What size spiral mixer do I need for a pizzeria?

Size to your largest regular batch, not your average one. Our line runs from 58 lb to 213 lb dough capacity — a mid-size pizzeria commonly lands on the 132 lb (95L bowl) class. We size it against your dough weight per pie and pies per day at the quote.

Does a dough press replace hand stretching?

It replaces the repetitive flattening step so one person can keep pace with a busy oven; the final shaping stays yours. Presses shine in QSR and high-volume rooms where consistency and speed matter more than theater.

What utilities does dough prep equipment need?

Most spiral mixers in this class run on single- or three-phase power depending on bowl size; presses and divider rounders vary by model. Exact electrical requirements are documented on your quote and verified at the site assessment.

Spiral Mixers & Dough Prep Equipment

The lineup

Three machines that turn a dough program from a skilled-labor bottleneck into a repeatable process.

Commercial spiral dough mixer with fixed bowl

Spiral Mixers

Spiral mixers — 58 to 213 lb capacity

Two-speed spiral action develops gluten without overheating the dough. Bowl sizes from compact prep to 142L production class.

Details & sizes Service

Dough Prep

Dough press

Adjustable-thickness pressing turns dough balls into even bases in seconds — one operator keeps pace with a busy oven.

Details & models Service

Dough Prep

Divider rounder

Portions and rounds a full batch into equal-weight balls in one cycle — the fastest path to portion-cost control.

Details & models Service

Capacity at a glance

Machine	Capacity range	Power	Best for
Spiral mixer (compact)	58 lb dough	[Per model — on quote]	Prep kitchens, low-volume dough programs
Spiral mixer (mid)	132 lb dough · 95L bowl	1.5 / 3.0 kW two-speed	Most single-location pizzerias
Spiral mixer (production)	176 lb dough · 142L bowl	3.0 / 5.5 kW two-speed	High-volume rooms, commissaries
Spiral mixer (max)	213 lb dough	[Per model — on quote]	Production bakeries, multi-store dough
Dough press	[Base diameter per model]	[Per model — on quote]	QSR, consistent-base programs
Divider rounder	[Portions per cycle per model]	[Per model — on quote]	Portion-cost control at volume

Bracketed values depend on the exact model configuration and are confirmed on your written quote.

Utilities & installation notes

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Electrical

Larger bowls typically want three-phase; compact units run single-phase. Confirmed per model on your quote.

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Placement

Mixers work hardest of anything in the prep area — they need a level, stable floor position away from wash-down spray.

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Workflow

Mixer → divider → press placement in that order collapses steps. We lay this out at the site assessment.

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Commissioning

Speed calibration and a first-batch run-through with your team are part of installation.

Technical questions we get weekly

Size to your largest regular batch, not your average. A mid-size pizzeria commonly lands on the 132 lb (95L bowl) class. Bring your dough weight per pie and pies per day — we’ll do the arithmetic on the quote.

It replaces the repetitive flattening, not the craft — final shaping stays yours. Presses earn their keep in QSR and high-volume rooms where base consistency and speed matter more than theater at the pass.

We do — the same team that sells and installs them, with genuine OEM parts. Request service or put the machine on a PM plan.

Service & Repair

Size the dough program right the first time

Tell us your dough weight, batch cadence, and menu. We’ll spec the mixer, press, and divider that fit — in writing.

Request a quote Or talk it through: (561) 695-9808

Consistent dough, batch after batch, shift after shift