Dough mixer PIZZA GROUP P01IR02006

A spiral mixer draws the dough down into a rotating bowl, where a spiral-shaped hook stretches and folds it in a continuous motion. This method mimics hand-kneading, developing gluten evenly without overheating the dough, so yeast activity stays controlled and the crumb structure remains consistent. The bowl itself turns, while the hook stays fixed in position, pulling the mass from the sides towards the centre and back again. The result is a smooth, elastic dough ready for proofing, whether for bread, pizza or sweet pastries. To use the PL20, the operator lifts the protective grid, locks the 20 litre stainless-steel bowl onto the drive, and selects one of three speeds with the electromechanical control. The hook, flat beater or whisk is fitted according to the mix: the hook for bread and pizza dough, the beater for batters and creams, the whisk for meringues and light foams. Once the ingredients are loaded, the grid is closed and the machine started. The operator watches the dough form through the clear guard, stopping the mixer when the desired consistency is reached. The bowl is then released and tipped forward to remove the dough without manual handling. The construction is built for daily service in a professional bakery. The bowl, hook, beater and whisk are all AISI 304 stainless steel, resistant to corrosion and easy to sanitise. A cast-iron base keeps the unit stable on the worktop, even when kneading stiff dough at full speed. The protective grid is hinged and interlocked, so the motor stops instantly if it is opened during operation. The 1.1 kW motor runs on a standard 230 V single-phase supply, the same circuit used for most kitchen appliances, so no special wiring is needed. The 20 litre bowl capacity allows batches of up to 5 kg of flour, enough for a full day's production in a small bakery or café. At 65 kg, the mixer is heavy enough to stay in place during use but can still be moved by two people or a small trolley when the kitchen is reorganised. Stainless-steel bowl, hook, beater and whisk lift out as one hygienic assembly that slides straight into the dishwasher after every batch of pizza dough. After each use, the bowl and attachments are removed and washed in hot water with detergent, then rinsed and dried. The stainless-steel surfaces are wiped down with a sanitising cloth, while the cast-iron base and painted exterior are cleaned with a damp cloth to remove flour dust. The protective grid is lifted to access the spiral hook for thorough cleaning, ensuring no dough residue remains between the coils. The PL20 is supplied with hook, flat beater and whisk as standard. It is listed in the PIZZA GROUP catalogue under spiral mixers for professional bakeries.