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Spiral dough mixers

Professional spiral mixers for bakeries, pizzerias and pastry shops

Dough mixers are essential equipment for any professional kitchen where pizza dough, bread, brioche or pastry dough is prepared. They ensure uniform kneading, optimal gluten development and save time and effort compared to manual kneading. In the Tirol.bg catalog you will find a wide range of professional dough mixers from leading manufacturers such as Fimar, Sammic and Pizza Group, which guarantee reliability and durability.

Main features of dough mixers

Bowl capacity – from compact models with 7 liters to industrial solutions with 75 liters
Amount of flour/dough – from 0.5 kg of flour for small kitchens to over 50 kg of dough for large bakeries
Head and bowl – fixed or movable, according to production needs
Speeds – fixed or variable, for precise control over the process
Materials – stainless steel for hygiene and easy maintenance
Certification – CE standards for safety and quality

Why choose a dough mixer from Tirol.bg

Professional quality – Italian and Spanish manufacturers with proven experience
Variety of models – for pizzerias, bakeries, pastry shops and restaurants
Efficiency – optimal kneading for different types of dough
Service and maintenance – guaranteed service and spare parts
Competitive prices – direct import and transparent conditions

Advantages of different types of spiral dough mixers according to their kneading speed

VARIABLE SPEED spiral mixers

2 SPEED Spiral Dough Mixers

FIXED SPEED spiral mixers

Better dough control:

Variable speed allows for optimal dough development by adjusting the mixing speed based on the type of dough and desired consistency.

Reduced mixing time:

By using higher speeds for initial mixing and lower speeds for the final stages, dough can be mixed more efficiently, saving time.

Improved dough quality:

Precise speed control can lead to better gluten development and a more consistent dough texture, resulting in superior baked goods.

Energy efficiency:

Variable speed drives can reduce energy consumption by operating at lower speeds when high-speed mixing is not required.

Versatility:

Variable speed mixers can handle a wider range of dough types and recipes, from delicate pastries to heavy bread doughs.

Potential for reduced labor costs:

By mixing dough faster and more efficiently, labor costs can be reduced, especially in high-volume bakeries.

Ease of Use:

Two-speed mixers offer an easier user experience with fewer control settings.

Consistent Results:

Two speeds are typically optimized for different stages of dough development, providing consistent results for common recipes.

Faster than single-speed:

Offers faster mixing than a single-speed mixer, but less flexibility than a variable-speed mixer.

Simple operation:

The simplest design, with only one mixing speed.

Most economical:

Usually the cheapest option.

While two-speed and single-speed dough mixers are suitable for some applications, variable-speed spiral dough mixers offer superior control, efficiency and flexibility for a wide range of dough types and production needs. If you need help choosing a professional spiral mixer for your pizzeria, bakery or pastry shop, don't hesitate to contact us!

Movable or fixed head – choose the best solution for your bakery and pizzeria

Spiral mixer with removable head and basin

Spiral mixer with fixed head and basin

Easier cleaning and maintenance – you can lift the head and remove the bowl, which makes cleaning and maintenance much easier.
Flexibility – convenient for small batches and different types of dough; you can quickly change bowls if you have several.
Easier loading and unloading of dough – especially useful when working with smaller quantities or hand shaping after kneading.
Suitable for small productions, bakeries and pastry shops, where convenience and quick work with different recipes are sought.

Stronger and more durable – fewer moving parts, making them more reliable when working with larger batches and stiffer doughs.
Suitable for larger productions – usually have a higher capacity and can run continuously.
Better stability – because everything is fixed, the machine vibrates less and can handle heavy dough more efficiently.
More difficult to service and clean – the bowl is not removable, which requires more careful and often longer washing in place.

The choice between a spiral mixer with a movable head and a fixed bowl and one with a fixed structure depends entirely on the needs and scale of your production. If you are looking for flexibility, easier cleaning and convenience when working with small and medium batches of dough, the models with a movable head and bowl are an excellent choice, especially for artisan bakeries, pastry shops and restaurants, where a variety of recipes and quick process changes are everyday.

On the other hand, if power, stability and reliable operation with large volumes and harder doughs are a priority, the spiral mixers with a fixed head and a fixed bowl will provide long-term durability and higher productivity for industrial workshops and larger bakeries.

Regardless of which option you choose, investing in a quality mixer is a step towards better dough structure, more uniform mixing and a delicious, aromatic end product that impresses customers day after day.

Planetary mixer vs Spiral mixer

Planetary mixer – universal, suitable for creams, sour cream, purees and light doughs.
Spiral mixer (dough mixer) – specialized for heavy doughs such as pizza and bread, with greater capacity and power.

If you are looking for versatility – choose a planetary mixer. If you mainly work with dough – a spiral mixer is the right choice.

Find the right dough mixer for your kitchen at Tirol.bg. Whether you run a pizzeria, bakery or pastry shop, our models will help you achieve perfect results and facilitate the work process.