Grange GRHBX20 Professional Spiral Dough Mixer – 23L, 1300W
Updated:
At KW Commercial Kitchen, the Grange GRHBX20 delivers a
robust 23L stainless steel bowl, a powerful 1300W belt-drive motor,
and 10 preset speed settings to produce consistent dough for bakeries,
restaurants and food-production kitchens. Designed for commercial performance, it handles up to
8kg of flour per batch with ease.
Built for Australian bakeries and commercial dough production
The GRHBX20 features optimised spiral and bowl RPM ranges (6.5–32 bowl RPM,
65–320 spiral RPM), ensuring thorough gluten development and uniform dough hydration. With its
belt-drive transmission, it operates more quietly and is easier to maintain than gear-driven
alternatives.
Key features & specifications
- Capacity / Output: 23L bowl, up to 8kg flour
- Motor: 1300W heavy-duty belt drive
- Speed Range: 10 preset speeds (bowl 6.5–32 RPM; spiral 65–320 RPM)
- Dimensions (W×D×H): 726 × 490 × 770 mm
- Weight: 85 kg
- Construction: Stainless bowl, spiral hook, commercial chassis
- Safety: Emergency cut-off switch + micro safety switches
- Power: 220–240V / 50Hz, electric commercial mixer
- Warranty: 2-year conditional warranty
Compliance & safety (AU)
- Electrical: RCM compliant for Australian commercial kitchens
- Safety: Emergency stop + micro safety switches on guard and bowl
- Usage: Indoor commercial use only
Convenience & usage advice
- Use proper hydration: Spiral mixers perform best with doughs 55–70% hydration
- Start slow: Begin mixing on a low preset speed to avoid flour spray
- Load correctly: Avoid under-loading (less than 30%) to maintain kneading efficiency
Ideal applications
- Bakeries and patisseries
- Pizza kitchens and restaurants
- Food-production and commissary kitchens
Smart Energy & Sustainability
★ Energy Snapshot
- Rated Input: 1300W (1.3kW)
- Typical Daily Use: 1–2 hours
- Approx. Daily Energy: 1.3–2.6 kWh/day
- Estimated Annual Cost: $190–$360/year (AU electricity rates)
★ Efficiency Comparison
- Belt-drive system reduces mechanical resistance compared to gear-driven mixers
- Lower RPM bowl motion improves energy use on low-hydration doughs
- Optimised spiral design reduces mixing time and energy per batch
★ Sustainability Highlights
- Durable stainless steel bowl and spiral increase service lifespan
- Lower power draw (1.3kW) compared to many 2–3kW mixers
- Efficient dough development reduces total batch time
★ Eco Badges
♻ Long-life stainless ???? Low energy draw ???? Reduced CO₂ output ???? Service-friendly belt drive
★ Performance Bars
Energy Efficiency: ███████░░ [7/10] Performance: ████████░ [8/10] Eco Performance: ███████░░ [7/10]
CO₂ Equivalent: Similar annual emissions to driving ~120–180 km.
Smart Recommendation: Ideal for bakeries and pizza kitchens needing a compact, efficient mixer for daily dough production.
At a glance
- 23L spiral dough mixer for up to 8kg flour
- 1300W belt-drive motor with 10 speeds
- Emergency stop + safety interlocks
- Reliable commercial build for daily use
Frequently Asked Questions
1) How do I clean the mixer daily?
Switch off power, wipe bowl and spiral with warm water and non-abrasive detergent, dry thoroughly. Avoid spraying water directly on the control panel or motor housing.
2) How can I reduce energy use?
Use lower presets when possible, avoid over-mixing, and match hydration levels to reduce total mixing time. The 1.3kW motor is efficient but benefits from good dough loading practices.
3) What are the electrical requirements?
Runs on 220–240V / 50Hz with a dedicated outlet. RCM compliant for Australian commercial kitchens. Do not use extension cables.
Ready to order or need expert advice?
Call 1300 001 366 or
Contact our team.
Browse Spiral Mixers. Fast AU shipping.
