Omcan USA 13173 Elite Series Spiral Dough Mixers - 13173
67 QT Bowl • 110 lb Dough Capacity • Made in Italy
Engineered for busy bakeries and pizza kitchens, the Elite Series MX-IT-0050 delivers fast, consistent dough development while protecting your bottom line. A rugged 4.0 HP motor drives a fixed stainless-steel spiral and bowl in two precisely matched speeds, letting you turn up to 69 lb of dry flour into perfectly mixed, well-oxygenated dough in a fraction of the time required by traditional mixers.
Features
- Heavy-duty 4.0 / 2.0 HP dual-speed drive (3000 / 1500 W).
- 67-quart, food-grade stainless-steel bowl with integrated breaker bar.
- Fixed high-strength spiral agitator optimises gluten development and reduces mix times.
- Safety grate with interlock instantly stops the mixer when lifted.
- Handles up to 110 lb (50 kg) finished dough or 69 lb (31 kg) dry flour per batch.
- Ideal for artisan breads, pizza, bagels and other high-hydration doughs.
- CE certified and proudly manufactured in Italy for long-term reliability.
Specifications
| Model |
MX-IT-0050 (Elite Series) |
| Batch capacity |
110 lb (50 kg) finished dough |
| Dry flour capacity |
69 lb (31 kg) |
| Bowl volume |
67 qt (≈ 63.4 L) |
| Bowl dimensions |
Ø 19.7 in × 12.6 in H (500 × 320 mm) |
| Speeds |
2 – Spiral : ~60 / 120 RPM | Bowl : ~7 / 14 RPM |
| Motor power |
4.0 HP (1st) / 2.0 HP (2nd) |
| Electrical |
208 V / 60 Hz / 3-phase • 10 / 5.2 A |
| Net weight |
407 lb (184.6 kg) |
| Unit dimensions (W × D × H) |
37 in × 21 in × 40.5 in (940 × 533 × 1029 mm) |
What our Experts Think
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Commercial‑Grade Mixing Power – Built for high‑volume dough preparation, this 67 qt / 110 lb capacity spiral mixer tackles pizza, bread, and bakery dough with consistent results in busy kitchens.
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Two‑Speed Precision – Dual speeds (slow for initial mixing, faster for thorough gluten development) deliver uniform dough texture while reducing overall mixing time compared to traditional mixers.
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Robust Construction – Stainless‑steel bowl and fixed high‑strength spiral ensure durability, long service life, and ease of cleaning — essential for commercial sanitation standards.
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Safety‑First Design – Integrated safety lid with automatic shut‑off immediately stops the machine when the cover is lifted, protecting operators and complying with professional kitchen safety expectations.
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Heavy‑Duty Powertrain – Strong 4.0/2.0 HP motor handles both soft and stiff dough types with ease, making it ideal for pizzerias, bakeries, and institutional kitchens requiring reliable performance.
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Efficiency & Consistency – Experts note the spiral design promotes better gluten development and faster dough ready times, enhancing overall workflow and product quality in high‑output environments.
Q&A
Q: What is the Omcan USA 13173 Elite Series Spiral Dough Mixer?
A: The Omcan USA 13173 is a heavy‑duty commercial spiral dough mixer with a 110 lb (≈50 kg) dough capacity, built for bakeries, pizzerias, and high‑volume kitchen environments. It’s part of Omcan’s Elite Series for professional foodservice use.
Q: What are the key performance features of this dough mixer?
A: It has a fixed stainless steel bowl and spiral, two‑speed operation to optimize mixing for different dough types, and a safety interlock system that stops the mixer when the cover is lifted for operator protection.
Q: What capacity and power specifications does it offer?
A: The mixer handles up to 110 lb of dough per batch, operates on 208 V three‑phase power, and uses a 4.0/2.0 HP motor with bowl speeds of 4.5/9 RPM and spiral speeds of 60/120 RPM for efficient mixing.
Q: What materials and durability features does this model include?
A: Built with stainless steel construction for the bowl, spiral, and contact surfaces, it’s engineered for durability and sanitation in continuous commercial use.
Q: Where is the Omcan 13173 mixer made and what certifications does it have?
A: It’s made in Italy, carries QPS certification, and comes with a 1‑year parts and labor warranty.
Q: What applications is this spiral mixer best suited for?
A: Ideal for mixing dough for pizza, bread, pastries, and other bakery items, it significantly reduces mixing time compared to traditional mixers in commercial settings
Maintenance Tips
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Clean after every use: Unplug power, wipe bowl, spiral, and guards with warm water and mild detergent; avoid high‑pressure jets and abrasive tools.
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Dry thoroughly: Always dry all contact surfaces before next use to prevent dough residue buildup and corrosion.
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Inspect safety features: Check lid‑interlock and safety cover mechanisms regularly to ensure the mixer stops when the cover is lifted.
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Check drive components: Periodically inspect belt tension and motor mounts; tighten or replace worn belts as needed (annual check recommended).
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Avoid overloading: Do not exceed the 110 lb dough capacity to protect motor and gearing and ensure consistent mixing.
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