Strengths
- Italian engineering; heavy‑duty stainless construction.
- Spiral mixers from 5 kg to 130 kg finished dough.
- Sheeters with variable thickness & folding arms.
- Dividers/rounders for uniform portions at speed.
Mecnosud—Italian‑made equipment for professional dough production: spiral mixers (tilting/fixed head), pastry sheeters, dough rollers and dividers/rounders. Built in stainless steel for hygiene, consistency and throughput in Australian bakeries, pizzerias and pastry kitchens.
Prices from $1,483.70+GST. Call 1300 001 336 for fast specification help (capacity, power, and workflow layout).
Tilting/fixed head, Italian precision, 5–130 kg dough
500–600 mm rollers, adjustable thickness, fold‑up arms
Divide, roll & form bases/buns fast
Gentle artisan mixing, low heat build‑up
Spiral & fork options sized to your batches
Commercial Kitchen Equipment
Mecnosud SMM0025 Spiral Dough Mixer – 20kg Capacity, Stainless Steel
Commercial Kitchen Equipment
Mecnosud SMM0005 — 5 kg Dough, 7 L Fixed Bowl
Mecnosud SMM0044 — 38 kg, Tilting Head + Removable Bowl
Mecnosud PSM0570 — 500 mm Rollers, Variable Thickness
Mecnosud DDM0220T — Divide, Press & Mould (20 Divisions)
Bakeries
Bakeries
Bakeries
Commercial Kitchen Equipment
Mecnosud SMM0025 Spiral Dough Mixer – 20kg Capacity, Stainless Steel
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Criteria | Spiral Mixers | Pastry Sheeters | Dough Rollers/Dividers | Fork & Double‑Arm |
---|---|---|---|---|
Best for | Bread & pizza dough (fast, strong knead) | Lamination & precise pastry thickness | Pizza bases, buns; portioning & rounding | Artisan dough; gentle, low‑heat mixing |
Output | 5–130 kg finished dough per batch | 500–600 mm rollers; 0–36 mm thickness | 20–30 portions/cycle (models vary) | 25–60 kg class (model‑dependent) |
Power/Setup | 240 V small; larger often 3‑phase | 240 V; bench/floor footprints | 240 V or 3‑phase; safety guards | Mostly 240 V; check amperage & space |
Maintenance | Clean bowl/guard; grease as specified | Brush crumbs; wipe belts/rollers | Sanitise knives/plates; align guides | Wipe arms/bowl; scheduled checks |
Tip: size by peak batch and dough style. Use sheeters for lamination; rollers/dividers for portioning and rounding to standardise labour and yield.
Current live entry is around $1,483.70+GST on the compact SMM0005 spiral mixer. Check product pages for latest pricing and promotions.
Spiral = fast, strong knead for bread/pizza. Fork/double‑arm = gentle, low heat for artisan doughs (open crumb, higher hydration). Many sites pair a spiral for bulk and fork/double‑arm for signature doughs.
Small mixers (e.g., SMM0005) run on 240 V. Larger mixers and hydraulic dividers typically require 3‑phase—check each model’s spec sheet before ordering.
Browse all Mecnosud or call 1300 001 336 for tailored advice.