Sammic DME-50 Spiral Dough Mixer | 50 Litre Commercial Mixer
Product Description
The Sammic DME-50 is a freestanding spiral dough mixer with a 50-litre bowl, designed specifically for mixing soft doughs such as bread and pizza bases in commercial production environments. Unlike...
Specifications
- Capacity (litres)
- 50
- External depth (mm)
- 850
- External height (mm)
- 740
- External width (mm)
- 530
Product Description
The Sammic DME-50 is a freestanding spiral dough mixer with a 50-litre bowl, designed specifically for mixing soft doughs such as bread and pizza bases in commercial production environments. Unlike planetary mixers, the spiral mixing action works the dough efficiently without overworking the gluten structure, which matters when you are producing large batches consistently throughout a service period.
In a busy kitchen or bakery setting, this type of mixer earns its place through reliable, repeatable output. The spiral hook and central dough rod work together to fold and develop dough evenly, reducing mix times compared to less specialised equipment. The bowl remains stationary during mixing, which keeps the process stable and reduces operator input once the cycle is running.
From a practical standpoint, the DME-50 is built with commercial use in mind across the contact parts:
- Stainless steel bowl, spiral, and rod throughout the dough contact area
- Liftable head for straightforward bowl removal and cleaning
- Scratch-resistant painted finish with a stainless steel protection cover
- Freestanding configuration requiring adequate floor space and a stable, level surface
Cleaning is straightforward — the liftable head allows easy access to the bowl, which can be removed without tools. For a machine handling dough daily, that ease of cleaning is worth considering alongside output capacity when making your selection.
A 50-litre bowl suits medium to high-volume operations: artisan bakeries, pizza restaurants, hotel kitchens, and catering production units with consistent daily dough requirements. If your output is more modest, a smaller-capacity spiral mixer may be a more appropriate fit. Equally, for very high-volume production across multiple shifts, a heavier-duty or larger-capacity unit may serve you better in the long run.
If you are unsure whether the DME-50 matches your production volumes or kitchen setup, our team is happy to talk through the specifics before you commit.
Key Features
- 50-litre bowl capacity suited to medium and high-volume dough production
- Spiral hook and central rod system for consistent, even dough development
- Liftable head design allows full bowl removal for cleaning
- Stainless steel bowl, spiral, and rod across all dough contact surfaces
- Freestanding unit with scratch-resistant finish and stainless steel cover
Operational Benefits
- Produces consistent dough batches without overworking gluten structure
- Reduces operator input once mixing cycle is underway during busy service
- Stainless steel contact parts support hygiene compliance in commercial kitchens
- Liftable head speeds up daily cleaning without requiring specialist tools
- Durable finish helps the mixer withstand the demands of heavy daily use
Specifications
- Capacity (litres)
- 50
- External depth (mm)
- 850
- External height (mm)
- 740
- External width (mm)
- 530
- Power rating (kw)
- 3.2
- Power type
- Electric 1 Phase
- Weight (kg)
- 110
Frequently Asked Questions
- Yes — spiral mixers are well suited to soft, high-hydration doughs including pizza and bread bases. The spiral action develops the gluten gradually and evenly, which is particularly important for pizza dough where texture and extensibility matter. It is less appropriate for stiff pastry doughs or batters, which are better handled by a planetary mixer.
- As a freestanding unit, it will need a stable, level surface with sufficient clearance around it for the head to lift freely and for safe operation and cleaning. You should confirm the electrical supply requirements with your installer before positioning the machine, as dedicated circuit provision may be needed depending on your kitchen's existing setup.
- A 50-litre spiral mixer is typically suited to operations producing consistent daily volumes — think a busy pizzeria, an artisan bakery, or a hotel kitchen with regular bread production. If your dough requirements are lower or more intermittent, a smaller capacity model may be a better match. For very high-volume or multi-shift production environments, it is worth discussing whether a larger-capacity unit would reduce the number of mixing cycles needed each day.