Famag IM20 230V 10 Speed Spiral Mixer

20kg Commercial Variable Speed Spiral Mixer – 1.5HP Motor | 80–240 RPM | Double Chain Drive | 230V

The Famag IM20 230V 10 Speed Spiral Mixer is a 20kg industrial floor-standing mixer engineered for professional pizzerias and artisan bakeries requiring adjustable mixing control without three-phase electrical infrastructure. Equipped with a powerful 1.5HP motor, inverter-controlled 10-speed system, and reinforced double chain transmission, this model delivers stable torque and controlled gluten development under full production load.

Designed for single-phase 230V / 50Hz operation, it offers serious industrial capacity in kitchens without 400V supply.

Who This Mixer Is For

The IM20 230V 10 Speed is ideal for:

• High-output pizzerias producing 300+ pizzas per service
  • Artisan bakeries running multiple 20kg cycles daily
  • Commercial kitchens without three-phase power
  • Operators needing hydration flexibility at industrial scale

Supports approximately 60–120 pizza dough balls per batch, depending on portion weight.

Industrial Variable-Speed Architecture

Compared to the IM20 single-speed version, the 10-speed model includes:

• 1.5HP asynchronous motor(torque upgrade)
  • Inverter-controlled 10-speed system
  • 80–240 RPM spiral range
  • Progressive gluten development control

The reinforced drive system includes:

• Double chain transmission + high-resistance double belt
  • 20mm stainless steel spiral shaft
  • 25 x 10 mm heavy-duty bent dough crusher bar

This configuration ensures stable mixing under dense 20kg commercial loads.

Mixing Performance

The 80–240 RPM spiral range allows:

• Gentle low-speed flour incorporation
  • Controlled gluten strengthening
  • Improved hydration management
  • Reduced mechanical stress during startup

Integrated features include:

• Standard mechanical timer
  • Standard transport wheels
  • Industrial structural stability

Best suited for:

• 60–80% hydration pizza dough
  • Cold fermentation systems
  • Artisan bread production
  • High-volume focaccia

For hydration above 85%, a high-hydration (HH) industrial model is recommended.