Technical description • Model: S2-25M. • Equipment type: second-generation industrial spiral dough mixer. • Bowl capacity: 50L. • Flour capacity per batch: 25kg. • Approximate dough capacity per batch: 40kg at a reference hydration of 60%. • Mixing bowl manufactured from 304 stainless steel. • Second-generation design with a more compact and rounded structure, lower centre of gravity and modernised outer shell. • Dual-speed system combining initial ingredient mixing with subsequent gluten development. • Taihu motor system. • Transmission using a Japanese Bando belt. • Japanese NSK bearings designed to reduce friction and heat generation during operation. • Clearance between the spiral hook and bowl bottom: approximately 2–3mm, designed to minimise residue and promote uniform mixing. • Mixing system designed to limit dough temperature increase during gluten development and help preserve yeast activity. • Optimised transmission ratio designed to shorten mixing time and support dough elasticity, extensibility and water absorption. • Safety guard over the mixing area. • Bowl speed: 17.8/17.8rpm. • Hook speed: 135/270rpm. • Electrical supply: 380V. • Power: 3.37kW. • Dimensions: 640 × 1080 × 1220mm. • Net weight: 330kg. • Custom exterior colour available. • Customer logo can be applied to the machine. Commercial description The SamBake S2-25M is designed for bakeries, pizzerias, production workshops and professional facilities that regularly process medium-size dough batches using a compact and stable machine. Its capacity of up to 25kg of flour per cycle produces approximately 40kg of dough at a reference hydration of 60%, making it suitable for recurring professional production. As part of SamBake's second-generation mixer range, the S2-25M features a more compact and rounded structure together with a lower centre of gravity, helping the machine integrate efficiently into different bakery layouts while providing stability during operation. Its spiral mixing system and dual-speed operation separate initial ingredient incorporation from the subsequent gluten-development stage. This configuration is suitable for pizza dough, European-style breads, toast bread, enriched bakery products and other doughs requiring developed gluten structure. The 304 stainless steel bowl, Taihu motor system, Bando transmission and NSK bearings are designed to support uniform mixing while controlling heat generation during professional production cycles. Keywords second generation spiral mixer, industrial spiral dough mixer, professional bakery mixer, bakery dough mixer, pizzeria dough mixer, pizza dough mixer, bread dough mixer, 25kg flour mixer, 40kg dough mixer, 50L spiral mixer, dual speed spiral mixer, 304 stainless steel dough mixer, compact industrial dough mixer, high gluten dough mixer, high hydration dough mixer, European bread mixer, toast bread dough mixer, commercial dough kneader, industrial mixer 380V, 3.37kW dough mixer, professional bakery equipment, bakery machinery, SamBake S2-25M

Technical description • Model: S2-25M. • Equipment type: second-generation industrial spiral dough mixer. • Bowl capacity: 50L. • Flour capacity per batch: 25kg. • Approximate dough capacity per batch: 40kg at a reference hydration of 60%. • Mixing bowl manufactured from 304 stainless steel. • Second-generation design with a more compact and rounded structure, lower centre of gravity and modernised outer shell. • Dual-speed system combining initial ingredient mixing with subsequent gluten development. • Taihu motor system. • Transmission using a Japanese Bando belt. • Japanese NSK bearings designed to reduce friction and heat generation during operation. • Clearance between the spiral hook and bowl bottom: approximately 2–3mm, designed to minimise residue and promote uniform mixing. • Mixing system designed to limit dough temperature increase during gluten development and help preserve yeast activity. • Optimised transmission ratio designed to shorten mixing time and support dough elasticity, extensibility and water absorption. • Safety guard over the mixing area. • Bowl speed: 17.8/17.8rpm. • Hook speed: 135/270rpm. • Electrical supply: 380V. • Power: 3.37kW. • Dimensions: 640 × 1080 × 1220mm. • Net weight: 330kg. • Custom exterior colour available. • Customer logo can be applied to the machine. Commercial description The SamBake S2-25M is designed for bakeries, pizzerias, production workshops and professional facilities that regularly process medium-size dough batches using a compact and stable machine. Its capacity of up to 25kg of flour per cycle produces approximately 40kg of dough at a reference hydration of 60%, making it suitable for recurring professional production. As part of SamBake's second-generation mixer range, the S2-25M features a more compact and rounded structure together with a lower centre of gravity, helping the machine integrate efficiently into different bakery layouts while providing stability during operation. Its spiral mixing system and dual-speed operation separate initial ingredient incorporation from the subsequent gluten-development stage. This configuration is suitable for pizza dough, European-style breads, toast bread, enriched bakery products and other doughs requiring developed gluten structure. The 304 stainless steel bowl, Taihu motor system, Bando transmission and NSK bearings are designed to support uniform mixing while controlling heat generation during professional production cycles. Keywords second generation spiral mixer, industrial spiral dough mixer, professional bakery mixer, bakery dough mixer, pizzeria dough mixer, pizza dough mixer, bread dough mixer, 25kg flour mixer, 40kg dough mixer, 50L spiral mixer, dual speed spiral mixer, 304 stainless steel dough mixer, compact industrial dough mixer, high gluten dough mixer, high hydration dough mixer, European bread mixer, toast bread dough mixer, commercial dough kneader, industrial mixer 380V, 3.37kW dough mixer, professional bakery equipment, bakery machinery, SamBake S2-25M