{"title":"Sunmix","description":"\u003cp\u003eSunmix is an Italian manufacturer specializing in commercial spiral dough mixers for pizzerias, bakeries, and professional foodservice operations. Designed and manufactured in Italy, Sunmix mixers combine precise dough mixing, durable construction, and practical controls for consistent dough preparation. The brand offers spiral mixers with dough capacities ranging from 6 kg to 300 kg, supporting everything from small-batch pizza dough production to high-volume bakery applications. Sunmix equipment is engineered to handle different dough hydration levels while maintaining consistent mixing performance. Its product lines emphasize efficient dough development, temperature management, and dependable operation for pizza makers, artisan bakeries, and commercial kitchens.\u003c\/p\u003e","products":[{"product_id":"sunmix-easy6-8-5-qt-spiral-dough-mixer-13-lb-dough-capacity-fixed-bowl-variable-speed-with-reverse-110v","title":"Sunmix EASY6 8.5 Qt Spiral Dough Mixer, 13 lb Dough Capacity, Fixed Bowl, Variable Speed With Reverse, 110V","description":"\u003cp\u003eThe Sunmix EASY6 is a 8.5 Qt fixed-bowl spiral dough mixer that kneads up to 13 lb of finished dough from about 6.6 lb of flour. It belongs to the Easy Line, the low-production end of the Sunmix range, and it is meant for home bakers, pizza enthusiasts, recipe development kitchens and small laboratories rather than a production bakery. The mixer is designed for doughs starting from 60% hydration, so pizza, focaccia, ciabatta and most bread formulas are in range, while very stiff, low-hydration doughs like bagel or pasta dough are not what it was built for. It runs on a standard 110V single-phase circuit and comes with a US plug, so it goes to work the day it arrives.\u003c\/p\u003e\u003ch3\u003eSpiral Kneading in a 8.5 Qt Fixed Bowl\u003c\/h3\u003e\u003cp\u003eA spiral mixer develops gluten differently from a planetary mixer. The bowl turns while the spiral hook works one side of it, so the dough is folded and stretched rather than beaten, and it picks up less heat in the process. On the EASY6 that bowl holds 8.5 quarts and takes a maximum charge of 13 lb of dough. You can also run it nearly empty: Sunmix sizes the spiral so that a single small test batch still contacts the hook properly instead of riding around the bowl wall.\u003c\/p\u003e\u003ch3\u003e50 to 300 RPM Speed Variator With Reverse\u003c\/h3\u003e\u003cp\u003eInstead of two fixed speeds, you get a manual variator that sweeps from 50 to 300 RPM. Start slow to hydrate the flour without throwing it, then bring the speed up as the dough tightens. The reverse function spins the spiral the other way, which is the quickest way to release dough that has climbed the hook and to pull a finished batch together before you tip the bowl. Both controls live on a simple manual panel with no menus to learn.\u003c\/p\u003e\u003ch3\u003eStainless Steel Bowl, Spiral and Guard\u003c\/h3\u003e\u003cp\u003eThe bowl, the spiral hook and the wire guard are stainless steel, and the body is a rigid painted shell. Unlike a coated bowl that scratches and stains after a few hundred batches, stainless cleans back to bare metal with a scraper and hot water. The guard swings clear for scraping down and lets you watch the dough come together without stopping the machine.\u003c\/p\u003e\u003ch3\u003eCountertop Footprint and Three Finishes\u003c\/h3\u003e\u003cp\u003eAt 11 inches wide, 20 inches deep and 19 inches tall, with a net weight of 77 lb, the EASY6 sits on a standard counter and stays put under load. Each unit is finished in your choice of Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order. A factory trolley is available if you want the mixer on its own mobile stand, and a fitted cover sheet keeps flour dust off the machine between sessions.\u003c\/p\u003e","brand":"Sunmix","offers":[{"title":"Default Title","offer_id":67875816505629,"sku":"EASY6","price":2490.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/EASY6_2.jpg?v=1793012381"},{"product_id":"sunmix-easy10-13-qt-spiral-dough-mixer-22-lb-dough-capacity-fixed-bowl-variable-speed-with-reverse-110v","title":"Sunmix EASY10 13 Qt Spiral Dough Mixer, 22 lb Dough Capacity, Fixed Bowl, Variable Speed With Reverse, 110V","description":"\u003cp\u003eThe Sunmix EASY10 is a 13 Qt fixed-bowl spiral dough mixer that kneads up to 22 lb of finished dough from about 11 lb of flour. It belongs to the Easy Line, the low-production end of the Sunmix range, and it is meant for home bakers, pizza enthusiasts, recipe development kitchens and small laboratories rather than a production bakery. The mixer is designed for doughs starting from 60% hydration, so pizza, focaccia, ciabatta and most bread formulas are in range, while very stiff, low-hydration doughs like bagel or pasta dough are not what it was built for. It runs on a standard 110V single-phase circuit and comes with a US plug, so it goes to work the day it arrives.\u003c\/p\u003e\u003ch3\u003eSpiral Kneading in a 13 Qt Fixed Bowl\u003c\/h3\u003e\u003cp\u003eA spiral mixer develops gluten differently from a planetary mixer. The bowl turns while the spiral hook works one side of it, so the dough is folded and stretched rather than beaten, and it picks up less heat in the process. On the EASY10 that bowl holds 13 quarts and takes a maximum charge of 22 lb of dough. You can also run it nearly empty: Sunmix sizes the spiral so that a single small test batch still contacts the hook properly instead of riding around the bowl wall.\u003c\/p\u003e\u003ch3\u003e50 to 300 RPM Speed Variator With Reverse\u003c\/h3\u003e\u003cp\u003eInstead of two fixed speeds, you get a manual variator that sweeps from 50 to 300 RPM. Start slow to hydrate the flour without throwing it, then bring the speed up as the dough tightens. The reverse function spins the spiral the other way, which is the quickest way to release dough that has climbed the hook and to pull a finished batch together before you tip the bowl. Both controls live on a simple manual panel with no menus to learn.\u003c\/p\u003e\u003ch3\u003eStainless Steel Bowl, Spiral and Guard\u003c\/h3\u003e\u003cp\u003eThe bowl, the spiral hook and the wire guard are stainless steel, and the body is a rigid painted shell. Unlike a coated bowl that scratches and stains after a few hundred batches, stainless cleans back to bare metal with a scraper and hot water. The guard swings clear for scraping down and lets you watch the dough come together without stopping the machine.\u003c\/p\u003e\u003ch3\u003eCountertop Footprint and Three Finishes\u003c\/h3\u003e\u003cp\u003eAt 12 inches wide, 20 inches deep and 21 inches tall, with a net weight of 88 lb, the EASY10 sits on a standard counter and stays put under load. Each unit is finished in your choice of Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order. A factory trolley is available if you want the mixer on its own mobile stand, and a fitted cover sheet keeps flour dust off the machine between sessions.\u003c\/p\u003e","brand":"Sunmix","offers":[{"title":"Default Title","offer_id":67876469440797,"sku":"EASY10","price":2790.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/90763_EASY10_2.jpg?v=1793012729"},{"product_id":"sunmix-easy15-19-qt-spiral-dough-mixer-33-lb-dough-capacity-fixed-bowl-variable-speed-with-reverse-110v","title":"Sunmix EASY15 19 Qt Spiral Dough Mixer, 33 lb Dough Capacity, Fixed Bowl, Variable Speed With Reverse, 110V","description":"\u003cp\u003eThe Sunmix EASY15 is a 19 Qt fixed-bowl spiral dough mixer that kneads up to 33 lb of finished dough from about 15 lb of flour. It belongs to the Easy Line, the low-production end of the Sunmix range, and it is meant for home bakers, pizza enthusiasts, recipe development kitchens and small laboratories rather than a production bakery. The mixer is designed for doughs starting from 60% hydration, so pizza, focaccia, ciabatta and most bread formulas are in range, while very stiff, low-hydration doughs like bagel or pasta dough are not what it was built for. It runs on a standard 110V single-phase circuit and comes with a US plug, so it goes to work the day it arrives.\u003c\/p\u003e\u003ch3\u003eSpiral Kneading in a 19 Qt Fixed Bowl\u003c\/h3\u003e\u003cp\u003eA spiral mixer develops gluten differently from a planetary mixer. The bowl turns while the spiral hook works one side of it, so the dough is folded and stretched rather than beaten, and it picks up less heat in the process. On the EASY15 that bowl holds 19 quarts and takes a maximum charge of 33 lb of dough. You can also run it nearly empty: Sunmix sizes the spiral so that a single small test batch still contacts the hook properly instead of riding around the bowl wall.\u003c\/p\u003e\u003ch3\u003e50 to 300 RPM Speed Variator With Reverse\u003c\/h3\u003e\u003cp\u003eInstead of two fixed speeds, you get a manual variator that sweeps from 50 to 300 RPM. Start slow to hydrate the flour without throwing it, then bring the speed up as the dough tightens. The reverse function spins the spiral the other way, which is the quickest way to release dough that has climbed the hook and to pull a finished batch together before you tip the bowl. Both controls live on a simple manual panel with no menus to learn.\u003c\/p\u003e\u003ch3\u003eStainless Steel Bowl, Spiral and Guard\u003c\/h3\u003e\u003cp\u003eThe bowl, the spiral hook and the wire guard are stainless steel, and the body is a rigid painted shell. Unlike a coated bowl that scratches and stains after a few hundred batches, stainless cleans back to bare metal with a scraper and hot water. The guard swings clear for scraping down and lets you watch the dough come together without stopping the machine.\u003c\/p\u003e\u003ch3\u003eCountertop Footprint and Three Finishes\u003c\/h3\u003e\u003cp\u003eAt 14 inches wide, 20 inches deep and 21 inches tall, with a net weight of 92 lb, the EASY15 sits on a standard counter and stays put under load. Each unit is finished in your choice of Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order. A factory trolley is available if you want the mixer on its own mobile stand, and a fitted cover sheet keeps flour dust off the machine between sessions.\u003c\/p\u003e","brand":"Sunmix","offers":[{"title":"Default Title","offer_id":67876473798941,"sku":"EASY15","price":3090.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/90766_EASY15_2.jpg?v=1793012739"},{"product_id":"sunmix-easy20-26-qt-spiral-dough-mixer-44-lb-dough-capacity-fixed-bowl-variable-speed-with-reverse-230v-single-phase","title":"Sunmix EASY20 26 Qt Spiral Dough Mixer, 44 lb Dough Capacity, Fixed Bowl, Variable Speed With Reverse, 230V Single Phase","description":"\u003cp\u003eThe Sunmix EASY20 is a 26 Qt fixed-bowl spiral dough mixer that kneads up to 44 lb of finished dough from about 22 lb of flour. It belongs to the Easy Line, the low-production end of the Sunmix range, and it is meant for home bakers, pizza enthusiasts, recipe development kitchens and small laboratories rather than a production bakery. The mixer is designed for doughs starting from 60% hydration, so pizza, focaccia, ciabatta and most bread formulas are in range, while very stiff, low-hydration doughs like bagel or pasta dough are not what it was built for. It runs on 230V single phase and ships without a plug, so plan on an electrician for a direct-wire connection before first use.\u003c\/p\u003e\u003ch3\u003eSpiral Kneading in a 26 Qt Fixed Bowl\u003c\/h3\u003e\u003cp\u003eA spiral mixer develops gluten differently from a planetary mixer. The bowl turns while the spiral hook works one side of it, so the dough is folded and stretched rather than beaten, and it picks up less heat in the process. On the EASY20 that bowl holds 26 quarts and takes a maximum charge of 44 lb of dough. You can also run it nearly empty: Sunmix sizes the spiral so that a single small test batch still contacts the hook properly instead of riding around the bowl wall.\u003c\/p\u003e\u003ch3\u003e50 to 300 RPM Speed Variator With Reverse\u003c\/h3\u003e\u003cp\u003eInstead of two fixed speeds, you get a manual variator that sweeps from 50 to 300 RPM. Start slow to hydrate the flour without throwing it, then bring the speed up as the dough tightens. The reverse function spins the spiral the other way, which is the quickest way to release dough that has climbed the hook and to pull a finished batch together before you tip the bowl. Both controls live on a simple manual panel with no menus to learn.\u003c\/p\u003e\u003ch3\u003eStainless Steel Bowl, Spiral and Guard\u003c\/h3\u003e\u003cp\u003eThe bowl, the spiral hook and the wire guard are stainless steel, and the body is a rigid painted shell. Unlike a coated bowl that scratches and stains after a few hundred batches, stainless cleans back to bare metal with a scraper and hot water. The guard swings clear for scraping down and lets you watch the dough come together without stopping the machine.\u003c\/p\u003e\u003ch3\u003eCountertop Footprint and Three Finishes\u003c\/h3\u003e\u003cp\u003eAt 16 inches wide, 27 inches deep and 25 inches tall, with a net weight of 121 lb, the EASY20 sits on a standard counter and stays put under load. Each unit is finished in your choice of Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order. A factory trolley is available if you want the mixer on its own mobile stand.\u003c\/p\u003e","brand":"Sunmix","offers":[{"title":"Default Title","offer_id":67876477174045,"sku":"EASY20","price":3790.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/90769_EASY20_2.jpg?v=1793012748"},{"product_id":"sunmix-smart-40-58-qt-spiral-dough-mixer-88-lb-dough-capacity-touchscreen-controls-variable-speed-with-reverse-230v-single-phase","title":"Sunmix SMART 40 58 Qt Spiral Dough Mixer, 88 lb Dough Capacity, Touchscreen Controls, Variable Speed With Reverse, 230V Single Phase","description":"\u003cp\u003eThe Sunmix SMART 40 is a 58 Qt spiral dough mixer with a touchscreen panel that kneads up to 88 lb of finished dough from about 48 lb of flour. It is part of the Smart Line, built for pizzerias and restaurants with medium production: a shop that mixes pizza balls every afternoon, a trattoria making its own focaccia and bread, or a prep kitchen feeding several lines. It works doughs starting from 60% hydration, so pizza, focaccia, ciabatta and most bread formulas are in range, while stiff bagel or pasta doughs below that floor are not what it was made for. It runs on 230V single phase at 50 or 60 Hz, so plan on an electrician to confirm the connection before first use, and it arrives packed in a wooden crate.\u003c\/p\u003e\u003ch3\u003eTouchscreen With 20 Stored Recipes\u003c\/h3\u003e\u003cp\u003eThe control panel is a touchscreen rather than knobs and switches. You can store up to 20 recipes, each with up to 12 steps, and a step can set a speed, a direction and a time. Program the house pizza dough once, with a slow hydrate, a rest and a fast finish, and every shift afterward presses the same button and gets the same dough. When a chef wants to try a longer biga or a different flour, that becomes recipe 21 without touching the one that already works.\u003c\/p\u003e\u003ch3\u003eInfrared Dough Temperature Sensor\u003c\/h3\u003e\u003cp\u003eDough temperature decides how fast a batch ferments, and a spiral running at full speed adds heat quickly. The SMART 40 carries an infrared sensor that reads the dough itself during the knead, so the number you see on the screen is the dough, not the room. Watch it climb toward your target and stop on time, or keep an eye on it while you adjust the water for the next batch. LED lights inside the guard keep the dough lit so you can judge the surface as it smooths out.\u003c\/p\u003e\u003ch3\u003e50 to 300 RPM Speed Variator With Reverse\u003c\/h3\u003e\u003cp\u003eInstead of two fixed speeds, the spiral sweeps from 50 to 300 RPM under an electronic variator. Start low so the flour takes up water without dusting the room, then bring the speed up as the gluten tightens. Reverse spins the spiral the other way, which is the fastest way to free dough that has climbed the hook and to pull a finished batch into one piece before you lift it out. Both settings can be written into a recipe step or run by hand from the screen.\u003c\/p\u003e\u003ch3\u003eRetractable Wheels and a Fixed Stainless Bowl\u003c\/h3\u003e\u003cp\u003eAt 22 inches wide, 34 inches deep and 41 inches tall, with a net weight of 363 lb, the SMART 40 is a floor machine, not a countertop one. Retractable wheels let one person roll it out for cleaning behind it or to shift the line, then retract so the mixer sits on its feet and stays put while kneading. The 58 Qt bowl is fixed and stainless steel, as are the spiral and the contact parts, so a scraper and hot water bring it back to bare metal between batches. Each unit is finished in your choice of Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order.\u003c\/p\u003e","brand":"Sunmix","offers":[{"title":"Default Title","offer_id":67876662280477,"sku":"SMART 40","price":7984.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/90790_SMART_40_2.jpg?v=1793013246"},{"product_id":"sunmix-smart-50-70-qt-spiral-dough-mixer-110-lb-dough-capacity-touchscreen-controls-variable-speed-with-reverse-230v-single-phase","title":"Sunmix SMART 50 70 Qt Spiral Dough Mixer, 110 lb Dough Capacity, Touchscreen Controls, Variable Speed With Reverse, 230V Single Phase","description":"\u003cp\u003eThe Sunmix SMART 50 is a 70 Qt spiral dough mixer with a touchscreen panel that kneads up to 110 lb of finished dough from about 57 lb of flour. It is part of the Smart Line, built for pizzerias and restaurants with medium production: a shop that mixes pizza balls every afternoon, a trattoria making its own focaccia and bread, or a prep kitchen feeding several lines. It works doughs starting from 60% hydration, so pizza, focaccia, ciabatta and most bread formulas are in range, while stiff bagel or pasta doughs below that floor are not what it was made for. It runs on 230V single phase at 50 or 60 Hz, so plan on an electrician to confirm the connection before first use, and it arrives packed in a wooden crate.\u003c\/p\u003e\u003ch3\u003eTouchscreen With 20 Stored Recipes\u003c\/h3\u003e\u003cp\u003eThe control panel is a touchscreen rather than knobs and switches. You can store up to 20 recipes, each with up to 12 steps, and a step can set a speed, a direction and a time. Program the house pizza dough once, with a slow hydrate, a rest and a fast finish, and every shift afterward presses the same button and gets the same dough. When a chef wants to try a longer biga or a different flour, that becomes recipe 21 without touching the one that already works.\u003c\/p\u003e\u003ch3\u003eInfrared Dough Temperature Sensor\u003c\/h3\u003e\u003cp\u003eDough temperature decides how fast a batch ferments, and a spiral running at full speed adds heat quickly. The SMART 50 carries an infrared sensor that reads the dough itself during the knead, so the number you see on the screen is the dough, not the room. Watch it climb toward your target and stop on time, or keep an eye on it while you adjust the water for the next batch. LED lights inside the guard keep the dough lit so you can judge the surface as it smooths out.\u003c\/p\u003e\u003ch3\u003e50 to 300 RPM Speed Variator With Reverse\u003c\/h3\u003e\u003cp\u003eInstead of two fixed speeds, the spiral sweeps from 50 to 300 RPM under an electronic variator. Start low so the flour takes up water without dusting the room, then bring the speed up as the gluten tightens. Reverse spins the spiral the other way, which is the fastest way to free dough that has climbed the hook and to pull a finished batch into one piece before you lift it out. Both settings can be written into a recipe step or run by hand from the screen.\u003c\/p\u003e\u003ch3\u003eRetractable Wheels and a Fixed Stainless Bowl\u003c\/h3\u003e\u003cp\u003eAt 22 inches wide, 38 inches deep and 46 inches tall, with a net weight of 463 lb, the SMART 50 is a floor machine, not a countertop one. Retractable wheels let one person roll it out for cleaning behind it or to shift the line, then retract so the mixer sits on its feet and stays put while kneading. The 70 Qt bowl is fixed and stainless steel, as are the spiral and the contact parts, so a scraper and hot water bring it back to bare metal between batches. Each unit is finished in your choice of Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order.\u003c\/p\u003e","brand":"Sunmix","offers":[{"title":"Default Title","offer_id":67876664017181,"sku":"SMART 50","price":8990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/90793_SMART_50_2.jpg?v=1793013256"},{"product_id":"sunmix-smart-60-85-qt-spiral-dough-mixer-132-lb-dough-capacity-touchscreen-controls-variable-speed-with-reverse-230v-single-phase","title":"Sunmix SMART 60 85 Qt Spiral Dough Mixer, 132 lb Dough Capacity, Touchscreen Controls, Variable Speed With Reverse, 230V Single Phase","description":"\u003cp\u003eThe Sunmix SMART 60 is a 85 Qt spiral dough mixer with a touchscreen panel that kneads up to 132 lb of finished dough from about 66 lb of flour. It is part of the Smart Line, built for pizzerias and restaurants with medium production: a shop that mixes pizza balls every afternoon, a trattoria making its own focaccia and bread, or a prep kitchen feeding several lines. It works doughs starting from 60% hydration, so pizza, focaccia, ciabatta and most bread formulas are in range, while stiff bagel or pasta doughs below that floor are not what it was made for. It runs on 230V single phase at 50 or 60 Hz, so plan on an electrician to confirm the connection before first use, and it arrives packed in a wooden crate.\u003c\/p\u003e\u003ch3\u003eTouchscreen With 20 Stored Recipes\u003c\/h3\u003e\u003cp\u003eThe control panel is a touchscreen rather than knobs and switches. You can store up to 20 recipes, each with up to 12 steps, and a step can set a speed, a direction and a time. Program the house pizza dough once, with a slow hydrate, a rest and a fast finish, and every shift afterward presses the same button and gets the same dough. When a chef wants to try a longer biga or a different flour, that becomes recipe 21 without touching the one that already works.\u003c\/p\u003e\u003ch3\u003eInfrared Dough Temperature Sensor\u003c\/h3\u003e\u003cp\u003eDough temperature decides how fast a batch ferments, and a spiral running at full speed adds heat quickly. The SMART 60 carries an infrared sensor that reads the dough itself during the knead, so the number you see on the screen is the dough, not the room. Watch it climb toward your target and stop on time, or keep an eye on it while you adjust the water for the next batch. LED lights inside the guard keep the dough lit so you can judge the surface as it smooths out.\u003c\/p\u003e\u003ch3\u003e50 to 300 RPM Speed Variator With Reverse\u003c\/h3\u003e\u003cp\u003eInstead of two fixed speeds, the spiral sweeps from 50 to 300 RPM under an electronic variator. Start low so the flour takes up water without dusting the room, then bring the speed up as the gluten tightens. Reverse spins the spiral the other way, which is the fastest way to free dough that has climbed the hook and to pull a finished batch into one piece before you lift it out. Both settings can be written into a recipe step or run by hand from the screen.\u003c\/p\u003e\u003ch3\u003eRetractable Wheels and a Fixed Stainless Bowl\u003c\/h3\u003e\u003cp\u003eAt 24 inches wide, 40 inches deep and 46 inches tall, with a net weight of 485 lb, the SMART 60 is a floor machine, not a countertop one. Retractable wheels let one person roll it out for cleaning behind it or to shift the line, then retract so the mixer sits on its feet and stays put while kneading. The 85 Qt bowl is fixed and stainless steel, as are the spiral and the contact parts, so a scraper and hot water bring it back to bare metal between batches. Each unit is finished in your choice of Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order.\u003c\/p\u003e","brand":"Sunmix","offers":[{"title":"Default Title","offer_id":67876665557277,"sku":"SMART 60","price":9970.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/90796_SMART_60_2.jpg?v=1793013266"},{"product_id":"sunmix-evo6-8-5-qt-spiral-dough-mixer-13-lb-dough-capacity-touchscreen-controls-variable-speed-with-reverse-110v","title":"Sunmix EVO6 8.5 Qt Spiral Dough Mixer, 13 lb Dough Capacity, Touchscreen Controls, Variable Speed With Reverse, 110V","description":"\u003cp\u003eThe Sunmix EVO6 is a 8.5 Qt touchscreen spiral dough mixer rated for 13 lb of finished dough from about 6.6 lb of flour. Sunmix positions it for home and laboratory use at low production volumes: a serious home pizza maker, a recipe development kitchen, a culinary school station or a small lab that needs the same dough twice. It is built for doughs from 60% hydration upward and kneads small quantities properly, so a single test ball works as well as a full bowl. What it is not is a high-output bakery mixer, and stiff low-hydration doughs such as bagel or pasta sit outside its intended range. Power is a standard 110V single-phase circuit through the included US plug, so it sets up on any counter with an ordinary outlet.\u003c\/p\u003e\u003ch3\u003eTouchscreen With 20 Stored Recipes\u003c\/h3\u003e\u003cp\u003eThe EVO6 replaces knobs and timers with a touchscreen panel. You can store up to 20 recipes, each with up to 12 steps, and every recipe is called up from the screen rather than rebuilt from a notebook. Save the 65% pizza formula once and a new helper on a busy afternoon gets the same dough you would, batch after batch. For a one-off test you simply set the speed and run.\u003c\/p\u003e\u003ch3\u003eInfrared Dough Temperature Sensor\u003c\/h3\u003e\u003cp\u003eDough temperature decides fermentation, and a spiral running at 300 RPM adds heat quickly. An infrared sensor tracks the dough temperature during the knead without touching it, so you can end the cycle at a target temperature rather than by the clock. For a long cold-fermented pizza dough that is the difference between a batch you can shape tomorrow and one that overproofs overnight.\u003c\/p\u003e\u003ch3\u003e50 to 300 RPM Speed Variator, Reverse and LED Light\u003c\/h3\u003e\u003cp\u003eThe spiral speed is variable from 50 to 300 RPM through a speed variator. Start low to take up the water without dusting the counter, then bring the speed up as gluten forms. Reverse spins the spiral the other way to release dough that has climbed the hook and to pull the batch together before you tip the bowl. An LED light illuminates the dough and shows its surface clearly, which matters when you are judging a sticky 70% ciabatta by look rather than by feel.\u003c\/p\u003e\u003ch3\u003eStainless Steel Bowl and Spiral in a Countertop Footprint\u003c\/h3\u003e\u003cp\u003eThe 8.5 Qt bowl is fixed and stainless steel, as is the spiral hook, and the body is a rigid painted shell. At 11 inches wide, 20 inches deep and 19 inches tall, weighing 77 lb, the EVO6 sits on a standard counter and stays planted under a full charge. Each unit is finished in Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order. A factory trolley is available if you would rather have the mixer on its own mobile stand, and a fitted cover sheet keeps flour dust off the screen and bowl between sessions.\u003c\/p\u003e","brand":"Sunmix","offers":[{"title":"Default Title","offer_id":67876786438429,"sku":"EVO6","price":2890.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/90772_EVO6_2.jpg?v=1793013796"},{"product_id":"sunmix-evo10-13-qt-spiral-dough-mixer-22-lb-dough-capacity-touchscreen-controls-variable-speed-with-reverse-110v","title":"Sunmix EVO10 13 Qt Spiral Dough Mixer, 22 lb Dough Capacity, Touchscreen Controls, Variable Speed With Reverse, 110V","description":"\u003cp\u003eThe Sunmix EVO10 is a 13 Qt touchscreen spiral dough mixer rated for 22 lb of finished dough from about 11 lb of flour. Sunmix positions it for home and laboratory use at low production volumes: a serious home pizza maker, a recipe development kitchen, a culinary school station or a small lab that needs the same dough twice. It is built for doughs from 60% hydration upward and kneads small quantities properly, so a single test ball works as well as a full bowl. What it is not is a high-output bakery mixer, and stiff low-hydration doughs such as bagel or pasta sit outside its intended range. Power is a standard 110V single-phase circuit through the included US plug, so it sets up on any counter with an ordinary outlet.\u003c\/p\u003e\u003ch3\u003eTouchscreen With 20 Stored Recipes\u003c\/h3\u003e\u003cp\u003eThe EVO10 replaces knobs and timers with a touchscreen panel. You can store up to 20 recipes, each with up to 12 steps, and every recipe is called up from the screen rather than rebuilt from a notebook. Save the 65% pizza formula once and a new helper on a busy afternoon gets the same dough you would, batch after batch. For a one-off test you simply set the speed and run.\u003c\/p\u003e\u003ch3\u003eInfrared Dough Temperature Sensor\u003c\/h3\u003e\u003cp\u003eDough temperature decides fermentation, and a spiral running at 300 RPM adds heat quickly. An infrared sensor tracks the dough temperature during the knead without touching it, so you can end the cycle at a target temperature rather than by the clock. For a long cold-fermented pizza dough that is the difference between a batch you can shape tomorrow and one that overproofs overnight.\u003c\/p\u003e\u003ch3\u003e50 to 300 RPM Speed Variator, Reverse and LED Light\u003c\/h3\u003e\u003cp\u003eThe spiral speed is variable from 50 to 300 RPM through a speed variator. Start low to take up the water without dusting the counter, then bring the speed up as gluten forms. Reverse spins the spiral the other way to release dough that has climbed the hook and to pull the batch together before you tip the bowl. An LED light illuminates the dough and shows its surface clearly, which matters when you are judging a sticky 70% ciabatta by look rather than by feel.\u003c\/p\u003e\u003ch3\u003eStainless Steel Bowl and Spiral in a Countertop Footprint\u003c\/h3\u003e\u003cp\u003eThe 13 Qt bowl is fixed and stainless steel, as is the spiral hook, and the body is a rigid painted shell. At 12 inches wide, 20 inches deep and 21 inches tall, weighing 88 lb, the EVO10 sits on a standard counter and stays planted under a full charge. Each unit is finished in Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order. A factory trolley is available if you would rather have the mixer on its own mobile stand, and a fitted cover sheet keeps flour dust off the screen and bowl between sessions.\u003c\/p\u003e","brand":"Sunmix","offers":[{"title":"Default Title","offer_id":67876793188637,"sku":"EVO10","price":3190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/90775_EVO10_2.jpg?v=1793013807"},{"product_id":"sunmix-evo15-19-qt-spiral-dough-mixer-33-lb-dough-capacity-touchscreen-controls-variable-speed-with-reverse-110v","title":"Sunmix EVO15 19 Qt Spiral Dough Mixer, 33 lb Dough Capacity, Touchscreen Controls, Variable Speed With Reverse, 110V","description":"\u003cp\u003eThe Sunmix EVO15 is a 19 Qt touchscreen spiral dough mixer rated for 33 lb of finished dough from about 15 lb of flour. Sunmix positions it for home and laboratory use at low production volumes: a serious home pizza maker, a recipe development kitchen, a culinary school station or a small lab that needs the same dough twice. It is built for doughs from 60% hydration upward and kneads small quantities properly, so a single test ball works as well as a full bowl. What it is not is a high-output bakery mixer, and stiff low-hydration doughs such as bagel or pasta sit outside its intended range. Power is a standard 110V single-phase circuit through the included US plug, so it sets up on any counter with an ordinary outlet.\u003c\/p\u003e\u003ch3\u003eTouchscreen With 20 Stored Recipes\u003c\/h3\u003e\u003cp\u003eThe EVO15 replaces knobs and timers with a touchscreen panel. You can store up to 20 recipes, each with up to 12 steps, and every recipe is called up from the screen rather than rebuilt from a notebook. Save the 65% pizza formula once and a new helper on a busy afternoon gets the same dough you would, batch after batch. For a one-off test you simply set the speed and run.\u003c\/p\u003e\u003ch3\u003eInfrared Dough Temperature Sensor\u003c\/h3\u003e\u003cp\u003eDough temperature decides fermentation, and a spiral running at 300 RPM adds heat quickly. An infrared sensor tracks the dough temperature during the knead without touching it, so you can end the cycle at a target temperature rather than by the clock. For a long cold-fermented pizza dough that is the difference between a batch you can shape tomorrow and one that overproofs overnight.\u003c\/p\u003e\u003ch3\u003e50 to 300 RPM Speed Variator, Reverse and LED Light\u003c\/h3\u003e\u003cp\u003eThe spiral speed is variable from 50 to 300 RPM through a speed variator. Start low to take up the water without dusting the counter, then bring the speed up as gluten forms. Reverse spins the spiral the other way to release dough that has climbed the hook and to pull the batch together before you tip the bowl. An LED light illuminates the dough and shows its surface clearly, which matters when you are judging a sticky 70% ciabatta by look rather than by feel.\u003c\/p\u003e\u003ch3\u003eStainless Steel Bowl and Spiral in a Countertop Footprint\u003c\/h3\u003e\u003cp\u003eThe 19 Qt bowl is fixed and stainless steel, as is the spiral hook, and the body is a rigid painted shell. At 14 inches wide, 20 inches deep and 21 inches tall, weighing 92 lb, the EVO15 sits on a standard counter and stays planted under a full charge. Each unit is finished in Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order. A factory trolley is available if you would rather have the mixer on its own mobile stand, and a fitted cover sheet keeps flour dust off the screen and bowl between sessions.\u003c\/p\u003e","brand":"Sunmix","offers":[{"title":"Default Title","offer_id":67876798038301,"sku":"EVO15","price":3590.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/90778_EVO15_2.jpg?v=1793013816"},{"product_id":"sunmix-evo20-26-qt-spiral-dough-mixer-44-lb-dough-capacity-touchscreen-controls-variable-speed-with-reverse-230v-single-phase","title":"Sunmix EVO20 26 Qt Spiral Dough Mixer, 44 lb Dough Capacity, Touchscreen Controls, Variable Speed With Reverse, 230V Single Phase","description":"\u003cp\u003eThe Sunmix EVO20 is a 26 Qt touchscreen spiral dough mixer rated for 44 lb of finished dough from about 22 lb of flour. Sunmix positions it for home and laboratory use at low production volumes: a serious home pizza maker, a recipe development kitchen, a culinary school station or a small lab that needs the same dough twice. It is built for doughs from 60% hydration upward and kneads small quantities properly, so a single test ball works as well as a full bowl. What it is not is a high-output bakery mixer, and stiff low-hydration doughs such as bagel or pasta sit outside its intended range. Power is 230V single phase with no plug supplied, so plan on an electrician for a direct-wire connection before first use.\u003c\/p\u003e\u003ch3\u003eTouchscreen With 20 Stored Recipes\u003c\/h3\u003e\u003cp\u003eThe EVO20 replaces knobs and timers with a touchscreen panel. You can store up to 20 recipes, each with up to 12 steps, and every recipe is called up from the screen rather than rebuilt from a notebook. Save the 65% pizza formula once and a new helper on a busy afternoon gets the same dough you would, batch after batch. For a one-off test you simply set the speed and run.\u003c\/p\u003e\u003ch3\u003eInfrared Dough Temperature Sensor\u003c\/h3\u003e\u003cp\u003eDough temperature decides fermentation, and a spiral running at 300 RPM adds heat quickly. An infrared sensor tracks the dough temperature during the knead without touching it, so you can end the cycle at a target temperature rather than by the clock. For a long cold-fermented pizza dough that is the difference between a batch you can shape tomorrow and one that overproofs overnight.\u003c\/p\u003e\u003ch3\u003e50 to 300 RPM Speed Variator, Reverse and LED Light\u003c\/h3\u003e\u003cp\u003eThe spiral speed is variable from 50 to 300 RPM through a speed variator. Start low to take up the water without dusting the counter, then bring the speed up as gluten forms. Reverse spins the spiral the other way to release dough that has climbed the hook and to pull the batch together before you tip the bowl. An LED light illuminates the dough and shows its surface clearly, which matters when you are judging a sticky 70% ciabatta by look rather than by feel.\u003c\/p\u003e\u003ch3\u003eStainless Steel Bowl and Spiral in a Countertop Footprint\u003c\/h3\u003e\u003cp\u003eThe 26 Qt bowl is fixed and stainless steel, as is the spiral hook, and the body is a rigid painted shell. At 16 inches wide, 27 inches deep and 25 inches tall, weighing 121 lb, the EVO20 sits on a standard counter and stays planted under a full charge. Each unit is finished in Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order. A factory trolley is available if you would rather have the mixer on its own mobile stand.\u003c\/p\u003e","brand":"Sunmix","offers":[{"title":"Default Title","offer_id":67876806295837,"sku":"EVO20","price":4290.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/90781_EVO20_2.jpg?v=1793013826"},{"product_id":"sunmix-sun40-tl-a-58-qt-spiral-dough-mixer-88-lb-dough-capacity-variable-speed-retractable-wheels-230v-single-phase","title":"Sunmix SUN40 TL A 58 Qt Spiral Dough Mixer, 88 lb Dough Capacity, Variable Speed, Retractable Wheels, 230V Single Phase","description":"\u003cp\u003eThe Sunmix SUN40 TL A is a 58 Qt spiral dough mixer that kneads up to 88 lb of finished dough from about 48 lb of flour. It sits in the Top Line, the medium-production tier of the Sunmix range, and it is meant for pizzerias and restaurants that mix every day but do not run continuous bakery shifts. The mixer is made for doughs starting from 60% hydration, so pizza, focaccia, ciabatta and most bread formulas are in range, while very stiff, low-hydration doughs like bagel or pasta dough are not what it was built for. It runs on 230V single phase at 50 or 60 Hz, the catalogue does not list a plug, so plan on an electrician to make the connection, and it is packed in a wooden crate.\u003c\/p\u003e\u003ch3\u003e58 Qt Bowl Sized for Pizzeria Service\u003c\/h3\u003e\u003cp\u003eA spiral mixer turns the bowl while the hook works one side of it, so the dough is folded and stretched instead of beaten, and it stays cooler than it would in a planetary mixer. On the SUN40 TL A that stainless steel bowl holds 58 quarts and takes a maximum charge of 88 lb of dough, enough for a full day of pizza balls in one or two mixes. You can also run it light: Sunmix sizes the spiral so that a small test batch or a short Tuesday mix still contacts the hook instead of riding around the bowl wall.\u003c\/p\u003e\u003ch3\u003e50 to 300 RPM Speed Variator on a Manual Panel\u003c\/h3\u003e\u003cp\u003eRather than two fixed speeds, you get a variator that sweeps from 50 to 300 RPM. Start at the bottom of the range to wet the flour without dusting the room, hold a middle speed while the gluten builds, then finish fast to tighten the dough before it comes out. Each preparation gets its own speed instead of the one the gearbox allows. The variator lives on a plain manual panel: a knob, a switch, nothing to program, so a new hire runs it correctly on the first shift.\u003c\/p\u003e\u003ch3\u003eRetractable Wheels\u003c\/h3\u003e\u003cp\u003eThe SUN40 TL A weighs 363 lb, and a mixer that heavy normally stays wherever it was uncrated. The retractable wheels change that. Lower them and the machine rolls out for mopping behind it or over to a different station for the evening prep rush; raise them and it sits back on its feet with no rocking under load. Unlike fixed casters, there is nothing to lock or chock before you start the motor.\u003c\/p\u003e\u003ch3\u003eSingle Spiral Motor and Stainless Steel Components\u003c\/h3\u003e\u003cp\u003eOne 3 kW motor drives the spiral through the full speed range, with the torque to work a stiff 60% pizza dough at low RPM without stalling. The bowl and the contact components are stainless steel, which scrapes clean to bare metal with hot water and does not stain the way a coated bowl does after a few hundred batches, and the painted structure is built heavy for daily use. At 22 inches wide, 34 inches deep and 41 inches tall it stands against a prep wall. Each unit is finished in your choice of Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order.\u003c\/p\u003e","brand":"Sunmix","offers":[{"title":"Default Title","offer_id":67877125488925,"sku":"SUN40 TL A","price":6840.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/SUN40_TL_A_black.jpg?v=1793014955"},{"product_id":"sunmix-sun50-tl-a-70-qt-spiral-dough-mixer-110-lb-dough-capacity-variable-speed-retractable-wheels-230v-single-phase","title":"Sunmix SUN50 TL A 70 Qt Spiral Dough Mixer, 110 lb Dough Capacity, Variable Speed, Retractable Wheels, 230V Single Phase","description":"\u003cp\u003eThe Sunmix SUN50 TL A is a 70 Qt spiral dough mixer that kneads up to 110 lb of finished dough from about 57 lb of flour. It sits in the Top Line, the medium-production tier of the Sunmix range, and it is meant for pizzerias and restaurants that mix every day but do not run continuous bakery shifts. The mixer is made for doughs starting from 60% hydration, so pizza, focaccia, ciabatta and most bread formulas are in range, while very stiff, low-hydration doughs like bagel or pasta dough are not what it was built for. It runs on 230V single phase at 50 or 60 Hz, the catalogue does not list a plug, so plan on an electrician to make the connection, and it is packed in a wooden crate.\u003c\/p\u003e\u003ch3\u003e70 Qt Bowl Sized for Pizzeria Service\u003c\/h3\u003e\u003cp\u003eA spiral mixer turns the bowl while the hook works one side of it, so the dough is folded and stretched instead of beaten, and it stays cooler than it would in a planetary mixer. On the SUN50 TL A that stainless steel bowl holds 70 quarts and takes a maximum charge of 110 lb of dough, enough for a full day of pizza balls in one or two mixes. You can also run it light: Sunmix sizes the spiral so that a small test batch or a short Tuesday mix still contacts the hook instead of riding around the bowl wall.\u003c\/p\u003e\u003ch3\u003e50 to 300 RPM Speed Variator on a Manual Panel\u003c\/h3\u003e\u003cp\u003eRather than two fixed speeds, you get a variator that sweeps from 50 to 300 RPM. Start at the bottom of the range to wet the flour without dusting the room, hold a middle speed while the gluten builds, then finish fast to tighten the dough before it comes out. Each preparation gets its own speed instead of the one the gearbox allows. The variator lives on a plain manual panel: a knob, a switch, nothing to program, so a new hire runs it correctly on the first shift.\u003c\/p\u003e\u003ch3\u003eRetractable Wheels\u003c\/h3\u003e\u003cp\u003eThe SUN50 TL A weighs 463 lb, and a mixer that heavy normally stays wherever it was uncrated. The retractable wheels change that. Lower them and the machine rolls out for mopping behind it or over to a different station for the evening prep rush; raise them and it sits back on its feet with no rocking under load. Unlike fixed casters, there is nothing to lock or chock before you start the motor.\u003c\/p\u003e\u003ch3\u003eSingle Spiral Motor and Stainless Steel Components\u003c\/h3\u003e\u003cp\u003eOne 3 kW motor drives the spiral through the full speed range, with the torque to work a stiff 60% pizza dough at low RPM without stalling. The bowl and the contact components are stainless steel, which scrapes clean to bare metal with hot water and does not stain the way a coated bowl does after a few hundred batches, and the painted structure is built heavy for daily use. At 22 inches wide, 38 inches deep and 46 inches tall it stands against a prep wall. Each unit is finished in your choice of Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order.\u003c\/p\u003e","brand":"Sunmix","offers":[{"title":"Default Title","offer_id":67877128569117,"sku":"SUN50 TL A","price":7786.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/SUN50_TL_A_black.jpg?v=1793014957"},{"product_id":"sunmix-sun60-tl-a-85-qt-spiral-dough-mixer-132-lb-dough-capacity-variable-speed-retractable-wheels-230v-single-phase","title":"Sunmix SUN60 TL A 85 Qt Spiral Dough Mixer, 132 lb Dough Capacity, Variable Speed, Retractable Wheels, 230V Single Phase","description":"\u003cp\u003eThe Sunmix SUN60 TL A is a 85 Qt spiral dough mixer that kneads up to 132 lb of finished dough from about 66 lb of flour. It sits in the Top Line, the medium-production tier of the Sunmix range, and it is meant for pizzerias and restaurants that mix every day but do not run continuous bakery shifts. The mixer is made for doughs starting from 60% hydration, so pizza, focaccia, ciabatta and most bread formulas are in range, while very stiff, low-hydration doughs like bagel or pasta dough are not what it was built for. It runs on 230V single phase at 50 or 60 Hz, the catalogue does not list a plug, so plan on an electrician to make the connection, and it is packed in a wooden crate.\u003c\/p\u003e\u003ch3\u003e85 Qt Bowl Sized for Pizzeria Service\u003c\/h3\u003e\u003cp\u003eA spiral mixer turns the bowl while the hook works one side of it, so the dough is folded and stretched instead of beaten, and it stays cooler than it would in a planetary mixer. On the SUN60 TL A that stainless steel bowl holds 85 quarts and takes a maximum charge of 132 lb of dough, enough for a full day of pizza balls in one or two mixes. You can also run it light: Sunmix sizes the spiral so that a small test batch or a short Tuesday mix still contacts the hook instead of riding around the bowl wall.\u003c\/p\u003e\u003ch3\u003e50 to 300 RPM Speed Variator on a Manual Panel\u003c\/h3\u003e\u003cp\u003eRather than two fixed speeds, you get a variator that sweeps from 50 to 300 RPM. Start at the bottom of the range to wet the flour without dusting the room, hold a middle speed while the gluten builds, then finish fast to tighten the dough before it comes out. Each preparation gets its own speed instead of the one the gearbox allows. The variator lives on a plain manual panel: a knob, a switch, nothing to program, so a new hire runs it correctly on the first shift.\u003c\/p\u003e\u003ch3\u003eRetractable Wheels\u003c\/h3\u003e\u003cp\u003eThe SUN60 TL A weighs 485 lb, and a mixer that heavy normally stays wherever it was uncrated. The retractable wheels change that. Lower them and the machine rolls out for mopping behind it or over to a different station for the evening prep rush; raise them and it sits back on its feet with no rocking under load. Unlike fixed casters, there is nothing to lock or chock before you start the motor.\u003c\/p\u003e\u003ch3\u003eSingle Spiral Motor and Stainless Steel Components\u003c\/h3\u003e\u003cp\u003eOne 4 kW motor drives the spiral through the full speed range, with the torque to work a stiff 60% pizza dough at low RPM without stalling. The bowl and the contact components are stainless steel, which scrapes clean to bare metal with hot water and does not stain the way a coated bowl does after a few hundred batches, and the painted structure is built heavy for daily use. At 24 inches wide, 40 inches deep and 46 inches tall it stands against a prep wall. Each unit is finished in your choice of Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order.\u003c\/p\u003e","brand":"Sunmix","offers":[{"title":"Default Title","offer_id":67877133484317,"sku":"SUN60 TL A","price":8920.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/SUN60_TL_A_black.jpg?v=1793014959"},{"product_id":"sunmix-nova-22-22-division-manual-dough-divider-1-7-to-10-5-oz-portions-round-tray","title":"Sunmix NOVA 22 22-Division Manual Dough Divider, 1.7 to 10.5 oz Portions, Round Tray","description":"\u003cp\u003eThe Sunmix NOVA 22 is a manual dough divider that presses and cuts a single dough charge of up to 14.5 lb into 22 portions of equal weight, anywhere from 1.7 to 10.5 oz each. It is built for bakeries, pizzerias and artisanal laboratories that still divide by hand and want the dividing phase to be faster and more repeatable than scaling each piece, which makes it a fit for pizza balls, dinner rolls, burger buns and small sandwich rolls. The machine works with doughs up to 70% hydration, so most pizza, bread and focaccia formulas are in range. With a top portion weight of 10.5 oz it is not the tool for full-size loaves; its range is individual pizza bases, rolls and buns. There is no motor and no electrical connection: it is operated entirely by lever, stands on the floor, and arrives packed in a wooden crate.\u003c\/p\u003e\u003ch3\u003e22 Equal Portions From One Press\u003c\/h3\u003e\u003cp\u003eLoad the dough on the round tray, bring the lever down to press it flat, then complete the cutting stroke and the NOVA 22 delivers 22 pieces of the same weight. The portion weight is set by how much dough you put on the tray: a lighter charge gives pieces near 1.7 oz, a full load of about 14.5 lb gives pieces near 10.5 oz. For a pizzeria portioning the evening's dough balls or a bakery turning out trays of rolls, that replaces a scale, a bench knife and a lot of re-weighing with a single cycle that comes out the same every time.\u003c\/p\u003e\u003ch3\u003eManual Lever Pressing and Cutting\u003c\/h3\u003e\u003cp\u003eBecause the machine is fully manual, the operator keeps direct control over both phases. You decide how hard and how long to press before the cut, which matters when a wet 70% hydration dough wants to be handled gently and a firm bread dough wants a firmer, quicker stroke. An automatic divider applies the same pressure to everything; here, the force is yours to adjust. The payoff is accurate portions across different formulas without changing settings or tooling.\u003c\/p\u003e\u003ch3\u003eRound Tray Included, Additional Trays Optional\u003c\/h3\u003e\u003cp\u003eA round tray is part of the standard supply, so the divider is ready to work on delivery. Sunmix also offers additional trays as a factory option. With two or more trays in rotation you can be loading and lightly flattening the next charge while the current one is being pressed and cut, which keeps the dividing bench moving during a prep rush.\u003c\/p\u003e\u003ch3\u003ePainted Steel Frame and Floor Footprint\u003c\/h3\u003e\u003cp\u003eThe structure is robust painted steel, chosen for stability under repeated lever pressure and for wear resistance over years of daily use. The body stands 60 inches tall on a footprint of 27 inches wide by 28 inches deep, and it weighs 187 lb, so it stays planted while you work the lever. Allow room for the lever: it reaches 39 inches of depth at full travel and 83 inches of height when raised. Each unit is finished in your choice of Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order.\u003c\/p\u003e","brand":"Sunmix","offers":[{"title":"Default Title","offer_id":67877265670429,"sku":"NOVA 22","price":6968.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/90799_NOVA_22_2.jpg?v=1793015289"},{"product_id":"sunmix-queen-80-2-138-qt-spiral-dough-mixer-176-lb-dough-capacity-touchscreen-controls-dual-inverter-bowl-reverse-200-240v-three-phase","title":"Sunmix QUEEN 80-2 138 Qt Spiral Dough Mixer, 176 lb Dough Capacity, Touchscreen Controls, Dual Inverter, Bowl Reverse, 200-240V Three Phase","description":"\u003cp\u003eThe Sunmix QUEEN 80-2 is a 138 Qt spiral dough mixer with two motors and a dual inverter, rated for 176 lb of finished dough from about 110 lb of flour. It sits at the intensive-use end of the Sunmix range, built for pizzerias and bakeries that mix all day, and it is approved by the Associazione Verace Pizza Napoletana. The mixer handles doughs starting from 50% hydration and still kneads a small batch cleanly, so a trial recipe does not need a smaller machine. Stiff doughs below 50% hydration, such as bagel or pasta dough, sit outside its standard range, though the optional Kit Rinvio extends it to doughs under 60% hydration with a slower 90 and 180 RPM spiral. It runs on a three-phase 200-240V, 50\/60 Hz supply, so plan on a dedicated three-phase circuit and an electrician for the connection, and it arrives packed in a wooden crate.\u003c\/p\u003e\u003ch3\u003eDual Inverter Bowl and Spiral Control\u003c\/h3\u003e\u003cp\u003eTwo motors, two inverters. The spiral runs anywhere from 70 to 300 RPM and the bowl from 7 to 30 RPM, and you set each one on its own. A fixed two-speed mixer ties bowl and hook together, so the dough is presented to the spiral at whatever rate the gearbox decides. Here you can crawl the bowl at 7 RPM while the spiral hydrates a stiff biga at low speed, then raise both for a fast gluten build on a 70% hydration ciabatta. Bowl reverse spins the 138 Qt bowl the other way to free dough riding up the hook and to pull the finished mass together before you unload.\u003c\/p\u003e\u003ch3\u003eTouchscreen With 12 Stored Recipes\u003c\/h3\u003e\u003cp\u003eThe touchscreen replaces dials with a program memory of 12 recipes, each up to 12 steps long. A step sets the spiral and bowl speeds and runs for its time, then the next step takes over, so a Neapolitan dough can go slow for the first hydration, pause for an autolyse, then finish fast without anyone standing over the panel. Your morning prep runs the same way whether the head pizzaiolo or a new hire presses start.\u003c\/p\u003e\u003ch3\u003eInfrared Temperature Sensor and LED Lighting\u003c\/h3\u003e\u003cp\u003eAn infrared sensor reads the dough temperature during the mix, which is the number that decides how your dough ferments for the rest of the day. Instead of stopping the machine to push in a probe, you watch the reading on the screen and end the knead when it reaches your target. LED lights over the bowl show the surface of the dough clearly, so you can judge the gluten window in a dim back room or at four in the morning.\u003c\/p\u003e\u003ch3\u003eApproved by the Associazione Verace Pizza Napoletana\u003c\/h3\u003e\u003cp\u003eThe Queen Line carries the approval of the Associazione Verace Pizza Napoletana, the Naples-based association that sets the rules for traditional Neapolitan pizza. That approval reflects how the mixer treats a soft, high-hydration Neapolitan dough: a slow spiral and a slow bowl keep the dough cool and develop it without tearing. It is an association approval of the machine for that style of work, not a safety listing.\u003c\/p\u003e\u003ch3\u003eRetractable Wheels, Stainless Steel Bowl and Three Finishes\u003c\/h3\u003e\u003cp\u003eAt 29 inches wide, 48 inches deep and 55 inches tall, with a net weight of 815 lb, the QUEEN 80-2 is not a machine you slide across the floor by hand. Retractable wheels lower so you can roll it out to clean behind it, then retract so it stands solid while kneading. The bowl and spiral are stainless steel on a rigid painted structure, and the unit ships in your choice of Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order.\u003c\/p\u003e","brand":"Sunmix","offers":[{"title":"Default Title","offer_id":67877284020509,"sku":"QUEEN 80-2","price":17292.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/90677_QUEEN_80-2_1.png?v=1793015658"},{"product_id":"sunmix-queen-60-2-ul-85-qt-spiral-dough-mixer-132-lb-dough-capacity-touchscreen-controls-dual-inverter-bowl-reverse-200-240v-three-phase","title":"Sunmix QUEEN 60-2 UL 85 Qt Spiral Dough Mixer, 132 lb Dough Capacity, Touchscreen Controls, Dual Inverter, Bowl Reverse, 200-240V Three Phase","description":"\u003cp\u003eThe Sunmix QUEEN 60-2 is a 85 Qt spiral dough mixer with two motors and a dual inverter, rated for 132 lb of finished dough from about 79 lb of flour. It sits at the intensive-use end of the Sunmix range, built for pizzerias and bakeries that mix all day, and it is approved by the Associazione Verace Pizza Napoletana. The mixer handles doughs starting from 50% hydration and still kneads a small batch cleanly, so a trial recipe does not need a smaller machine. Stiff doughs below 50% hydration, such as bagel or pasta dough, sit outside its standard range, and this model does not take the Kit Rinvio that the larger Queen sizes offer for low-hydration work. It runs on a three-phase 200-240V, 50\/60 Hz supply, so plan on a dedicated three-phase circuit and an electrician for the connection, and it arrives packed in a wooden crate.\u003c\/p\u003e\u003ch3\u003eDual Inverter Bowl and Spiral Control\u003c\/h3\u003e\u003cp\u003eTwo motors, two inverters. The spiral runs anywhere from 70 to 300 RPM and the bowl from 7 to 30 RPM, and you set each one on its own. A fixed two-speed mixer ties bowl and hook together, so the dough is presented to the spiral at whatever rate the gearbox decides. Here you can crawl the bowl at 7 RPM while the spiral hydrates a stiff biga at low speed, then raise both for a fast gluten build on a 70% hydration ciabatta. Bowl reverse spins the 85 Qt bowl the other way to free dough riding up the hook and to pull the finished mass together before you unload.\u003c\/p\u003e\u003ch3\u003eTouchscreen With 12 Stored Recipes\u003c\/h3\u003e\u003cp\u003eThe touchscreen replaces dials with a program memory of 12 recipes, each up to 12 steps long. A step sets the spiral and bowl speeds and runs for its time, then the next step takes over, so a Neapolitan dough can go slow for the first hydration, pause for an autolyse, then finish fast without anyone standing over the panel. Your morning prep runs the same way whether the head pizzaiolo or a new hire presses start.\u003c\/p\u003e\u003ch3\u003eInfrared Temperature Sensor and LED Lighting\u003c\/h3\u003e\u003cp\u003eAn infrared sensor reads the dough temperature during the mix, which is the number that decides how your dough ferments for the rest of the day. Instead of stopping the machine to push in a probe, you watch the reading on the screen and end the knead when it reaches your target. LED lights over the bowl show the surface of the dough clearly, so you can judge the gluten window in a dim back room or at four in the morning.\u003c\/p\u003e\u003ch3\u003eApproved by the Associazione Verace Pizza Napoletana\u003c\/h3\u003e\u003cp\u003eThe Queen Line carries the approval of the Associazione Verace Pizza Napoletana, the Naples-based association that sets the rules for traditional Neapolitan pizza. That approval reflects how the mixer treats a soft, high-hydration Neapolitan dough: a slow spiral and a slow bowl keep the dough cool and develop it without tearing. It is an association approval of the machine for that style of work, not a safety listing.\u003c\/p\u003e\u003ch3\u003eRetractable Wheels, Stainless Steel Bowl and Three Finishes\u003c\/h3\u003e\u003cp\u003eAt 24 inches wide, 43 inches deep and 46 inches tall, with a net weight of 507 lb, the QUEEN 60-2 is not a machine you slide across the floor by hand. Retractable wheels lower so you can roll it out to clean behind it, then retract so it stands solid while kneading. The bowl and spiral are stainless steel on a rigid painted structure, and the unit ships in your choice of Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order.\u003c\/p\u003e","brand":"Sunmix","offers":[{"title":"Default Title","offer_id":67877287493917,"sku":"QUEEN 60-2 UL","price":13699.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/90676_QUEEN_60-2_UL_1.png?v=1793015664"},{"product_id":"sunmix-moon-300-dough-rounder-1-to-12-oz-portions-variable-speed-teflon-coated-auger-110v","title":"Sunmix MOON 300 Dough Rounder, 1 to 12 oz Portions, Variable Speed, Teflon-Coated Auger, 110V","description":"\u003cp\u003eThe Sunmix MOON 300 is a dough rounder that takes divided pieces from 1 to 12 oz and turns each one into a tight, uniform ball with a smooth skin. It is built for a pizzeria balling dough for the evening service, a bakery turning out rolls and buns, or a kitchen that rounds a few hundred pieces a day. The Teflon-coated auger and speed variator let it handle doughs up to 70% hydration, so wet pizza and ciabatta formulas round as well as firm bread dough. Its ceiling is 12 oz per piece, so individual pizza balls, rolls and buns are in range while full-size loaves are not. It runs on a standard 110V single-phase circuit and comes with a US plug, rolls on wheels with a brake, and arrives packed in a wooden crate.\u003c\/p\u003e\u003ch3\u003eSpeed Variator for Soft and Firm Doughs\u003c\/h3\u003e\u003cp\u003eRounding speed is set by a variator rather than fixed steps, so you match the auger to the dough in front of you. A slack, high-hydration piece wants a slower, gentler pass so the skin tightens without tearing; a firm, low-hydration ball or a long production run can take more speed. Turn the dial and the same machine does both, which is the difference between a rounder that works for one recipe and one that works for the whole menu.\u003c\/p\u003e\u003ch3\u003eTeflon-Coated Auger and Stainless Steel Tray\u003c\/h3\u003e\u003cp\u003eThe auger that carries each piece through the rounder is Teflon-coated, so sticky dough releases instead of building up and dragging. That is what lets the MOON 300 work doughs up to 70% hydration that would gum up a bare metal or plastic spiral within a few dozen pieces. Finished balls land on a stainless steel tray that wipes clean between dough types, and the materials along the dough path are rated for food contact.\u003c\/p\u003e\u003ch3\u003eDisassembles for Cleaning\u003c\/h3\u003e\u003cp\u003eAt the end of the day the rounder comes apart for cleaning, so the auger and tray can be washed properly instead of wiped around. Compared with a sealed rounder that has to be cleaned in place, that means less flour and dough residue left behind and a faster close, whether you ran a 9 oz Neapolitan ball or a 2 oz dinner roll that day.\u003c\/p\u003e\u003ch3\u003eWheels With Brake and a Compact Footprint\u003c\/h3\u003e\u003cp\u003eThe MOON 300 measures 18 inches wide, 24 inches deep and 32 inches tall and weighs 143 lb, so it parks beside a divider or along a prep bench. It stands on wheels with a brake: unlock it to roll it to where the dough is being divided, lock it while you work, and roll it clear when the floor is being cleaned.\u003c\/p\u003e\u003ch3\u003ePlug-In Single-Phase Power and Three Finishes\u003c\/h3\u003e\u003cp\u003eA single 0.37 kW motor drives the auger from a 110V single-phase supply, and the unit ships with a US plug, so your installation is a standard outlet near the bench. Each rounder is finished in your choice of Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order.\u003c\/p\u003e","brand":"Sunmix","offers":[{"title":"Default Title","offer_id":67877505499421,"sku":"MOON 300","price":4990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/90805_MOON_300_2.jpg?v=1793016193"},{"product_id":"sunmix-moon-1000-dough-rounder-1-to-30-oz-portions-variable-speed-teflon-coated-auger-110v","title":"Sunmix MOON 1000 Dough Rounder, 1 to 30 oz Portions, Variable Speed, Teflon-Coated Auger, 110V","description":"\u003cp\u003eThe Sunmix MOON 1000 is a dough rounder that takes divided pieces from 1 to 30 oz and turns each one into a tight, uniform ball with a smooth skin. It is built for a pizzeria balling dough for large pies, a bakery rounding small loaves and boules, or a production kitchen that moves a lot of dough through the bench. The Teflon-coated auger and speed variator let it handle doughs up to 70% hydration, so wet pizza and ciabatta formulas round as well as firm bread dough. With a ceiling of 30 oz per piece it covers everything from a small roll to a sandwich loaf, while anything heavier still needs hand shaping. It runs on a standard 110V single-phase circuit and comes with a US plug, rolls on wheels with a brake, and arrives packed in a wooden crate.\u003c\/p\u003e\u003ch3\u003eSpeed Variator for Soft and Firm Doughs\u003c\/h3\u003e\u003cp\u003eRounding speed is set by a variator rather than fixed steps, so you match the auger to the dough in front of you. A slack, high-hydration piece wants a slower, gentler pass so the skin tightens without tearing; a firm, low-hydration ball or a long production run can take more speed. Turn the dial and the same machine does both, which is the difference between a rounder that works for one recipe and one that works for the whole menu.\u003c\/p\u003e\u003ch3\u003eTeflon-Coated Auger and Stainless Steel Tray\u003c\/h3\u003e\u003cp\u003eThe auger that carries each piece through the rounder is Teflon-coated, so sticky dough releases instead of building up and dragging. That is what lets the MOON 1000 work doughs up to 70% hydration that would gum up a bare metal or plastic spiral within a few dozen pieces. Finished balls land on a stainless steel tray that wipes clean between dough types, and the materials along the dough path are rated for food contact.\u003c\/p\u003e\u003ch3\u003eDisassembles for Cleaning\u003c\/h3\u003e\u003cp\u003eAt the end of the day the rounder comes apart for cleaning, so the auger and tray can be washed properly instead of wiped around. Compared with a sealed rounder that has to be cleaned in place, that means less flour and dough residue left behind and a faster close, whether you ran a 28 oz boule or a 9 oz pizza ball that day.\u003c\/p\u003e\u003ch3\u003eWheels With Brake and a Compact Footprint\u003c\/h3\u003e\u003cp\u003eThe MOON 1000 measures 18 inches wide, 24 inches deep and 33 inches tall and weighs 155 lb, so it parks beside a divider or along a prep bench. It stands on wheels with a brake: unlock it to roll it to where the dough is being divided, lock it while you work, and roll it clear when the floor is being cleaned.\u003c\/p\u003e\u003ch3\u003ePlug-In Single-Phase Power and Three Finishes\u003c\/h3\u003e\u003cp\u003eA single 0.37 kW motor drives the auger from a 110V single-phase supply, and the unit ships with a US plug, so your installation is a standard outlet near the bench. Each rounder is finished in your choice of Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order.\u003c\/p\u003e","brand":"Sunmix","offers":[{"title":"Default Title","offer_id":67877506384157,"sku":"MOON 1000","price":5990.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/files\/90808_MOON_1000_2.jpg?v=1793016203"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0699\/4716\/2909\/collections\/Sunmix_Italian_Flag_Emblem.png?v=1793016911","url":"https:\/\/thechefstore.com\/collections\/sunmix.oembed","provider":"TheChefStore.Com","version":"1.0","type":"link"}