Prismafood Spiral Mixers - SFM20

The Prismafood SFM20 is a fixed-head spiral mixer with a 22 L stainless steel bowl that takes 4 to 16 kg of dough and mixes around 56 kg an hour, running on 750 W from a standard 10 amp outlet.

Why operators choose the SFM20

• 4 to 16 kg of finished dough per batch — up to 10.5 kg of flour and 5.25 kg of water at the supplier's reference recipe. That reference is about 50% hydration; at the 60 to 65% water most pizza doughs use, stay within the 16 kg dough limit, which means less flour
• Warranty is void if the machine is overloaded or run at the wrong speed — the supplier is explicit. Weigh batches against the 16 kg dough maximum rather than filling the bowl by eye
• Spiral arm at 120 rpm, bowl at 10 rpm — the spiral kneads gently and keeps dough cool, which is why bakers and pizzerias use spirals rather than planetary mixers for bread and pizza dough
• 360 mm bowl, stainless steel bowl, hook and shaft, stainless body
• Lift-up safety guard, timer and simple controls
• On castors — 65 kg, but it moves for cleaning
• 2 years parts and labour

Specifications

Venue suitability

The SFM20 suits pizzerias, cafes and small bakeries making bread or pizza dough every day in batches up to 16 kg. If your batches regularly go above that, size up rather than overloading it — overloading voids the warranty.

Need bigger batches? See the Prismafood SFM30 spiral mixer. Compare the rest of the Prismafood range, or browse our commercial spiral mixers and bakery and patisserie equipment.

Installation & delivery

Plugs into a standard 10 amp outlet — 750 W draws a little over 3 amps. 385 mm wide, 670 mm deep, 725 mm high, net weight 65 kg, on castors. Leave room above to lift the safety guard.

Warranty terms are per product — see our warranty information page.

Frequently asked questions

Q: How much dough can it mix?

Between 4 kg and 16 kg of finished dough per batch, with up to 10.5 kg of flour. Keep within 16 kg - overloading voids the warranty.

Q: How much flour for pizza dough?

The 10.5 kg flour and 5.25 kg water reference is about 50% hydration. Most pizza doughs run at 60 to 65% water, so to stay within the 16 kg dough limit you use less flour - roughly 10 kg or a little under.

Q: What can void the warranty?

Overloading the machine or running it at the wrong speed, according to the supplier. Weigh your batches rather than filling by eye.

Q: What power does it need?

A standard 10 amp outlet. It is rated at 0.75 kW on 240 V.

Q: What warranty does it carry?

2 years parts and labour, void if the machine is overloaded or used at the wrong speed. See our warranty information page for the general terms.