Dough mixer SIGMA IBT-50

A twin arms mixer kneads dough by lifting and folding it between two spiral-shaped tools that rotate in opposite directions. The arms draw air into the mass, keeping the temperature low while developing the gluten network evenly. This method shortens mixing time and produces a lighter, more elastic dough without overheating, which is critical for bread, pizza bases and sweet pastries that must rise well and hold their shape.

The operator loads the bowl with flour, water and other ingredients up to the 50 kg mark, then lowers the arms into the mix. A timer or manual switch starts the cycle; the arms turn slowly at first to combine the ingredients, then accelerate to full speed for the kneading phase. The operator watches the dough form a smooth, glossy ball that pulls away from the sides of the bowl, then stops the machine and lifts the arms to remove the dough for proofing.

The SIGMA T-50 is built from welded steel, painted for corrosion resistance. The bowl and arms are designed to be removed without tools, allowing each part to be cleaned separately or replaced if worn. The control panel sits at the front, within reach of the operator standing at the machine.

The 1.5 kW motor runs on a 400 V three-phase supply, the standard circuit in professional bakeries. The 320 kg weight means the unit is floor-standing and must be positioned on a solid base before use. Its footprint of 610 mm depth, 850 mm width and 1380 mm height fits under most bakery worktops, leaving space for ingredient trays and proofing baskets alongside.

Cleaning involves wiping the painted steel surfaces with a damp cloth, then removing the bowl and arms to wash them in a sink or dishwasher. The disassembly also allows the operator to inspect the seals and bearings for wear, ensuring the mixer remains quiet and reliable over years of daily use.

The T-50 is the base model in the SIGMA twin arms range, designed for medium-scale bakeries and pizzerias that need consistent dough quality without manual effort.