Omcan USA 47287 Trento Spiral Dough Mixers
by OMCAN
SKU 47287
Original price
$3,638.59
-
Original price
$3,638.59
Original price
$3,638.59
$3,638.59
-
$3,638.59
Current price
$3,638.59
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Trento MX-IT-0020-R Spiral Dough Mixer
21 L (22 Qt) removable bowl • up to 46 lb dough • 1 HP • Made in ItalyBuilt in Italy for bakeries, pizzerias, and R&D kitchens that refuse to compromise, the Trento MX-IT-0020-R delivers consistently developed dough in a compact, single-phase footprint. A forged spiral tool, low-speed bowl rotation, and a high-efficiency ventilated motor work together so your flour absorbs water fast while keeping friction-heat to a minimum.
Why you’ll love it
- Removable 304 stainless-steel bowl ⏤locking lever lets you lift, load, or clean in seconds.
- Forged spiral tool ⏤heavy-duty C40 steel arm designed for optimum gluten development.
- Built-in timer ⏤set and forget up to 30 minutes for perfectly repeatable batches.
- Ingredient hatch ⏤safely add water, salt, or preferments while the lid stays in place.
- Powder-coated steel body ⏤scratch-resistant finish stands up to daily commercial use.
- Oil-bath gearbox & thermal overload ⏤runs cool and protects the 1 HP motor for years.
- cETLus & ETL-Sanitation listed ⏤meets North American electrical and food-safety codes.
- Plug-and-play ⏤ships with a NEMA 5-15P cord for any 120 V, 15 A outlet.
Technical specifications
| Model | MX-IT-0020-R |
|---|---|
| Bowl capacity | 21 L / 22 Qt |
| Maximum finished dough | Up to 46 lb (≈21 kg) |
| Maximum dry flour | 23 lb (10.5 kg) |
| Bowl / spiral speed | 10 RPM / 85 RPM |
| Motor power | 1 HP • 750 W |
| Electrical | 120 V | 60 Hz | 1-phase |
| Plug type | NEMA 5-15P |
| Net dimensions (W×D×H) | 15.7" × 29.6" × 25" (398 × 751 × 635 mm) |
| Net weight | 184 lb (83.5 kg) |
| Country of origin | Italy |
| Certifications | cETLus, ETL-Sanitation |
Perfect for
- Neapolitan, New York, or Detroit-style pizza dough
- Artisanal baguettes, ciabatta, and sourdough loaves
- Bagels, pretzels, focaccia, and flatbreads
- Pasta and pastry doughs that benefit from gentle, cool mixing
Capacities are based on a 55-60 % hydration dough. Reduce batch size for dryer or stiffer formulations to prevent overloading.