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Buffalo
Buffalo 20Ltr Spiral Dough Mixer
£753.00(£903.60 inc VAT)
Delivery Information
Price Match
The Buffalo 20-litre spiral dough mixer is a single-speed, bench or floor-standing machine built specifically for soft dough work in a commercial kitchen environment. Where a planetary mixer applies a broad mixing action, the spiral mechanism moves the hook through the dough in a way that builds gluten structure progressively — reducing the risk of overworking the mix or generating the kind of heat build-up that affects dough quality at volume.
In regular kitchen use, it handles bread doughs, pizza bases, focaccia, and similar soft-to-medium stiffness doughs reliably across repeated daily batches. It is not designed for stiff pastry work or highly specialised high-hydration doughs at the upper end of artisan baking, and operators with a demanding or varied dough programme should factor that in when choosing.
Practical day-to-day advantages include:
- Spiral action develops gluten evenly without overheating the dough
- Wire bowl guard fitted as standard for safe ongoing operation
- Emergency stop button positioned for quick access during busy service
- Stainless steel bowl and exterior — straightforward to clean between batches
- Compact footprint relative to its capacity, leaving bench or floor space usable
Installation is uncomplicated for most kitchens — the machine runs on a standard single-phase supply, though it is worth confirming your socket rating before positioning the unit. At 78kg, this is a substantial piece of equipment and requires a stable, level surface. Allow adequate clearance around and underneath the machine for cleaning and routine maintenance.
This mixer is well suited to independent pizzerias, in-store bakeries, patisseries, and café kitchens producing dough-based items on a regular but not high-volume industrial basis. For sites running extended daily production or larger batch sizes, a heavier-duty model with greater capacity is worth considering.
If you would like to talk through whether this mixer fits your production volumes and workflow before ordering, the team is glad to help.
Frequently asked questions
Is this mixer suitable for pizza dough production in a busy pizzeria?
Yes — the spiral action is well suited to pizza bases and similar soft-to-medium stiffness doughs, making it a practical choice for independent pizzerias running regular daily batches. It works best where dough production is consistent rather than high-volume continuous, so if you are running multiple large batches back-to-back throughout a full service day, it is worth discussing whether a larger-capacity model would serve you better.
What are the installation requirements for this mixer?
The machine runs on a standard single-phase electrical supply, which makes it straightforward to position in most commercial kitchens without specialist electrical work. At 78kg it is a heavy unit, so you will need a stable, level surface and should plan access around the machine for cleaning and routine maintenance.
Can this mixer handle stiff pastry doughs or high-hydration specialty doughs?
It is designed primarily for soft-to-medium stiffness doughs such as bread, pizza, and focaccia — not for stiff pastry work or highly specialised high-hydration doughs. Operators with a varied or technically demanding dough programme may find that a variable-speed or higher-capacity machine is a closer fit for their needs.
- Colour
- White
- Dimensions
- 695(H) x 380(W) x 690(D)mm
- Material
- Stainless Steel
- Warranty
- 2 Years On-Site Parts & Labour
- Weight
- 78kg
£753.00(£903.60 inc VAT)
£753.00(£903.60 inc VAT)
The Buffalo 20-litre spiral dough mixer is a single-speed, bench or floor-standing machine built specifically for soft dough work in a commercial kitchen environment. Where a planetary mixer applies a broad mixing action, the spiral mechanism moves the hook through the dough in a way that builds gluten structure progressively — reducing the risk of overworking the mix or generating the kind of heat build-up that affects dough quality at volume.
In regular kitchen use, it handles bread doughs, pizza bases, focaccia, and similar soft-to-medium stiffness doughs reliably across repeated daily batches. It is not designed for stiff pastry work or highly specialised high-hydration doughs at the upper end of artisan baking, and operators with a demanding or varied dough programme should factor that in when choosing.
Practical day-to-day advantages include:
- Spiral action develops gluten evenly without overheating the dough
- Wire bowl guard fitted as standard for safe ongoing operation
- Emergency stop button positioned for quick access during busy service
- Stainless steel bowl and exterior — straightforward to clean between batches
- Compact footprint relative to its capacity, leaving bench or floor space usable
Installation is uncomplicated for most kitchens — the machine runs on a standard single-phase supply, though it is worth confirming your socket rating before positioning the unit. At 78kg, this is a substantial piece of equipment and requires a stable, level surface. Allow adequate clearance around and underneath the machine for cleaning and routine maintenance.
This mixer is well suited to independent pizzerias, in-store bakeries, patisseries, and café kitchens producing dough-based items on a regular but not high-volume industrial basis. For sites running extended daily production or larger batch sizes, a heavier-duty model with greater capacity is worth considering.
If you would like to talk through whether this mixer fits your production volumes and workflow before ordering, the team is glad to help.
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