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Hi there, I'm Jarvis! I see you're looking at the Commercial Spiral Dough Mixer | 50 Litre Capacity | Heavy Duty Bakery Equipment | MasterMix SM50. How can I help you with the technical specs or suitability for your business today?

Jarvis is an AI assistant and may occasionally provide incorrect details. To ensure your equipment fits and functions perfectly, we recommend verifying all critical specifications-including dimensions, power requirements, and compatibility-with our expert sales team prior to purchase.For orders or stock, call 0333 355 0535

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MasterMix In Stock

Commercial Spiral Dough Mixer | 50 Litre Capacity | Heavy Duty Bakery Equipment | MasterMix SM50

SKU: SM50
£799.99 / exc vat
£959.99/ inc vat
£1,299.99 / exc vat
£1,559.99/ inc vat
  • Generous 50L Bowl
  • Spiral Mixing Action
  • Single-Speed Motor
  • Counter-Rotating Bowl

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Getting your dough right is the cornerstone of any great bakery or pizzeria, and  the MasterMix SM50 is here to make sure every batch is spot on. This isn't just a mixer; it's the reliable heart of your production line. Designed for businesses that refuse to compromise on quality, this heavy duty dough mixer 50 litre unit blends power with simplicity, making it a real workhorse for turning out consistently brilliant dough, day in, day out.

Perfectly suited for artisan bakeries, bustling pizzerias, and  large-scale catering kitchens, this machine takes the hard graft out of dough preparation. Its powerful spiral hook and  counter-rotating bowl mimic the gentle yet firm action of hand-kneading, but on a commercial scale. This means you get perfectly developed gluten for a superior crumb and  texture, without overheating the dough. It's an essential piece of kit for anyone serious about their bread, pizza, or pastries.

With its massive 50-litre capacity (that's enough for 20kg of dry flour!), robust safety features, and  straightforward controls, this 50 litre spiral dough mixer is built to handle the pressure of a busy service. Forget inconsistency and  staff fatigue; it’s time to let the MasterMix SM50 become your most dependable team member. Step up your production and  watch your quality soar.

Key Features and  Benefits

  • Generous 50L Bowl: Mixes up to 20kg of dry flour easily.
  • Spiral Mixing Action: Develops gluten perfectly for a superior final product.
  • Single-Speed Motor: Provides consistent, powerful torque for even the stiffest doughs.
  • Counter-Rotating Bowl: Ensures every bit of dough is thoroughly and  evenly mixed.
  • Integrated Bowl Guard: Keeps your team safe by stopping operation when lifted.
  • Heavy-Duty Construction: Built like a tank for years of reliable daily use.
  • Simple Front Controls: No fuss, just straightforward operation for any staff member.
  • Standard 13A Plug: No need for special wiring, just plug and  go.

Technical Specifications

  • Brand: MasterMix
  • SKU: SM50
  • Dimensions: 1052(H) x 800(W) x 532(D) mm
  • Net Weight: 120kg
  • Capacity: 50 Litres / 20kg Dry Flour
  • Motor Speed: 220rpm (Single Speed)
  • Power Type: Electric - Plug In
  • Power Supply: 2.2kW, 13 amp plug fitted
  • Safety Features: Emergency stop, bowl guard switch
  • Material: Durable white painted steel finish

Expert Review and  Insights

The MasterMix SM50 is a proper workhorse. It doesn't have endless bells and  whistles, but what it does, it does brilliantly. The power is immediate and  the spiral action is fantastic for developing the high-hydration doughs we see in modern pizzerias. For any shop needing to produce large, consistent batches without fuss, it's a very solid investment.

Marco Romano – Pizza Equipment Expert View Profile →

  • Pro: The spiral hook and  bowl action creates incredibly consistent, silky dough every time.
  • Con: Its fixed bowl means cleaning takes a bit more effort than a removable one.

Case Study: Real Business, Real Results

The Copper Kettle Bakery in York was struggling to keep up with the rising demand for their signature sourdough loaves. Their smaller mixers were running constantly, leading to staff fatigue and  inconsistencies in the dough. They needed a robust solution to scale up production without sacrificing their artisan quality.

"The MasterMix SM50 has been a revelation. The consistency is just fantastic, and  it has freed up so much time for my team to focus on shaping and  baking. We're no longer playing catch-up; we're ahead of the game."

Robert Davies – Head Baker

After installing the mixer, The Copper Kettle Bakery increased their daily bread output by 40% while reducing dough preparation time by half.

Installation and  Maintenance Guide

Setting It Up

  • Ensure the mixer is placed on a solid, level, and  non-slip floor due to its 120kg weight.
  • Before first use, wipe down the bowl, hook, and  guard with a food-safe sanitiser.
  • Plug into a standard 13-amp socket – no special electrical work is needed.
  • Test the emergency stop button and  bowl guard switch to ensure they function correctly.

Keeping It Going

  • After each use, turn off the power and  clean the bowl and  hook with a plastic scraper and  damp cloth.
  • Never use a hose or pressure washer to clean the machine, as this can damage electrical components.
  • Regularly check that the bowl guard microswitch is clean and  working correctly for safety.
  • Do not exceed the maximum capacity of 20kg of dry flour to avoid straining the motor.

Buying Guide: Choosing the Right Commercial Dough Mixer

Not sure if this is the right mixer for you? Here are a few things to consider when choosing an industrial bakery dough mixer.

Capacity vs. Flour Load

A mixer's litre capacity isn't the same as its flour capacity. Always check the maximum 'dry flour' weight, as this is the true measure of its production capability.

Spiral vs. Planetary

Spiral mixers, like this one, are specialists for bread and  pizza dough. If you need to whip cream or make batters, a planetary mixer might be more versatile.

Fixed vs. Removable Bowl

Fixed bowls are stronger and  handle heavy doughs better. Removable bowls can be easier to clean and  transport, but may have lower capacities.

Check Your Power

This model uses a standard 13A plug, making it easy to install. Always check the power requirements of any large machine against your kitchen's supply.

Measure Your Space

This is a large, heavy unit. Measure your doorway and  final location carefully before ordering to avoid any nasty surprises on delivery day.

See all Dough Mixers & Food Mixers

Frequently Asked Questions

Q: What kind of dough is this mixer best for?

A: It's specifically designed as a spiral dough mixer for bakery use, excelling with bread, pizza, and  other yeast-based doughs where gluten development is key.

Q: Is the bowl removable for cleaning?

A: No, the bowl on the SM50 is fixed. This design provides extra strength and  stability for mixing very heavy and  dense doughs consistently.

Q: How do you clean a fixed bowl mixer effectively?

A: After use, use a plastic dough scraper to remove excess dough, then wipe the bowl and  hook with a clean, damp cloth and  a food-safe sanitiser.

Q: What is the actual maximum dough output?

A: It handles a maximum of 20kg of dry flour. The final dough weight will be higher once water and  other ingredients are added (typically 30-35kg of finished dough).

Q: Does it have different speed settings?

A: No, this is a powerful single-speed machine, optimised for the torque and  consistency required for perfect dough kneading.

Q: What kind of power socket does it need?

A: It runs off a standard UK 13-amp, single-phase power supply and  comes with a plug fitted, so no special installation is required.

Q: Is it easy to move around the kitchen?

A: Weighing 120kg, it is not designed to be mobile. It should be positioned in its permanent spot by two or more people.

Q: What happens if I lift the bowl guard during operation?

A: For safety, a microswitch will immediately cut power to the motor, stopping the hook and  bowl from turning. The machine will not restart until the guard is lowered.

What Customers Are Saying

"An absolute beast of a machine. It just ploughs through our pizza dough without breaking a sweat. Should have bought one years ago!"

Luca Moretti – Moretti's Pizzeria, Manchester

"Very reliable and  the build quality is excellent. It’s a heavy bit of kit, so make sure you have the space, but it’s worth it for the output."

Susan Clarke – The Flour Pot Bakery, Brighton

"We use this for our naan bread dough in our restaurant. It handles the sticky, wet dough perfectly every single time. A vital part of our kitchen now."

Ravi Singh – The Spice Garden, Birmingham

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The MasterMix Advantage: Built for Consistency and  Reliability

In a commercial kitchen, the real cost of equipment isn't just the purchase price—it's the cost of downtime, inconsistency, and  wasted ingredients. The MasterMix SM50 is engineered to minimise all three. This isn't a flashy gadget; it's a foundational piece of production equipment built with one goal in mind: relentless reliability. The heavy-duty motor and  robust steel construction are designed to withstand the daily rigours of a high-volume bakery or pizzeria, translating to fewer service calls and  a longer operational lifespan. More importantly, the precision of the spiral mixing action delivers a perfectly developed dough, batch after batch. This consistency is your secret weapon, ensuring that the last pizza of the night is just as good as the first. Investing in a 50 litre spiral dough mixer like this is an investment in your brand's reputation for quality.

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How Spiral Mixing Creates Superior Dough

Ever wondered what makes a 'spiral' mixer different? Think of it like a professional baker kneading dough. One hand holds the dough steady while the other stretches and  folds it. The MasterMix SM50 dough mixer does exactly that, but with incredible power and  precision. The spiral hook is the 'stretching' hand, gently developing the gluten strands without tearing them. At the same time, the bowl rotates in the opposite direction, acting as the 'holding' hand, constantly bringing the dough back to the hook for another pass.

This gentle but thorough action is crucial because it incorporates all the ingredients perfectly and  builds a strong gluten network without generating too much friction and  heat. Overheated dough can kill your yeast and  ruin the final texture. With this commercial spiral dough mixer, you get a perfectly kneaded, cool dough that's ready for a beautiful rise and  a fantastic bake.

Who Should Buy This?

  • Independent Pizzerias: Effortlessly produce consistent dough for hundreds of pizza bases to meet the demands of busy weekends.
  • Artisan Bakeries: Perfect for mixing large batches of sourdough, focaccia, and  other breads, ensuring quality with every mix.
  • Large Restaurants & Hotels: An essential tool for in-house baking, from dinner rolls to dessert bases, streamlining kitchen workflow.
  • Commercial Catering Companies: A reliable powerhouse for producing high volumes of dough for events, functions, and  contract catering.
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