Dough mixer SIGMA TAURORB25

A spiral mixer develops bread, pizza and pastry dough by driving a spiral-shaped beater in a fixed, circular bowl. The beater rotates on its own axis while orbiting the bowl, stretching and folding the dough against the bowl wall. This gentle, continuous kneading builds gluten structure without overheating, producing a smooth, elastic dough ready for proofing.

The operator lowers the mixer head, slides the stainless-steel bowl into position and locks it. Ingredients are added through the PETG lid's central hole while the spiral runs. After the programmed mixing time, the head is raised manually, the bowl removed, and the dough tipped out for dividing or resting.

The Sigma TauroRB 32 L model uses a three-phase motor and a mechanical reducer with chain transmission, running on pre-lubricated ball bearings. The stainless-steel spiral and shaft resist corrosion and are easily cleaned. A transparent PETG lid allows visual monitoring while keeping flour contained.

Controls are minimal: a single-phase start/stop switch and a timer. The 1.1/0.8 kW motor rating indicates the load on the kitchen's three-phase circuit. The 32 L bowl volume allows batches up to 16 kg of flour, while the 420 × 800 × 760 mm footprint fits under a standard worktop. The 114 kg weight requires two operators or a trolley for safe movement.

Cleaning involves removing the bowl, wiping the spiral and shaft with a damp cloth, and rinsing the lid under a tap. The pre-lubricated bearings need no routine maintenance beyond occasional inspection for wear.

The catalogue places the TauroRB 32 L in the spiral-mixer section for bakeries, pizzerias and central production kitchens.