🌀 Spiral Mixers
RotoBake spiral mixers develop dough gently and thoroughly with a fixed spiral hook and a rotating bowl, building strong gluten without overheating the dough. The range covers fixed-bowl and removable-bowl models from 30 to 150 kg flour capacity, suited to bread, pizza, bun and rusk production. As a spiral mixer manufacturer, RotoBake builds each mixer in heavy-gauge steel at our New Delhi factory and exports worldwide.
smr-100
smr-150
smf-30
smf-50
smf-100
smf-150
Spiral mixer FAQs
What is the difference between a spiral mixer and a planetary mixer?
A spiral mixer kneads with a fixed spiral hook while the bowl rotates, building strong gluten without overheating the dough. That makes it the right machine for bread, pizza, bun and rusk dough. A planetary mixer moves interchangeable attachments (a beater, a whisk or a dough hook) around the bowl, so it handles creams, batters, fillings and softer doughs. Choose a spiral mixer for high-volume bread-type dough, and a planetary mixer for cakes, creams and cookie dough.
What capacities do RotoBake spiral mixers come in?
There are six models, taking 30 to 150 kg of flour per batch (about 48 to 240 kg of dough):
Typical batch times range from 8–12 minutes on the SMF-30 to 15–20 minutes on the 150 kg models, with water absorption of up to 65%.
Should I choose a fixed-bowl or removable-bowl spiral mixer?
Fixed-bowl models cover everything from artisan and small commercial bakeries (SMF-30) to large-scale bread factories (SMF-150). Removable-bowl models carry the bowl on a trolley. That gives fast batch changeovers and direct dough transfer, which suits high-volume plants.
What power supply does a spiral mixer need?
All six RotoBake spiral mixers run on 415 V, 3-phase, 50 Hz.
Is installation and training included?
Yes. Every RotoBake spiral mixer ships with on-site installation, commissioning and operator training, and is backed by a 10-year spare-parts guarantee. Contact parts are SS304 stainless steel.