Commercial Efficient Dough Mixer

Product Overview

Available in models GL-12.5, GL-25, GL-50, GL-75, GL-100, and GL-130, it caters to operations of all sizes—from small cafés to large bakeries. Its core strength lies in a unique spiral hook design that minimizes dough temperature rise, boosts water absorption (up to 60%), and preserves gluten structure, resulting in softer, more flavorful bread, pizza dough, and pastries. With imported components, quiet operation, and robust safety features, it’s a reliable addition to any high-volume baking environment.

Key Features & Technical Specs

Advanced Dough-Handling Technology

Spiral Hook Design: Large external diameter and high-speed rotation (e.g., GL-12.5: 280r/m fast, 140r/m slow) cut through dough without damaging gluten, reducing temperature rise to keep dough fresh. This design is especially beneficial for yeast-based doughs, as cooler temperatures prevent premature rising and ensure consistent proofing.

Two-Speed, Dual-Direction Operation: Both the spiral hook and mixing bowl offer adjustable speeds (switchable via button) to handle different dough types—from soft pastry dough (slow speed to avoid overmixing) to stiff bread dough (fast speed to develop gluten effectively). The dual-direction feature ensures dough is mixed evenly, with no pockets of dry flour left behind.

Durable & Efficient Build

Imported Components: Belts and bearings from international brands for long-lasting performance; these parts resist wear even with daily use, reducing the need for frequent replacements. The national standard copper wire motor (e.g., GL-12.5: 2.2kw, GL-75: 10.1kw) ensures stable, low-noise operation, making it suitable for kitchens where noise levels need to be controlled.

Capacity Range: 40L (GL-12.5) to 260L (GL-100) mixing bowls, with barrel sizes ranging from 440×300mm (GL-12.5) to 840×450mm (GL-100). This range means small cafés can mix batches for daily pastry needs, while large bakeries can produce enough dough for hundreds of loaves of bread in a single mix.

Comprehensive Safety Features

Automatic Power Cutoff: A safety guard triggers immediate shutdown when opened, protecting operators from moving parts—critical in busy kitchens where staff may need to check dough consistency mid-mix. The guard is easy to open and close, so it doesn’t slow down workflow.

Overload Protection: Prevents motor damage during heavy use, such as when mixing extra-stiff doughs or overloading the bowl. This feature extends the machine’s lifespan and reduces maintenance costs.

Anti-Slip Mat: Shockproof and waterproof, keeping the mixer stable on kitchen surfaces even when mixing heavy dough batches. The mat also protects the kitchen floor from scratches and spills.

Ideal Applications

Bakeries

Bakeries rely on consistent dough quality to maintain customer loyalty, and the GLEAD Spiral Dough Mixer delivers this reliably. For large-scale bakeries producing hundreds of loaves of bread daily, models like GL-75 or GL-100 handle 200L–260L batches, reducing the number of mixes needed and saving time. The mixer’s ability to boost water absorption up to 60% creates moister bread with a longer shelf life, which is a key selling point for customers who want fresh bread that lasts. For artisanal bakeries focusing on specialty doughs (e.g., sourdough, rye), the gentle mixing action preserves the unique flavor profiles of these doughs, ensuring each loaf meets the bakery’s high standards. The mixer’s durability also means it can run for hours each day without overheating, making it a dependable tool for early-morning baking schedules.

Restaurants & Hotels

Restaurants and hotels that make fresh dough in-house (for pasta, pizza, or desserts) benefit from the GLEAD Spiral Dough Mixer’s versatility. For example, Italian restaurants can use it to mix fresh pasta dough, which requires a smooth, even texture to roll out properly— the mixer’s two-speed operation ensures the dough isn’t overworked, keeping it tender. Hotels with in-house bakeries can produce a variety of pastries, from croissants to danishes, using the mixer’s ability to handle soft, buttery doughs without melting the butter (thanks to minimal temperature rise). The mixer’s quiet operation is also an advantage in hotel kitchens, where noise can disturb guests in adjacent areas. Additionally, the automatic power cutoff feature keeps kitchen staff safe, even during busy dinner services when multitasking is common.

Cafés & Dining Halls

Cafés that serve fresh sandwiches, scones, or muffins need a mixer that can handle small, frequent batches—and the GLEAD Spiral Dough Mixer’s smaller models (GL-12.5, GL-25) are perfect for this. These models fit into compact café kitchens and can mix 40L–80L batches, enough for a day’s worth of pastries or sandwich bread. The mixer’s fast mixing speed means cafés can quickly prepare fresh dough if they run out during peak hours, ensuring customers always get fresh products. For dining halls (e.g., school or office cafeterias) that serve large numbers of people, models like GL-50 handle 130L batches, producing enough dough for pizza days or bread service. The mixer’s easy-to-clean design is a plus for dining halls, where quick turnover between meals is essential—staff can wipe down the bowl and hook in minutes, readying the mixer for the next batch.

FAQ

What is the maximum water absorption rate of this mixer?

The mixer can achieve a water absorption rate of up to 60%—higher than many standard mixers. This is beneficial because it allows dough to hold more moisture, resulting in moister, softer baked goods with a longer shelf life. For example, bread made with 60% water absorption stays fresh for 2–3 days longer than bread made with lower absorption rates, reducing waste for bakeries and cafes.

Do all models use the same voltage?

No, all commercial models (GL-12.5 to GL-130) operate on 380V/50Hz, which is a standard industrial electrical system voltage. This ensures the mixers have enough power to handle heavy dough batches, but it’s important for buyers to confirm their kitchen’s electrical capacity before purchasing—some smaller cafes may need to upgrade their electrical system to support the mixer.

How easy is it to clean the mixer after use?

Cleaning is straightforward: the smooth stainless steel mixing bowl and removable spiral hook can be wiped down with a damp cloth or washed with warm, soapy water (once cool). No specialized tools are needed to remove the hook, so staff can disassemble and clean the parts quickly. The mixer’s exterior is also made of stainless steel, which resists stains and can be wiped clean with a sanitizing cloth—critical for meeting food safety standards in commercial kitchens.