Mono Esmach SPI 80 Variable Speed Spiral Mixer 80L Three Phase

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The Mono Esmach SPI 80 is a heavy-duty spiral mixer built for consistent, high-volume dough production in commercial bakeries, craft bakers, and large-scale foodservice kitchens. I t operates on a three-phase supply and uses a twin-motor configuration — one motor drives the bowl and a separate motor drives the spiral hook — allowing independent control of each element during the mixing cycle. Nine programmable mixing sequences can be stored and recalled, which supports consistent results across batches and shifts. In practice, this type of dual-motor design gives bakers a meaningful level of control over dough development. Variable speed operation allows operators to match mixing intensity to the dough type, whether that's a delicate enriched dough or a stiff high-hydration bread mix. The programmable sequences reduce reliance on individual operator judgement during busy production periods and help maintain batch-to-batch consistency across a full working day. Key operational advantages include: Twin-motor drive for independent bowl and spiral hook control Nine programmable sequences for repeatable batch results Variable speed flexibility to suit different dough types and hydration levels Stainless steel construction throughout for durability and hygiene User-friendly control panel reduces reliance on operator experience At 400kg, this is a substantial piece of equipment requiring careful planning before installation. It requires a three-phase electrical supply and will need a suitably reinforced floor capable of supporting its weight. Access routes, doorway widths, and final positioning should all be confirmed prior to delivery. Servicing access around the unit should also be factored into the kitchen layout at the planning stage. The SPI 80 is well suited to bakeries and production kitchens with consistent high-volume dough output requirements — craft bakeries, in-store bakery operations, and high-throughput catering production units being the most common fit. For smaller operations or lower daily volumes, a more compact spiral mixer in a reduced bowl capacity would likely be a better match. For very large-scale continuous production environments, higher-capacity options are available within the range. If you're weighing up bowl capacity against your daily dough tonnage, or have questions around the installation requirements, the team is happy to talk it through before you commit. Show more