EXTRA11
Buying Guide: Spiral Mixers
How spiral mixers work
The bowl and spiral hook rotate together, kneading quickly and gently for superior gluten development with minimal heat.
Spiral vs planetary vs fork mixers
Spiral = best for bread and pizza dough. Planetary = versatile, all-round use. Fork = artisan mixing, very gentle and slow.
Capacity & output
From compact 7L models for small kitchens to 300L industrial units for wholesale bakeries.
Strengths & limitations
Strengths: fast, consistent, heavy-duty. Limitations: specialised for dough only, less versatile than planetary mixers.
Trusted brands & support
Choose from Mecnosud, Tyrone, Prismafood, Yasaki, OEM, Grange, Paramount and more—supported locally with service and spares.
FAQ
Are spiral mixers only for bread?
No—they’re also ideal for pizza, focaccia, ciabatta, brioche and other yeast-based doughs.
Why is a spiral mixer better for dough?
It kneads faster and with less heat, giving better gluten development and dough consistency.
What size spiral mixer do I need?
Small cafés: 7–20L. Pizzerias & bakeries: 30–80L. Wholesale operations: 100L+ industrial units.
What’s the starting price?
From $1480+GST, depending on size, capacity and brand.
Browse all Spiral Mixers or call 1300 001 336 for a tailored recommendation.