5kg Compact Spiral Dough Mixer – 100 RPM, Fixed Head, 230V / 50Hz only
The Famag IM5 Single Speed Spiral Mixer is a compact 5kg professional spiral mixer designed for home bakers, R&D kitchens, and small artisan pizzerias seeking authentic spiral mixing performance in a countertop format. Built with a fixed head, 100 RPM spiral rotation, and a 0.5HP asynchronous motor, the IM5 delivers consistent gluten development while maintaining dough structure and temperature.
Unlike planetary mixers, the spiral mixing system gently folds dough, producing superior elasticity for pizza and artisan bread.
What Does IM5 Mean?
IM = Spiral mixer series
5 = Maximum dough capacity of 5kg
(No S = fixed bowl)
(No 10V = single speed)
(No HH = standard hydration configuration)
Pizza Dough Production Capacity (250–300g Standard Ball)
Maximum finished dough capacity: 5kg per batch
Per batch output:
- 20 × 250g Neapolitan dough balls
- 16–17 × 300g pizza dough balls
Also suitable for:
- 5–6 New York 450g dough portions
- 7–8 Chicago Tavern 320g portions
- 4 Detroit 650g pan dough portions
Daily production depends on number of mixing cycles.
Bread & Artisan Production Chart
| Product | Typical Dough Weight | Hydration | Units Per 5kg Batch | Notes |
|---|---|---|---|---|
| Sourdough Boule | 900g | 70–75% | 5 loaves | Long ferment, open crumb |
| Sandwich Bread | 1kg | 60–65% | 5 loaves | Pullman style |
| Brioche Loaf | 800g | 55–60% | 6 loaves | Enriched dough |
| Burger Buns | 100g | 60–65% | 45–50 buns | Soft enriched dough |
| Focaccia Tray | 2kg | 75–80% | 2 trays | Higher hydration |
Hydration Performance
The IM5 Single Speed performs best within:
✔ 45–55% → Chicago styles, tortillas
✔ 58–65% → NY pizza, sandwich bread, buns
⚠ 70%+ → Possible in small batches but 10V or HH recommended for frequent high hydration production
Ideal For
- Artisan home bakers
- Pizza R&D kitchens
- Small boutique pizzerias
- Specialty dough experimentation
Not intended for continuous high-volume commercial production.
Why Choose a Spiral Mixer Over Planetary?
Spiral mixers:
- Develop gluten more efficiently
- Reduce dough oxidation
- Maintain better dough temperature
- Improve extensibility for pizza
The IM5 delivers true commercial spiral mechanics in a compact format.
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