Spiral Mixer (Table version)
The Spiral Mixer (Table version) by MAC.PAN is a compact dough mixing unit designed for bakeries, pizzerias, and food production facilities across the UAE and wider GCC and MEA region. It supports controlled kneading of bread and pizza dough in small to medium production environments. With dough capacities ranging from 5 kg to 60 kg and bowl volumes from 7 to 82 litres, this Spiral Mixer provides structured mixing performance within limited workspace conditions.
The MAC.PAN table-type Spiral Mixer is engineered to process dough using a rotating spiral tool combined with a turning bowl, ensuring uniform gluten development without excessive mechanical stress. It is suitable for bakeries requiring consistent batch output while operating within compact preparation areas.
Available in MX (fixed head and bowl), MXR (liftable head), and MXRE (liftable head with extractable bowl) configurations, the machine adapts to varied workflow preferences. Dough capacity spans from 5 kg up to 60 kg, with flour loads from 3 kg to 40 kg depending on model. Two-speed bowl and spiral rotation options support process control for different dough hydration levels.
In bakery production units in Dubai and Abu Dhabi, the mixer is positioned near shaping tables or proofing zones to streamline dough preparation. Compact dimensions such as 520x280x440 mm or 950x570x920 mm allow installation in structured kitchen layouts.
The unit supports steady, repeatable mixing cycles suited for UAE commercial bakery operations.
MX: FIXED HEAD AND FIXED STEEL BDWL
MXR: LIFTABLE HEAD AND FIXED STEEL BOWL
MXRE: LIFTABLE HEAD AND EXTRACTIBLE STEEL BOWL
Technical Specifications
| Product Code | MX5 MXR5 MXRE5 |
MX10 MXR10 MXRE10 |
MX20 MXR20 MXRE20 |
MX30 MXR30 MXRE30 |
MX40 MXR40 |
MX50 | MX70 |
| Show Price | |||||||
| Dough capacity(kg) | 5 | 8 | 17 | 25 | 35 | 45 | 60 |
| Flour capacity(kg) | 3 | 5 | 11 | 17 | 23 | 30 | 40 |
| Bowl capacity(Lt) | 7 | 12 | 22 | 32 | 41 | 64 | 82 |
| Bowl dimension(mm) | Ø 260x140 | Ø 280x195 | Ø 365x240 | Ø 400x260 | Ø 452x260 | Ø 500x340 | Ø 550x350 |
| Motor 1a/2a(Kw) | 0.37 | 0.55/0.75 | 0.55/0.75 | 0.75/1.1 | 1.1/1.5 | 1.1/1.8 | 1.1/1.8 |
| bowl 1a/2a(rpm) | 24 | 15/24 | 12/19 | 12/19 | 12/19 | 12/19 | 12/19 |
| spiral 1a/2a(rpm) | 155 | 100/155 | 77/120 | 77/120 | 77/120 | 80/120 | 80/120 |
| Dimension(cm) | 520x 280x 440 | 590x 300x 570 | 730x 385x 660 | 760x 420x 660 | 840x 480x 760 | 590x 520x 870 | 950x 570x 920 |
| Weight(kg) | 36 | 44 | 69 | 73 | 118 | 148 | 158 |
Key Features
- Dough capacity range from 5 kg to 60 kg
- Flour capacity up to 40 kg depending on model
- MX: fixed head and fixed stainless steel bowl
- MXR: liftable head with fixed bowl
- MXRE: liftable head with extractable bowl
- Two-speed bowl and spiral rotation (model dependent)
- Stainless steel bowl, spiral, column, and safety grid
- Compact table-mounted configuration
- Designed for integration within bakery preparation lines
Spiral Mixer (Table version)
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Frequently Asked Questions
For neighborhood bakeries and production kitchens in Dubai or Sharjah, 10–25 kg dough capacity models are commonly selected. Larger outlets supplying multiple branches may opt for 35–60 kg units. Selection depends on daily output targets, dough type, and available preparation space within the facility layout.
The synchronized spiral and bowl movement reduces friction and limits heat buildup during mixing. This is important in UAE and wider GCC climates where ambient temperatures are elevated. Controlled kneading supports stable gluten development without overheating the dough mass.
Yes. In commercial bakery setups in Abu Dhabi, the unit is often positioned between ingredient scaling stations and dividing equipment. Its compact footprint allows alignment within organized preparation zones without disrupting workflow or requiring structural modifications.
MX models feature a fixed head and bowl. MXR variants provide a liftable head for easier access. MXRE versions include both a liftable head and extractable stainless steel bowl, improving cleaning and dough transfer efficiency in fast-paced bakery operations.
Maintenance teams typically inspect belt tension, verify motor performance, and clean stainless steel contact components daily. Regular lubrication of moving parts and periodic safety grid checks ensure consistent operation in multi-shift bakery facilities.
Yes. Dual-speed spiral rotation allows operators to adjust kneading intensity based on hydration level. This flexibility supports both standard bread dough and higher-moisture pizza dough formulations used across UAE commercial kitchens.
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