260L Spiral Dough Mixer for Cake Bread HS260S

The mixer operates at two distinct speeds to control dough structure effectively. Use the low speed (100 RPM) to blend water and flour initially, preventing flour dust and splashing. Switch to the high speed (200 RPM) to accelerate gluten development and aerate the dough. The synchronized bowl rotation (10/20 RPM) ensures the spiral hook reaches all ingredients for a uniform texture.

Designed for industrial kitchens, the 260-liter bowl supports mass production. This capacity allows bakers to produce large batches of bread, baguettes, or pizza dough in a single cycle. Reducing the number of required batches saves labor time and increases daily output for busy bakery shops.

The control panel utilizes clear, mechanical buttons for speed selection and power. Kitchen staff can operate the machine with minimal training. The manual timer allows the baker to set precise mixing durations, preventing over-mixing or under-mixing of sensitive doughs.

A durable safety grid covers the bowl during operation. The machine automatically stops if the cover is lifted, protecting the operator’s hands from the moving hook. This design also allows users to add liquid ingredients like water or oil safely through the grid without stopping the mixing process.