Technical description • Model: S2-50M. • Equipment type: second-generation industrial spiral dough mixer. • Bowl capacity: 100L. • Flour capacity per batch: 50kg. • Approximate dough capacity per batch: 80kg at a reference hydration of 60%. • Dual-speed system combining initial ingredient mixing with subsequent gluten development. • Second-generation design with a compact structure and lower centre of gravity, intended to improve stability during operation. • Mixing bowl manufactured from 304 stainless steel. • Spiral mixing system designed to control dough temperature increase during gluten development. • Transmission using Japanese Bando belts. • Taihu motor system. • Reduced clearance between the spiral hook and bowl bottom to promote uniform mixing and minimise dough residue. • Optimised transmission ratio designed to shorten mixing time and support dough elasticity, extensibility and water absorption. • Safety guard over the mixing area. • Bowl speed: 17.2/17.2rpm. • Hook speed: 125/250rpm. • Electrical supply: 380V. • Power: 5.25kW. • Dimensions: 765 × 1280 × 1330mm. • Net weight: 400kg. • Custom exterior colour available. • Customer logo can be applied to the machine. Commercial description The SamBake S2-50M is designed for bakeries, pizzerias, production workshops and professional facilities that regularly process larger dough batches. Its capacity of up to 50kg of flour per cycle produces approximately 80kg of dough at a reference hydration of 60%, positioning the machine for medium-to-high-volume professional production. 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 a developed structure before fermentation and baking. As a second-generation model, the S2-50M combines a more compact structure with a lower centre of gravity to promote stability in professional production environments. Its mechanical configuration is designed to support uniform mixing, limit unnecessary dough heating and facilitate repeated processing of professional-size batches. Keywords second generation spiral mixer, industrial spiral dough mixer, professional bakery mixer, bakery dough mixer, pizzeria dough mixer, pizza dough mixer, bread dough mixer, 50kg flour mixer, 80kg dough mixer, 100L 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, 5.25kW dough mixer, professional bakery equipment, bakery machinery, SamBake S2-50M

Technical description • Model: S2-50M. • Equipment type: second-generation industrial spiral dough mixer. • Bowl capacity: 100L. • Flour capacity per batch: 50kg. • Approximate dough capacity per batch: 80kg at a reference hydration of 60%. • Dual-speed system combining initial ingredient mixing with subsequent gluten development. • Second-generation design with a compact structure and lower centre of gravity, intended to improve stability during operation. • Mixing bowl manufactured from 304 stainless steel. • Spiral mixing system designed to control dough temperature increase during gluten development. • Transmission using Japanese Bando belts. • Taihu motor system. • Reduced clearance between the spiral hook and bowl bottom to promote uniform mixing and minimise dough residue. • Optimised transmission ratio designed to shorten mixing time and support dough elasticity, extensibility and water absorption. • Safety guard over the mixing area. • Bowl speed: 17.2/17.2rpm. • Hook speed: 125/250rpm. • Electrical supply: 380V. • Power: 5.25kW. • Dimensions: 765 × 1280 × 1330mm. • Net weight: 400kg. • Custom exterior colour available. • Customer logo can be applied to the machine. Commercial description The SamBake S2-50M is designed for bakeries, pizzerias, production workshops and professional facilities that regularly process larger dough batches. Its capacity of up to 50kg of flour per cycle produces approximately 80kg of dough at a reference hydration of 60%, positioning the machine for medium-to-high-volume professional production. 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 a developed structure before fermentation and baking. As a second-generation model, the S2-50M combines a more compact structure with a lower centre of gravity to promote stability in professional production environments. Its mechanical configuration is designed to support uniform mixing, limit unnecessary dough heating and facilitate repeated processing of professional-size batches. Keywords second generation spiral mixer, industrial spiral dough mixer, professional bakery mixer, bakery dough mixer, pizzeria dough mixer, pizza dough mixer, bread dough mixer, 50kg flour mixer, 80kg dough mixer, 100L 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, 5.25kW dough mixer, professional bakery equipment, bakery machinery, SamBake S2-50M