Spiral Mixers China

We manufacture spiral dough mixers and export them to bread bakeries, pizza producers, industrial bakeries and catering operations across Africa, supplied as single units or in plant quantities.

The range covers fixed and removable bowl spiral mixers from 25kg to 200kg of dough, single and two-speed motors, reversing bowl rotation, timers and programmable controls, bowl lifters and tippers for larger sizes, and the bowls, spirals and drive parts they use.

A spiral mixer develops gluten without overheating the dough, which is why bread bakeries use one rather than a planetary mixer. The spiral turns slowly through a rotating bowl and works the dough rather than beating it, and the dough comes out at a temperature the baker can predict. For bread that is the whole requirement.

Capacity should be read as flour weight, not dough weight, and the two are routinely confused in enquiries. A mixer quoted at 100kg of dough handles roughly 60kg of flour, and a bakery that orders on the larger number ends up with a mixer that cannot complete its planned batch. Tell us the flour weight per batch and the recipe hydration.

Removable bowls let a second bowl be filled while the first is in use, which raises throughput more cheaply than a larger mixer.

Two speeds matter: slow to incorporate, fast to develop. A single-speed mixer compromises both.

Bakeries in Nigeria, Kenya, Ghana, Tanzania and Ethiopia make up most demand, supplied with spare spirals, manuals and a parts list.