Panemor Spiral Mixer

Professional Commercial Dough Mixer for Bakeries in Canada & the USA

The Panemor Spiral Mixer is a heavy-duty, fixed-bowl commercial dough mixer engineered for bakeries that demand exceptional dough consistency, high production efficiency, and long-term durability. Designed for gentle yet powerful mixing, this professional spiral mixer delivers optimal gluten development while maintaining precise dough temperature—critical for producing high-quality bread, pizza dough, pastries, and traditional flatbreads.

Whether you operate an artisan bakery, pizzeria, supermarket bakery, or industrial production facility, the Panemor Spiral Mixer is built to perform reliably in demanding commercial environments.

Engineered for Superior Dough Quality

The Panemor spiral mixing system is designed to handle a wide range of dough types while protecting dough structure and hydration.

Ideal for:

• Artisan and commercial bread dough

• Pizza, focaccia, and flatbread dough

• Croissants, brioche, and enriched doughs

• Traditional breads such as Sangak, Barbari, Taftoon, and Lavash

The spiral hook works in harmony with the fixed bowl to ensure efficient, uniform mixing without overheating, resulting in improved elasticity, fermentation control, and final product quality.

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Available Capacities for Every Production Scale

The Panemor Spiral Mixer is available in four professional capacity options, ranging from 80 kg up to 250 kg, making it suitable for:

• Medium-volume retail bakeries

• High-output commercial bakeries

• Central kitchens and commissaries

• Wholesale and industrial bread production

This range allows bakeries to scale production seamlessly while maintaining consistent mixing performance.

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Key Features & Competitive Advantages

 Fixed-Bowl, Industrial-Grade Construction

• Rigid, vibration-resistant frame

• Designed for continuous daily operation

• Ensures stable and repeatable mixing results

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✔ Dual-Speed Independent Motors

• Separate motors for the spiral hook and bowl rotation

• Two-speed mixing for precise dough development

• Greater control over hydration and gluten formation

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✔ Hygienic Stainless-Steel Construction

• Food-grade stainless-steel bowl, spiral hook, and safety guard

• Easy to clean and sanitize

• Fully compliant with commercial hygiene standards

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✔ Fully Certified for North American Commercial Use

NSF Certified | Intertek (ETL) Approved

The Panemor Spiral Mixer meets all North American safety and electrical standards, making it fully approved for professional use across Canada and the USA.

• NSF certified for food safety

• Intertek (ETL) approved for electrical and mechanical safety

• Compliant with health department and workplace regulations

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✔ Built for Reliability & Long-Term Use

• Heavy-duty components designed for high-load mixing

• Low maintenance requirements

• Engineered for long service life in demanding bakery environments

Frequently searched as:

• Commercial spiral mixer

• Industrial dough mixer

• Fixed bowl spiral mixer

• Bakery dough mixer for sale

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Ideal Applications

The Panemor Spiral Mixer is widely used in:

• Artisan and retail bakeries

• Pizza shops and pizzerias

• Persian, Middle Eastern, and flatbread bakeries

• Wholesale and industrial bakeries

• Restaurants with in-house dough production

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Key Features of the Panemor Spiral Mixer

• Hygienic Stainless-Steel Design: Both the spiral arm and mixing bowl are crafted from food-grade stainless steel for durability and easy cleaning.

• Dual Independent Motors: Separate motors for the bowl and spiral arm ensure consistent power and precision mixing.

• Two-Speed Operation: Offers gentle first-speed mixing and high-speed kneading for complete gluten development.

• Manual Control Panel: Simple to use with two timers for automatic or manual operation modes.

• ABS Thermo-Foamed Head Cover: Provides excellent insulation and sound reduction.

• Locking Safety Castors: Allow effortless positioning and complete stability during operation.

• Optional Heat Sensor: For monitoring dough temperature and maintaining ideal mixing conditions.

• Meets Strict North American Safety Standards: Fitted with a protective safety guard in full compliance with NSF and Intertek (ETL) safety regulations.

Available Models
Choose from four Panemor Spiral Mixer models with bowl capacities ranging from 80 kg to 250 kg, engineered to deliver reliable performance across every production scale—from boutique artisan bakeries to high-output industrial baking facilities. Each model is designed with operational efficiency, dough consistency, and long-term durability in mind.

Types of Bakery Mixers & Their Applications

1. Commercial Bakery Mixer

A commercial bakery mixer is built for high-volume, continuous operation. Designed to handle demanding production schedules, it delivers consistent dough texture, repeatable results, and operational stability. Ideal for bakeries producing large batches daily.

2. Pastry Dough Mixer

Designed specifically for delicate doughs such as croissants, puff pastry, brioche, and pie dough. These mixers offer controlled, gentle mixing with variable speed settings to protect dough structure and prevent overdevelopment.

3. Professional Bakery Mixer

A professional bakery mixer balances power, precision, and versatility. Suitable for bakeries producing a wide product range—including bread, pastry, creams, and batters—thanks to robust motors, intuitive controls, and ergonomic design.

4. Spiral Mixer for Bakery

A spiral mixer is purpose-built for bread and pizza dough. The spiral hook works in tandem with a rotating bowl to evenly hydrate ingredients, develop gluten efficiently, and minimize heat buildup. This results in superior dough elasticity, consistency, and fermentation control.

5. Planetary Mixer for Bakery

Planetary mixers feature a stationary bowl with rotating attachments, making them ideal for whipping, creaming, and mixing lighter products such as cake batters, fillings, and icings. Commonly used in pastry and dessert production.

6. Heavy-Duty Bakery Mixer

Heavy-duty mixers are engineered for extended operating hours and dense doughs. Reinforced motors, gears, and frames ensure reliable performance under continuous load without overheating or loss of torque.

7. Industrial Bakery Mixer

Industrial mixers are designed for large-scale production environments. With high-capacity bowls, programmable mixing cycles, and automated controls, they deliver consistent quality and efficiency at scale.

8. Bakery Stand Mixer

Compact yet powerful, bakery stand mixers are ideal for smaller operations or pastry-focused kitchens. They provide professional performance while optimizing counter space and workflow.

9. Dough Kneading Machine

Dough kneading machines automate one of the most labor-intensive bakery processes. Available in spiral, planetary, and horizontal formats, each type is optimized for specific dough hydration levels and textures.

10. Bakery Equipment Mixer

A broad category encompassing all professional mixers used in bakery operations, including spiral, planetary, and industrial mixers—each essential for efficient, consistent dough and batter production.

How a Spiral Mixer Works – Step by Step

1. Ingredient Loading

Flour, water, yeast, and salt are added to the rotating bowl. Depending on the model, bowls may be fixed, tilting, or removable for operational flexibility.

2. Parameter Setup

Operators set mixing time and speed via the control panel. Typically, a low-speed cycle initiates mixing, followed by a high-speed cycle for final dough development.

3. Initial Mixing Phase

The spiral hook and bowl rotate simultaneously, evenly combining ingredients and ensuring full hydration while initiating gluten formation.

4. High-Speed Kneading Phase

Increased speed stretches and folds the dough, strengthening the gluten network and achieving optimal elasticity and structure.

5. Temperature Management

The spiral mixing action minimizes friction and heat generation, protecting yeast activity and preserving dough quality.

6. Completion and Dough Removal

Once the cycle is complete, the mixer stops automatically. The dough is then easily removed using the tilting or lifting mechanism, depending on the model.

Key Advantages of the Panemor Spiral Mixer

• Consistent, uniform mixing results

• Maintains optimal dough temperature

• Efficient handling of large production batches

• Energy-efficient and low-noise operation

• Built for long-term industrial use

• Easy to clean and maintain

• Fully compliant with Canadian and U.S. safety and hygiene regulations

Ideal Applications

• Commercial bakeries

• Bread and pizza production facilities

• Industrial baking plants

• Supermarkets and in-store bakeries

• Artisan and pastry-focused bakeries

Availability Across Canada & the USA

Panemor Spiral Mixers are available for sale, installation, and service throughout Canada and the United States, including major markets such as Toronto, Vancouver, Montreal, Calgary, Los Angeles, Houston, Seattle, New York, and all surrounding cities.

Quality & Safety Certifications

All Panemor mixers meet strict North American regulatory requirements:

• NSF Certification – Confirms food safety, sanitation, and hygienic material standards

• Intertek (ETL) Certification – Verifies electrical, structural, and operational safety for commercial bakery environments

Contact M&H Bakery Equipment

For pricing, technical specifications, or a customized quote on Panemor Spiral Mixers, connect with M&H Bakery Equipment—your strategic partner for commercial bakery mixers and professional bakery equipment across Canada and the USA.