AMPTO Spiral Mixer 50 Lbs. Flour Cap. Variable speed. 220/60/1 - AMA050V

AMPTO Spiral Mixer 50 Lbs. Flour Cap. Variable speed. 220/60/1 - AMA050V

Spiral Dough Mixer, 83 lb dough capacity, 50 lb flour capacity, variable speed, timer, 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

Features

• Bowl Speeds - variable min 6 RPM Max 26 RPM
• Hook Speed - variable min 55 RPM Max 239 RPM
• Max Timer Set Point: 30 mi
• For pizza, bred, short pastry doughs the minimum hydration must be at least 60%
• Maximum allowed speed 50. If the dough is bellow a 60% hydration need to work bellow speed 50 
• Speed over 50 MUST BE use only with doughs over 60% hydration.

Manual

• User Manual
• Specs Sheets
• Part Diagram 1
• Part Diagram 2 (controls)

What our Experts Think

• Commercial‑level mixing power with flexible speed
  The AMA050V features variable speed control, letting you dial in ideal mixing action for a wide range of dough types—from pizza and artisan bread to enriched doughs—without overworking the gluten.
• Balanced capacity for mid‑to‑large batches
  Rated for up to 50 lb of flour (≈83 lb dough) with a 50 qt bowl, this mixer is well‑suited for busy pizzerias, bakeries, and foodservice operations that need throughput beyond smaller countertop units.
• Robust Italian engineering
  Built with a chain transmission & gear motor system, plus emergency stop and bowl guard safety, this machine delivers commercial durability and reliability for everyday use.
• Precise results batch after batch
  Variable bowl (6–26 RPM) and hook speeds (55–239 RPM) with timed mixing up to 30 min help ensure consistent dough texture and gluten development on every batch.
• Optimized stability and mobility
  A fixed stainless bowl and four‑caster base offer stable operation with easy repositioning across the kitchen floor—important in dynamic foodservice environments.
• Best for professional dough workflows
  Experts recommend this variable‑speed spiral mixer for venues that regularly produce large dough quantities and require better control and higher quality texture than basic single‑speed models provide.

Q&A

Q: What’s the mix capacity of this spiral mixer?
A: Designed for up to 83 lb of dough with a 50 lb flour capacity, ideal for medium commercial use.

Q: Does it have variable speed control?
A: Yes — variable bowl and hook speeds let you adjust mixing from slow to fast for different dough types.

Q: What are the speed ranges?
A: Bowl speed ranges approx. 6 – 26 RPM and hook speed 55 – 239 RPM, with up to 30 min timer control.

Q: What power and electrical specs does it use?
A: Operates on 220 V / 60 Hz / single‑phase power with a 3 HP motor, suitable for most commercial kitchens.

Q: What bowl type does it have?
A: A 50‑quart stainless steel fixed (non‑removable) bowl ensures durability and easy sanitation.

Q: Are safety features included?
A: Yes — emergency stop and bowl guard switch are standard, plus sturdy chain drive and casters for mobility.

Q: What can this mixer handle best?
A: Excellent for pizza, artisan bread, and high‑quality doughs where consistent gluten development matters.

Maintenance Tips

• Clean After Each Use: Remove attachments and wipe the bowl and exterior to prevent dough buildup and maintain hygiene.
• Protect Electrical Components: Avoid spraying water directly on the unit to safeguard the 220V motor and electronics.
• Use Correct Speed Settings: Adjust variable speed gradually to reduce motor strain and ensure even mixing.
• Inspect Moving Parts: Check spiral hook, belts, and gears regularly for wear; service as needed.
• Lubricate Mechanisms: Follow manufacturer guidelines for smooth operation and longevity.
• Keep Vents Clear: Remove dust and flour from ventilation to prevent overheating.
• Stable Placement: Place on a level, secure surface to handle full-capacity dough safely.