Spiral mixers are purpose-built for dough. With a rotating bowl and spiral hook, they mix bread and
pizza dough more gently and efficiently than general-purpose mixers, delivering strong gluten development and
consistent results every batch.
The Dough Specialist: Our commercial spiral mixers are designed for artisan bread, pizza bases, focaccia, and dough-heavy production. We stock reliable brands built for continuous service.
Select your mixer capacity below: 👇
Bakery Equipment
Commercial Kitchen Equipment
Mecnosud SMM0044 Spiral Mixer – 38kg Dough, Tilting Head | KW
Commercial Kitchen Equipment
Commercial Kitchen Equipment
Commercial Kitchen Equipment
Commercial Kitchen Equipment
Mecnosud SMM0025 Spiral Dough Mixer – 20kg Capacity, Stainless Steel
Commercial Kitchen Equipment
Commercial Kitchen Equipment
Bakeries
Bakeries
Buying Guide: Commercial Spiral Mixers
A spiral mixer is the go-to choice for professional dough production. The combined movement of the bowl and hook works the dough from multiple angles, building structure without the friction heat that can damage yeast activity.
1. Capacity & Sizing
- Capacity Check: Always verify if the capacity is listed for total Dough Weight or Flour Weight—this impacts your usable batch size.
- Common Sizes: Range from compact 10–20L tabletop models up to 40L+ floor-standing units for large production kitchens.
- Best Practice: Aim to run batches at 60–80% of maximum capacity for optimal performance and longer motor life.
2. Spiral vs Planetary (The Core Difference)
- Spiral Mixers: Best for bread, pizza, and any heavy, yeast-based dough. They develop high gluten structure efficiently while keeping the dough cool.
- Planetary Mixers: More versatile (creams, batters, icing) but less powerful for heavy dough and risk overheating large batches.
3. Durability & Control
- Two-Speed Motors: Allows for slow starting (to incorporate ingredients) and fast mixing (for final gluten development).
- Safety Features: Look for hydraulic lid locks, safety guards, and emergency stop controls required in commercial environments.
- Construction: Heavy-gauge stainless steel construction and gear-driven transmission are essential for reliability.
Frequently Asked Questions
Why is a spiral mixer better for pizza dough?
Spiral mixers are vastly superior because they knead more efficiently and keep the dough cooler. This prevents premature yeast activity and results in a better, more consistent crust structure after baking.
What’s the starting price for a commercial spiral mixer?
Entry-level spiral mixers for smaller bakeries start around $700–$1,200+GST, with high-capacity production models ranging significantly higher based on brand and features.
Do I need single-phase or three-phase power?
Small 10–20L mixers often run on standard 10A single-phase power. Larger 40L+ mixers used in production kitchens almost always require three-phase (415V) to drive the motor under heavy loads.
Need help choosing the right mixer? Browse our range above or call 1300 001 336 for expert advice on capacity and bakery layout.