Dough mixer PIZZA GROUP P01IF02037

A spiral mixer kneads dough by driving a spiral-shaped hook through the mass while the bowl remains stationary. The hook's shape pulls the dough inward and upward, stretching and folding it repeatedly. This action develops gluten evenly without overheating the mixture, producing a smooth, elastic dough ready for proofing and baking.

The operator loads the dry ingredients into the stainless steel bowl, attaches the bowl to the mixer, and lowers the spiral hook. Once the machine is started, the hook rotates at a single fixed speed. The clear grid on the front allows ingredients to be added safely during mixing and lets the operator watch the consistency without stopping the machine. When the dough is ready, the operator raises the hook, removes the bowl, and transfers the dough for the next stage.

The bowl, spiral hook and dough-splitting rod are all made of AISI 304 stainless steel for hygiene and durability. The mixer's footprint of 470 mm depth, 850 mm width and 720 mm height fits on a standard worktop or floor stand, while its 110 kg weight requires a sturdy base and two-person handling for movement.

A 1.5 kW motor draws power from a 400 V three-phase supply, matching the circuit used by most professional kitchen equipment. The 42 litre bowl holds up to 38 kg of dough, tested at 60 percent hydration, making it suitable for medium to large batches in pizzerias and bakeries.

Cleaning involves removing the bowl and spiral hook, washing them in warm water with mild detergent, and drying them before reassembly. The grid and outer surfaces are wiped down with a damp cloth to remove flour dust and dough residue.

The catalogue places this model in the professional dough-preparation section for pizzerias, bakeries and pastry shops.