Spiral Mixers

A spiral mixer develops gluten without overheating the dough. The bowl rotates while a fixed spiral works through it, so the dough is folded rather than beaten — which is why bread and pizza dough come out of a spiral mixer better than out of a planetary.

Size by flour capacity or bowl litres against your batch, not your ambition. A mixer run at a quarter of its capacity works the dough poorly, so oversizing costs quality as well as money.

Fixed head suits continuous production; removable bowl versions let you prove in the bowl and start the next batch. Yasaki and Tyrone supply the range.

See the Yasaki FS200M 200L heavy duty spiral mixer for production volume and the Tyrone SCP66 66L for a restaurant or small bakery.

Spiral mixers are heavy and frequently three-phase. Confirm power supply and floor access before ordering.

Commercial kitchen equipment supplied and delivered Australia-wide. Call 0488 019 097 for advice on sizing, power supply or site access.