Dough mixer SIGMA SAU-B-80

A spiral mixer that tilts its bowl to discharge dough automatically onto a worktop or into a divider, eliminating the need to lift and scrape heavy batches by hand.

The mixer uses a spiral-shaped agitator that rotates on its own axis while travelling around the bowl. This double motion stretches and folds the dough repeatedly, developing gluten evenly without overheating. The bowl itself is mounted on a sturdy frame that can tilt forward, allowing the dough to slide out under its own weight once mixing is complete. The process reduces manual labour and speeds up production lines in bakeries and patisseries.

To operate, the operator loads flour, water and other ingredients into the bowl, closes the safety guard and selects the mixing programme. The spiral begins its cycle, kneading the dough to the required consistency. When the cycle finishes, the operator releases the tilt mechanism and the bowl rotates forward, depositing the dough directly onto a work surface or into the next machine. The bowl then returns to its upright position ready for the next batch.

The unit is built on a heavy-duty steel frame with a stainless-steel bowl and spiral. The 400 V three-phase supply matches the standard industrial circuit found in professional kitchens, allowing the mixer to run alongside other high-demand equipment without overloading the system. At 870 kg, the mixer is floor-standing and requires a solid base; its footprint of 2300 mm by 1360 mm dictates the space it occupies on the bakery floor. The height adjusts between 2150 mm and 2500 mm to accommodate different ceiling clearances or extraction hoods.

Controls are kept simple: a start button, a timer and a tilt switch. The timer sets the mixing duration, while the tilt switch activates the motor that rotates the bowl forward. Safety interlocks prevent the spiral from turning while the bowl is tilted or the guard is open.

Cleaning is straightforward: the bowl and spiral can be removed for washing, while the frame is wiped down with a damp cloth. The design minimises crevices where dough can accumulate, reducing the risk of contamination between batches.

The 130 L model is part of the SAU line, which includes capacities of 120 kg, 160 kg, 200 kg and 280 kg of dough. Each model shares the same overturning mechanism and spiral principle, allowing bakeries to scale production while keeping the same workflow.