Eurodib USA Eurodib Spiral Dough Mixers - LM50TETL
44 lb (20 kg) kneading capacity • Single-phase 220 V power • Built-in timer
Designed for busy bakeries, pizzerias and pastry shops, the Eurodib LM50T delivers consistent, perfectly developed dough in every batch. Its powerful 3.08 kW motor, synchronized spiral hook and rotating bowl work together to shorten mix times, improve gluten development and keep dough temperatures low—even with stiff, low-hydration formulas.
Features
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High-volume output – 50 qt stainless steel bowl handles up to 44 lb of finished dough.
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Fast, consistent mixing – Spiral hook: 185 RPM • Bowl: 15 RPM.
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Set-and-forget timer – Program mix times for repeatable results and less operator oversight.
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Built-in safety – Emergency stop button & bowl-guard switch prevent accidents.
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Heavy-duty build – Cast-iron base, belt-driven transmission and ventilated motor for long service life.
Specifications
| Model |
LM50T |
| Mixing speeds |
Hook 185 RPM • Bowl 15 RPM |
| Motor power |
3.08 kW / 4.1 HP |
| Electrical |
220 V / 60 Hz / 1-phase • 14 A • NEMA 6-20P |
| Timer |
0–30 minutes, mechanical |
| Overall dimensions |
34"L × 19"W × 37"H |
| Net weight |
287 lb / 130 kg |
What our Experts Think
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High-capacity commercial dough production (50 qt class) — The LM50TETL is built for bakeries and pizzerias needing consistent, large-batch dough performance with up to ~44 lb kneading capacity per cycle.
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Powerful spiral mixing system for optimal gluten development — Experts highlight the spiral hook + rotating bowl design, which improves dough structure while reducing overheating and overworking.
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Heavy-duty 3.08 kW motor for continuous use — Designed to handle dense pizza, bread, and pastry doughs in demanding commercial environments without performance drop.
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Precision batch consistency with built-in timer control — Allows repeatable mixing cycles, helping standardize dough quality across different operators and shifts.
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Fixed bowl industrial design for stability — The non-removable bowl system increases rigidity during mixing, supporting high-torque kneading with minimal vibration.
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Fast, efficient mixing speeds (185 RPM hook / 15 RPM bowl) — Ensures uniform hydration and gluten formation, reducing prep time compared to manual or planetary mixing systems.
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Built for bakery-grade durability — Reinforced steel frame, belt-driven transmission, and safety guard system are engineered for daily high-volume use.
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Trusted for pizza, bread, and artisan production lines — Widely recommended in professional kitchens for consistent dough quality, scalability, and long-term operational reliability.
Q&A
Q: What is the Eurodib LM50TETL used for?
A: It is a heavy-duty commercial spiral dough mixer designed for bakeries, pizzerias, and food production kitchens to efficiently mix bread, pizza, and pastry dough in large batches.
Q: What is its capacity?
A: It has a 50-quart stainless steel bowl with a maximum kneading capacity of about 44 lbs (20 kg) of finished dough per batch.
Q: What type of power does it use?
A: It runs on 220V single-phase power with approximately a 3.08 kW (4 HP) motor and 14A draw, designed for commercial kitchen use.
Q: What is the mixing speed?
A: It operates with a spiral hook speed of about 185 RPM and a bowl rotation speed of about 15 RPM for consistent dough development.
Q: Does it have a timer?
A: Yes, it includes a built-in timer so operators can set precise mixing cycles for repeatable results.
Q: What makes it suitable for commercial baking?
A: Its spiral mixing action develops gluten efficiently while keeping dough temperature stable, making it ideal for high-volume, consistent production in professional environments.
Q: Is it safe and durable?
A: Yes, it features a bowl guard, emergency stop system, and heavy-duty cast-iron construction built for continuous commercial operation.
Maintenance Tips
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Clean immediately after use: Remove dough from bowl, spiral hook, and center bar before it dries. Use a plastic scraper and damp cloth for safe cleaning.
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Avoid water on motor housing: Keep all electrical components dry to prevent short circuits and damage.
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Daily bowl sanitation: Wash stainless steel bowl with mild detergent, rinse thoroughly, and dry completely to prevent corrosion.
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Check safety guard system: Ensure bowl guard and emergency stop function properly before each operation for operator safety.
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Inspect hook & drive system: Regularly check spiral hook, belt drive, and center shaft for wear or looseness to maintain kneading efficiency.
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Do not overload capacity: Stay within 44 lb max dough limit to avoid strain on the 3.08 kW motor and ensure consistent mixing performance.
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Lubrication schedule: Periodically grease moving mechanical parts (as per service manual) to reduce friction and extend lifespan.
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Ventilation check: Keep motor vents clear of flour dust and debris to prevent overheating during continuous operation.
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Electrical inspection: Ensure stable 220V connection and properly grounded plug (NEMA 6-20P) for safe operation.
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Routine professional servicing: Schedule periodic maintenance to verify timer accuracy, belt tension, and motor performance.
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