Spiral Mixers

Spiral Mixers

Compact Fixed Bowl Esmach Spiral Mixer 40 kg

The Esmach smart spiral mixer was created to meet the highest standards. From bread dough to pizza dough, always ready to perfection.

EM Bakery Exclusive Esmach Spiral Mixer 30 kg to 200 kg

EM Bakery's best-selling mixers: there's a size for every baker. Affordable Italian luxury and quality

Spiral Mixer Accessories

Dough Mixer Accessory – Liquid Yeast Machine

Incredible time-saving liquid yeast machine for producing sourdough bread. Pair with a mixer to maintain high quality and save staff time.

Esmach Spiral Mixer with Veggie and Cheese Adapter

Bring out your Inner Pizzaiolo. An EM Bakery exclusive, combining a spiral mixer with a veggie-slicing adapter

Baktec BKL ICE EF Water Chiller

Fully closed, high-capacity cooling system. For optimum product quality, when the precise water temperature is essential

STM Water Meter DOMIX 30

The most affordable STM Water Meter. Manually set your temperature and automatically dose water into your dough

STM Water Meter DOMIX 35

The perfect combination of simplicity and reliability. Excellent precision and stainless steel case. Ideal for artisan bakers

STM Water Meter DOMIX 45& 45A

A complete option for the serious baker. Stainless steel structure, 80 programmable recipes, by-pass outlet and excellent precision

Industrial Spiral Mixers

Looking for a industrial spiral mixers, bowl lifters and tippers? The spiral mixers listed above are all smaller-bowl sizes and designed for artisan bakers. For a industrial mixers for industrial use please click below:

Spiral Mixers FAQ

What is a commercial spiral mixer?

Spiral Mixers are uniquely designed to mix bread and pizza dough products. The motors and components are reinforced to handle the resistance produced by high-gluten products, something that is not required when mixing liquids or soft mixes like muffins.

Our Esmach spiral mixers are designed to rotate both the spiral hook as well as the bowl. This minimizes the amount of heat transferred during mixing, giving you more time to divide and mould your products before the dough rises too much.

If you’re baking bread, pizza, bagels, buns, or any other bread product, you should consider a spiral mixer.

What does the Vera Pizza Napoletana Approved certification mean?

This certification, which can be found on all our Esmach Spiral mixers, is given by the True Neapolitan Pizza Association (Associazione Verace Pizza Napoletana or AVPN). The AVPN creates tools to assist pizzerias when selecting appropriate food and non-food products for their production of "true Neapolitan pizza". 


 The approved international brand "true Neapolitan pizza" (In Italian: "Vera Pizza Napoletana") certifies that the product with this mark is suitable for making true Neapolitan pizza, as it has passed the rules and regulations created by the Register of Suppliers and the tests created by the Federico II University of Naples.

Pizza Napoletana

Can I measure the temperature of the dough in my mixer?

If you want to measure the temperature of the dough constantly, you are mixing in a bread spiral mixer, then yes, all of our Esmach Spiral Mixers come with an available option to add an infrared thermometer that will display the dough's temperature on the display panel.

Perfect for sensitive or long fermentation mixes.

Thermometer in dough

How do I clean my spiral dough mixer?

First, unplug the mixer. If your mixer has no plug, turn off the power leading to the mixer. Some (like our Esmach Spiral mixers) may have a built-in disconnect button. Now that everything is powered off let's get started.

The main thing to know is nearly all spiral mixers should be washed by hand, and ABSOLUTELY NOT pressure or spray washed. When you power or spray a washer mixer, water seeps into parts where metal will rust and corrode, and in no time, your mixer will present with major problems.

Begin by removing any leftover dough or residue from the mixer using a dough scraper or spatula. Mix warm water and soap and wipe down the rest of the dough and flour dust. Clean the whole bowl properly, and don't forget about parts like the lid or the upper part of the middle bar.

It's best to clean the mixer as soon as possible before the dough dries out and sticks to the bowl. Don't focus just on the bowl; don't forget the space behind or under the bowl, under the mixer, and under the mixer.

What way should the bowl rotate in a spiral mixer?

From the factory, the bowl Is designed to rotate in a clockwise direction, gently bringing the dough toward the spiral hook. However, Esmach spiral mixers with two engines, often have a button to rotate the bowl in the opposite direction, making it easier to clean or remove dough from the bowl.

What do I do if the bowl rotates in the wrong direction on my spiral mixer?

First, if your mixer can rotate the bowl in either direction, make sure the button or setting that reverses the bowl’s direction is not engaged. If this isn’t the case, you may have a spiral dough mixer that is powered by 3-phase power. In this case, the problem you are experiencing is more common than you may think.

All 3-phase powered motors have a 50% chance that when you connect them to 3-phase power, the engines will spin in the wrong direction. The fix is simple. Have a qualified electrician turn off the main power at the breaker and then swap two hot wires on either the plug side or the outlet side.

A common way to tell if your mixer is running backward is if the spiral hook pushes dough down or causes the dough to ride up the hook and spill dough over the bowl.

Can I buy a single-phase spiral bread mixer?

Yes, there are a few options. Smaller spiral mixers like our Esmach fixed bowl bread mixers can be designed to run on single-phase power (usually with a capacity of 60 kilograms or less). However, larger mixers require 3 phase power to operate under the stress and conditions needed to mix large amounts of dough.

If you’re looking for a single-phase bread mixer, make sure the mixer you’re looking at comes with a motor that will also rotate the bowl to reduce the heat transferred into it.

What can I do if I need 3-phase power, but my building only has a single-phase power?

Not all buildings can be supplied with 3-phase power. Suppose you find yourself in this situation, and you require 3-phase power for a machine you want at your bakery. In that case, there are sometimes options, including wall or floor-mounted phase converters that will convert single-phase power into 3-phase power.

If you’re purchasing a 3-phase powered machine from us and you have single-phase power at your building, be sure to discuss this upfront, as not all phase converts are alike.

What dough hydration percentages can work in a spiral mixer?

In general, spiral mixers can work with a wide range of hydration levels, from 55% to 85%, making them versatile and great for mixing bread and pizza dough. For stiffer doughs with hydration levels below 55%, consider a reinforced spiral mixer or a horizontal mixer.

For High-hydration doughs (75% to 85%), such as focaccia, ciabattas, or baguettes, you may consider either a spiral mixer or a diving arm mixers.

Why does my spiral dough mixer tear the dough?

Don't panic! If your mixer hook is spinning counter-clockwise (the wrong direction) and tearing up your dough, it's likely not broken. It's a simple wiring issue that's easy to fix.

Here's what's happening: 3-phase motors have a 50 percent chance to rotate backwards when hooked up to two power. Instead of gently pushing your dough down, it will cause the dough to go up and tear.

Need help? We've got you covered! Feel free to contact us for assistance.

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