Omcan USA Elite Series Spiral Dough Mixers - 13162
Model MX-IT-0010-T • Item #13162 • Made in Italy
Designed for small-batch artisanal production, the Elite Series Spiral Mixer blends up to 22 lb of dough quickly and gently, giving bakeries, pizzerias, cafés and test kitchens perfectly developed gluten without overheating the mix.
Features
- Fixed stainless-steel spiral arm and bowl for uniform, oxygen-rich dough development.
- One-speed transmission (6 bowl / 63 spiral RPM) slashes traditional mix times.
- Grated safety lid with interlock instantly stops operation when lifted.
- 3/4 HP (550 W) motor built for continuous commercial duty.
- Handles both stiff bread dough and high-hydration pizza dough with ease.
- All food-contact parts are 100 % stainless steel for fast cleanup and long life.
- Compact 20.5″ × 11″ footprint fits under standard prep counters.
- CE certified, ships fully assembled on a pallet, and backed by a 1-year parts & labor warranty.
Specifications
| Dough Capacity |
22 lb / 10 kg |
| Dry Flour Capacity |
14 lb / 6 kg |
| Bowl Capacity |
13 Qt (Ø 10″ × 8.26″ H) |
| Speed |
1 fixed speed |
| Bowl RPM |
6 RPM |
| Spiral RPM |
63 RPM |
| Motor |
0.75 HP / 550 W / 2.5 A |
| Electrical |
208 V / 60 Hz / 3-Phase (NEMA L15-20P) |
| Unit Dimensions (W × D × H) |
20.5″ × 11″ × 23″ (521 × 279 × 584 mm) |
| Net Weight |
103 lb (46.7 kg) |
What our Experts Think
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Commercial-Grade Performance: Engineered for professional kitchens, this spiral mixer delivers consistent, uniform dough development — ideal for bakeries, pizzerias, cafés, and foodservice operations.
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Efficient & Reliable: Its fixed stainless-steel spiral and bowl combine with a robust ¾ HP motor to reduce mixing time while preserving dough temperature and gluten structure.
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User-Friendly Operation: Simple one-speed control with safety interlock enhances workflow efficiency and protects operators during high-volume use.
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Durable, Cleanable Design: All food-contact parts are 100 % stainless steel, ensuring long life and easy sanitation in busy commercial environments.
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Compact, Space-Saving: The efficient footprint fits under standard prep counters without compromising capacity, making it suitable for mid-volume production facilities.
Q&A
Q: What is the Omcan USA Elite Series Spiral Dough Mixer 13162 used for?
A: It’s designed for professional dough mixing in bakeries, pizzerias, and commercial kitchens, ideal for bread, pizza, and pastry dough.
Q: What type of mixer is model 13162?
A: It is a commercial spiral dough mixer, which provides consistent gluten development and even mixing with minimal heat buildup.
Q: What size operations is this mixer best suited for?
A: The 13162 is suitable for medium to high-volume commercial kitchens that require consistent, heavy-duty dough production.
Q: Is the bowl removable?
A: No, this model features a fixed stainless steel bowl for stability and durability during heavy mixing.
Q: What are the key construction features?
A: It includes a stainless steel bowl and spiral hook, a robust motor, and a durable painted steel body for long-term commercial use.
Q: Is this mixer designed for continuous commercial use?
A: Yes, it is built for daily commercial operation, offering reliable performance in demanding foodservice environments.
Maintenance Tips
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Clean After Every Use – Wash bowl, spiral hook, guard, and food-contact parts with warm water and mild detergent; dry thoroughly to prevent buildup and bacteria.
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Disconnect Power First – Always unplug before cleaning or servicing to avoid electrical hazards.
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Inspect Moving Parts Regularly – Check belts, gears, and electrical connections for wear and secure fit; replace worn parts promptly.
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Lubricate as Recommended – Apply food-grade grease to lubrication points per manufacturer guidelines to reduce friction and extend component life.
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Annual Professional Service – Schedule a professional inspection/service yearly to maintain performance and avoid costly breakdowns.
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Avoid Overloading – Do not exceed the recommended dough capacity (22 lb) to protect the motor and ensure consistent mixing.
