Prismafood Spiral Mixers SFM30

The Prismafood SFM30 is a fixed-head spiral dough mixer with a 32 litre bowl, taking up to 16 kg of flour and producing 6 to 24 kg of dough per batch at up to 88 kg/hour. Supplied with a stainless steel bowl, hook and shaft. Overloading it, or running it at the wrong speed, voids the warranty.

Why operators choose the SFM30

• Overloading the machine or using the wrong speed will VOID the warranty — the source states this outright. The limits are real numbers, not guidance: maximum 16 kg of flour and a 24 kg maximum dough weight. Brief whoever runs it, because this is the clause that catches people
• Minimum 6 kg of dough as well as a 24 kg maximum — a spiral mixer needs enough in the bowl for the hook to work against. Below the minimum the dough climbs the hook instead of being worked, which is why the floor matters as much as the ceiling
• Two working speeds: bowl 10 rpm, spiral arm 120 rpm
• Up to 88 kg of dough per hour — the throughput figure to plan a production run against, as distinct from the 24 kg per batch
• 400 mm bowl diameter, stainless steel bowl, hooks and shaft included
• Lift safety guard — the mixer stops when the guard is raised, which on a spiral hook is the guard that matters
• Timer and simple controls, hygienic stainless steel body, and castors
• 240 V at 1.1 kW — a 10 amp outlet is required, so no electrical work for an 86.6 kg machine
• 2 years parts and labour — both our warranty records agree, so it is stated plainly

Specifications

Venue suitability

A spiral mixer suits pizzerias, bakeries and any kitchen making dough in quantity — a spiral hook develops gluten far more gently than a planetary beater, which is what gives pizza and bread dough its structure. At 424 mm wide it takes surprisingly little floor for a 24 kg batch.

Compare the rest of the Prismafood range, or browse our commercial spiral mixers and bakery and patisserie equipment.

Installation & delivery

Plugs into a 240 V outlet at 1.1 kW and the source states a 10 amp outlet is required — no electrical work. Dimensions are recorded width x depth x height: 424 x 735 x 805 mm, and at 86.6 kg it is a two-person lift onto its castors. Before it goes into service, brief the operators on the load limits: maximum 16 kg of flour, 24 kg of dough, and a 6 kg minimum — exceeding them or running the wrong speed voids the warranty.

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

Frequently asked questions

Q: What voids the warranty?

Overloading the machine, or running it at the wrong speed. The source states that outright, so it is worth knowing the actual limits rather than guessing: maximum 16 kg of flour and a maximum dough weight of 24 kg, with a 6 kg minimum. Brief whoever uses it - this is the clause that catches busy kitchens, and it is avoidable.

Q: Why is there a minimum dough weight as well as a maximum?

Because a spiral hook needs something to work against. Below about 6 kg the dough rides up the hook instead of being kneaded, so you get poor development and unnecessary wear. If most of your batches would be under 6 kg, this is the wrong size machine and we can point you at a smaller one.

Q: How much dough can it actually produce?

Two different figures, and they answer different questions. Per batch: 6 to 24 kg of dough from up to 16 kg of flour and 8 kg of water. Per hour: up to 88 kg. Use the batch figure to size a mix and the hourly figure to plan a production run.

Q: Why a spiral mixer rather than a planetary?

The hook. A spiral turns the dough against a fixed spiral hook while the bowl rotates, which develops gluten gently and without heating the dough. A planetary beater works it much harder and warms it, which for pizza and bread is exactly what you do not want.

Q: What electrical supply does it need?

240 V at 1.1 kW, and the source specifies that a 10 amp outlet is required - so a standard power point, with no electrical work needed. That is unusual for an 86.6 kg machine and worth appreciating.