High-Capacity 260L Spiral Dough Mixer
Engineered for Peak Production and Consistent Quality
Struggling with Production Bottlenecks and Inconsistent Dough?
Manual mixing and undersized equipment can limit your output and compromise quality. It’s a common challenge for growing commercial kitchens to scale operations without sacrificing the consistency that defines their products.
What is the 260L / 100kg Spiral Dough Mixer?
This industrial-grade spiral dough mixer is a piece of specialized bakery equipment designed to gently and efficiently develop gluten in large batches of dough. Unlike some other mixers, its synchronized spiral hook and rotating bowl system are engineered to mimic the gentle kneading of hand-mixing, but on a massive scale. This process helps to keep the dough at a stable temperature, promoting optimal fermentation and delivering a consistently superior texture.
Designed for High-Volume Professionals
This machine is a cornerstone for operations that demand high output without compromise:
Central Kitchens
Food Processing Facilities
Large-Scale Pizzerias
Core Advantages for Your Operation
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Massive Production ThroughputWith a 260L bowl and 100kg capacity, this mixer is built to handle substantial batches, significantly increasing your hourly output and streamlining workflow. |
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Superior Dough ConsistencyThe spiral mixing action is designed to develop gluten structures uniformly, helping to produce dough with predictable texture, temperature, and performance batch after batch. |
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Enhanced Operational EfficiencyAutomating the mixing of large dough volumes typically reduces manual labor requirements and mixing times, allowing your skilled staff to focus on other critical production stages. |
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Robust and Reliable BuildConstructed with heavy-duty materials, this food machinery is engineered for the demands of a continuous commercial environment, aiming for reliability and a long service life. |
Your Pre-Purchase Checklist
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Power Supply & Phase: Verify your facility’s electrical specifications (Voltage, Phase, Amperage) match the machine’s requirements.
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Physical Footprint: Measure your available floor space, ensuring adequate room for the machine, operation, and maintenance access.
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Ventilation & Environment: Assess the installation area to ensure it meets the operational recommendations for the equipment.
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Dough Types: Consider the types and hydration levels of the dough you will be mixing to confirm suitability.
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Workflow Integration: Plan how the mixer will fit into your existing production line, from ingredient loading to dough removal.
Ready to Scale Your Production?
Commercial Food Equipment.
