Omcan USA Trento Spiral Dough Mixers - 47088
Removable 304 SS Bowl | 70 lb Dough Capacity | Made in Italy
Power through high-hydration pizza, bread, or bagel dough in minutes. Engineered and built in Italy, the Trento MX-IT-0030-F couples a forged spiral tool with a fully removable, heavy-gauge stainless-steel bowl to give you the consistent, low-friction mixing action serious bakers demand—without overheating or over-oxidising your dough.
Features
- 32 L (≈70 lb) dough capacity—perfect for medium-volume bakeries, pizzerias & commissaries.
- Forged spiral tool optimises gluten development while keeping dough temperature in check.
- Removable AISI 304 stainless-steel bowl with reinforced rim for fast, sanitary change-outs.
- Ingredient-feed opening lets you add water, oil, or preferments safely while the mixer runs.
- Scratch-resistant, powder-coated C40 steel frame built for years of commercial service.
- High-efficiency 1.5 HP (1.1 kW) ventilated motor & sealed oil-bath gearbox for quiet, cool operation.
- Thermal-overload circuit breaker protects the motor from abusive loads.
- cETLus & ETL-Sanitation listed to NSF/ANSI standards—meets North-American electrical & food-safety codes.
What Our Experts Think
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Commercial spiral dough mixer designed for consistent, high-quality dough preparation
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Spiral mixing system ensures proper gluten development without overheating the dough
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Durable stainless steel bowl and spiral arm for long-lasting reliability
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User-friendly controls make it easy for staff to operate in busy kitchens
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Perfect for pizzerias, bakeries, and restaurants producing bread, pizza, and pastry dough
Q&A
Q: What type of mixer is the 47088?
A: It’s a spiral dough mixer from Omcan’s Trento Series, built for commercial use.
Q: What makes spiral mixing effective?
A: It provides even kneading that preserves dough texture and elasticity.
Q: Who should use this model?
A: Great for small to medium bakeries, restaurants, and pizzerias needing reliable dough preparation.
Maintenance Tips
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Clean bowl and spiral hook after each use to prevent dough buildup
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Regularly check belts, gears, and moving parts for wear
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Lubricate as recommended by the manufacturer to ensure smooth operation
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Avoid overloading the bowl to protect the motor and mechanics
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Schedule periodic servicing for long-term performance
