Dough mixer PIZZA GROUP P01IF02038

A spiral mixer draws the dough into a rotating spiral hook that stretches and folds it continuously. The hook's helical shape lifts the mass from the bottom of the bowl, aerating the mixture evenly without tearing the gluten strands. This method produces a smooth, elastic dough in less time than a planetary mixer, making it the standard for pizza bases, artisan breads and high-hydration batters.

The operator loads the dry ingredients into the stainless-steel bowl, attaches the bowl to the mixer head, and lowers the spiral hook into position. A single-speed control starts the motor; the hook revolves while the bowl remains stationary. A safety grid covers the top opening, allowing ingredients to be added mid-cycle without stopping the machine. The grid also lets the operator check dough consistency at any point. When the cycle is complete, the bowl is released and the dough removed by hand.

The IF53 is built around a 53-litre bowl of AISI 304 stainless steel, matched to a spiral hook and dough-splitting rod of the same material. The main frame is powder-coated steel, giving a rigid platform for the 1.5 kW motor and single-speed gearbox. The unit stands on four adjustable feet for levelling on uneven floors.

A 400 V three-phase supply is required, drawing a steady 1.5 kW load that matches the circuit capacity of most professional kitchens. The 110 kg weight keeps the mixer stable during operation, while the 530 mm depth and 860 mm width fit within a standard worktop footprint. The 53-litre bowl capacity is rated for 44 kg of dough, allowing single batches for large pizzeria production.

Cleaning is limited to the parts that contact food: the bowl, spiral hook and dough-splitting rod are removed and washed in hot water with detergent. The stainless-steel surfaces resist corrosion and can be sanitised between uses. The safety grid lifts off for access to the bowl rim and mixer head.

The IF53 is a single-speed model; no other variants are listed for this article.