Mixers (Spiral/Fork)
3 products
The mixer is the first link in the chain: it sets the pace for the whole workshop. Two bowl types matter — the spiral bowl for stiff bakery doughs, and the fork bowl, which handles hydrated doughs more broadly.
Further information ↓
Spiral Mixer 50L
50 L spiral mixer: 304 stainless bowl, dual speed with dual timer, safety guard and overload protection.
Spiral Mixer 200L
200 L spiral mixer: 75 kg of flour, 9 kW copper-wire motor, manual control with two timers, safety guard and overload protection.
Spiral Mixer 80L
80 L spiral mixer: 30 kg of flour, 304 stainless bowl and spiral, dual speed with dual timer, safety guard.
Further information
- How to choose
- Read usable capacity in kilograms of flour, never in litres of bowl — that is the only figure that compares across manufacturers. Then check motor power against the densest dough you actually work, not the one that flatters the machine.
- Integration
- The mixer dictates its own unloading height and the space needed with the bowl open. Planning access to the divider and clearance while unloading avoids the manual handling that cancels out the gain in throughput.
Common question — Spiral or fork — which one?
Spiral is the standard bakery choice for stiff doughs. A fork head handles more dough types and stays useful in pastry work. If one machine must do everything, the fork is the compromise, at the cost of a longer mixing time.