Fimar, Sirman and Santos Dough Mixers

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 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 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 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 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 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.