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Sirman
Sirman Hercules 40 Spiral Dough Mixer 35kg
£1,805.00(£2,166.00 inc VAT)
Delivery Information
Price Match
The Sirman Hercules 40 is a fixed-head spiral dough mixer built specifically for heavy, continuous dough production. Unlike planetary mixers, which spread their capability across a range of tasks, this machine is purpose-designed for the demands of bread, pizza, and similar stiff or high-hydration doughs — where thorough gluten development and consistent batch structure are critical to the finished product.
In a working kitchen or bakery environment, the Hercules 40 is well suited to repeated batching across a full production day. The forged spiral tool works the dough methodically, which is appropriately matched to the mechanical characteristics of most commercial bread and pizza doughs. Single-speed operation keeps the machine straightforward to use and maintain — fewer components under sustained load means fewer points of potential failure during long production runs. The oil-bath gearbox and chain drive are designed to cope with the stresses of mixing stiff doughs over extended periods, and the ventilated motor with thermal protection helps guard against heat-related shutdowns during heavy service.
From a day-to-day operational standpoint, the key practical advantages include:
- Forged spiral tool develops gluten thoroughly without overworking dough structure
- Oil-bath gearbox and chain drive support high-volume, sustained production runs
- Ventilated motor with thermal protection reduces risk of shutdown under load
- Hinged bowl lid allows ingredients to be added during mixing without stopping
- Powder-coated steel construction holds up well under workshop and kitchen conditions
The Hercules 40 is a freestanding unit and requires adequate floor space with clear working access around the fixed-head design. As a single-speed machine, it is not intended for lighter tasks such as batters, creams, or general mixing — operators needing that versatility should consider a planetary mixer instead. Power supply requirements should be confirmed with a qualified electrician prior to installation.
This mixer is best suited to pizzerias, artisan bakeries, hotel kitchens, and catering operations producing consistent, substantial dough volumes as part of their regular workflow. Smaller operations or those working with lighter loads may find a reduced bowl capacity more practical and cost-effective. For central production sites with significantly larger batch requirements, a heavier-duty model in the spiral mixer range may be worth considering.
If you would like to talk through your production volumes or confirm whether this machine is the right fit for your operation, the team is happy to help you think it through before you commit.
Frequently asked questions
Is the Hercules 40 suitable for pizza dough as well as bread?
Yes — the machine handles both well. The forged spiral tool is well suited to the full range of stiff and high-hydration doughs typically used in pizza and bread production, developing gluten structure without overworking the dough. It is this focused capability that makes it a common choice in pizzerias and artisan bakeries rather than a general-purpose kitchen.
What are the installation requirements for this mixer?
The Hercules 40 is a freestanding unit, so you will need sufficient floor space and clear working access around the machine. Power supply requirements should be confirmed with a qualified electrician before installation, as commercial mixers of this capacity typically require a dedicated supply. If you are unsure about your site's suitability, our team can talk through the practicalities with you.
Can this mixer handle lighter tasks such as batters or cake mixes?
No — the Hercules 40 is a single-speed spiral mixer designed exclusively for heavy dough production. It is not suited to lighter mixing tasks such as batters, creams, or cake mixes. Operators who need that kind of versatility alongside dough work should consider a planetary mixer, which is designed to handle a broader range of mixing applications.
- Capacity (litres)
- 40
- Dimensions external
- 480 x 820 x 740
- Dough mixer type
- Lift Head
- External depth
- 825 mm
- External height
- 730 mm
- External width
- 480 mm
- Machine position
- Floor Standing
- Mixer bowl range
- Over 31 Litres
- Power rating
- 1.5 kW
- Weight
- 105 kg
£1,805.00(£2,166.00 inc VAT)
£1,805.00(£2,166.00 inc VAT)
The Sirman Hercules 40 is a fixed-head spiral dough mixer built specifically for heavy, continuous dough production. Unlike planetary mixers, which spread their capability across a range of tasks, this machine is purpose-designed for the demands of bread, pizza, and similar stiff or high-hydration doughs — where thorough gluten development and consistent batch structure are critical to the finished product.
In a working kitchen or bakery environment, the Hercules 40 is well suited to repeated batching across a full production day. The forged spiral tool works the dough methodically, which is appropriately matched to the mechanical characteristics of most commercial bread and pizza doughs. Single-speed operation keeps the machine straightforward to use and maintain — fewer components under sustained load means fewer points of potential failure during long production runs. The oil-bath gearbox and chain drive are designed to cope with the stresses of mixing stiff doughs over extended periods, and the ventilated motor with thermal protection helps guard against heat-related shutdowns during heavy service.
From a day-to-day operational standpoint, the key practical advantages include:
- Forged spiral tool develops gluten thoroughly without overworking dough structure
- Oil-bath gearbox and chain drive support high-volume, sustained production runs
- Ventilated motor with thermal protection reduces risk of shutdown under load
- Hinged bowl lid allows ingredients to be added during mixing without stopping
- Powder-coated steel construction holds up well under workshop and kitchen conditions
The Hercules 40 is a freestanding unit and requires adequate floor space with clear working access around the fixed-head design. As a single-speed machine, it is not intended for lighter tasks such as batters, creams, or general mixing — operators needing that versatility should consider a planetary mixer instead. Power supply requirements should be confirmed with a qualified electrician prior to installation.
This mixer is best suited to pizzerias, artisan bakeries, hotel kitchens, and catering operations producing consistent, substantial dough volumes as part of their regular workflow. Smaller operations or those working with lighter loads may find a reduced bowl capacity more practical and cost-effective. For central production sites with significantly larger batch requirements, a heavier-duty model in the spiral mixer range may be worth considering.
If you would like to talk through your production volumes or confirm whether this machine is the right fit for your operation, the team is happy to help you think it through before you commit.
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