Spiral Mixers & Spiral Dough 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
What is a spiral mixer?
A spiral mixer, also called a spiral dough mixer or spiral kneader, kneads dough with a spiral arm while the bowl rotates around it, with a breaker bar in the bowl. RotoBake builds six models: four fixed-bowl and two removable-bowl, from 30 to 150 kg of flour per batch. Contact parts are SS304 stainless steel on every model, and all six run on 415 V, 3-phase, 50 Hz.
Spiral mixer models compared
Figures are taken from each model's specification sheet. Dough capacity assumes water absorption of up to 65% (55–65% on the SMF-30).
| Model | Bowl | Flour per batch | Dough per batch | Bowl volume | Batch time | Motor power | Speeds |
|---|---|---|---|---|---|---|---|
| SMF-30 | Fixed | 30 kg | 48–50 kg | 75 L | 8–12 min | 3 HP | 1st speed + optional 2nd |
| SMF-50 | Fixed | 50 kg | 80 kg | 100 L | 10–15 min | 5 HP | Dual speed |
| SMF-100 | Fixed | 100 kg | 160 kg | 160 L | 12–18 min | 7.5–10 HP | Dual speed |
| SMR-100 | Removable | 100 kg | 160 kg | 160 L | 12–18 min | 10 HP | Standard / optional variable |
| SMF-150 | Fixed | 150 kg | 240 kg | 220–240 L | 15–20 min | 12.5–15 HP | Dual speed |
| SMR-150 | Removable | 150 kg | 240 kg | 240–260 L | 15–20 min | 12.5–15 HP | Dual speed / optional variable |
How to choose a spiral mixer
Match the flour capacity to your batch size
Start from the amount of flour you mix in one batch, then compare it with the table above. Batch time grows with capacity, from 8–12 minutes on the SMF-30 to 15–20 minutes on the 150 kg models, so plan how many batches each shift needs.
Compare bowl handling and controls
The SMF-30 has push-button controls with a timer and indicators. The removable-bowl models lock the trolley-mounted bowl in place: mechanical or hydraulic locking on the SMR-100, hydraulic on the SMR-150. The SMR-100 has a standard panel with an optional PLC, and the SMR-150 has a PLC with recipe storage and an optional touch panel.
Check power supply and floor space
Every model needs a 415 V, 3-phase, 50 Hz supply. Machine weight runs from about 300 kg (SMF-30) to about 1,600–1,800 kg (SMR-150); the model pages list each weight. The SMF-30 measures 900 × 500 × 900 mm; ask for the datasheet for the other models' dimensions. The buyer checklist covers power and utility requirements in more detail.
Plan the rest of the line
A mixer is the first stage of a bread line. After mixing, see RotoBake's dough processing machines, then a rotary rack oven for baking. The commercial bakery setup guide covers equipment by production stage, and the rusk production guide covers rusk lines. Before mixing, the industrial flour sifter removes impurities, breaks lumps and aerates the flour; after baking, RotoBake bread slicers slice the loaves.
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.
How do I get a quote or the full datasheet?
Contact RotoBake for the full datasheet, custom configurations or export documentation.
Request a spiral mixer quote
When you ask for a quote and the full datasheet, include your flour per batch, the products you make and your power supply. Delivery time, warranty terms and full specifications are confirmed in your quotation.