overwhelm planetary mixers run here all day. Finished dough temperature of 24–26°C, the consistency window for bread, is what the cycle times are built around.
Three Bowl Sizes
| Model | Batch size | Spiral speeds | Bowl | Power |
|---|---|---|---|---|
| SPM-101 | 20–100 kg dough | 2 | Removable, casters | ~4 kW |
| SPM-001 | 100–300 kg | 2 + timer | Removable, casters | ~11 kW |
| SPM-201 | 300–500 kg | 2 + timer + jacket | Removable, chilled option | ~18 kW |
Typical values — bowl geometry and speeds are configured to your dough range.
Temperature Control
The SPM-201 offers a jacketed bowl with chilled-water circulation that holds dough under 25°C through the cycle — the difference between consistent and drifting bread in hot plants and long shifts.
Cycle Programming
Two speed zones with automatic switching: low blends flour and water, high develops gluten, and the programmable timer auto-stops at the end of the cycle. Recipes store per product, so every baker on every shift runs the same dough.
Where It Fits the Bakery Line
The bowl rolls out to the DEC divider rounder or PRO proofing chamber, then on to the rotary, convection, or tunnel oven. The full range is on the bakery equipment hub.
FAQ
Size the bowl by finished dough weight per batch, not flour weight, because flour is only about half of a rated batch once water is added. Keep batches above roughly 10% of rated capacity so the spiral arm properly engages and develops the gluten, and plan about 20% headroom for growth. Tell us your loaves per day and recipe, and we will size the bowl and cycle plan for you.
Yes. Two-speed operation does most of the work: low speed incorporates ingredients, high speed develops gluten. Note that stiff, low-hydration doughs reduce the effective capacity of any bowl, so a shop running mostly bagels or pizza should size one step up. For temperature-sensitive doughs, a jacketed bowl with chilled water keeps friction heat out of long mixes.
Friction heat is the enemy of consistency, because every minute at high speed warms the dough. Start with chilled water, use low speed for the first two to three minutes, and for structured bread programs add the jacketed-bowl option. It holds dough temperature in a tight window shift after shift.
A fixed bowl is simpler and cheaper for single-station bakeries. A removable bowl on castors lets you mix, then roll the bowl straight to your divider or hoist it out with a tipping trolley. It is worth it the moment dough handling becomes a bottleneck between mixer and make-up.
Typical bread dough runs roughly 10 to 15 minutes of mixing plus charging and discharge, so one bowl supports several batches an hour. The exact cycle depends on hydration and target gluten development. We confirm the realistic hourly throughput against your recipe before you order.
Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.
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