Infernus INF-A20B Commercial Golden Dough Spiral Mixer 21L 8kg Flour 0.75kW (13A)

Description

Master artisanal pizza dough, produce consistent sourdough loaves, and eliminate the physical strain of manual batch kneading with the Infernus INF-A20B Commercial Golden Dough Spiral Mixer 21L. Specifically engineered for space-conscious professional kitchens—including boutique pizza bars, independent bakeries, Italian restaurants, gastropubs, and mobile catering units—this 750W workhorse pairs a 21-litre bowl and 8kg flour capacity with standard 13-amp plug-and-play simplicity.

Commercial Spiral Dough Mixer 21L Features & Performance

• Superior Gluten Development with Low Friction Heat: Standard planetary mixers shear dough aggressively, generating excessive friction that heats the dough mass prematurely and disrupts controlled fermentation. The INF-A20B features a dedicated low-shear spiral kneading system. The heavy-duty stainless steel spiral hook works in synchronization with the revolving bowl, gently stretching and folding the dough mass around the central breaker bar. This develops an elastic, extensible gluten matrix with maximum water absorption while keeping dough temperatures cool and controlled.
• Compact 21-Litre Stainless Steel Bowl (8kg Flour Limit): Equipped with a robust 21L food-grade stainless steel bowl designed to knead up to 8kg of dry flour per batch, yielding between 13kg and 15kg of finished dough depending on hydration levels. This compact footprint allows boutique pizzerias to produce roughly 50 to 60 standard 250g pizza dough balls in a single 15-minute mix, easily handling daily prep runs without monopolising valuable floor space.
• High-Torque 0.75kW Commercial Drive: Powered by an industrial 0.75kW (750W) copper-wound motor paired with a heavy-duty chain and belt reduction drive. The high-torque mechanism powers steadily through stiff, low-hydration doughs (50–55%) as effortlessly as it handles delicate, high-hydration Neapolitan doughs (65–70%+) without belt slippage, auger stalling, or motor strain.
• Comprehensive Bakery Safety Protection: Built to meet strict commercial kitchen health and safety standards. The bowl is enclosed by a heavy-duty stainless steel wire safety guard that allows chefs to monitor dough development and safely add water or flour mid-cycle. An integrated safety microswitch cuts motor power instantly if the guard is raised, backed by a prominent mushroom emergency stop button.
• True Plug & Play Standard 13A UK Electrics: Rated at 0.75kW, the INF-A20B operates from a standard factory-fitted UK 13-amp 3-pin plug. It requires zero expensive three-phase electrical conversions, commercial isolators, or electrician call-out charges. Simply position the unit, plug in, and commence production immediately.
• Rigid 81.5kg Solid Chassis with Mobility Castors: Weighing a solid 81.5kg, the heavy-gauge steel frame absorbs intense kneading forces, ensuring the mixer remains rock-solid without walking or vibrating across prep floors. Built-in heavy-duty castors enable kitchen staff to maneuver the unit easily for daily floor sanitation behind the bakery line.

Technical Specifications

Bakery & Operating Guidance: Always adhere to the recommended maximum dry flour limit of 8kg to prevent drivetrain overload. For stiff doughs with hydration levels below 55%, reduce batch size by 20%. Always ensure the safety wire guard is fully lowered before starting the motor. Clean the stainless steel bowl and spiral hook with warm water and a damp sanitising cloth immediately after each batch to prevent dough crusting.

Pair this commercial 21L spiral dough mixer with our commercial vegetable prep machines, countertop griddles, and heavy-duty stainless steel prep tables to complete a high-efficiency pizzeria and bakery preparation line.