Quality materials
Top quality Made in Italy components resistant to intense use
ROMA MIXER / The Roma range
Spiral mixers for high-hydration dough
Choose the spiral mixer that's right for you.
R 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
Specifications & equipment
Compare the series
| Series | R Series ↗ | Pro Series ↗ | Pro-X Series ↗ |
|---|---|---|---|
| Dough capacity | 7 - 25 - 44 kg | 50 - 70 - 100 kg | 70 - 100 - 120 - 150 - 180 - 220 - 280 kg |
| Features | The spiral mixer for small pizzerias | The automatic spiral mixer loved by professionals | The spiral mixer with double motor ideal for large productions |
| Download the technical data sheet ↓ | Download the technical data sheet ↓ | Download the technical data sheet ↓ |
High hydration
Designed for high-hydration dough
To work with highly hydrated doughs, such as pizza and Pinsa Romana, the choice of mixers is very important to obtain perfect doughs and save time and effort.
It is not enough for the mixer to be spiral and double speed: it must be perfectly calibrated to best mix water and flour to create gluten.
It is essential to obtain the classic alveolation that characterizes products processed with highly hydrated doughs and moreover, the shape of the bowl and spiral allows to reach the flour on the edges and to obtain a very uniform and homogeneous dough, despite the high amount of water.
The Roma Mixer products are designed to obtain the best results and can be used in restaurants, pizzerias and companies that produce on a large scale.
Calibrated speed and power
Ratio between the turns of the bowl and the spiral finely calibrated for hydrated doughs
Different dough capacities
Wide range of models with capacities starting from 7 kg up to 280 kg
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.