Omcan USA Elite Series Spiral Dough Mixers - 18637
Built in Italy for demanding commercial kitchens, the Elite Series Spiral Dough Mixer delivers perfectly developed dough in a fraction of the time required by planetary mixers. Its compact 13 qt bowl handles up to 22 lb (10 kg) of dough, making it the go-to solution for pizzerias, bakeries, and test kitchens that refuse to compromise on consistency or speed.
Features
- Fixed stainless steel spiral efficiently kneads both soft and stiff dough.
- Two mixing speeds let you hydrate slowly, then finish fast for optimal gluten structure.
- Grated safety guard with micro-switch stops the mixer the instant it’s lifted.
- Rugged stainless steel bowl, shaft, and guard resist corrosion for years of service.
- Energy-smart 0.6 / 0.4 HP motor draws just 1.56 / 1.04 amps at 208 V, 3-phase.
- CE certified and manufactured in Italy for proven reliability.
- Ships on a pallet—arrives fully assembled and ready to plug in.
Specifications
| Brand / Series |
Omcan USA – Elite Series |
| Model |
MX-IT-0010-D |
| Dough Capacity |
22 lb (10 kg) |
| Dry Flour Capacity |
14 lb (6 kg) |
| Bowl Volume |
13 qt (Ø 10″ × 8.3″) |
| Speeds |
2 (Low / High) |
| Spiral Speed |
63 / 126 RPM |
| Bowl Speed |
6 / 12 RPM |
| Motor Power |
0.6 HP / 0.4 HP | 450 W / 300 W |
| Current Draw |
1.56 A / 1.04 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 / Ship Weight |
103 lb / 109 lb (46.7 kg / 49.4 kg) |
What our Experts Think
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Professional-grade performance: Designed for consistent, even dough mixing in busy commercial kitchens — ideal for bakeries, pizzerias, catering, and foodservice operations.
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Durable construction: High-quality stainless steel bowl and spiral deliver long-lasting sanitation and corrosion resistance, reducing downtime and maintenance.
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Efficient, controlled mixing: Dual-speed operation lets you gently hydrate ingredients then accelerate for optimal gluten development and uniform texture.
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Built-in safety features: Interlocked guard and automatic stop protect operators and help maintain smooth workflow.
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Space-smart design for medium-volume use: Compact footprint with reliable Italian manufacturing means excellent performance without overwhelming kitchen real estate
Q&A
Q: What is the Omcan USA Elite Series 18637?
A: A commercial spiral dough mixer designed for professional kitchens, bakeries, and pizzerias — delivers consistent, high-quality dough mixing.
Q: What dough capacity does it support?
A: Up to 22 lb (10 kg) of finished dough with a 13 qt stainless steel bowl — ideal for medium-volume production.
Q: What are its key performance features?
A: Dual-speed operation lets you slow hydrate then fast knead for optimal gluten development, with a fixed stainless steel spiral and bowl for durability and easy cleaning.
Q: Is it built for heavy use?
A: Yes — rugged stainless steel construction, CE safety certification, and an automatic safety shut-off when the guard is lifted make it reliable for daily commercial use.
Q: What electrical requirements are needed?
A: Runs on 208 V, 60 Hz, 3-phase power with a dedicated circuit — ensure proper installation by a qualified electrician.
Q: What types of dough can it mix?
A: Ideal for pizza, bread, bagels, pastry, and other yeast-based doughs that benefit from even, efficient kneading.
Q: Why choose a spiral mixer over a planetary mixer?
A: Spiral mixers like this one mix faster and more evenly, preserving dough temperature and gluten structure for superior texture.
Q: What maintenance tips improve longevity?
A: Clean after each use, avoid overloading, check safety switches periodically, and schedule annual professional servicing.
Maintenance Tips
• Clean after every use: Disconnect power, wash bowl, spiral hook & safety guard with warm water and mild, food-safe detergent; dry thoroughly to prevent dough buildup and corrosion.
• Lubricate moving parts: Apply food-grade grease periodically to chains and other mechanical linkages per manufacturer guidance to ensure smooth operation.
• Inspect wear components: Regularly check belts, electrical connections, guards, and fasteners; tighten or replace worn parts to avoid performance issues.
• Avoid overload: Operate within recommended dough capacity to protect the motor and extend service life.
• Annual professional service: Schedule a yearly check by a qualified technician to maintain efficiency and compliance with safety standards.
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