Eurodib USA Eurodib Spiral Dough Mixers - LM30TETL
Heavy-Duty Single-Speed Mixer with Timer & Safety Guard
Built for demanding bakeries, pizzerias and pastry kitchens, the Eurodib LM30T turns dense or high-hydration dough into perfectly developed batches in minutes. Its powerful 2.64 kW motor drives a precision-engineered spiral hook at 185 RPM while the stainless-steel bowl rotates at 15 RPM—replicating the gentle folding action artisan dough requires. A 0-30 minute integrated timer, emergency stop and automatic bowl-guard shut-off make every mix consistent, safe and hands-free.
Features
- 30 qt (30 L) fixed stainless-steel bowl handles up to 26.5 lb (12 kg) of dough.
- Spiral hook + rotating bowl create low-friction kneading ideal for pizza, bread & pastry dough.
- 0-30 minute mechanical timer eliminates guesswork and improves batch consistency.
- Built-in emergency stop button and microswitch bowl guard for operator safety.
- Robust 2.64 kW motor on a 220 V / 1-phase circuit; pre-wired with NEMA 6-20P plug.
Specifications
| Model |
LM30T |
| Mixing Speed (Hook) |
185 RPM |
| Bowl Speed |
15 RPM |
| Motor Power |
2.64 kW |
| Electrical |
220 V / 60 Hz / 1 ph • 12 A • NEMA 6-20P |
| Timer |
0–30 minutes (mechanical) |
| Overall Dimensions |
28.7 in L × 17 in W × 30 in H |
| Net Weight |
198 lb |
What our Experts Think
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Commercial-grade dough production capacity: The LM30TETL is widely recognized as a 30 qt spiral dough mixer built for bakeries, pizzerias, and medium-to-large commercial kitchens, delivering consistent dough quality in every batch.
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Strong batch efficiency for professional use: Experts highlight its up to ~26.5 lb (12 kg) dough capacity per cycle, making it ideal for daily production of pizza, artisan bread, and pastry dough without overloading the system.
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Optimized spiral mixing action: The dual-motion system (185 RPM hook + 15 RPM bowl rotation) ensures gentle yet thorough gluten development, improving elasticity and dough structure consistency.
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Built for repeatable results: The integrated timer function allows standardized mixing cycles, helping kitchens maintain consistent dough quality across multiple shifts and operators.
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Heavy-duty commercial construction: Experts note its reinforced body, stainless-steel bowl, and industrial motor system (220V, ~2.64 kW) are designed for continuous daily use in demanding food production environments.
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Operator safety built-in: Features such as a bowl guard, emergency stop, and safety interlocks improve protection during high-volume operation while reducing workplace risk.
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Space-efficient professional footprint: Despite its capacity, it maintains a compact footprint suitable for tight bakery or kitchen layouts, making it a practical upgrade from smaller mixers.
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Best suited for: Pizzerias, artisan bakeries, and restaurant kitchens that need consistent dough quality, higher batch output, and reliable daily performance without industrial-scale equipment costs.
Q&A
Q: What is the LM30TETL used for?
A: It is a commercial spiral dough mixer designed for bakeries, pizzerias, and pastry kitchens to mix bread, pizza, and artisan dough efficiently with consistent gluten development.
Q: What is the bowl capacity?
A: It has a 30 qt (approximately 28–30 liter) stainless steel fixed bowl, suitable for medium to large batch production.
Q: How much dough can it handle?
A: It can knead up to about 26.5 lbs (12 kg) of dough per batch, depending on hydration and recipe type.
Q: What power and voltage does it require?
A: It runs on 220V single-phase power with about 2.64 kW (2640W) motor output, designed for commercial kitchen circuits.
Q: What mixing system does it use?
A: It uses a spiral hook system with a rotating bowl (hook ~185 RPM, bowl ~15 RPM) for efficient, low-friction dough development.
Q: Does it have a timer?
A: Yes, it includes a built-in timer, allowing consistent and repeatable mixing cycles for different dough types.
Q: Is it safe for commercial use?
A: Yes, it includes safety features such as an emergency stop button and a bowl guard safety switch, and it is cETLus certified for commercial environments.
Q: What types of dough is it best for?
A: It is ideal for pizza dough, bread dough, ciabatta, pastries, and other medium-to-high hydration doughs, maintaining texture without overworking.
Q: What is its main advantage?
A: It delivers consistent dough quality, strong batch capacity, and efficient spiral mixing action, making it a reliable workhorse for small to mid-size commercial bakeries.
Maintenance Tips
- Always unplug the machine before cleaning or performing any maintenance for safety.
- Clean bowl, hook, and dough-contact parts immediately after each use to prevent dough hardening.
- Remove all flour and dough residue using a scraper and warm water before it dries.
- Wipe the fixed bowl thoroughly—pay special attention under the spiral hook where dough collects.
- Lubricate chains, bearings, and mechanical parts regularly as part of routine service.
- Never clean, oil, or service the machine while it is running or connected to power.
- Keep the exterior clean and dry to prevent corrosion and maintain hygiene standards.
- Inspect safety guard, emergency stop, and interlock system frequently for safe operation.
- Avoid overloading beyond the recommended dough capacity to protect motor and belt system.
- Schedule periodic professional maintenance to ensure long-term performance and reliability.
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