Professional Spiral Mixers

Professional spiral kneading machines are machines designed to process bread dough, pizza dough, cakes and other leavened dough evenly and efficiently. Due to their ability to handle large-volume dough, they are an ideal choice for domestic, semi-professional, professional and industrial use. Their distinguishing feature is the spiral-shaped holder, which rotates inside a fixed stainless steel bowl to best mix the ingredients, ensuring homogeneous doughs and optimal processing.

The catalogue includes different types of kneading machines, such as:

• Fixed head mixers : more economical and compact, ideal for those looking for a simple and robust solution.
• Dough mixers with tilting/lifting head: with additional features such as removable bowl and easy cleaning.
• High hydration mixers: designed to process dough with high water content, up to 85%.

Professional spiral mixers are designed to optimize dough processing, making the process faster and more efficient than manual kneading or other types of kneading machines. This type of machine is widely used in different areas , adapting to domestic, semi-professional, professional and industrial needs, depending on the model chosen.

• Bakery: Professional spiral kneading machines are indispensable in bakeries to make dough for common bread, ciabatta, baguettes, and speciality breads. Processing improves the dough structure, resulting in even rising and a high-quality end product.
• Pizza production : used in pizzerias and artisan workshops, these machines guarantee the ideal consistency for medium and high hydration dough. The spiral and the rotation of the bowl develop the glutinous mesh evenly, which is essential for an elastic, well-waved pizza.
• Leavened sweets : brioches, panettoni, pandori and other sweets that require delicate processing benefit from the ability of professional spiral mixers to blend ingredients without overheating the dough.

1. Hobby / Domestic: for those who want to replicate professional recipes at home, compact spiral mixers allow you to create perfect dough without effort.
2. Semi-professional: pastry shops or small laboratories find in these machines a valid support for medium-sized processing, maintaining a balance between cost and performance.
3. Professional: medium to large pizzerias, bakeries and confectioners use larger capacity and power models to handle high volumes of work.
4. Industrial: Mixers with three-phase motors and advanced configurations are used in large bakeries or food industries for large-scale production.

Professional spiral mixers are based on a simple but highly effective operating principle, which uses the combined movement of the spiral and tank. This synergy creates a unique mixing action, which guarantees superior homogeneity compared to other processing systems.

1. Rotating spiral : the main element of the machine is the spiral, a holder that moves within the tank, immersing itself in the dough and working it continuously. This movement is designed to stretch and elongate the mass, promoting the formation of the glutinous mesh.
2. Tank rotation : at the same time, the tank rotates in the opposite direction or synchronized with the spiral. This movement helps to gather all the ingredients in the centre, preventing them from sticking to the edges and ensuring even processing.
3. Double speed: many professional spiral mixers have two operating speeds. The first speed is slower and serves to mix the initial ingredients, while the second, faster, speeds up the dough process, improving the final mixing.
4. Pulse function : present in the most advanced models, it allows you to give short strokes of maximum power to handle specific processes or correct the consistency of the dough.

1. Preparation: the ingredients are placed in the bowl in the specific order of the recipe. To avoid overheating, it is recommended to work at low speeds in the initial stages.
2. Start: you select the desired speed according to the type of dough to be made. Models with variable speed drive provide greater control.
3. Monitoring: during processing, the operator can observe the dough through any openings in the lid. Some models include a timer for optimal time management.
4. Cleaning: After use, the bowl and spiral must be thoroughly cleaned, especially in models with fixed heads, where the bowl is not removable.

Spiral mixers have a number of advantages that make them superior to other types of kneading machines. These benefits come from both technical design and their ability to adapt to a wide range of manufacturing needs.

• Efficiency in processing: the double rotation, of the spiral and the bowl, guarantees homogeneous and well ventilated dough, developing an optimal gluten mesh.
• Versatility: Professional spiral mixers can handle dough with different hydration levels, from the hardest to the softest, adapting to multiple recipes.
• Reduced effort: compared to manual machining, these machines save time and effort, ensuring better results.
• High performance : Professional and industrial models can process large quantities of dough without losing quality.
• Speed control : the possibility to adjust the speed allows adapting the processing to the type of dough, avoiding overheating of the mass.
• Load-bearing capacity : larger models can handle dough of several kilograms, ideal for professional production.
• Hygiene and safety: the stainless steel tank and protective lids ensure safe processing and compliance with food standards.
• Durability : thanks to robust materials and powerful motors, spiral mixers offer a long operating life even in the most demanding environments.

Professional spiral mixers are available in a variety of configurations to meet your specific needs, from domestic to industrial production. Each type has unique characteristics that make them more suitable for certain applications. Here is a detailed overview of the main technical specifications:

Fixed-head mixers are designed for those looking for a simple and reliable solution. On these models, the tank is securely anchored to the frame and cannot be pulled out. This configuration, which is less expensive than the liftable head versions, is ideal for those processing moderate quantities of dough.

• Robust structure : suitable for continuous working without deformation.
• Adjustable speeds : available in one or two speed versions to suit different types of dough.
• Fixed stainless steel tank : guarantees hygiene and durability.

These models are particularly suitable for bakeries, pastry shops or laboratories with limited space and the need to process standard dough without frequent cleaning.

Dough mixers with tilting head offer greater versatility and convenience. The head can be raised, allowing the tank to be taken out for easy cleaning and maintenance. These models are suitable for professionals who require functional and practical machines.

• Tilting head with gas piston: ensures smooth and safe movements.
• Removable bowl : simplifies the removal of the dough and cleaning.
• Safety system : microswitch to prevent accidental start-up with the head raised.

This type is ideal for medium-sized bakeries and pastry shops that need practical dough management and a reliable machine for more demanding production.

Highly hydrated kneading machines are specifically designed to handle dough with a water content of up to 85%. These doughs are typical of recipes such as buns, soft bread and highly hydrated pizza.

• Increased spiral speed: To manage the dough without interrupting the gluten mesh.
• Increased bowl volume : allows smooth processing of soft dough.
• Reverse travel function : useful for optimizing machining.

These models are a strategic choice for those who need to process complex dough, improving consistency and final yield.

Spiral mixers have a range of technical features designed to optimise dough processing, adapting to different requirements. The main technical aspects are discussed below with lists of specifications.

The power supply of a professional mixer can be of two types, each with specific advantages:

• Single-phase (230V): compatible with common domestic electrical networks, they are suitable for light or semi-professional processing.
• Three-phase (400V): they offer more power and stability, making them ideal for professional or industrial use.

The rated power in watts (W) or horsepower (HP) directly affects the processing capacity. It is important to distinguish between the rated power, which is a commercially allocated guideline, and the actual power, which indicates the actual measured crankshaft performance.

The shape of the mixer affects the adaptability to spaces and the processing capacity. The main techniques include:

• Compact Bench Top: designed to be placed on small surfaces, ideal for kitchens or small laboratories.
• From the ground: equipped with transport wheels, these kneading machines have a larger capacity and are suitable for more demanding productions.

The machines are constructed from durable materials such as stainless steel for the tank to ensure hygiene and durability, and painted metal for the machine body, which offers stability and wear resistance.

The kneader head and bowl determine practicality of use and ease of maintenance. The main operations include:

• Fixed head : economical and robust solution, but without the possibility of removing the bowl.
• Liftable head: allows the head to be lifted to extract the bowl, facilitating cleaning and dough handling.

The bowls, all stainless steel, guarantee food hygiene and long service life. Some models include lids to protect the dough during processing and improve safety.

Speed is a key feature when processing different dough types. Available models offer:

• 2/3 speeds: perfect for standard machining, allowing basic process control.
• 6/10 speeds: ideal for complex recipes such as yeast cakes and highly hydrated dough.
• Speed variator : allows you to adjust the speed continuously, adapting to any need.
• Pulse function : allows short bursts of maximum power for special operations.

The capacity of the bowl directly affects the amount of dough that can be processed and the productivity. Technical specifications include:

• Maximum capacity : represents the maximum volume in litres or kilograms that the machine can work.
• Minimum dough : defines the minimum amount of ingredients that can be managed effectively.

These values are crucial for choosing the most suitable model for the type of production, avoiding waste or inefficient processing.

Professional spiral mixers can be adapted to a variety of needs thanks to the many configurations available:

• For hard dough : machines can work with thick textures, typical of taralli, biscuits or fresh pasta.
• For medium dough : suitable for bread, pizza and buns, they guarantee a uniform result and optimal processing.
• For soft dough : specific for highly hydrated dough, such as yeast cakes, light pizzas and dumplings.

Their meat mincers are designed for long-lasting high performance. Available options include:

• Single phase motors : suitable for domestic and semi-professional environments.
• Three-phase motors : ideal for continuous and intensive production.
• Induction motors: provide longer life and less vibration than brush motors.

A well-calibrated motor is essential to handle doughs of different consistencies without overheating.

Choosing the ideal spiral mixer requires attention to several factors, which vary according to the specific requirements of use. Here is a list of the technical characteristics and the main aspects to consider when choosing the ideal spiral kneader:

1. Power supply type: For domestic or semi-professional use, single-phase (230V) power is the best choice because it is compatible with the standard power grid. For professional or industrial needs, the three-phase power supply (400V) ensures more power and stability, essential for intensive and frequent work.
2. Bowl capacity in relation to the working volume : The bowl capacity must be chosen according to the amount of dough to be processed. For domestic or semi-professional use, bowls with a capacity of 5-10 kg are ideal, while for workshops and bakeries, models with 18-50 kg bowls are recommended. For industrial production, higher capacity tanks must be chosen.
3. Number of selectable speeds: Adjustable speeds affect the versatility of the mixer. Models with 2/3 speeds are sufficient for standard processing, but for more elaborate recipes, such as yeast cakes or high hydration dough, a model with 6-10 speeds or continuous variable for precise control is preferred.
4. Head type : Fixed head mixers are cheaper and easier, ideal for less frequent kneading. The lift-up head allows the bowl to be pulled out, making it easy to clean and handle the dough, making it perfect for professional use.
5. Construction Materials and General Quality : The stainless steel bowl ensures hygiene and long life, while a painted metal structure offers wear resistance and stability even during prolonged work.
6. Dimensions and configuration: The kneading machine configuration affects its installation. The compact bench top models are suitable for those with limited space, such as domestic kitchens or small laboratories, while the floor models, with increased capacity and transport wheels, are ideal for professional production.
7. Adaptability to the dough to be processed: It is essential to choose a machine that can efficiently work with the required dough types, whether it is hard (taralli, cookies), medium (bread, pizza) or soft (yeast sweets, high hydration).

Here are the main profiles of potential customers who might be interested in purchasing a spiral mixer, with their needs and technical requirements:

1. Hobbyists with a passion for cooking: This profile includes people who make bread, pizza or leavened cakes in the house as a hobby. For these users, compact mixers with single-phase power supply, 5-10 kg bowl capacity and standard speed are a practical and functional choice.
2. Pizzeria owners: Professional pizza makers need machines that can handle medium or high hydration dough, ensuring elasticity and uniformity. Models with 18-50 kg capacity, tilting head and adjustable speeds are perfect to meet these needs.
3. Professional Bakers : Bakers require sturdy kneading machines with powerful motors and durable materials. Machines with a capacity of more than 50 kg, double speed and three-phase feed are ideal to ensure constant, high-quality production.
4. Artisan pastry chefs : This profile includes artisan workshops that produce sweets such as panettoni, brioche and pandori. Multipurpose mixers with speed variator and specific accessories such as the pump are essential to achieve flawless results.
5. Food industry: The food industries require machines with high performance and high volume processing capacity. Industrial 3-phase kneaders with large capacity bowls, adjustable speeds and durable materials are the must-have choice to handle intensive production.

Choosing a spiral mixer from a reputable brand is essential to ensure durability, efficiency and high quality results. At AgriEuro you can find the best brands in the industry, each with specific features designed to meet the needs of every type of user.

1. Famag professional spiral mixers: Famag stands out for the build quality of its professional spiral kneading machines, made entirely in Italy. This brand is known for its compact and professional models, ideal for both domestic and small laboratory use. Famag machines are appreciated for their precision in the processing of highly hydrated dough and for their attention to detail.
2. Fimar Spiral mixers; Fimar is an Italian brand specialized in the production of professional machinery for the food industry. Fimar Spiral Kneaders are designed for strength and high performance, with a wide range of models designed for pizzerias, bakeries and craft workshops. The quality of the materials and the power of the motors make these products ideal for intensive work.
3. Seven Italy professional mixers: Seven Italy offers a range of spiral mixers characterised by excellent value for money. These machines are suitable for both hobby and professional use, due to the variety of capacities available and the presence of advanced features such as the variable speed drive. Seven Italy is synonymous with reliability and ease of use.
4. Spiralmag Spiral mixers; Spiralmag is a reference brand for those looking for professional spiral mixers for high-level industrial or professional production. Its models are equipped with advanced technologies, such as safety systems, high capacity bowls and adjustable speeds, to ensure precise and continuous processing. Spiralmag is particularly appreciated in areas where productivity and efficiency are priorities.

Buying a spiral mixer at AgriEuro offers numerous advantages, both in terms of product quality and after-sales service. AgriEuro confirms itself as the point of reference for those looking for professional or domestic equipment for dough processing, thanks to a consolidated experience in the sector and an extensive and diversified catalogue.

1. Fast and free shipping: AgriEuro directly manages the shipments from its logistics centres, guaranteeing fast times and free transport throughout Italy. Shipping is free, an added value that makes the purchase even more convenient.
2. Spare parts always available: All professional spiral mixer models purchased at AgriEuro can be easily maintained thanks to the availability of original spare parts. This ensures a long life of the products and the possibility to keep them in perfect working condition at all times.
3. Personalised after-sales service: AgriEuro offers a highly qualified customer service to support buyers at every stage, from product selection to solving any technical problems. The service team is always ready to answer questions and provide tailor-made solutions.

Shopping at AgriEuro means having access to a user-friendly platform that allows you to filter products according to specific needs and quickly find the ideal model. Take advantage of the offers and discover the catalogue of spiral mixers available today!

Professional spiral mixers are dough-processing machines that use a mixing system consisting of a rotating spiral and a rotating tank. This design allows the ingredients to be evenly mixed, developing the glutinic mesh necessary for homogenous, well-processed doughs.

• The spiral reproduces the manual movement, straightening and folding the dough.
• The bowl turns at the same time to keep the ingredients moving to prevent accumulation on the edges.

This configuration makes them ideal for mixing bread, pizza and desserts, both low and high hydration.

A spiral mixer is extremely versatile and allows different types of dough to be processed. Among the main features there are:

• Hard dough : like breadsticks, taralli, fresh pasta and biscuits, where it is necessary to manage compact textures.
• Medium dough : such as bread, pizza and focaccia, which require elasticity and a good formation of the gluten mesh.
• Soft doughs : such as leavened sweets, cakes, brioches and highly hydrated dough, which require delicate processing to preserve the structure of the dough.

The versatility of the spiral mixers makes them suitable for both those who prepare simple recipes and those who work with complex and sophisticated dough.

Choosing the right mixer depends on several factors, including intended use and work volume. Here are some key things to consider:

• Tank capacity : choose according to the amount of dough you plan to process regularly.
• Power supply: opts for single-phase models for domestic use or three-phase models for professional use.
• Speed: estimate the number of speeds available to you based on your needs, especially for complex dough.
• Configuration: Models with lifting head or removable tank are more convenient for cleaning and maintenance.
• Materials: you prefer stainless steel bowls and robust structures to ensure durability and hygiene.

A well-considered choice ensures optimal results and greater satisfaction in daily use.

The power of a kneading machine, expressed in watts (W) or horsepower (HP), is an important parameter affecting its ability to process different doughs. However, it is not only the nominal value that makes the difference, but also the quality of the engine and transmission.

• Household or semi-professional use : a kneader with a power between 500 and 1500 W is generally sufficient for kneading up to 10-15 kg.
• Professional use : for bakeries or pizzerias, models with power ratings of 2 HP and up are recommended, providing high performance for frequent and intensive processing.
• Industrial use : machines for continuous production require three-phase motors with outputs above 3 HP to ensure reliability even under heavy load.

In addition to the rated power, it is important to check the actual power measured at the crankshaft, which is the actual value of the performance.

The choice of pizza mixer depends on the volume of dough to be processed and the type of use (domestic or professional). A good pizza kneading machine must:

• Have a bowl with a capacity suitable for the required quantity of dough, approximately between 5 and 50 kg.
• Have adjustable speeds for medium and high hydration dough, such as those typical of Neapolitan pizza.
• It is equipped with a lifting head and removable bowl (in professional models) for easy cleaning and dough removal.

Professional models with three-phase motors and speed selectors are ideal for pizzerias, while for domestic use, compact machines with single-phase power are recommended.