Infernus INF-ITM30 Commercial Italian Spiral Dough Mixer 30L 25kg 1.1kW (13A)

Description

Master authentic Neapolitan pizza crusts, achieve silky sourdough gluten development, and eliminate laborious hand kneading with the Infernus INF-ITM30 Commercial Italian Spiral Dough Mixer. Purpose-built for professional bakery and pizzeria operations—including artisan sourdough bakeries, pizza takeaways, Italian restaurants, bagel shops, and mobile catering trailers—this 1.1kW workhorse pairs an authentic Italian spiral mechanism with a 30-litre bowl, 25kg batch capacity, and standard 13-amp plug-and-play simplicity.

Commercial Spiral Dough Mixer Features & Performance

• Authentic Italian Spiral Kneading Action (92 RPM): Standard planetary mixers beat dough forcefully, generating excessive friction that heats the dough mass and risks over-fermenting or killing yeast before proofing. The INF-ITM30 utilizes a dedicated low-shear spiral kneading system running at a fixed 92 RPM. The heavy-duty stainless steel spiral hook works in synchronization with the revolving bowl, gently folding and stretching the dough against the central breaker bar. This develops a strong, elastic gluten matrix with maximum water absorption while keeping dough temperatures perfectly cool and controlled.
• High-Capacity 30-Litre Stainless Bowl (25kg Dough Batches): Equipped with a 400mm x 260mm heavy-gauge food-grade stainless steel bowl capable of processing up to 25kg of finished dough per mix (approx. 12.5kg dry flour capacity depending on hydration level). This generous volume enables busy pizzerias to produce dozens of 250g pizza dough balls in a single 15-minute run, easily keeping pace with weekend lunch and evening dinner surges.
• Heavy-Duty 1.1kW Commercial Drive: Powered by an industrial 1.1kW (1100W) copper-wound motor paired with a heavy-duty chain and belt reduction drive. The high-torque transmission powers steadily through stiff, low-hydration bagel 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 regulations. The bowl is enclosed by a heavy-duty stainless steel wire safety guard that allows chefs to monitor dough development and safely add flour or water mid-mix. An automatic safety microswitch instantly cuts motor power if the guard is raised, complemented by a prominent emergency stop push button for immediate operator control.
• True Plug & Play Standard 13A UK Electrics: Rated at 1.1kW, the INF-ITM30 connects directly into any standard UK 13-amp 3-pin wall outlet. It requires zero expensive three-phase electrical modifications, commercial isolators, or certified electrician call-out fees. Simply position the unit, plug in, and start mixing immediately.
• Heavy-Duty Mobility Castors & Adjustable Stabilising Feet: Weighing a solid 83.5kg to absorb intense kneading vibrations, the mixer is mounted on heavy-duty rear transport wheels and smooth front castors. Kitchen staff can effortlessly roll the unit out from under tabling for daily floor sanitation. Once in position, the threaded adjustable front feet wind down to lock the mixer solidly onto uneven commercial kitchen floors, eliminating bench bounce and machine walking.

Technical Specifications

Bakery & Operating Guidance: Always adhere to the recommended maximum dough limit of 25kg (or approx. 12.5kg dry flour equivalent) to prevent drivetrain overload. For stiff doughs with hydration levels below 55%, reduce batch size by 20%. Always ensure the adjustable front leveling feet are firmly planted on the floor prior to switching on the mixer. 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 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.