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Sammic
Sammic DM-20 2V Spiral Dough Mixer – 20 Litre
£1,793.00(£2,151.60 inc VAT)
Delivery Information
Price Match
The Sammic DM-20 is a fixed-head spiral dough mixer with a 20-litre bowl, built specifically for soft working doughs such as pizza bases and bread. Unlike a planetary mixer — which is designed as a general-purpose machine — a spiral mixer is purpose-built for dough. The spiral hook and rotating bowl work in combination to develop gluten structure efficiently, without overworking the mix or raising its temperature unnecessarily. That has a direct effect on finished dough quality and consistency, particularly where the same product is being produced batch after batch throughout a service day.
The two-speed motor gives operators practical control over the mixing process: a lower first speed for initial incorporation, and a higher second speed to develop the dough. This is particularly useful when working across different hydration levels or scaling batch sizes during the day. Fixed-head construction keeps the machine stable on the bench and the footprint compact, which is worth considering wherever prep space is at a premium.
From a day-to-day operational standpoint, the DM-20 is built with regular commercial use in mind:
- Bowl, spiral hook and central rod finished in stainless steel for hygiene and durability
- Two-speed motor provides control across varying dough types and hydration levels
- Fixed-head design keeps the footprint compact and the unit stable under load
- Scratch-resistant exterior and stainless steel guard support long-term condition
- Straightforward to clean between preparation sessions, reducing unnecessary downtime
The DM-20 is a free-standing unit connecting to a standard electrical supply. Before ordering, it is worth confirming available socket configuration, bench or floor space, and that the surface it sits on is stable and level — vibration during heavy mixing cycles is a practical consideration with any spiral mixer.
This machine is well suited to small-to-medium pizzerias, bakeries, and catering operations where dough is produced on a regular basis but not at high volume. For sites with significantly greater throughput, or those working frequently with stiffer doughs, a larger-capacity model from the range is likely to be the more appropriate choice. Equally, if dough mixing is only an occasional requirement, a smaller unit may represent better value.
If you would like to talk through whether the DM-20 is the right fit for your production volumes or dough types, the team is happy to help you work through the options.
Frequently asked questions
Is a 20-litre spiral mixer enough capacity for a busy pizzeria?
For a small-to-medium pizzeria producing dough in regular batches throughout the day, a 20-litre bowl is a practical starting point. If you are running a high-volume site with multiple cover sittings or producing large batches in a single mix, it is worth discussing whether a larger-capacity model would serve you better before you commit.
What does a spiral mixer do differently from a planetary mixer for dough work?
A planetary mixer is a general-purpose machine — useful across a wide range of mixing tasks, but not optimised for dough. A spiral mixer works the dough with less friction and more controlled gluten development, which helps keep mix temperatures lower and produces a more consistent finished dough. For operations where dough quality is central to the product, a dedicated spiral mixer is generally the more reliable choice.
What do I need to consider before installing the DM-20 in my kitchen?
The DM-20 connects to a standard electrical supply, so no specialist installation is required. The main practical considerations are confirming you have a stable, level surface with sufficient bench or floor space, and that the socket configuration is suitable. Vibration during heavy mixing cycles is normal with spiral mixers, so a solid, even surface is important for both safety and machine longevity.
- Capacity (litres)
- 20
- External depth
- 680 mm
- External height
- 650 mm
- External width
- 390 mm
- Power rating
- 0.9 kW
- Weight
- 65 kg
£1,793.00(£2,151.60 inc VAT)
£1,793.00(£2,151.60 inc VAT)
The Sammic DM-20 is a fixed-head spiral dough mixer with a 20-litre bowl, built specifically for soft working doughs such as pizza bases and bread. Unlike a planetary mixer — which is designed as a general-purpose machine — a spiral mixer is purpose-built for dough. The spiral hook and rotating bowl work in combination to develop gluten structure efficiently, without overworking the mix or raising its temperature unnecessarily. That has a direct effect on finished dough quality and consistency, particularly where the same product is being produced batch after batch throughout a service day.
The two-speed motor gives operators practical control over the mixing process: a lower first speed for initial incorporation, and a higher second speed to develop the dough. This is particularly useful when working across different hydration levels or scaling batch sizes during the day. Fixed-head construction keeps the machine stable on the bench and the footprint compact, which is worth considering wherever prep space is at a premium.
From a day-to-day operational standpoint, the DM-20 is built with regular commercial use in mind:
- Bowl, spiral hook and central rod finished in stainless steel for hygiene and durability
- Two-speed motor provides control across varying dough types and hydration levels
- Fixed-head design keeps the footprint compact and the unit stable under load
- Scratch-resistant exterior and stainless steel guard support long-term condition
- Straightforward to clean between preparation sessions, reducing unnecessary downtime
The DM-20 is a free-standing unit connecting to a standard electrical supply. Before ordering, it is worth confirming available socket configuration, bench or floor space, and that the surface it sits on is stable and level — vibration during heavy mixing cycles is a practical consideration with any spiral mixer.
This machine is well suited to small-to-medium pizzerias, bakeries, and catering operations where dough is produced on a regular basis but not at high volume. For sites with significantly greater throughput, or those working frequently with stiffer doughs, a larger-capacity model from the range is likely to be the more appropriate choice. Equally, if dough mixing is only an occasional requirement, a smaller unit may represent better value.
If you would like to talk through whether the DM-20 is the right fit for your production volumes or dough types, the team is happy to help you work through the options.
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