Spiral Mixer With Fixed Bowl
The Spiral Mixer With Fixed Bowl by MAC.PAN is a heavy-duty dough processing unit designed for industrial bakeries and production facilities across the UAE and wider GCC and MEA region. It supports controlled kneading for bread, pizza, and high-hydration dough formulations. With batch capacities ranging from 40 kg to 300 kg and bowl volumes up to 450 litres, the Spiral Mixer With Fixed Bowl is suited for structured, high-output bakery manufacturing environments.
The MAC.PAN Spiral Mixer With Fixed Bowl is engineered for continuous dough preparation in medium to large bakery operations. The fixed bowl configuration enhances structural stability during mixing, allowing the spiral tool to apply consistent mechanical action across large dough masses. This design supports uniform gluten development while maintaining process repeatability.
Models are available in JET/T configuration for dough hydration above 55% and JET/TS reinforced versions for lower hydration formulations below 55%. Dough capacity ranges from 40 kg to 300 kg per cycle, with flour handling up to 185 kg depending on model. Spiral speeds operate at 100/200 rpm, ensuring adaptable mixing intensity for varied recipes.
In industrial bakery facilities in Dubai and Abu Dhabi, the mixer is typically installed within dedicated dough preparation zones, integrated upstream of dividing and rounding equipment. Dimensional footprints such as 122x73x145 cm or 162x109x165 cm allow structured placement within production halls.
The unit is designed for stable, high-volume mixing in UAE commercial bakery operations.
JET/T: HYDRATION >55%: Spiral mixer
JET/TS: HYDRATION <55%: Spiral mixer reinforced for mixing dough with a low percentage of liquid
Technical Specifications
| Product Code | MSP50 JET/T | MSP60 JET/T | MSP80 JET/T | MSP100 JET/T | MSP130 JET/T | MSP160 JET/T | MSP200 JET/T | MSP250 JET/T | MSP300 JET/T |
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| Dough capacity(kg) | 40 | 60 | 80 | 100 | 130 | 160 | 200 | 250 | 300 |
| Flour capacity(kg) | 25 | 37 | 50 | 65 | 80 | 100 | 125 | 150 | 185 |
| Bowl capacity(Lt) | 70 | 95 | 142 | 157 | 216 | 273 | 298 | 368 | 450 |
| Bowl dimension Ø (cm) | 53 | 58 | 70 | 70 | 80 | 90 | 90 | 100 | 105 |
| Spiral a/2a(rpm) | 100/200 | 100/200 | 100/200 | 100/200 | 100/200 | 100/200 | 100/200 | 100/200 | 100/200 |
| Spiral motor(kW) | 1.5/3.0 | 1.5/3.0 | 2.4/4.4 | 2.4/4.4 | 3.0/5.2 | 3.7/5.9 | 4.5/7.8 | 5.9/10.3 | 5.9/10.3 |
| Bowl motor (Kw) | 0.25 | 0.25 | 0.55 | 0.55 | 0.55 | 0.75 | 0.75 | 0.75 | 0.75 |
| Dimension(cm) | 105x 57x 118 | 110x 61x 118 | 122x 73x 145 | 122x 73x 145 | 132x 83x 145 | 147x 93x 160 | 147x 93x 160 | 157x 104x 160 | 162x 109x 165 |
| Weight(kg) | 275 | 325 | 480 | 500 | 540 | 780 | 800 | 840 | 880 |
| Product Code | MSP60 JET/TS | MSP80 JET/TS | MSP100 JET/TS | MSP130 JET/TS | MSP160 JET/TS | MSP200 JET/TS | MSP250 JET/TS | MSP300 JET/TS |
| Dough capacity(kg) | 60 | 80 | 100 | 130 | 160 | 200 | 250 | 300 |
| Flour capacity(kg) | 37 | 50 | 65 | 80 | 100 | 125 | 150 | 185 |
| Bowl capacity(Lt) | 95 | 142 | 157 | 216 | 273 | 298 | 368 | 450 |
| Bowl dimension Ø (cm) | 58 | 70 | 70 | 80 | 90 | 90 | 100 | 105 |
| Spiral a/2a(rpm) | 100/200 | 100/200 | 100/200 | 100/200 | 100/200 | 100/200 | 100/200 | 100/200 |
| Spiral motor(kW) | 1.5/3.0 | 2.4/4.4 | 2.4/4.4 | 3.0/5.2 | 3.7/5.9 | 4.5/7.8 | 5.9/10.3 | 5.9/10.3 |
| Bowl motor (Kw) | 0.25 | 0.55 | 0.55 | 0.55 | 0.75 | 0.75 | 0.75 | 0.75 |
| Dimension(cm) | 110x 61x 118 | 122x 73x 145 | 122x 73x 145 | 132x 83x 145 | 147x 93x 160 | 147x 93x 160 | 157x 104x 160 | 162x 109x 165 |
| Weight(kg) | 350 | 480 | 500 | 550 | 830 | 860 | 900 | 920 |
Key Features
- Dough capacity from 40 kg to 300 kg per batch
- Flour capacity up to 185 kg depending on model
- Fixed stainless steel bowl construction
- JET/T version for hydration above 55%
- JET/TS reinforced version for low hydration dough
- Dual spiral speeds 100/200 rpm
- Stainless steel spiral, central column, and safety grid
- Heavy-duty motor configuration based on capacity
- Designed for integration within industrial bakery lines
Spiral Mixer With Fixed Bowl
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Frequently Asked Questions
In UAE industrial bakeries, models with 100–200 kg dough capacity are commonly used for structured, multi-shift production. Larger 250–300 kg units are typically selected by facilities supplying wholesale distribution networks in Dubai or Abu Dhabi. Capacity selection depends on daily output targets and fermentation scheduling.
The stationary bowl increases mechanical stability during mixing, especially with dense dough loads. In large bakery plants across the GCC region, this design reduces vibration and maintains alignment between the spiral tool and dough mass, supporting consistent gluten development under heavy operating conditions.
JET/T models are suitable for dough hydration above 55%, commonly used for bread and pizza applications. JET/TS reinforced versions are recommended for lower hydration doughs that require higher mechanical resistance. Procurement teams in Sharjah production facilities often evaluate hydration percentage before finalizing configuration.
In UAE manufacturing environments, the mixer is typically positioned at the beginning of the dough preparation zone. It feeds directly into dividing, rounding, or conveying systems. The stable base structure supports integration within structured factory layouts without additional vibration control systems.
Routine inspection includes verifying spiral motor performance, checking belt tension, and ensuring the safety grid operates correctly. Cleaning of stainless steel contact surfaces is performed daily. Preventive servicing schedules are common in multi-shift bakery plants to maintain production continuity.
Yes. Stainless steel bowl and mixing components resist corrosion and support hygiene standards in UAE coastal zones. This makes the machine suitable for bakery facilities operating under Middle East climatic conditions.
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