Pétrin à spirale professionnel HS
The HS Commercial Spiral Dough Mixer is a broad floor-mixer platform for buyers standardizing dough production across growing bakery capacities. Built for bread plants, commissaries, pizza operations and regional bakery chains, it gives buyers a clear choice of HS20–HS260 while keeping capacity, power and working speeds visible before quotation.
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Détails du produit
Pétrin à spirale professionnel HS
The HS Commercial Spiral Dough Mixer is a broad floor-mixer platform for buyers standardizing dough production across growing bakery capacities. Built for bread plants, commissaries, pizza operations and regional bakery chains, it gives buyers a clear choice of HS20–HS260 while keeping capacity, power and working speeds visible before quotation.
As a commercial spiral mixer for bread plants, commissaries and pizza operations, the HS series pairs two hook speeds with a rotating bowl from 20 to 260 litres.
Conçu en fonction de l'utilisation réelle du produit
A broad floor-mixer platform for buyers standardizing dough production across growing bakery capacities. The page is deliberately centered on the machine’s real configuration and listed operating data, so purchasers can compare capacity, installation and workflow without unsupported performance promises.
The HS series belongs to the wider Gamme de pétrisseuses à spirale at R&M, which also covers countertop, removable-bowl and tilt-head configurations for smaller batch rooms.
Principaux avantages en matière de production
- One series from 20 to 260 litres: The HS range lets a growing bakery retain a familiar operating concept while moving from 8 kg to 100 kg listed batch capacity.
- Two-stage mixing control: Two hook speeds support slow ingredient incorporation followed by faster dough development.
- Rotating bowl and spiral hook: Coordinated movement improves dough pickup and reduces unmixed flour pockets when the machine is loaded correctly.
- Production-oriented construction: Floor-standing frames and substantial net weights support regular commercial use.
- Choice of electrical configuration: Several models list 220V/380V or three-phase 220V/380V options; the final supply must be confirmed by model and destination.
- Clear capacity ladder: Bowl volume and listed kilogram capacity are shown together so purchasers can shortlist by their actual recipe batch.
Utilisations recommandées
- Daily bread and roll production.
- Pizza, focaccia and flatbread dough.
- Central kitchens running several batch sizes.
Application suitability depends on the formula, batch weight, hydration or viscosity, product temperature and duty cycle. A sample recipe or test video is recommended for unusual products. For a commercial spiral mixer, application fit is confirmed with a test batch of your actual formula.
Un processus de production pratique
In a working dough room, the useful result is not simply a faster mix. The HS Commercial Spiral Dough Mixer should help the operator load ingredients in a repeatable order, control incorporation, watch dough development and transfer the batch without unnecessary handling.
For reliable output, standardize flour temperature, water temperature, loading order and target final dough temperature. Record the actual slow- and fast-stage times after commissioning; do not copy a universal cycle from another flour or hydration level.
With a commercial spiral mixer, standardize loading order and target final dough temperature for repeatable output.
Daily checks should cover the guard and interlock, bowl and hook condition, unusual belt or gearbox noise, and residue around the working area. Cleaning must follow the manual with power isolated and moving parts fully stopped. For more on dough handling in commercial baking, see the independent article on pâte.
Sélection des modèles et caractéristiques techniques
Base the model on flour or dough weight per batch, not bowl litres alone. HS20–HS60 suit smaller shops; HS80–HS130 cover medium output; HS200 and HS260 are intended for larger production rooms with suitable three-phase power and handling space.
| Flour mixer product | Modèle | Spiral mixer specification |
|---|---|---|
| 20L spiral mixer machine, 8 kg dough | HS20 | Size: 730 x 390 x 900 mm · Hook speed: 150 r/min (slow), 200 r/min (fast) · Bowl speed: 15/20 r/min · Capacity: 20 L / 8 kg · Weight: 90 kg · Power: 1.5 kW · 220V/380V |
| 30L spiral mixer machine, 12 kg dough | HS30 | Size: 750 x 435 x 900 mm · Hook speed: 150 r/min (slow), 200 r/min (fast) · Bowl speed: 15/20 r/min · Capacity: 34 L / 12 kg · Weight: 100 kg · Power: 1.5 kW |
| 40L bread mixer machine, 16 kg dough | HS40 | Size: 800 x 480 x 970 mm · Hook speed: 150 r/min (slow), 200 r/min (fast) · Bowl speed: 15/20 r/min · Capacity: 45 L / 16 kg · Weight: 115 kg · Power: 3 kW · 220V/380V |
| 50L bread mixer machine, 20 kg dough | HS50 | Size: 850 x 510 x 970 mm · Hook speed: 150 r/min (slow), 200 r/min (fast) · Bowl speed: 15/20 r/min · Capacity: 54 L / 20 kg · Weight: 125 kg · Power: 3 kW · 220V/380V |
| 60L flour mixer machine, 25 kg dough | HS60 | Size: 850 x 510 x 970 mm · Hook speed: 150 r/min (slow), 200 r/min (fast) · Bowl speed: 15/20 r/min · Capacity: 64 L / 25 kg · Weight: 130 kg · Power: 3 kW · 220V/380V |
| 80L flour mixer machine, 33 kg dough | HS80 | Size: 880 x 560 x 1100 mm · Hook speed: 150 r/min (slow), 200 r/min (fast) · Bowl speed: 10/20 r/min · Capacity: 80 L / 33 kg · Weight: 224 kg · Power: 3.2 kW · 380V |
| 100L commercial mixer machine, 40 kg dough | HS100 | Size: 1080 x 650 x 1380 mm · Hook speed: 100 r/min (slow), 200 r/min (fast) · Bowl speed: 10/20 r/min · Capacity: 100 L / 40 kg · Weight: 340 kg · Power: 4.1 kW |
| 130L commercial mixer machine, 50 kg dough | HS130 | Size: 1160 x 730 x 1380 mm · Voltage: 3~220V/3~380V · 50/60 Hz · Power: 6.4 kW · Capacity: 50 kg · Bowl: 130 L · Mixing speed: 150/200 r/min · Bowl speed: 10/20 r/min · N.W. 415 kg · G.W. 475 kg |
| 160L industrial mixer machine, 75 kg dough | HS200 | Size: 1330 x 840 x 1560 mm · Voltage: 3~220V/3~380V · 50/60 Hz · Power: 8.6 kW · Capacity: 75 kg · Bowl: 200 L · Mixing speed: 100/200 r/min · Bowl speed: 10/20 r/min · N.W. 470 kg · G.W. 520 kg |
| 260L industrial mixer machine, 100 kg dough | HS260 | Size: 1330 x 840 x 1560 mm · Voltage: 3~220V/3-380V · 50/60 Hz · Power: 9 kW · Capacity: 100 kg · Bowl: 260 L · Mixing speed: 100/200 r/min · Bowl speed: 10/2 r/min · N.W. 520 kg · G.W. 580 kg |
Remarque technique : les caractéristiques techniques sont reprises du document type fourni. La tension finale, la fréquence, les accessoires, la configuration des protections et les données de production actuelles doivent être confirmées sur le devis et la plaque signalétique.
Bowl litres alone do not select the right commercial spiral mixer; use dough weight per batch.
Ce qu'une citation sérieuse devrait confirmer
Buyers comparing a spiral mixer, spiral dough mixer or commercial spiral dough mixer should start with the regular batch weight, dough or product viscosity, and the smallest batch the tool must still pick up cleanly.
For a bakery spiral mixer, commercial dough mixer or dough mixer, bowl volume is only a starting point; motor duty, attachment, speed range and the actual recipe load determine whether the machine fits production.
A quotation for a dough mixer machine, bread dough mixer or bread mixer should state voltage, frequency, plug or phase, expected cycles per hour and any guard or attachment options required.
Teams evaluating mixer for baking should also check cleaning access, service clearance and how the finished batch moves to the next process.
Choosing a Commercial Spiral Mixer for Your Bakery
For bread plants and regional bakery chains, a commercial spiral mixer with two hook speeds and a rotating bowl covers batches from 8 to 100 kg while keeping a familiar operating concept. Base the model on flour or dough weight per batch, confirm the three-phase supply for the larger models, and send us your batch pattern for a recommendation.
Every commercial spiral mixer in the HS range is quoted with its hook-speed table, bowl volume and electrical configuration before shipment.
Foire aux questions sur les achats
Quel modèle choisir ?
Base the model on flour or dough weight per batch, not bowl litres alone. HS20–HS60 suit smaller shops; HS80–HS130 cover medium output; HS200 and HS260 are intended for larger production rooms with suitable three-phase power and handling space.
Le volume de la cuve correspond-il à la capacité de production ?
Non. Le volume du bol est une valeur géométrique ; la capacité utile varie en fonction de la densité de la recette, de son taux d’hydratation, de son aération et de la fixation. Utilisez la valeur en kilogrammes indiquée comme point de départ, puis vérifiez-la avec la recette réelle.
La tension et la fréquence sont-elles compatibles avec celles de mon pays ?
Les configurations électriques disponibles varient selon les modèles. Veuillez indiquer la tension, la fréquence et le nombre de phases de destination avant de passer commande ; la configuration confirmée doit figurer sur le devis et sur la plaque signalétique.
Why does the HS200 row mention both 160L and 200L?
The specification data lists a 200 L bowl and 75 kg capacity. Use those figures for quotation, and confirm the current nameplate before publishing or ordering.
Que dois-je envoyer pour obtenir un devis précis ?
Veuillez indiquer le modèle ou la gamme de lots requis, le type de recette, le poids de farine ou de produit par lot, le nombre de cycles par heure, la puissance requise sur site, le pays de destination ainsi que toutes les options requises en matière de protections, de panneaux de commande, de manutention des cuves ou d'accessoires.
Contact us to confirm which commercial spiral mixer matches your batch pattern.
Demander une recommandation de modèle et un devis
Tell us your regular batch weight, recipe, daily output and electrical supply. We will recommend the most suitable commercial spiral mixer, confirm the working configuration and provide a quotation with dimensions, accessories, lead time and shipping details.
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