Spiral Dough Mixers

Commercial spiral dough mixers

Spiral mixers from MECNOSUD and Moretti Forni for bakeries, pizzerias, cafes and restaurants. Bowl sizes run from 7 litres up to 200 litres, with dough capacities from 5 kg to 130 kg, in fixed bowl and fixed head models.

A spiral mixer develops gluten more gently than a planetary mixer and holds dough temperature better. That’s why bakeries and pizzerias use them for bread, pizza and high-hydration doughs. Size the mixer on the largest dough batch you make, not the bowl volume, and remember that stiff, low-hydration doughs reduce the usable capacity. Larger mixers are usually three phase, so confirm your power before ordering.

Pair your mixer with the right bakery oven and proofing cabinet, or see the range in our Brisbane showroom. Our service team supports installation, servicing and spare parts.

Frequently asked questions

Why use a spiral mixer instead of a planetary mixer?
A spiral mixer kneads dough more efficiently with less heat build-up, which gives better gluten development for bread and pizza. A planetary mixer is more versatile for batters, creams and mashes.

What size spiral mixer do I need?
Work from your biggest single batch of dough in kilograms. Choose a mixer rated above that, allowing extra headroom for stiff doughs.

Do spiral mixers need three phase power?
Smaller models often run on single phase power, while larger production mixers are usually three phase. Check the specs on each listing.