Dough mixer PIZZA GROUP P01IR03026

A spiral dough mixer draws the hook through the bowl in a tight, continuous circle, kneading flour, water and yeast into a smooth, elastic dough. The spiral path stretches and folds the gluten strands evenly, developing the network that traps gas and gives bread its structure. This method keeps the dough cool and prevents over-working, so the mixer can run longer without damaging the texture.

The operator loads the dry ingredients into the 42 litre stainless-steel bowl, attaches the spiral hook, and sets the timer. Once the cycle starts, the hook rotates while the bowl turns slowly in the opposite direction, pulling the dough around the spiral. The operator watches the consistency and adds liquid as needed, then removes the finished dough in a single mass ready for proving.

The mixer is built from stainless steel, with sealed ball bearings and mechanically formed joints that carry the load of stiff dough. A clear safety guard covers the bowl during operation, and the controls sit on a raised panel at the front.

The 1.5 kW motor draws a steady load from a 230 V single-phase circuit, suitable for most bakery and pizzeria supplies. The 42 litre bowl holds up to 38 kg of dough in a single batch, producing 140 kg of mixed dough per hour when batches follow one another. The unit weighs 131 kg and stands on four adjustable feet, so it can be levelled on uneven floors without moving the entire machine.

The bowl and spiral hook lift out for cleaning, and the stainless-steel surfaces wipe down with a damp cloth. The sealed bearings require no lubrication, and the joints are designed to shed flour rather than trap it.

The catalogue places the IR42VS in the professional bakery section, alongside larger and smaller spiral mixers for different batch sizes.