Twin-motor spiral mixer in 25 kg, 50 kg and 90 kg capacities with reversible bowl rotation, digital timers and an S.S. 304 mixing bowl for fast, consistent kneading.
The spiral mixer is where most commercial bakeries settle once hand mixing and horizontal mixers stop keeping up, and it remains one of our most requested machines for good reason. It kneads faster than most alternative designs while generating less heat in the dough — a detail that matters a great deal once you are chasing consistent fermentation and crumb structure batch after batch.
Our Spiral Mixer is built solid, with a robust frame that holds up under continuous kneading cycles, and it is available in 25 kg, 50 kg and 90 kg capacities so the same design scales from a single-shift bakery to a multi-line industrial operation. Twin motors drive the bowl and the spiral hook independently, and the bowl rotation can be reversed for more even dough development.
The Spiral Mixer suits bread bakeries, pizza dough producers and any operation that needs consistent gluten development at commercial volumes — from single-outlet bakeries scaling toward franchise production to contract manufacturers supplying bread to retail chains.
Three capacity tiers on one dependable platform mean you are not re-learning a new machine every time you outgrow the last one. Every Spiral Mixer we build uses S.S. 304 for all dough-contact surfaces, and our pricing is structured to compete directly with imported alternatives without the freight lead time or import duty overhead. Because we manufacture the mixer in-house at our Sonipat facility, we can also turn around spare parts and service visits far faster than an importer waiting on an overseas supply chain.
The core design and control panel are identical across all three; the difference is bowl and motor sizing to match your batch volume. Most single-outlet bakeries start at 25kg, while multi-line or franchise operations typically choose 50kg or 90kg.
Reversible rotation allows more even dough development and helps prevent the dough from over-working on one side of the bowl, which improves consistency across batches.
Yes, dough temperature indication is available as an optional add-on for bakeries that need tighter fermentation control.
Fully automatic, single-button flour mixing from 10 kg to 90 kg capacity, with a dedicated stainless steel electrical panel built for round-the-clock production.
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A powerful hopper-fed sifter that screens impurities from wheat, corn or gram flour before it reaches your mixer — up to 500 lbs capacity with an interlocked safety system.
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Hygienically lifts and tilts dough bowls from floor level into the divider hopper, cutting manual handling and protecting dough from contamination.
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