Fimar 38Kg Spiral Mixer 42 Litre Fixed Bowl product image

Fimar

Fimar 38kg Spiral Mixer 42 Litre Fixed Bowl

SKU: EA38/SB

£1,454.00(£1,744.80 inc VAT)
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Delivery Information

Price Match

  • In the event of equipment failure any parts needed will be provided 1
  • In the event of equipment failure an engineer will be sent for an onsite repair 1
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur
  • Item weighs over 100kg and will need care and planning to get into position kg

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.

Frequently asked questions

How do I know if the 42-litre capacity is right for my production volume?

A useful starting point is to calculate your daily dough weight across all batches and compare it against the 38kg capacity per load. For a pizzeria producing bases for 100 to 200 covers a day, or a bakery running regular bread production, this capacity tends to be a practical fit. If you are running continuous multi-shift production or regularly pushing past that dough weight, a larger-capacity machine is likely to suit better — and it is worth a conversation before you commit.

What are the installation requirements I need to check before delivery?

You will need to confirm that the available power supply matches the machine's electrical requirements before delivery — your electrician can verify this from the specification sheet. The machine carries significant weight when loaded, so a solid, level floor is important, and bolting down is advisable if other equipment in the kitchen generates vibration. Allow enough clearance around the unit for safe operation and cleaning access.

Why choose a spiral mixer over a planetary mixer with a dough hook?

Spiral mixers are purpose-built for dough and handle it more gently than a planetary machine working at speed. The combined action of the rotating bowl and fixed spiral develops gluten structure progressively, which keeps frictional heat low — a meaningful advantage when dough temperature affects fermentation, texture, or crust quality. For kitchens where dough is a secondary task alongside other mixing work, a planetary mixer with attachments can make sense, but where dough production is the primary job, a dedicated spiral machine generally gives better, more consistent results.
Fimar 38kg Spiral Mixer 42 Litre Fixed Bowl

£1,454.00(£1,744.80 inc VAT)

£1,454.00(£1,744.80 inc VAT)

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.