The Fama spiral mixer with a fixed head is designed for workshops handling medium-to-high hydration doughs (bread, pizza, focaccia): the spiral hook rotates around the fixed bowl, reproducing the motion of hand-kneading with less dough overheating than a plunging-arm mixer.

Capacity: 18 or 25 kg of flour per batch. Power supply: single-phase or three-phase version depending on the connection available in your workshop. Two speeds: on DV models the first speed blends the ingredients, the second (faster) develops the final gluten structure of the dough.

Fixed or tilting head: compared to the tilting head version, the fixed head is smaller and cheaper; the tilting version flips up to make it easier to clean the bowl and remove the dough.

For mixer spare parts see Mixer Spare Parts.

Frequently asked questions

Is 18 or 25 kg capacity better?
18kg is enough for workshops with regular small-to-medium production; 25kg pays off with larger volumes or dough prepared in a single batch.

What is the second speed for?
It lets you blend at low speed and then develop the gluten structure at a higher speed, for a stronger gluten network on bread and pizza doughs.