AMPTO Spiral Mixer 50 Lbs. Flour Cap. 2 Speeds. 220/60/1 - AMA050M
Spiral Dough Mixer, 83 lb dough capacity, 50 lb flour capacity, 2-speed, 50 quart stainless steel fixed non-removable bowl, chain transmission system & gear motor, emergency stop & bowl guard switch, (4) casters, 3 HP, 220/60/1, Made in Italy
Bowl Speeds - 10 RPM and 20 RPM
(Dough capacity calculated with 63% of hydration. The maximum capacity may vary depending on the ingredients)
Manual
What our Experts Think
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Strong performance for mid‑size production
With a 50 lb flour capacity (~83 lb dough) and a 50 qt bowl, this mixer hits the sweet spot for busy pizzerias, bakeries, and food‑service kitchens needing reliable throughput.
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Simple, effective 2‑speed control
The dual-speed design lets operators easily switch between gentle mixing and vigorous kneading—delivering consistent gluten development without complexity.
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Designed for commercial reliability
Built with a gear motor and chain drive, this unit stands up to daily use with stable torque, low vibration, and long‑term durability.
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Safety and ease of use built in
Features like a bowl guard and emergency stop help protect operators, while straightforward controls reduce training time in fast kitchens.
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Sanitation and certification ready
Constructed with stainless steel components and built to meet ETL/NSF safety and hygiene standards for professional foodservice environments.
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Best choice for consistent everyday dough work
Experts recommend this model for operations that want dependable, repeatable dough mixing without the need for variable speed—perfect for standard bread, pizza, and bulk dough batches
Q&A
Q: What is the flour and dough capacity?
A: Designed for up to 50 lbs of flour and approximately 95 lbs of dough (at ~63–65 % hydration).
Q: What bowl size does this mixer have?
A: It features a 50‑quart stainless steel fixed, non‑removable bowl.
Q: How many speeds does it offer?
A: It has 2 fixed speeds with typical bowl rotations of 10 RPM and 20 RPM for efficient mixing and kneading.
Q: What are the electrical requirements?
A: Operates on 220 V / 60 Hz / single‑phase power with a 3 HP motor.
Q: Does it have safety and mobility features?
A: Yes — includes an emergency stop, bowl guard switch, and 4 casters for safe, mobile use.
Q: What type of dough is it best suited for?
A: Excellent for pizza, bread, artisanal, and high‑gluten doughs in bakeries, pizzerias, or commercial kitchens.
Q: What are the key benefits of this mixer?
A: High capacity mixing, dual‑speed control for optimal dough development, robust construction, and reliability for daily commercial use.
Q: Who should choose this model?
A: Ideal for medium‑volume bakeries, pizzerias, and foodservice operations needing consistent, professional‑grade dough mixing.
Maintenance Tips
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Clean After Each Use: Remove the bowl and spiral hook; wipe all surfaces to prevent dough buildup and maintain NSF-compliant hygiene.
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Avoid Direct Water Contact: Protect the 220V motor and electrical components by not spraying water on the unit.
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Use Proper Speed Setting: Operate on the recommended 2-speed modes to prevent motor strain and ensure consistent mixing.
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Inspect Moving Parts: Regularly check belts, gears, and attachments for wear; schedule maintenance as needed.
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Lubricate Mechanisms: Follow manufacturer guidance for smooth operation of the spiral hook and drive system.
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Keep Vents Clear: Remove flour and dust from air vents to avoid overheating.
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Ensure Stable Placement: Place the mixer on a level, secure surface to handle full-capacity dough safely.
Damage 
Loss 
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