Spiral Mixers
Borrelli spiral dough mixers are the dough specialist — a fixed spiral hook works the dough against a rotating bowl, kneading intensively without overheating it. They do one thing supremely well: bread and pizza dough, in volume. 20L to 200L.
A spiral kneads far more dough, far better, than a planetary of the same bowl size — the machine for a pizzeria or bakery pushing serious dough daily.
- Intensive dough kneading without overheating
- 20L to 200L bowls
- Rated by dough (kneading) capacity
- Two fixed speeds to bring together then work
- Removable-bowl models available
- Commercial-grade motor
Spiral is the call when dough is most of what you do — bread and pizza in volume. It only does dough, but it does it best.
Need to whisk, beat and mix as well? A planetary is the all-rounder.
See Planetary Mixers.
→ Dough capacities compared in our Mixer Buying Guide.
What is a spiral mixer used for?
Spiral mixers are designed for kneading bread and pizza dough, developing gluten evenly without overheating the mixture.
How is a spiral mixer different from a planetary mixer?
Spiral mixers are purpose-built for dough kneading, while planetary mixers are more versatile and suited to batters, creams and general mixing tasks.
What bowl sizes are available?
Borrelli Spiral Mixers are available in a range of bowl capacities to suit small bakeries through to high-volume pizzerias.
Are spiral mixers suitable for daily commercial use?
Yes. These mixers are built with heavy-duty motors and components designed for continuous daily operation.