Sammic SM-75 2V Spiral Dough Mixer product image

Sammic

Sammic SM-75 2V Spiral Dough Mixer 75 Litre

SKU: 5500162

£3,954.00(£4,744.80 inc VAT)
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  • 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 can be connected to a three phase power supply – must be installed by a competent person
  • Item weighs over 100kg and will need care and planning to get into position kg

The Sammic SM-75 is a fixed-head spiral dough mixer with a 75-litre bowl, built for continuous, high-volume dough production. Where a planetary mixer is a general-purpose tool, a spiral mixer is purpose-designed for soft, extensible doughs — bread, pizza bases, focaccia, enriched doughs — where the goal is building a strong gluten network without overworking or overheating the mix. The SM-75 runs two motor speeds: a lower speed to bring ingredients together cleanly, and a higher speed to develop structure once the dough has formed.

At this bowl capacity, the machine makes a genuine operational difference in production environments. Rather than running several smaller batches through a lighter machine, operations producing dough in volume can work through each shift more efficiently with fewer changeovers. The fixed-head construction keeps the machine stable and consistent under a full bowl load, and Sammic equipment has a solid reputation in production bakery and food service settings where reliability under daily heavy use matters.

From a practical standpoint, the SM-75 offers several operational advantages:

  • Stainless steel bowl, spiral hook, and dough rod support hygiene compliance and easy cleaning between batches.
  • Two-speed motor gives operators direct control over each stage of the mixing process.
  • Fixed-head design provides consistent stability under heavy dough loads.
  • Scratch-resistant finish and stainless steel guard help the machine hold up to daily kitchen conditions.
  • Spiral mixing action preserves dough temperature better than planetary alternatives for large batches.

A machine of this size needs a stable, level floor surface with enough clear space to load and unload safely — both are worth planning before delivery arrives. The combined weight of the machine and a full bowl means placement should be finalised early. Electrical supply requirements should be confirmed with a qualified installer before ordering; equipment in this class requires a dedicated supply rather than a standard socket.

The SM-75 is best suited to medium and large production operations: artisan and wholesale bakeries, busy pizza restaurants, hotel production kitchens, and catering units where dough is mixed in consistent volume. It is not the right choice for light or occasional use — a smaller-capacity machine would be more appropriate and more economical in those settings. For operations with very high throughput demands, a heavier-duty model may be worth considering.

If you would like to talk through whether the SM-75 fits your production volumes or site requirements, the team is happy to work through the details with you.

Frequently asked questions

Is the SM-75 suitable for a busy pizza restaurant as well as a bakery?

Yes — spiral mixers at this capacity are commonly used in both settings. Pizza restaurants producing dough for high-volume service and bakeries running consistent daily production both benefit from the spiral mixing action and the efficiency of fewer, larger batches. The key consideration is whether your site has the space, floor loading capacity, and electrical supply to support a machine of this size.

What electrical supply does the SM-75 require?

Equipment in this class requires a dedicated electrical supply and will not run from a standard domestic socket. The exact supply specification should be confirmed with a qualified electrical installer before ordering, as site requirements can vary. We'd recommend arranging this ahead of delivery to avoid any delays to installation.

How does a spiral mixer differ from a planetary mixer for dough work?

A planetary mixer is a versatile machine suited to a wide range of tasks — creaming, whipping, general mixing — but its action generates more heat and mechanical stress when working stiff or extensible doughs at volume. A spiral mixer is purpose-built for dough: the rotating bowl and fixed spiral hook develop gluten efficiently while keeping the mix cooler, which matters particularly for larger batches where temperature rise can affect final product quality.
Sammic SM-75 2V Spiral Dough Mixer 75 Litre

£3,954.00(£4,744.80 inc VAT)

£3,954.00(£4,744.80 inc VAT)

The Sammic SM-75 is a fixed-head spiral dough mixer with a 75-litre bowl, built for continuous, high-volume dough production. Where a planetary mixer is a general-purpose tool, a spiral mixer is purpose-designed for soft, extensible doughs — bread, pizza bases, focaccia, enriched doughs — where the goal is building a strong gluten network without overworking or overheating the mix. The SM-75 runs two motor speeds: a lower speed to bring ingredients together cleanly, and a higher speed to develop structure once the dough has formed.

At this bowl capacity, the machine makes a genuine operational difference in production environments. Rather than running several smaller batches through a lighter machine, operations producing dough in volume can work through each shift more efficiently with fewer changeovers. The fixed-head construction keeps the machine stable and consistent under a full bowl load, and Sammic equipment has a solid reputation in production bakery and food service settings where reliability under daily heavy use matters.

From a practical standpoint, the SM-75 offers several operational advantages:

  • Stainless steel bowl, spiral hook, and dough rod support hygiene compliance and easy cleaning between batches.
  • Two-speed motor gives operators direct control over each stage of the mixing process.
  • Fixed-head design provides consistent stability under heavy dough loads.
  • Scratch-resistant finish and stainless steel guard help the machine hold up to daily kitchen conditions.
  • Spiral mixing action preserves dough temperature better than planetary alternatives for large batches.

A machine of this size needs a stable, level floor surface with enough clear space to load and unload safely — both are worth planning before delivery arrives. The combined weight of the machine and a full bowl means placement should be finalised early. Electrical supply requirements should be confirmed with a qualified installer before ordering; equipment in this class requires a dedicated supply rather than a standard socket.

The SM-75 is best suited to medium and large production operations: artisan and wholesale bakeries, busy pizza restaurants, hotel production kitchens, and catering units where dough is mixed in consistent volume. It is not the right choice for light or occasional use — a smaller-capacity machine would be more appropriate and more economical in those settings. For operations with very high throughput demands, a heavier-duty model may be worth considering.

If you would like to talk through whether the SM-75 fits your production volumes or site requirements, the team is happy to work through the details with you.