Prisma

Hospitality Connect lists two Prisma spiral mixers, the SFR40 and the SFM40. Both are dough mixers intended for bakeries, pizzerias and commercial kitchens producing bread and pizza dough in production batches.

A spiral mixer kneads dough by rotating the bowl against a fixed spiral arm. The action develops gluten with less friction than a planetary beater, which keeps the dough cooler through a long mix and makes fermentation more predictable.

A spiral mixer is the better choice for pizza dough because it is built only for kneading and handles stiff, low-hydration dough without straining. A planetary mixer is more versatile across whisking and beating, but works dough less efficiently.

Every spiral mixer has a minimum load below which the dough slides around the bowl instead of being kneaded. Size the machine to the smallest batch you regularly mix as well as the largest, or small batches will come out under-developed.

Spiral mixers are used in bakeries, pizzerias, pie shops, commercial kitchens and food production sites that make bread or pizza dough in repeated batches. They replace hand kneading where volume, consistency and labour time make hand work impractical.