Sammic DME-50 Spiral Dough Mixer | 50 Litre Commercial
Product Description
The Sammic DME-50 is a freestanding spiral dough mixer with a 50-litre bowl, built specifically for commercial dough production. Where a planetary mixer is a generalist tool, a spiral mixer...
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, built specifically for commercial dough production. Where a planetary mixer is a generalist tool, a spiral mixer is designed with one job in mind: developing dough consistently and efficiently at volume. The spiral hook and central dough rod work in combination to fold and strengthen the dough without overworking the gluten structure — a distinction that matters when you are producing large batches of bread, pizza bases, or enriched doughs repeatedly through a working day.
In practice, the stationary bowl keeps the process stable and reduces the need for operator intervention once the cycle is running. Mix times are typically shorter than with less specialised equipment, which contributes to throughput during busy preparation periods. The machine is built for regular daily use across the dough contact components.
Practical points worth noting for operators:
- Stainless steel bowl, spiral, and dough rod throughout all contact areas
- Liftable head provides clear bowl access for removal and cleaning without tools
- Scratch-resistant painted body with stainless steel protection cover
- Freestanding installation requires a stable, level surface and adequate floor clearance
Cleaning after a dough-heavy service is straightforward — the liftable head design keeps access simple, which is a practical consideration for any site running the machine across multiple preparation sessions each day.
A 50-litre capacity suits medium to high-volume sites: artisan bakeries, pizza restaurants, hotel and contract catering kitchens, and production units with consistent daily output requirements. If your dough volumes are more modest, a smaller-capacity spiral mixer is likely a better match. For very high-volume production across multiple shifts, a heavier-duty unit may serve you better over time.
If you would like to talk through whether the DME-50 is the right fit for your production volumes and kitchen layout, our team is glad to help before you make a decision.
Key Features
- 50-litre stainless steel bowl designed for high-volume dough batches
- Spiral hook and central rod develop dough without overworking gluten
- Stationary bowl keeps mixing stable with minimal operator intervention
- Liftable head allows tool-free bowl removal for fast cleaning
- Freestanding configuration suits dedicated bakery and production kitchen layouts
Operational Benefits
- Consistent dough structure across large batches throughout the working day
- Shorter mix cycles help maintain preparation throughput during busy periods
- Reduced operator input once running frees staff for other kitchen tasks
- Easy bowl access keeps cleaning time low between preparation sessions
- Purpose-built spiral action protects dough quality at volume
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
- A 50-litre spiral mixer is generally well suited to medium to high-volume sites producing dough consistently throughout the day — artisan bakeries, busy pizzerias, and production catering kitchens are typical examples. If your daily dough requirements are more modest or your service is intermittent, a smaller-capacity unit will likely be a more appropriate and cost-effective choice. If you are unsure, it is worth talking through your batch sizes and preparation schedule before committing.
- The DME-50 is a freestanding unit and requires a stable, level floor surface with adequate space around it for safe operation and cleaning access. You will need to confirm the electrical supply requirements with your installer ahead of delivery, as commercial spiral mixers of this capacity draw a significant load. Weight should also be factored into your site planning if the machine needs to be moved or positioned on an upper floor.
- Spiral mixers are primarily designed for soft to medium-stiff doughs, and the DME-50 handles bread and pizza bases well in commercial volumes. Enriched doughs — those with higher fat or egg content — can generally be mixed, but the consistency and workload involved means it is worth discussing your specific recipes and production volumes with us to confirm suitability before purchase.