Eurodib USA JET/T Eurodib Spiral Dough Mixers - MSP50
Spiral Mixer, 70 liter capacity, (2) programmable timers, mxing speed: 100/200 RPM, bowl speed: 16 RPM, bowl rotation selector, direct motion drive using a spiral arm motor pulley with a single series of belts, (4) stabilizing feet, stainless steel, 3600 watts, 208-220v/60/3-ph, 14 amps, cETLus, ETL-Sanitation, NSF
Specifications
| Manufacturer |
Eurodib USA |
| Brand Name |
Eurodib |
| Certifications |
NSF, cETLus, ETL-Sanitation |
| Height |
43.3 inches |
| Width |
18.5 inches |
| Depth |
41.3 inches |
| Shipping Weight |
661.4 lbs |
| Bowl Type |
Fixed |
| Dough Capacity |
1 – 100 lbs |
| Bowl Capacity |
70 liters |
| Speed |
1-speed (Mixing: 100/200 RPM, Bowl: 16 RPM) |
| Controls |
Timer, (2) programmable timers, bowl rotation selector |
| Attachments Included |
Bowl, bowl guard, dough hook |
| Housing Construction |
Painted |
| Drive System |
Direct motion drive via spiral arm motor pulley and single belt system |
| Stabilizing Feet |
4 stabilizing feet |
| Power Requirements |
3600W, 208–220V / 60Hz / 3-phase, 14 amps |
Documents
What Our Experts Think
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High-Capacity Performance: Handles up to 88.2 lbs (40 kg) of dough or 55 lbs (25 kg) of flour, making it ideal for bakeries, pizzerias, and cake shops.
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Dual-Speed Operation: Spiral arm operates at 100/200 RPM; bowl rotates at 16 RPM, ensuring optimal mixing for various dough types.
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User-Friendly Controls: Features a digital control panel with manual or automatic functions, two programmable timers, and independent start buttons for each speed.
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Robust Construction: Built with a painted steel body and stainless steel components, including the bowl, spiral arm, and protective grid, ensuring durability and hygiene.
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Safety Features: Equipped with an emergency stop button and stainless steel bowl grid protection for operator safety.
Q&A
Q: What is the Eurodib MSP50 JET/T used for?
A: The MSP50 JET/T is a commercial spiral dough mixer designed for heavy-duty mixing of high-gluten doughs—ideal for bakeries, pizzerias, and commercial kitchens requiring consistent, high-volume dough production.
Q: How much dough can the MSP50 handle?
A: It can mix up to 88.2 lbs (40 kg) of dough in a 70-quart (74 L) fixed stainless steel bowl, making it perfect for large batches.
Q: What type of dough is it best for?
A: It excels with doughs at or above 65% hydration, including pizza, bread, and artisan doughs that demand strong gluten development.
Q: What are its mixing speeds?
A: It features two spiral arm speeds:
Q: Does it have programmable settings?
A: Yes, it includes a digital control panel with two programmable timers and a manual/automatic mode switch for greater flexibility.
Q: Does the bowl rotate automatically?
A: Yes, and it features a bowl rotation selector that allows clockwise or counterclockwise rotation for optimal kneading efficiency.
Q: Is it safe to operate?
A: Absolutely—features include:
Q: What is the construction quality like?
A: Built with a heavy-duty steel frame and high-polish stainless steel bowl and spiral, it’s engineered for industrial-level durability.
Q: What are the power requirements?
A:
Q: Is the MSP50 easy to clean?
A: Yes, with its fixed stainless steel bowl, non-stick surfaces, and accessible control panel, daily cleaning is quick and efficient.
Q: Where is the MSP50 JET/T manufactured?
A: Proudly made in Italy, known for precision engineering in foodservice equipment.
Q: Who should use the MSP50?
A: Perfect for:
Q: What's the difference between this and a planetary mixer?
A: Spiral mixers like the MSP50 knead dough more gently and efficiently, producing less heat and yielding better dough consistency—especially important for yeast-leavened products.
Q: Can I use it for small batches?
A: While it's optimized for large batches, it can handle medium loads, but may not mix small quantities (under 15 lbs) as effectively.
Maintenance Tips
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Daily Cleaning: After each use, unplug the mixer. Wipe down the spiral arm, bowl, and guard with a damp cloth and mild detergent. Avoid abrasive cleaners and do not use a hose or pressure washer.
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Weekly Inspection: Check belts, safety switches, and the bowl rotation mechanism for wear or damage. Ensure all safety features are functioning properly.
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Lubrication: Follow the manufacturer's guidelines for lubricating moving parts. Typically, this involves periodic greasing of bearings and gears to ensure smooth operation.
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Avoid Overloading: Do not exceed the mixer's capacity of 40 kg dough or 25 kg flour. Overloading can strain the motor and reduce the machine's lifespan.
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Proper Operation: Always use the mixer as intended. Do not change speeds while the mixer is operating, and never attempt to reach into the bowl while it is mixing.
