Omcan USA 13174 Elite Series Spiral Dough Mixers - 13174
132 lb (60 kg) Dough | 90 QT Bowl | 2-Speed | 208 V / 3-Ph
Built for serious, high-output kitchens, Omcan’s Elite Series MX-IT-0060 delivers the muscle to transform up to 132 lb of dough in one effortless batch. Its fixed, high-strength stainless steel spiral works the dough quickly and gently, preserving gluten structure while slashing mix times—perfect for artisan breads, pizza, bagels and more.
Features
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Heavy-duty 4 / 2 HP motor (3000 / 1500 W) built for continuous commercial use.
- Two mixing speeds (70 / 140 RPM spiral) give you precise control for both first and second mixing phases.
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Generous 90 QT stainless steel bowl rotates at 7 / 14 RPM for uniform hydration.
- Safety grate with interlock instantly stops the mixer when lifted—no shortcuts on operator safety.
- Fixed one-piece spiral resists flexing and tackles stiff, low-hydration doughs without strain.
- CE listed and Made in Italy for premium craftsmanship and reliability.
- Ships on a pallet, fully assembled and ready for service.
- High-volume pizzerias
- Artisan & wholesale bakeries
- Hotel, resort and resort commissaries
- Bagel, pretzel & pita production
Specifications
| Model / Item |
Elite Series MX-IT-0060 / 13174 |
| Dough Capacity (max) |
132 lb (60 kg) |
| Dry Flour Capacity (max) |
82 lb (37 kg) |
| Bowl Capacity |
90 QT | Ø 21.7" × 14.2" H (551 × 361 mm) |
| Speeds |
Bowl 7 / 14 RPM | Spiral 70 / 140 RPM |
| Motor Power |
4.0 / 2.0 HP (3000 / 1500 W) |
| Electrical |
208 V | 60 Hz | 3-Phase | 10 / 5.2 A | NEMA L15-20P |
| Overall Dimensions (W × D × H) |
39" × 23" × 42" (991 × 584 × 1067 mm) |
| Net Weight |
407 lb (184.6 kg) |
What our Experts Think
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Commercial‑Grade Mixing Power
Experts rate the 13174 as a heavy‑duty, professional spiral dough mixer built for high‑volume kitchens — perfect for pizzerias, bakeries, and commissaries needing consistent, large‑batch dough preparation.
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High Capacity & Efficient Performance
With a 132 lb (90 qt) stainless steel bowl and two speed settings, this mixer efficiently handles both soft and stiff doughs, reducing mixing times and improving gluten development.
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Precision & Control
Dual‑speed spiral and bowl rotation offer precise kneading control to match different dough recipes and textures — a key advantage for consistent, high‑quality results.
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Safety & Reliability
Built‑in safety interlock stops the mixer when the cover is lifted, protecting operators in busy kitchens. The stainless steel construction and CE certification reflect durability and compliance with rigorous safety standards.
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Made for Continuous Use
Powered by a robust 4.0 HP motor (high) and 2.0 HP (low) on a 208 V 3‑phase system, pros say this mixer is engineered for non‑stop commercial operation when installed with proper electrical infrastructure.
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Easy Sanitation & Maintenance
The stainless steel bowl and fixed spiral design simplify cleaning and upkeep, helping maintain hygiene and reduce downtime in foodservice workflows.
Q&A
Q: What is the Omcan USA 13174?
A: A commercial spiral dough mixer from the Elite Series, engineered for professional kitchen use with high‑capacity dough preparation.
Q: Who is this mixer designed for?
A: It’s ideal for pizzerias, bakeries, catering kitchens, and foodservice operations that require consistent, large‑batch dough mixing.
Q: What does this spiral dough mixer do?
A: It mixes dough efficiently and uniformly, helping reduce preparation time while maintaining dough quality for breads, pizzas, and other baked goods.
Q: How does it support food production workflows?
A: Built for heavy‑use environments, it enhances productivity in high‑volume dough preparation, making it suitable for daily commercial operations.
Q: Why choose this model?
A: Trusted for its commercial durability, consistent performance, and professional reliability, it’s a strong choice for kitchens that demand high throughput and uniform results.
Maintenance Tips
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Disconnect power before cleaning or service to ensure safety.
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Clean bowl, spiral, safety guard & exterior after each use with warm water and mild detergent; remove dough residue to maintain hygiene.
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Dry all cleaned parts thoroughly to prevent corrosion and dough buildup.
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Avoid abrasive cleaners or tools (like steel wool) that can scratch surfaces or contaminate food zones.
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Check belt drive tension annually or if speed seems off; tighten appropriately per manual to maintain performance.
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Inspect safety devices and guards regularly to ensure they stop operation when opened.
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Keep ventilation and electrical panels clear for proper airflow and access during maintenance.
Damage 
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