How it works
The spiral works close to the bowl, helping incorporate ingredients evenly and reducing residue along the sides.
SPIRAL MIXERS · MADE IN ITALY
The force behind
a great dough.
Professional mixers for high-hydration dough. Mecnosud engineering meets Pinsa School’s hands-on expertise.
Mecnosud × Roma Mixer
Pinsa romanaPizza in pala romanaPizza in teglia romanaPizza tonda romana
The Roma range
Your dough.
Your Roma.
Three series, one purpose: shaping the way you work.
Compare the seriesR Series
The spiral mixer for small pizzerias
Models / capacity7 · 25 · 44 kg
Pro Series
The automatic spiral mixer loved by professionals
Models / capacity50 · 70 · 100 kg
Pro-X Series
The spiral mixer with double motor ideal for large productions
Models / capacity70 · 100 · 120 · 150 · 180 · 220 · 280 kg
At the heart of the machine
Precision makes
the difference.
Speed
The coordinated movement of the spiral and bowl helps develop the gluten network evenly. Adjust speed and mixing time to the recipe and dough temperature.
Materials
The spiral is made from high-strength stainless steel to withstand the mechanical stresses of professional mixing.
High Performance
The scrupulous balance between the bowl turns and the spiral turns guarantees optimal yields on all types of dough, especially for those with high hydration such as Pinsa, Teglia, Pala and Tonda alla Romana.
Design and Quality
The design studio has produced elegant models in perfect sync with the Italian style, ensuring the optimal shapes for working the dough professionally.
Made in Italy
The product was born from the collaboration between the experts of the Roman school of Pinsa School and the Mecnosud company to ensure high quality dough.
Contact us
Let’s talk about your dough.
Tell us what you make and how much dough you work with. We will help you explore the Roma range.