Spiral mixers are designed to support dough structure and gluten development for bread and pizza dough, with motion patterns that can help achieve an even mix.

From a 10L spiral dough mixer in a small bakery to a 260L spiral dough mixer in a central kitchen, spiral mixers are commonly used for repeated batches throughout the day.

You can start with a smaller spiral mixer (for example a 20L or 30L spiral mixer) and later move to 80L, 120L, 160L or 260L spiral dough mixers as your bread and pizza dough volume grows.

Suitable for small bakeries, cafés and pizzerias that prepare limited batches of bread or pizza dough and value a compact mixer footprint.

A common choice for bakeries and pizza restaurants where dough is mixed multiple times per day and both bread dough and pizza dough are part of the regular menu.

Frequently used in central kitchens, industrial bakeries or large pizzerias preparing dough for many outlets or for extended production runs.

• Very compact footprint for tight spaces.
• Practical for small test or specialty batches.

• Limited bowl volume for larger production runs.

• More capacity than a 10L spiral mixer while still compact.
• Good step‑up option for growing businesses.

• May need multiple batches during peak periods.

• Balanced size for frequent daily use.
• Works as a main mixer in smaller operations or a secondary mixer in larger kitchens.

• Check whether bowl volume supports your busiest production days.

• Common medium‑range size for many retail bakeries.
• Supports multiple dough types in one kitchen.

• Requires more floor space than smaller spiral mixers.

• Higher bowl volume for bigger batches.
• Often used as a main mixer in medium to large operations.

• Plan layout for loading, unloading and cleaning larger bowls.

• Supports large dough batches for extended production runs.
• Can be integrated into semi‑automated dough lines.

• Requires careful planning for installation, access and maintenance.

• Large bowl volume for high‑output dough production.
• Can support broad product ranges in one facility.

• Needs sufficient floor space and clear workflow around the mixer.

• Very high bowl volume for extensive bread and pizza dough programs.
• Can be used as a central mixer feeding multiple production lines.

• Requires suitable building access, layout and handling equipment for large dough batches.

Estimate your dough volume for bread and pizza dough. This helps you understand whether a 10–30L spiral mixer is sufficient, or if you should consider 50–80L or 120–260L spiral mixers for larger batches.

List your main products, such as sandwich bread, artisan loaves, pizza dough, flatbread dough or buns. Different dough types may influence how frequently you mix and which bowl volumes are practical.

Measure the area where the mixer will stand, accounting for access to the bowl, the control panel and cleaning. Larger 80–260L spiral dough mixers need more floor space and movement area around them.

Consider operator height, experience and shift patterns. Small mixers are easy for one person to manage, while larger mixers may require more planning for safe loading and unloading of dough.

Many spiral mixers offer different speed settings or stages. This can help you adapt mixing to different dough types, such as softer bread dough or firmer pizza dough, while keeping control over dough development.

A clear control panel and timers allow operators to set mixing times consistently from batch to batch, which is helpful when multiple team members work with the same spiral dough mixer.

Smooth surfaces and convenient access to the bowl and spiral help with cleaning and day‑to‑day maintenance. This is important for both 10–30L spiral mixers and larger 80–260L spiral dough mixers.

A stable frame and well‑balanced design help the mixer run smoothly while handling different dough consistencies. This is especially relevant for larger 120–260L spiral mixers that work with heavy dough batches.

Plan the path from the spiral dough mixer to work tables, dough dividers, rounders, pizza benches and proofers. Short and direct movement is easier to manage than carrying dough across a crowded kitchen.

For bread and pizza dough, you may need periods of resting or bulk fermentation. Plan how dough containers or bins move between the spiral mixer, resting areas and shaping stations.

Make sure staff can stand, tilt, scoop and carry dough without obstruction. This is important for small 10–30L spiral mixers and even more critical for larger 80–260L spiral dough mixers.

• How many batches of bread and pizza dough do we mix in a day?
• Do we expect dough volume to grow in the next 1–3 years?

• Are we focused mainly on bread, mainly on pizza, or a mix?
• Do we have different dough hydration levels or special recipes?

• Do we have clear floor space for the mixer footprint and operator movement?
• How close is the mixer to dough processing and baking areas?

• Who will operate the spiral mixer on each shift?
• Do we have a plan to train staff on mixing times and procedures?