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Sammic
Sammic AM-30 Commercial Spiral Dough Mixer 32L
£1,502.00(£1,802.40 inc VAT)
Delivery Information
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The Sammic AM-30 is a fixed-head, fixed-bowl spiral dough mixer with a 32-litre bowl capacity, designed specifically for handling heavy, stiff doughs such as pizza bases, bread, and enriched doughs that place significant mechanical demands on a machine. Spiral mixers work differently from planetary mixers — the spiral hook rotates around a stationary dough mass rather than pulling it upward, which generates less heat in the dough and produces a more consistent, better-structured gluten network. For any kitchen where dough quality and batch consistency matter, the spiral format is the correct starting point.
In a busy production environment — a pizzeria running multiple services, a bakery turning out regular daily batches, or a pub kitchen making its own bread — the AM-30 holds up to the repetitive, high-torque demands that stiff dough places on a machine. The fixed-head and fixed-bowl configuration keeps the machine compact and stable during operation, which is well suited to kitchens where space is at a premium and setup time needs to be kept to a minimum. A built-in timer allows operators to walk away during mixing cycles without the risk of over-working the dough.
From an operational standpoint, the AM-30 is practical to maintain and keep clean. The bowl, spiral hook, and dough rod are all stainless steel, which matters both for hygiene compliance and for longevity — these are the components under the most stress and most frequent contact with ingredients. The outer structure uses a scratch-resistant paint finish, and the machine is mounted on castors with brakes, making it straightforward to reposition or move for cleaning behind the unit.
- Fixed head and bowl design keeps operation stable and compact
- Stainless steel contact parts support hygiene compliance and durability
- Built-in timer reduces the need for operator supervision during mixing
- Castors with brakes allow repositioning without lifting
- Spiral mixing action limits heat transfer into the dough during long cycles
The AM-30 is well suited to small to mid-sized operations producing consistent daily dough volumes — a dedicated pizzeria, a craft bakery, or a catering kitchen producing bread or pastry dough in regular batches. It is a fixed configuration machine; kitchens requiring removable bowl functionality or higher batch throughput should consider whether the AME variant or a larger-capacity model would better match their workflow.
If you are unsure whether the AM-30 is the right size and configuration for your production volumes, our team is happy to talk through how the machine fits into your operation before you commit.
Frequently asked questions
Is the AM-30 suitable for pizza dough specifically, or is it better suited to bread?
The AM-30 is well suited to both. Spiral mixers are the preferred format for stiff, low-hydration doughs such as pizza bases, as well as for standard bread doughs — the spiral action develops gluten efficiently without overworking or overheating the mix. It handles enriched doughs too, though very soft or batter-style mixes are generally better suited to a planetary mixer.
What is the difference between the AM and AME versions of this machine?
The AM-30 has a fixed head and a fixed bowl, meaning the bowl stays in the machine and the head does not lift. The AME variant features a removable bowl and a liftable head, which can make batch transfer and deep cleaning easier in higher-throughput operations. For most single-site kitchens running regular but manageable batch volumes, the fixed AM configuration is straightforward and reliable.
How much dough volume can the AM-30 handle in a typical service day?
The 32-litre bowl is designed for consistent batch production rather than continuous high-volume throughput. For a pizzeria producing dough for daily service or a small bakery running regular batches, it is a practical size. Operations needing to process significantly larger volumes in shorter windows — a high-output bakery or central production kitchen, for example — may find a larger-capacity model a better fit, and it is worth discussing your batch sizes and frequency before selecting.
Size and weight
- External width
- 430 mm
- External depth
- 740 mm
- External height
- 820 mm
- Weight
- 78 kg
- Crated size
- 470 x 770 x 860 mm
- Crated weight
- 85 kg
Capacity and performance
- Bowl capacity
- 32 l
- Capacity per operation
- 6 - 24 kg
- Capacity in flour (50% water)
- 15 kg
- Bowl dimensions
- 400 mm x 260 mm
- IP Protection grade
- 55
Power and energy
- Power rating
- 1.1 kW
- Three phase (1v)
- 1100 W
- Single Phase (1v)
- 1100 W
- 2v
- 1100 W / 1300 W
£1,502.00(£1,802.40 inc VAT)
£1,502.00(£1,802.40 inc VAT)
The Sammic AM-30 is a fixed-head, fixed-bowl spiral dough mixer with a 32-litre bowl capacity, designed specifically for handling heavy, stiff doughs such as pizza bases, bread, and enriched doughs that place significant mechanical demands on a machine. Spiral mixers work differently from planetary mixers — the spiral hook rotates around a stationary dough mass rather than pulling it upward, which generates less heat in the dough and produces a more consistent, better-structured gluten network. For any kitchen where dough quality and batch consistency matter, the spiral format is the correct starting point.
In a busy production environment — a pizzeria running multiple services, a bakery turning out regular daily batches, or a pub kitchen making its own bread — the AM-30 holds up to the repetitive, high-torque demands that stiff dough places on a machine. The fixed-head and fixed-bowl configuration keeps the machine compact and stable during operation, which is well suited to kitchens where space is at a premium and setup time needs to be kept to a minimum. A built-in timer allows operators to walk away during mixing cycles without the risk of over-working the dough.
From an operational standpoint, the AM-30 is practical to maintain and keep clean. The bowl, spiral hook, and dough rod are all stainless steel, which matters both for hygiene compliance and for longevity — these are the components under the most stress and most frequent contact with ingredients. The outer structure uses a scratch-resistant paint finish, and the machine is mounted on castors with brakes, making it straightforward to reposition or move for cleaning behind the unit.
- Fixed head and bowl design keeps operation stable and compact
- Stainless steel contact parts support hygiene compliance and durability
- Built-in timer reduces the need for operator supervision during mixing
- Castors with brakes allow repositioning without lifting
- Spiral mixing action limits heat transfer into the dough during long cycles
The AM-30 is well suited to small to mid-sized operations producing consistent daily dough volumes — a dedicated pizzeria, a craft bakery, or a catering kitchen producing bread or pastry dough in regular batches. It is a fixed configuration machine; kitchens requiring removable bowl functionality or higher batch throughput should consider whether the AME variant or a larger-capacity model would better match their workflow.
If you are unsure whether the AM-30 is the right size and configuration for your production volumes, our team is happy to talk through how the machine fits into your operation before you commit.
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