From the amazing success obtained by the older IGF Spiral Mixer, in a continuous collaboration with our high level chef pizzaiolos, pushed by willing and enthusiasm of a continual improvement - the new spiral mixer model 3000/R422 Revolution has been created.

This machine is created for the professionals of the pizzeria and bakery sector - specifically created for high hydration dough, embodying all the features which determined the success of the original Spiral Mixer:

•   Compact shape - can be placed under the work bench.
•  Elegant and innovative design which distinguishes the Revolution 3000/R422 from its competitors.
• Long-lasting and noiseless thanks to the improvement of the mechanics - 100% MADE IN ITALY quality, and to the special shape of the steel support frame.
• Double reduction gearbox in an oil bath with independent drive of bowl and hook rotation with an optimised power transmission of the hook to get the maximum energy efficiency.
• Two speeds for the spiral with high number of rounds per minute to work better with high hydration dough.
• Inverse bowl rotation to get a better dough collection during the initial phase of preparation and to get a better oxygenation.
• Automatic functioning of the machine with double dual timing (for the 2 speeds of the spiral) with comfortable control easily accessible by the electronic control panel on the front of the machine.
• Bowl rotation with manual control button for an easy emptying.
• Suitable to get an homogeneous dough at the ideal temperature.
• Can be used with both small and large dough quantities thanks to the round shape of the bowl and the special shape of the spiral which follows the bowl profile.
• Strong dough cutter with an adjustable height and distance from the whip, which combined with the particular shape of the whip helps to get an optimal cleaning of the bowl and prepare even small quantities of dough.
• Protective grid in stainless steel with front opening to add the ingredients easily.
• Side base locks to get a better stability of the machine during the preparation process.
• Solid retractable wheels for easy movement of the machine under the work bench or another desired zone.
• Electrical system with low voltage controls, thermal protection of the motors and emergency button.

Specific features of the new machine model 3000/R422 Revolution:

• 42KG mixer
• New whip precisely shaped in relation to the rounded edge of the bowl.
• New pasta cutter, even more sturdy, assembled inclined respect to the frontal part of the machine, adjustable in the inclination how it cuts the dough, in height and distance from the whip.
• Strengthening of the whip motorisation with 2.2Kw engine which allows to get a speed of 23 rounds per minute.
• Whip rounds: 119 for the first speed and 238 for the second speed with bowl rotation continuously adjustable from 5.2 up to 14, for high hydration dough.
• Thermal probe, in contact with the dough, placed in the pasta cutter, with alert threshold.
• Inverter to activate the bowl engine for a precise control of whip rounds number (variating the bowl rotation speed, the number of rounds per minute of the whip changes).
• Coloured touch screen display and PLC (computer control) to manage all the machine’s functions, with manual or automatic options with the timed drive of the 2 speeds of the whip, regulation of the bowl speed with timed inverse rotation, live visualisation of the dough temperature with programmable alert threshold and complete diagnostics.
• LED lighting of the dough controlled by the display.
• Intuitive storage and managing of more than 200 recipes which allow to have a quick machine setting to work with several kind of products (pizza al piatto, in teglia, in pala, etc..).