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  • Primary Use: Pizza
  • Capacity: 12 to 18Kg
  • Power: 240V

Spiral Dough Mixer

IGF 2400 Spiral Dough Mixers

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Thanks to the use of electronics, this machine is even more sophisticated than the IGF 2200 spiral mixer series. It is the best mixer for pizzerias, confectioneries and small bakeries.

  • Electronic control timer.
  • The machine head can be tipped over due to a gas piston, for a safer and easier to control lifting.
  • The container can be quickly unscrewed (IGF patent), it has a nylon gasket, it is scratch-resistant and ideal for all kinds of surfaces.
  • The engine is completely isolated from the working section to guarantee the best hygienic conditions.
  • Whisks of high quality steel, specially forged, equipped with a locking mechanism and a practical device for quick removal.
  • High quality mechanics, tested for the most difficult tasks.
  • Joints are made of special resin, are patented and covered by a 20 year guarantee.
  • Practical and quick to unscrew, with a 20 year guaranteed mechanism.
  • 5 protection systems, both active and passive, for complete safety during work, cleaning and maintenance.
  • 6 IGF patents were used for this machine.
IGF Spiral Mixer 2400 Series

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IGF 2400 Spiral Mixer, Folding Head
Model S25 S38
Capacity 35 lt 43 lt
Flour Weight
with minimum
50% water content
12 Kg 18 Kg
Power: 240V 50Hz
Single Phase 10amp
1.5 Hp 2.0 Hp
Width 43 cm 48 cm
Depth 78 cm 80 cm
Height 85 cm 85 cm
Weight 115 Kg 120 Kg

enquire about this IGF 2400 Spiral Dough Mixers Download the Igf 2400 Spiral Mixer manual

  • Why should I use a Fork Mixer?
  • What is a Double Arm Mixer
  • What is a Planetary Mixer?
  • What is a Spiral Mixer?

The simple answer is, "a fork mixer will not heat up your dough in the mixing process". A fork mixer has a free spinning bowl and a two pronged agitator that can run at both slow, and fast speed. It is gentle on dough as it mixes, but the mix times are longer when compared to a spiral mixer. But because of the gentle action on the dough, this will help you manage the dough temperature, and achieve your goal temperature. This will result in a higher quality dough that is not heated.

The double arm mixer was one of the first electric mixers. It mixes gently and slowly, which essentially copies the motion of hand mixing. Because the agitation is gentle, the resulting dough is very close in characteristics to that of dough produced by hand mixing. Not much time will be saved in production as it is a slow mix..

The planetary mixer is an all-purpose workhorse found in many bakeries. Planetary mixers are classified as cake mixers, and are not suitable for heavy dough development. Spiral, Fork, and Two arm mixers would be better suited if dough is all you need to make.

The spiral mixer is a single purpose mixer used only for bread and pizza dough development. The smaller spiral mixers, single phase, only have one speed. Most 3 phase spiral mixers have 2 speeds, slow and high speed. Spiral mixers are the preferred mixers of the bread bakers, and pizza makers of Europe. Many bakers see the spiral mixer as the choice that allows speed of production while maintaining control of oxidation and good treatment of the dough.