The H20-H60 Commercial Spiral Dough Mixer Series is designed for professional bakeries, restaurants, and food production facilities requiring consistent dough mixing performance. Available in multiple capacities from 25L to 68L, the series combines strong motors, dual-speed control, and stainless steel bowls to support daily commercial production.

Product Highlights

1. Flexible Capacity Range for Different Production Scales

The H20-H60 series provides different models to match various production requirements:

This allows small bakeries, restaurants, and medium-scale food factories to select suitable equipment according to output demand.

2. Dual-Speed Spiral Mixing System

The mixer adopts a spiral mixing structure with adjustable speed:

• H20: 213/153 r/min
• H30-H60: 153/213 r/min

The dual-speed design helps improve dough development and supports different recipes, including:

• Bread dough
• Pizza dough
• Toast dough
• Pastry dough

3. Strong Motor Performance for Continuous Operation

Different models are equipped with commercial-grade motors:

• H20: 1.5KW
• H30: 2.2KW
• H40: 2.5KW
• H50: 3KW
• H60: 4KW

The stable power system helps maintain reliable performance during repeated daily mixing operations.

4. Stainless Steel Bowl Construction

The stainless steel mixing bowl provides:

• Good corrosion resistance
• Easy cleaning after production
• Suitable hygiene conditions for commercial kitchens

5. Designed for Bakery Production Challenges

The series helps solve common problems faced by professional users:

• Unstable dough quality from manual mixing
• Increasing labor costs
• Need for higher production efficiency
• Different dough recipe requirements

Product Parameters

Product Description

1. Product Introduction

The H20-H60 Spiral Dough Mixer Series is a commercial bakery machine designed for efficient dough preparation. The spiral mixing structure allows ingredients to be combined evenly while maintaining dough texture and consistency.

With multiple capacity options, this series supports different business requirements from small bakeries to larger food production operations.

2. Application Scenarios

The spiral dough mixer is suitable for:

• Commercial bakeries
• Bread production shops
• Pizza restaurants
• Catering kitchens
• Central food processing facilities

It can be used for:

• Bread dough mixing
• Pizza dough preparation
• Toast production
• Flour-based food manufacturing

The different bowl capacities allow operators to choose equipment according to production volume and workspace conditions.

3. Product Advantages

The H20-H60 series provides practical advantages for commercial users:

• Efficient dough mixing: Spiral structure improves ingredient blending.
• Flexible production options: Five capacity models cover different output needs.
• Stable operation: Powerful motors support continuous commercial use.
• Easy maintenance: Stainless steel bowl simplifies cleaning procedures.
• Consistent results: Dual-speed control helps maintain dough quality.

Product Usage Process

Step 1: Prepare Ingredients

Measure flour, water, yeast, and other ingredients according to the recipe.

Step 2: Load Ingredients into Bowl

Place ingredients into the stainless steel mixing bowl.

Step 3: Select Mixing Speed

Choose the suitable speed according to dough type and production requirements.

Step 4: Start Spiral Mixing

The spiral hook rotates with the bowl to mix ingredients evenly and develop dough structure.

Step 5: Remove Finished Dough

After reaching the required dough condition, remove the dough for dividing, shaping, fermentation, and baking.

FAQ

1. What is the difference between H20-H60 models?

The main difference is bowl capacity, motor power, and production volume. H20 is suitable for smaller operations, while H50 and H60 are designed for higher-volume bakery production.

2. Can this spiral dough mixer handle different types of dough?

Yes. The dual-speed mixing system allows adjustment for different dough recipes, including bread, pizza, and other flour-based products.

3. Why choose a spiral mixer instead of manual dough preparation?

A spiral mixer improves production efficiency, reduces labor requirements, and helps maintain more consistent dough quality during repeated production.

4. What should overseas buyers consider before ordering?

Buyers should check local voltage requirements, available installation space, expected daily dough output, and suitable bowl capacity before selecting a model.

5. Is this series suitable for small and medium bakeries?

Yes. The H20-H40 models are suitable for smaller bakeries and restaurants, while H50-H60 models better match businesses requiring larger production capacity.