Dough mixer PIZZA GROUP P01IF04030

A spiral mixer draws the dough up the sides of the bowl and then folds it back into the centre with a rotating spiral hook. This motion stretches and kneads the gluten strands evenly, producing a smooth, elastic dough without overheating it. The bowl itself turns in the opposite direction, so every part of the mixture passes through the hook repeatedly. The result is a consistent texture in less time than a planetary mixer takes, and with less strain on the motor.

To use the IF53 2 V, lower the stainless-steel bowl onto the base and lock it in place. Fit the spiral hook, then add the dry ingredients. Start the mixer on the lower speed to combine the flour and water; once the dough begins to form, switch to the higher speed for the final kneading. The safety grid lets you add extra ingredients while the machine is running, and you can lift it at any time to check the consistency. When the dough is ready, stop the motor, remove the hook and lift the bowl off the base.

The bowl, spiral hook and dough-splitting rod are made of AISI 304 stainless steel, which resists corrosion and is easy to sanitise. The main structure is painted steel, giving a sturdy frame that keeps the 109 kg unit stable on the worktop.

The two-speed motor draws 1.10 kW on low and 1.50 kW on high, so it requires a 400 V three-phase circuit. This voltage is standard in professional kitchens and allows the mixer to handle heavier loads without tripping the supply.

The 53 litre bowl can hold up to 44 kg of dough, enough for large batches of pizza bases or bread rolls. Its footprint of 530 mm by 860 mm fits on most worktops, while the 720 mm height leaves clearance above the safety grid.

Cleaning is straightforward: remove the bowl and hook, wash them in hot water with detergent, rinse and dry. Wipe the painted surfaces with a damp cloth and check that the safety grid moves freely.

The IF53 2 V is a two-speed spiral mixer designed for pizzerias, bakeries and pastry shops.