Dough mixer SIGMA SAU-B-120

A spiral mixer that tilts its bowl to discharge dough automatically onto a worktop or divider, the SIGMA SAU-B-120 removes the need to lift and scrape heavy batches by hand.

The mixer draws dough towards a rotating spiral hook that stretches and folds it in a continuous loop. This motion develops gluten evenly without overheating, producing a smooth, elastic dough ready for dividing and proofing. Because the hook stays fixed while the bowl revolves, the dough is worked from every angle, eliminating dead spots and ensuring consistent texture throughout the batch.

To operate, the operator loads flour, water and other ingredients into the bowl, closes the guard, and selects the mixing programme. Once the cycle finishes, the bowl tilts forward on its sturdy frame, sliding the dough out in a single mass. A divider or worktop positioned beneath catches the batch, allowing the next stage of production to begin without delay.

Built on a heavy-duty steel chassis, the SAU-B-120 is designed for continuous use in high-volume bakeries. The bowl and spiral hook are stainless steel, resisting corrosion and standing up to daily cleaning. A transparent safety guard covers the mixing area, preventing access while the machine is in motion.

Controls include a start button, an emergency stop, and a programmable timer that sets the mixing duration. The tilt mechanism is activated by a separate switch, ensuring the bowl only moves when the operator is ready to discharge the dough.

The 5.85 kW motor draws a 400 V three-phase supply, typical of large bakery equipment and compatible with commercial power circuits. A 170 litre bowl capacity allows batches up to 170 kg of dough to be processed in a single cycle, matching the needs of medium to large production runs. The unit weighs 1030 kg, requiring a solid floor and a pallet truck or forklift for positioning. Its footprint of 2300 mm long, 1400 mm wide and a height adjustable between 2150 mm and 2500 mm fits standard bakery workspaces while leaving clearance for the bowl to tilt.

Cleaning involves removing flour dust from the guard and frame, wiping the stainless steel bowl and hook with a damp cloth, and checking the tilt mechanism for smooth operation. The sturdy construction minimises maintenance, with only routine lubrication of moving parts required.

The SAU line includes models for 120 kg, 160 kg, 200 kg and 280 kg dough batches, allowing bakeries to scale capacity as production grows.

The SAU-B-120 is listed in the SIGMA catalogue under heavy-duty bakery mixers for yeast-raised doughs.