Dough Mixers

The Fimar 42-litre fixed-bowl spiral mixer is a dedicated dough machine built for continuous production use. Unlike planetary mixers fitted with a dough hook, a spiral mixer uses a rotating bowl and a fixed spiral arm working in combination — a method that develops gluten structure progressively and without generating the frictional heat that faster mixing methods can introduce. That matters when dough temperature is critical to the final product, whether that is a pizza base, a loaf, or a high-hydration sourdough.

In a working production environment, a machine of this capacity is well suited to kitchens where dough-making is a daily core task rather than an occasional requirement. The spiral and bowl arrangement handles stiff and wet doughs consistently across a full batch, and the fixed-bowl design provides the stability needed when working through heavy or dense mixes that would strain lighter equipment. The machine is built to run repeated cycles through a busy shift without the performance drop you can see with semi-commercial alternatives.

Practical operational advantages include:

• Spiral action keeps dough temperature stable throughout the mix cycle
• Fixed bowl provides a solid platform for heavy, dense, or high-hydration doughs
• Stainless steel mesh guard with integrated safety switch protects the operator
• Robust construction suited to daily multi-batch use in demanding environments
• Consistent results across full-capacity loads, reducing rework and waste

Before taking delivery, verify that you have an appropriate power supply available and that the floor can bear the loaded weight of the machine. A stable, level surface is essential, and on floors prone to vibration from other equipment, bolting down is worth considering. As a fixed-bowl model, there is no bowl interchange — production scheduling should account for batch turnaround rather than swapping bowls to keep the line moving.

This mixer is best suited to pizzerias, craft bakeries, and central production kitchens where dough is made in volume every day. It would be over-specified for a kitchen producing only occasional batches, where a smaller machine would be a more practical and cost-effective choice. For sites running continuous multi-shift production at high throughput, a larger-capacity spiral mixer may be worth considering.

If you are working out whether this capacity fits your production volumes, or you have questions about power supply and installation, we are glad to talk it through before anything is ordered.

The Sirman Hercules 20 is a fixed-head spiral dough mixer built for operations that mix dough regularly and in meaningful volume. Unlike a planetary mixer, the spiral tool works through a rotating bowl, applying focused, progressive pressure that develops gluten structure gradually and evenly across the batch. This method is well suited to bread and pizza dough production, where controlled development and low dough temperature directly affect the quality of the finished product.

The drivetrain pairs a ventilated motor with an oil-bath gearbox and chain drive — an arrangement that handles the sustained mechanical load of dough mixing across a full production shift without the wear patterns associated with lighter-duty gearing. Thermal protection is included as a practical safeguard during extended back-to-back cycles, which is a realistic working pattern in any volume dough operation. The fixed-head design keeps the machine stable, simplifies the working process between batches, and reduces the number of moving parts that require attention over time.

From a day-to-day operational standpoint, the Hercules 20 offers several practical advantages:

• Spiral action develops dough thoroughly without generating excess heat in the mix
• Single-speed operation is consistent and straightforward for kitchen staff to use
• Oil-bath gearbox reduces internal wear and supports longer service intervals
• Fixed-head construction simplifies cleaning and reduces mechanical complexity
• Powder-coated steel construction holds up well in busy production environments

Installation is straightforward. The Hercules 20 is a freestanding machine requiring a standard single-phase electrical supply and a stable, level surface capable of supporting a machine of this weight class. No water or gas connection is required. When planning placement, allow adequate clearance around the bowl for loading and unloading — particularly if integrating the machine into an existing bench layout.

This machine is well suited to pizza restaurants, artisan bakeries, hotel kitchen production areas, and catering operations where dough mixing is a regular part of the daily workload. It represents a practical mid-range capacity choice for sites producing consistent volumes without the footprint or cost of a larger floor-standing model. For lighter or occasional dough work, a smaller-capacity machine would likely be sufficient. For central production sites running high-volume continuous batches, a heavier-duty model with greater bowl capacity may be worth considering.

If you would like to talk through how this machine fits your production volumes and kitchen layout, the team is happy to help you work through that before you commit.

The Fimar 25kg spiral mixer is a fixed bowl machine designed for consistent, repeatable dough production in commercial environments. The spiral hook works the dough progressively — developing gluten structure gradually without the aggressive action of a planetary attachment and, importantly, without generating excessive heat in the mix. For bread, pizza bases, and enriched doughs where temperature during mixing has a direct bearing on fermentation and final texture, this matters in practice, not just in theory.

In a working kitchen or bakery, this mixer is well placed for daily batch production where volume and consistency are the priority. The spiral action suits heavier doughs particularly well, and the fixed bowl keeps the unit stable and compact throughout extended mixing runs. Between batches, the machine handles back-to-back production at a practical pace, though allowing reasonable rest between consecutive long cycles is good practice for the motor and the dough alike.

From an operational standpoint, the key practical advantages are:

• Spiral action develops dough without overheating the mix, preserving yeast activity
• Mesh bowl guard with integrated safety switch prevents operation when the guard is open
• Fixed bowl configuration keeps the footprint compact and the unit stable during use
• Stainless steel construction supports daily cleaning and withstands a busy environment
• Straightforward controls reduce operator training time and the risk of misuse

Installation is straightforward. The unit requires a stable, level surface capable of bearing the machine with a fully loaded bowl, and adequate clearance around the bowl guard for safe loading and removal. It should be positioned away from direct water splashing and is intended for fixed indoor use only. Electrical supply requirements should be confirmed against your site before ordering — single-phase and three-phase configurations may vary by market specification.

This mixer is well suited to pizzerias, artisan bakeries, sandwich operations, and pub or restaurant kitchens producing regular dough batches in-house. It sits in the mid-capacity range — operations producing small or occasional batches may find a lower-capacity machine more appropriate, while high-volume wholesale bakeries or central production units are likely to need a larger, heavier-duty model.

If you are weighing up whether this capacity fits your production volumes or want to talk through the installation requirements for your site, we are glad to help before you commit.

The Sirman Hercules 30 is a fixed-head spiral dough mixer designed for continuous, heavy-duty use in commercial bakeries, pizzerias, and production kitchens. It works by running a forged spiral hook through the dough at a single mixing speed, developing gluten structure gradually and methodically. This approach avoids the overworking and heat build-up that planetary-style mixing can introduce when handling dense, high-hydration doughs.

The drivetrain uses an oil-bath gearbox with chain-driven transmission, which absorbs the sustained resistance that heavy doughs place on the mechanism across prolonged mixing sessions. This matters in high-output environments where the machine may be running back-to-back cycles with little rest. The ventilated motor includes thermal protection as a safeguard against extended production runs, reducing the risk of unplanned downtime without requiring operator intervention. The reinforced bowl edge adds structural longevity in kitchens where the mixer is in near-constant use throughout the working day.

In practical terms, the Hercules 30 suits operations that need consistent, repeatable results from each batch. The opening bowl lid allows staged ingredient addition — hydration adjustments or fat incorporation — without stopping the cycle, which keeps production moving during busy prep periods. Key operational advantages include:

• Oil-bath gearbox delivers smooth, reliable power transfer under sustained dough loads
• Spiral hook develops gluten structure without overheating the mix
• Thermal motor protection reduces risk of downtime during extended production runs
• Opening lid allows mid-cycle ingredient addition without halting the machine
• Reinforced bowl edge supports long-term structural integrity under heavy use

Being a fixed-head, single-speed machine, the Hercules 30 is well matched to operations with a defined dough type and a consistent daily volume. It is less suited to sites that need variable speed across a wide range of mix styles. Operations with significantly higher throughput requirements may find a heavier-duty model more appropriate.

If you are working out whether this specification fits your production setup, the team is happy to talk through the options with you.

The Sirman Hercules 40 is a fixed-head spiral dough mixer built specifically for heavy, continuous dough production. Unlike planetary mixers, which spread their capability across a range of tasks, this machine is purpose-designed for the demands of bread, pizza, and similar stiff or high-hydration doughs — where thorough gluten development and consistent batch structure are critical to the finished product.

In a working kitchen or bakery environment, the Hercules 40 is well suited to repeated batching across a full production day. The forged spiral tool works the dough methodically, which is appropriately matched to the mechanical characteristics of most commercial bread and pizza doughs. Single-speed operation keeps the machine straightforward to use and maintain — fewer components under sustained load means fewer points of potential failure during long production runs. The oil-bath gearbox and chain drive are designed to cope with the stresses of mixing stiff doughs over extended periods, and the ventilated motor with thermal protection helps guard against heat-related shutdowns during heavy service.

From a day-to-day operational standpoint, the key practical advantages include:

• Forged spiral tool develops gluten thoroughly without overworking dough structure
• Oil-bath gearbox and chain drive support high-volume, sustained production runs
• Ventilated motor with thermal protection reduces risk of shutdown under load
• Hinged bowl lid allows ingredients to be added during mixing without stopping
• Powder-coated steel construction holds up well under workshop and kitchen conditions

The Hercules 40 is a freestanding unit and requires adequate floor space with clear working access around the fixed-head design. As a single-speed machine, it is not intended for lighter tasks such as batters, creams, or general mixing — operators needing that versatility should consider a planetary mixer instead. Power supply requirements should be confirmed with a qualified electrician prior to installation.

This mixer is best suited to pizzerias, artisan bakeries, hotel kitchens, and catering operations producing consistent, substantial dough volumes as part of their regular workflow. Smaller operations or those working with lighter loads may find a reduced bowl capacity more practical and cost-effective. For central production sites with significantly larger batch requirements, a heavier-duty model in the spiral mixer range may be worth considering.

If you would like to talk through your production volumes or confirm whether this machine is the right fit for your operation, the team is happy to help you think it through before you commit.

The Santos 10-litre dough mixer is a single-speed, counter-mounted machine built specifically for kneading bread and pizza dough. Unlike planetary mixers adapted for dough work, it uses a dedicated helical fork action — the fork folds and stretches the dough repeatedly, encouraging even gluten development and allowing the mixture to breathe during kneading. This makes it a more considered choice for dough-focused operations than a general-purpose mixer running a dough hook attachment.

In practice, it handles up to around 4kg of hard dough per batch. That output fits comfortably into a small pizzeria running lunch and dinner covers, a café baking fresh loaves each morning, or a deli preparing dough in house. It is not intended for continuous high-volume production, but within its range it performs consistently batch after batch without requiring much attention from the operator.

• Helical fork promotes oxygenation and even texture across batches
• Side ingredient chute allows additions mid-cycle without stopping the machine
• Transparent safety cover lets operators monitor progress without interrupting the mix
• Removable stainless steel bowl simplifies end-of-service cleaning
• Integrated stand provides a stable, fixed counter position during use

The machine runs from a standard single-phase supply and needs nothing beyond a stable worktop and a nearby socket. At 17kg it can be repositioned if necessary, though most kitchens will keep it in a fixed spot. There are no water connections or ventilation requirements to plan around.

This mixer suits independent kitchens, small bakeries, and pizzerias where dough is produced fresh in controlled daily batches. Operations with larger batch requirements or near-continuous production runs would be better served by a higher-capacity floor-standing model. Please note this product is special to order.

If you are unsure whether the batch size fits your service pattern or dough type, the team is happy to talk it through with you before you go ahead.

The Sammic AM-10 is a compact spiral dough mixer designed specifically for stiff, heavy doughs — the kind of loads that a planetary mixer will struggle with. With a 10-litre stainless steel bowl, a spiral hook, and a central dough rod, it works the dough in the way a baker would: folding and stretching rather than simply beating, which develops gluten structure without overworking the mix or generating excessive heat.

In practice, this type of machine is well suited to kitchens producing pizza bases, focaccia, or rustic bread in consistent but relatively modest volumes. The single-speed motor and fixed head keep the machine straightforward to operate — there are no complex settings to manage during a busy service, and the built-in timer allows the operator to walk away without monitoring the mix. This simplicity also reduces the number of things that can go wrong under regular daily use.

From an operational standpoint, the AM-10 offers several practical advantages:

• Stainless steel bowl, spiral, and central rod — easy to clean and food-safe throughout
• Scratch-resistant painted structure holds up to daily kitchen cleaning routines
• Integrated timer removes the need for manual monitoring during mixing cycles
• Wheeled base allows the unit to be repositioned as needed
• Fixed-head design keeps the mechanism simple and robust over time

Installation is straightforward — this is a freestanding, wheeled unit that requires a standard single-phase electrical supply and sufficient worktop or floor space nearby for loading and unloading the bowl. Its compact footprint makes it a practical choice for smaller kitchens, but the 10-litre bowl capacity does mean it is better suited to lower-volume production runs rather than continuous high-output bakery operation.

The AM-10 is a sensible choice for small restaurants, pizzerias, cafés, or catering operations producing dough regularly but not at industrial scale. For higher-volume sites or kitchens running multiple batches back-to-back throughout the day, a larger-capacity machine would be worth considering.

If you are unsure whether the AM-10 matches your production volumes or workflow, we are happy to talk it through before you commit.

The Mono Esmach SPI 45 is a variable speed spiral mixer built for consistent, high-volume dough production in professional bakery and food production environments. It uses a twin-motor configuration — one driving the 60-litre bowl and a separate motor powering the spiral arm — which allows each element to be controlled independently. This gives operators precise control over dough development without the compromises associated with single-motor designs.

In a busy production environment, consistency matters as much as output. The SPI 45 supports nine mixing programmes, which allows teams to replicate results batch after batch without relying on operator judgement during the mix cycle. This is particularly useful in sites where different staff run the same recipes across shifts. The variable speed function means the mixer can handle both gentler hydration-sensitive doughs and harder, stiffer mixes within the same machine.

From a practical standpoint, operators benefit from:

• Repeatable results across shifts via nine programmable mixing cycles
• Independent bowl and spiral arm motors for precise dough development control
• Variable speed to suit different dough types and hydration levels
• Stainless steel construction, straightforward to clean and durable under daily use
• A user-friendly control panel that reduces reliance on operator experience

This is a substantial piece of equipment — at 230kg it requires a firm, level floor surface and adequate access for installation. Three-phase power supply is required, so sites should confirm their electrical infrastructure before ordering. Given the footprint and weight, delivery and positioning should be planned in advance, ideally with the installation route cleared beforehand.

The SPI 45 is well suited to craft bakeries, hotel or institutional production kitchens, and food manufacturing sites with a regular dough workload. It is not intended for light or occasional use — the investment is justified by consistent, high-frequency production. For smaller operations or lower dough volumes, a more compact model may be a better fit; for very high-output sites running continuous shifts, it is worth discussing whether a larger-capacity machine would serve better.

If you are unsure whether this mixer is the right match for your production volume or kitchen setup, we are happy to talk it through before you commit.

The Mono Esmach SPI 80 is a heavy-duty spiral mixer built for consistent, high-volume dough production in commercial bakeries, craft bakers, and large-scale foodservice kitchens. It operates on a three-phase supply and uses a twin-motor configuration — one motor drives the bowl and a separate motor drives the spiral hook — allowing independent control of each element during the mixing cycle. Nine programmable mixing sequences can be stored and recalled, which supports consistent results across batches and shifts.

In practice, this type of dual-motor design gives bakers a meaningful level of control over dough development. Variable speed operation allows operators to match mixing intensity to the dough type, whether that's a delicate enriched dough or a stiff high-hydration bread mix. The programmable sequences reduce reliance on individual operator judgement during busy production periods and help maintain batch-to-batch consistency across a full working day.

Key operational advantages include:

• Twin-motor drive for independent bowl and spiral hook control
• Nine programmable sequences for repeatable batch results
• Variable speed flexibility to suit different dough types and hydration levels
• Stainless steel construction throughout for durability and hygiene
• User-friendly control panel reduces reliance on operator experience

At 400kg, this is a substantial piece of equipment requiring careful planning before installation. It requires a three-phase electrical supply and will need a suitably reinforced floor capable of supporting its weight. Access routes, doorway widths, and final positioning should all be confirmed prior to delivery. Servicing access around the unit should also be factored into the kitchen layout at the planning stage.

The SPI 80 is well suited to bakeries and production kitchens with consistent high-volume dough output requirements — craft bakeries, in-store bakery operations, and high-throughput catering production units being the most common fit. For smaller operations or lower daily volumes, a more compact spiral mixer in a reduced bowl capacity would likely be a better match. For very large-scale continuous production environments, higher-capacity options are available within the range.

If you're weighing up bowl capacity against your daily dough tonnage, or have questions around the installation requirements, the team is happy to talk it through before you commit.

The Buffalo 20-litre spiral dough mixer is a single-speed, bench or floor-standing machine built specifically for soft dough work in a commercial kitchen environment. Where a planetary mixer applies a broad mixing action, the spiral mechanism moves the hook through the dough in a way that builds gluten structure progressively — reducing the risk of overworking the mix or generating the kind of heat build-up that affects dough quality at volume.

In regular kitchen use, it handles bread doughs, pizza bases, focaccia, and similar soft-to-medium stiffness doughs reliably across repeated daily batches. It is not designed for stiff pastry work or highly specialised high-hydration doughs at the upper end of artisan baking, and operators with a demanding or varied dough programme should factor that in when choosing.

Practical day-to-day advantages include:

• Spiral action develops gluten evenly without overheating the dough
• Wire bowl guard fitted as standard for safe ongoing operation
• Emergency stop button positioned for quick access during busy service
• Stainless steel bowl and exterior — straightforward to clean between batches
• Compact footprint relative to its capacity, leaving bench or floor space usable

Installation is uncomplicated for most kitchens — the machine runs on a standard single-phase supply, though it is worth confirming your socket rating before positioning the unit. At 78kg, this is a substantial piece of equipment and requires a stable, level surface. Allow adequate clearance around and underneath the machine for cleaning and routine maintenance.

This mixer is well suited to independent pizzerias, in-store bakeries, patisseries, and café kitchens producing dough-based items on a regular but not high-volume industrial basis. For sites running extended daily production or larger batch sizes, a heavier-duty model with greater capacity is worth considering.

If you would like to talk through whether this mixer fits your production volumes and workflow before ordering, the team is glad to help.