23L Wheat Flour Spiral Dough Baking Mixer Machine HM20B

The mixer operates at a fixed speed designed to standardize dough quality. The spiral hook rotates at 165 RPM while the bowl turns at 18 RPM. This synchronized movement mimics the mechanics of hand-kneading but applies greater force. It effectively develops gluten structures in wheat flour doughs without overheating or overworking the mixture, ensuring a uniform texture for bread and pizza bases.

A 900W motor provides the necessary torque to knead stiff doughs. The heavy-duty chain transmission transfers power directly to the spiral, preventing slippage under load. Weighing 78 kg, the machine remains stable on the floor during operation. This heavy base prevents the unit from shaking or moving across the kitchen floor when mixing full 8 kg flour batches.

Kitchen staff control the unit with a straightforward interface, reducing the time required for training. The stainless steel bowl resists rust and supports quick sanitation between shifts. The machine body features smooth surfaces, allowing staff to wipe away flour dust and batter residue quickly. This design helps kitchens maintain hygiene standards during busy preparation periods.

A metal grid guard covers the bowl during mixing to prevent hands or tools from entering the moving parts. This barrier allows the operator to visually monitor the mixing progress and add water or ingredients through the gaps without stopping the machine. The mixer stops automatically if the guard is lifted, protecting the operator from injury.