Evo Line Spiral Mixers
Sunmix Evo Line Spiral Mixers are digital-control spiral dough mixers designed for bakery production in Oman. With dough capacities of 6–15 kg and adjustable rotation speeds up to 300 RPM, they support structured mixing cycles for bread and pizza preparation. Stainless steel mixing components and inverter-driven operation ensure stable and hygienic dough processing in commercial kitchens.
The touch screen control panel allows operators to define mixing speed and duration with precision. The inverter-controlled motor delivers variable speeds between 50 and 300 RPM, enabling flexibility for different dough consistencies above 60% hydration. Available capacities of 6, 10, and 15 kg align with moderate daily production requirements.
High-resistance stainless steel components improve durability and sanitation compliance. The certified non-toxic epoxy coating protects structural surfaces, while pre-lubricated ball bearings ensure smooth transmission performance during routine bakery operations in Oman.
Technical Specifications
| Product Code | EASY6 | EASY10 | EASY15 |
| Dough capacity(kg) | 6 | 10 | 15 |
| Flour capacity(kg) | 3.5 | 6 | 8 |
| Bowl volume(lt) | 8 | 12 | 18 |
| Spiral arm motor(kw) | 0.37 | 0.55 | 0.55 |
| Speed(RPM) | 50/300 | 50/300 | 50/300 |
| Weight(kg) | 35 | 40 | 42 |
| Dimensions(cm) | 28*50*47 | 30*50*53 | 34*50*53 |
Key Features
- Available capacities: 6 kg, 10 kg, 15 kg
- Digital touch screen control system
- Speed range 50–300 RPM
- Stainless steel bowl and spiral tool
- Single-phase inverter motor
- Pre-lubricated ball bearing drive
- CE-compliant electrical system
- Certified epoxy-coated external structure
- Designed for dough hydration above 60%
Evo Line Spiral Mixers
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Frequently Asked Questions
The 6 kg and 10 kg variants are commonly selected for compact bakery kitchens in Muscat. They provide adequate dough throughput for daily production without requiring large floor space or complex installation.
Variable speed control from 50 to 300 RPM allows gradual mixing intensity changes. Lower speeds assist ingredient incorporation, while higher speeds support gluten development, helping maintain consistent dough texture.
Routine cleaning of the stainless steel bowl, spiral arm, and breaking bar after each cycle is recommended. The smooth epoxy-coated exterior also supports easy maintenance in commercial kitchen environments.
Yes. The compact footprint and manageable weight allow installation in hotels and catering kitchens in Sohar and similar urban locations where space efficiency is required.
The pre-lubricated ball bearing transmission reduces mechanical friction and extends component lifespan. This supports consistent performance during routine bakery operations.
The programmable touch control and speed variation allow adaptation to different dough recipes within the same shift. This flexibility supports diversified bakery production in commercial settings.
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