Omcan USA Elite Series Spiral Dough Mixers - 13160
Made in Italy • CE Certified • Ships on Pallet
Power through small-to-medium dough batches with artisan precision. The Elite Series 13 QT spiral mixer oxygenates, kneads, and develops gluten faster than traditional planetary mixers—giving your pizza, bread, and pastry doughs perfect consistency every time.
Key Features
- 22 lb (10 kg) finished-dough capacity—ideal for pizzerias, cafés, and R&D labs
- Fixed high-strength stainless steel spiral & bowl for even, gentle kneading
- One optimized speed (Spiral 126 RPM / Bowl 11 RPM) handles both hard & soft doughs
- Interlocked grated safety guard instantly shuts off the motor when lifted
- Robust ¾ HP motor draws just 2.5 A (550 W) on 220 V, single-phase power
- Simple push-button controls—no steep learning curve for staff
- Non-skid rubber feet keep the unit steady during heavy mixing cycles
- Food-contact parts in stainless steel for effortless sanitation
- CE listed and proudly manufactured in Italy for years of dependable service
- Up to 40 % faster mixing than planetary models
- Lower friction heat preserves yeast activity and dough structure
- Produces tighter crumb, greater oven spring, and consistent hydration
What Our Experts Think
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Heavy-duty spiral dough mixer built for consistent, professional dough preparation
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Features a stainless steel bowl and spiral arm for durability and longevity
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Ensures even kneading to maintain optimal dough texture and gluten structure
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High-capacity design ideal for bakeries, pizzerias, and commercial kitchens
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Part of the Omcan Elite Series, trusted for reliability and performance
Q&A
Q: What type of mixer is the 13160?
A: It’s a commercial spiral dough mixer designed for professional dough preparation.
Q: What dough types is it suitable for?
A: Perfect for pizza dough, bread, bagels, and other yeast-based recipes.
Q: Can it handle continuous use?
A: Yes, it’s engineered for heavy-duty, high-volume operation in commercial kitchens.
Maintenance Tips
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Clean bowl and spiral hook after each use to prevent residue buildup
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Avoid exceeding recommended dough capacity to protect the motor
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Lubricate moving parts according to manufacturer instructions
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Inspect belts and electrical components periodically
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Schedule annual professional servicing to maintain efficiency and extend lifespan
