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Omcan USA 47287 Trento Spiral Dough Mixers

Omcan USA 47287 Trento Spiral Dough Mixers

by OMCAN
SKU 47287
$3,638.59 - $3,638.59
$3,638.59
$3,638.59 - $3,638.59
$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 Italy

Built 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.

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