Univex 2-Speed Silverline Spiral Dough Mixer - UVSL160LH

Univex 2-Speed Silverline Spiral Dough Mixer - UVSL160LH

The Univex SL160LH Silverline spiral mixer is ideal for kitchens that need durability and flexibility. It has a control board with two separate timers for its two-speed options. It has a reverse function as well.

The spiral mixer was engineered for longevity and safety. It has a stainless steel bowl, spiral dough hook, and shaft. The safety switches protect operators from injury if the bowl is open. Its powerful belt-driven design provides low vibration, low noise, and economical maintenance for years of consistent use.

 Features

• Stainless steel bowl, spiral dough hook, and shaft
• Separate bowl and agitator motors
• Has two fixed speeds and reverse function
• Control board has separate timers for 1st and 2nd speed
• Mixer is equipped with built in castors and leveling feet for easy positioning and set-up
• Lifter can tilt machine to the right or left (must specify when ordering)
• Difference between H and B models is the height of the lifter (one for bench top and one for hoppers)
• Safety switches to protect operator from injury if bowl lid is open
• Powerful belt drive provides low vibration, low noise, and economical maintenance for years of reliable service

Specifications

• Model: SL160LH
• Capacity: 350 lbs.
• Overall Electrical Information:
• Volts: 220
• Hz: 60
• Phase: 3
• Total Amps: 57.28
• Hard wire with shutoff
• Bowl Electrical Information:
• HP: 1
• Amps: 4.48
• kW: .75
• Spiral Electrical Information:
• HP: 15
• Amps: 52.8
• kW: 11.0
• Lift Electrical Informaiton:
• HP: 3
• Amps: 13.0
• kW: 2.2
  
• Dimensions: 129" H x 89" W x 54.63" D
• Approximate Weight: 4538 lbs.
  

What our Experts Think  

• Massive 350 lb dough capacity – designed for high-output bakeries, commissary kitchens, and industrial pizza production lines
• Dual high-torque motor system – separate motors for bowl and spiral ensure consistent kneading power under heavy loads
• 2-speed + reverse function – allows controlled gluten development and improved dough structure across different recipes
• Built-in hydraulic lifter (LH configuration) – automates dough discharge into bins, hoppers, or production lines for faster workflow
• Separate programmable timers – standardizes mixing cycles for consistent batch quality across shifts
• Heavy-duty belt drive system – reduces vibration and wear while maintaining stable performance in continuous operation
• Stainless steel bowl, hook, and shaft – built for hygiene, durability, and long-term commercial use
• Safety interlock system – prevents operation when guards are open for improved operator protection

                 
Q&A    

Q: What is the Univex 2-Speed Silverline Spiral Dough Mixer (UVSL160LH) used for?
A: High-capacity commercial dough mixing for pizzerias, bakeries, commissaries, and industrial kitchens handling large-volume production.

Q: What is the dough capacity?
A: Up to ~350 lbs of finished dough per batch (high-volume commercial scale).

Q: What type of mixing system does it use?
A: Dual-motor spiral system—one motor for the bowl and one for the spiral hook—for strong, consistent dough development.

Q: How many speeds does it have?
A: 2 fixed speeds plus reverse function for controlled mixing and gluten development.

Q: Does it include a lifting system?
A: Yes, it has a built-in lifter for tilting and discharging dough into tables, hoppers, or production lines.

Q: What are its main construction features?
A: Stainless steel bowl, spiral hook and shaft, heavy-duty belt drive, and reinforced industrial frame for continuous operation.

Q: Is it suitable for continuous commercial use?
A: Yes, it’s designed for nonstop, high-volume dough production with low vibration and high durability.

Q: What safety features does it have?
A: Safety interlocks prevent operation when the guard is open or the bowl is not properly secured.

Q: Who is it best for?
A: Large bakeries, pizza chains, commissary kitchens, and industrial food production facilities needing consistent large batches.

               
Maintenance Tips      

• Daily cleaning (must-do): Unplug before service. Wash stainless bowl, spiral hook, and shaft with warm water + mild detergent. Dry fully to prevent corrosion and dough buildup.
• No hose or pressure wash: Protects dual motors, control board, and belt-drive system from moisture damage.
• Belt-drive inspection: Regularly check belt tension and wear—this model uses a low-vibration belt system designed for long service life.
• Dual motor monitoring: Watch bowl and spiral motors for overheating, vibration, or noise during heavy dough loads (early overload warning).
• Speed discipline (2-speed system): Use correct 1st → 2nd speed sequencing; avoid abrupt changes under full load to protect transmission.
• Reverse function care: Use reverse only briefly for dough adjustment—avoid extended operation in reverse to prevent mechanical stress.
• Safety interlock check: Ensure bowl guard and safety switches function before each shift—machine will not safely operate if compromised.
• Lubrication schedule: Apply food-grade lubricant only where specified; follow service intervals for gearbox and moving joints.
• Load limits: Do not exceed rated ~350 lb dough capacity to avoid strain on motors and belt system.
• Electrical inspection (monthly): Check wiring, switches, and connectors for heat damage or wear in high-volume use.
• Professional servicing: Schedule periodic technician inspection for belt drive alignment, motor health, and gearbox lubrication.