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Spiral mixers
Professional spiral dough mixers for pizzeria and bakery
The spiral mixer is the reference tool for working leavened doughs: pizza dough, bread, focaccia, brioche or pastry. Its fixed spiral turns inside a rotating bowl, kneading the dough gently, without overheating it, and developing the gluten network evenly. The result: a smooth, elastic and consistent dough, the essential base of a successful pizza. Our range covers every size, from the small 7-litre countertop mixer to the 85-litre floor model, including tilting-head versions for large volumes.
Spiral mixer or planetary mixer?
The two are often confused, but their uses differ. The spiral mixer is designed specifically for heavy, low-hydration doughs like pizza dough: it kneads fast, with power and without overheating. The planetary mixer, more versatile, is better suited to light preparations (creams, egg whites, batters) but struggles with large quantities of firm dough. For a pizzeria or bakery producing dough in series, the spiral mixer is the right choice; for pastry and varied mixes, opt for a planetary mixer. The two families are complementary in a well-equipped lab.
Which bowl capacity to choose
Capacity, expressed in litres of bowl, determines the amount of dough per batch. A small model like the 7-litre Gastro M mixer or the 10-litre Diamond mixer suits a counter, a food truck or a small production. For a busy pizzeria, a 20 to 33 litre offers the best compromise. Large producers and bakeries aim for 42, 53 or even 85 litres, like the 85-litre Diamond DH80B mixer. Practical rule: the amount of flour worked is roughly 55-60% of the litre capacity. A slightly oversized bowl is preferable, as an overloaded mixer struggles, overheats the dough and wears out prematurely.
One or two speeds
Single-speed models are simple, robust and economical, perfect for regular use on a given dough type. Two-speed models, like the 34-litre 2-speed Diverso mixer, offer more flexibility: a slow speed for incorporation and autolysis, a fast speed to develop the gluten. This versatility is valuable if you work several recipes or varied hydrations. Most mixers include a timer to guarantee consistent kneading from one batch to the next.
Tilting head and removable bowl
On high-volume models, the tilting head and removable bowl, as on the 22-litre tilting-head mixer, transform daily work. Raising the spiral and removing the bowl greatly eases dough unloading, cleaning and turnaround between batches. The 53-litre automatic digital mixer adds programmable controls to automate the cycles. Beyond a certain production volume, these functions quickly become essential to preserve comfort and work pace.
Power, voltage and installation
The larger the bowl, the more powerful the motor must be: expect from 0.37 kW for a 7-litre to over 3 kW for an 85-litre. Small models run on 230 V single-phase, while large capacities generally require 400 V three-phase; some references also exist in 230 V three-phase. Check the availability of the right supply before buying. Most mixers are mounted on wheels for easy movement and floor cleaning. Plan for a stable, clear location and a socket matching the appliance's power.
Our selection and related categories
Browse our spiral mixers, from the 7-litre model to the 85-litre model, and complete your lab with the other categories in the Pizza - Pasta family: pizza rolling machines, dough rounders and mozzarella grater to equip your entire pizza station.