Commercial Dough Mixer for Bakeries & Pizzerias
20L – 60L Capacity | Dual-Speed Operation | Pure Copper Motors
Professional spiral dough mixers designed for artisan bakeries, pizzerias, and pastry shops. Our spiral mixers feature dual-action rotation with independent bowl and spiral hook speeds, creating superior gluten development for bread, pizza dough, and pastries. Available in 20L to 68L capacities handling 8-25kg flour batches. Pure copper motors (1.1kW-3kW) ensure reliable performance for continuous daily operation.
✓Dual-Action Mixing
✓110/220 RPM Speeds
✓ Pure Copper Motors
✓220V / 380V Options
H-SD20/30/40/50/60
H-SD20S/30S/40S/50S/60S
H-SD20S/30S/40S/50S/60S
Ready to Upgrade Your Commercial Dough Mixer?
Contact our equipment specialists for personalized recommendations, detailed specifications, competitive pricing, and custom solutions tailored to your specific business needs.
📧 Email for Quote💬 WhatsApp Chat
✓ Free consultation
✓ Custom voltage options
✓ Fast response within 24 hours
✓ Global shipping available
Compare Commercial Dough Mixer
Find the perfect mixer for your business needs - compare capacities, power, and features
| Model | Voltage | Motor Power | Bowl Volume | Mixing speed (r/min) | Drum speed (r/min) | Max Kneading Capacity | Dimensions |
|---|---|---|---|---|---|---|---|
| H-SD20 | 220V/50Hz | 1.1kw | 20L | 110/220 | 9/18 | 8kg | 73×39×86cm |
| H-SD30 | 220V/50Hz | 1.5kw | 30L | 110/220 | 9/18 | 12kg | 80×43×90cm |
| H-SD40 | 220V/50Hz | 1.8kw | 40L | 110/220 | 9/18 | 16kg | 82×48×94cm |
| H-SD50 | 220V/50Hz | 2.5kw | 50L | 110/220 | 6/13 | 20kg | 87×58×105cm |
| H-SD60 | 220V/50Hz | 3kw | 68L | 110/220 | 6/13 | 25kg | 92×58×110cm |
| H-SD20S | 380V/50Hz | 1.1kw | 20L | 110/220 | 9/18 | 8kg | 73×39×86cm |
| H-SD30S | 380V/50Hz | 1.5kw | 30L | 110/220 | 9/18 | 12kg | 80×43×90cm |
| H-SD40S | 380V/50Hz | 1.8kw | 40L | 110/220 | 9/18 | 16kg | 82×48×94cm |
| H-SD50S | 380V/50Hz | 2.5kw | 50L | 110/220 | 6/13 | 20kg | 87×58×105cm |
| H-SD60S | 380V/50Hz | 3kw | 68L | 110/220 | 6/13 | 25kg | 92×58×110cm |
Why Choose Our Commercial Dough Mixer?
Professional features engineered specifically for dough preparation where gluten development and temperature control matter most.
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Industrial-Grade Dual Motors
Dual-action rotation system: spiral hook rotates independently while bowl spins in opposite direction. This gentle kneading action develops gluten structure without overworking dough or generating excessive heat, perfect for artisan bread and pizza.
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Dual-Speed Precision Control
Two mixing speeds (110/220 rpm) and two bowl speeds (6-18 rpm) provide optimal control for different dough types. Slow speed for hydration and ingredient incorporation, high speed for gluten development and final kneading.
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Pure Copper Motor Power
Heavy-duty pure copper motors (1.1kW-3kW) deliver consistent torque for thick, high-hydration doughs. Superior heat dissipation and durability compared to aluminum motors, ensuring reliable performance through 8-12 hour bakery shifts.
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Temperature-Controlled Mixing
Spiral action keeps dough temperature low during mixing (typically 2-3°C cooler than planetary mixers). Critical for maintaining yeast activity and achieving proper fermentation in artisan bread and sourdough production.
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Built for Daily Commercial Use
Heavy-duty stainless steel construction withstands rigorous bakery environments. Removable spiral hook and easy-access bowl design simplify cleaning between batches. Safety guard with feeding port ensures operator protection.
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Consistent Batch Quality
Fixed mixing pattern eliminates human error in dough development. Achieve identical gluten structure, hydration, and texture across hundreds of batches daily—essential for maintaining product consistency and customer satisfaction.
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Capacity Selection Guide
Choose the right spiral mixer capacity based on your daily flour consumption and batch frequency:
20L Model (H-SD20):
30kg flour capacity, 500-700 loaves daily
Ideal for: Medium wholesale bakeries, hotel chains, large restaurants
30L Model (H-SD30):
12kg flour capacity, 100-200 loaves daily
Ideal for: Medium bakeries, established pizzerias, pastry shops
40L Model (H-SD40):
16kg flour capacity, 200-300 loaves daily
Ideal for: Busy bakeries, multi-unit pizzerias, wholesale operations
50L Model (H-SD50):
20kg flour capacity, 300-400 loaves daily
Ideal for: Large bakeries, hotel bakery programs, commissary kitchens
60L Model (H-SD60):
25kg flour capacity, 400-500 loaves daily
Ideal for: High-volume bakeries, restaurant groups, catering operations
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220V vs 380V: Power Configuration
Select voltage based on your facility's electrical infrastructure and production volume:
220V Single-Phase Models:
- Standard commercial kitchen power
- Easier installation, lower electrical requirements
- Suitable for 20L-60L capacities
- Perfect for small to medium bakeries
- Available in most countries worldwide
380V Three-Phase Models:
- Industrial electrical systems
- More stable power delivery
- Lower operating costs at high volume
- Better for continuous operation
- Recommended for 40L+ capacities
Custom Voltage Options:
- 110V for North America
- 240V for UK/Australia
- Custom configurations for international markets
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ROI Analysis: Spiral vs Manual Mixing
Traditional Manual Kneading:
- Labor: 1-2 bakers × 3-4 hours daily = $80-120/day
- Inconsistent results between batches
- Physical strain limits production volume
- Dough temperature control difficult
- Annual cost: $30,000-$45,000 in labor alone
Spiral Dough Mixer:
- Labor: 15 minutes supervision per batch = $15/day
- Consistent quality across all batches
- No physical strain, scalable production
- Optimal dough temperature maintained
- Machine investment: $2,500-$4,500 (one-time)
- Annual savings: $25,000-$40,000
Perfect for Every Artisan Operation
Our spiral dough mixers serve diverse bakery operations requiring superior dough quality.
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Artisan Bread Bakeries
Develop complex gluten structures for sourdough, baguettes, and rustic breads. Gentle mixing preserves wild yeast cultures while building proper strength and extensibility.
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Pizzerias & Pizza Chains
Create perfect Neapolitan or New York-style pizza dough consistently. Handle high-hydration doughs (70-75%) that develop characteristic airy, chewy crusts customers love.
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Pastry & Croissant Shops
Mix laminated dough, enriched brioche, and specialty pastries. Controlled mixing prevents butter incorporation issues and maintains proper dough temperature for lamination.
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Café Bakeries
Prepare fresh bread, rolls, and pastries for morning service. Compact models fit limited kitchen space while delivering professional results for daily production needs.
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Hotel Bakery Programs
Support breakfast bread service, banquet rolls, and restaurant bread programs. Reliable equipment for 24/7 hotel operations requiring consistent quality across shifts.
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Wholesale Bread Operations
Scale production efficiently with multiple batches throughout the day. Consistency ensures every loaf meets quality standards for grocery stores and restaurant accounts.
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Commissary & Central Kitchens
Prepare dough for multiple locations from central facility. Standardized mixing ensures product consistency across all distribution points and retail outlets.
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Culinary Schools & Training
Teach proper dough development techniques with professional equipment. Durable construction withstands constant student use while demonstrating industry-standard practices.