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Commercial Spiral Mixers Australia - 1 Bag, 2 Bag & 3 Bag

Commercial Spiral Mixers Australia - 1 Bag, 2 Bag & 3 Bag

Carlyle Engineering supplies commercial spiral mixers for bakeries, pizzerias, pastry production and food manufacturers throughout Australia. Designed for bread dough, pizza dough and other commercial dough production, the Carlyle range is available in 1 bag, 2 bag and 3 bag sizes to suit different flour capacities and production volumes.

A commercial spiral mixer is a specialist dough mixer. The spiral works the dough while the bowl presents the batch through the mixing action, making this style of mixer particularly suitable where bread, pizza and other dough products are a major part of daily production.

Carlyle's KL-200, KL-202 and KL-202A spiral mixers provide 25 kg, 50 kg and 75 kg flour capacities respectively, based on 60% hydration. This gives bakeries and food-production businesses a clear choice between approximately 40 kg, 80 kg and 120 kg finished dough batches.

Choose Your Carlyle Commercial Spiral Mixer

Model Size Flour Capacity* Finished Dough Power Dimensions (H x W) Price ex GST
Model: KL-200 Size: 1 Bag Flour Capacity*: 25 kg Finished Dough: Approx. 40 kg Power: 415V, 3.5 HP, 3 phase, 10 Amp Dimensions (H x W): 1220 x 620 mm Price ex GST: $12,500
Model: KL-202 Size: 2 Bag Flour Capacity*: 50 kg Finished Dough: Approx. 80 kg Power: 415V, 6.75 HP, 3 phase, 10 Amp Dimensions (H x W): 1280 x 720 mm Price ex GST: $15,900
Model: KL-202A Size: 3 Bag Flour Capacity*: 75 kg Finished Dough: Approx. 120 kg Power: 415V, 8 HP, 3 phase, 10 Amp Dimensions (H x W): 1350 x 800 mm Price ex GST: $18,900

*Flour capacity is based on 60% hydration, as specified in the Carlyle catalogue.

3 Bag Commercial Spiral Mixer KL-202A - 75 kg Flour Capacity
3 Bag Commercial Spiral Mixer KL-202A - 75 kg Flour Capacity
2 Bag Commercial Spiral Mixer KL-202 - 50 kg Flour Capacity
2 Bag Commercial Spiral Mixer KL-202 - 50 kg Flour Capacity
1 Bag Commercial Spiral Mixer KL-200 - 25 kg Flour Capacity
1 Bag Commercial Spiral Mixer KL-200 - 25 kg Flour Capacity

  • Stainless steel spiral
  • Stainless steel bowl
  • Auto and manual mode
  • Forward and reverse
  • Slow and fast speed
  • Low speed timer and high speed timer
  • Safety guard

Spiral mixers are especially suited to businesses where dough is the core product. Typical applications include bread dough, pizza dough, roll dough, pastry dough and other suitable commercial dough production.

For bakeries and pizzerias producing repeated dough batches, selecting the correct flour capacity can reduce the number of mixing cycles and help match mixer output to the rest of the production process.

The correct spiral mixer should be chosen around the bakery’s normal batch size rather than selecting the largest machine automatically.

  • L-200 1 Bag - 25 kg flour capacity and approximately 40 kg finished dough.
  • KL-202 2 Bag - 50 kg flour capacity and approximately 80 kg finished dough.
  • KL-202A 3 Bag - 75 kg flour capacity and approximately 120 kg finished dough.

Also consider the number of batches required each day, the space available around the machine, the capacity of downstream equipment and the available three-phase electrical supply.

Choose a commercial spiral mixer where bread dough, pizza dough and other dough products are the main production requirement. Choose a planetary mixer where greater versatility is required for cakes, batters, creams, icings, fillings, meringues and other general mixing applications.

Some bakeries use both types: a spiral mixer for regular dough production and a planetary mixer for cakes, creams, icings and other mixed products.

VIEW COMMERCIAL PLANETARY MIXERS

Before selecting a spiral mixer, consider the flour quantity in a normal batch, the finished dough weight required, the number of batches produced each day and the electrical supply available at the installation point.

The largest mixer is not always the best choice. A machine should fit the bakery’s real production flow so that mixed dough can be divided, rested, processed and baked efficiently.

Call Carlyle Engineering on (03) 9544 6255.

What is a commercial spiral mixer used for?

A commercial spiral mixer is designed primarily for dough production, including bread dough, pizza dough, roll dough, pastry dough and other suitable commercial dough applications.

What size spiral mixer do I need?

Choose around the flour quantity and finished dough weight in a normal batch, the number of batches produced each day and the available electrical supply.

What is a 1 bag spiral mixer?

Carlyle's KL-200 1 Bag spiral mixer is designed around a 25 kg flour capacity, based on 60% hydration, producing approximately 40 kg of finished dough.

What is a 2 bag spiral mixer?

Carlyle's KL-202 2 Bag spiral mixer is designed around a 50 kg flour capacity, based on 60% hydration, producing approximately 80 kg of finished dough.

What is a 3 bag spiral mixer?

Carlyle's KL-202A 3 Bag spiral mixer is designed around a 75 kg flour capacity, based on 60% hydration, producing approximately 120 kg of finished dough.

Is a spiral mixer suitable for pizza dough?

Yes. Spiral mixers are commonly used where pizza dough is a major part of commercial production.

What is the difference between a spiral mixer and a planetary mixer?

A spiral mixer is specialised for dough-focused production. A planetary mixer is the more versatile choice for cakes, batters, creams, icings, fillings, meringues and general mixing.

Do Carlyle spiral mixers require three-phase power?

The KL-200, KL-202 and KL-202A specifications list 415V three-phase electrical supply. Confirm the installation supply before ordering.

Can Carlyle service commercial spiral mixers?

Yes. Call Carlyle Engineering on 03 9544 6255 for commercial mixer service and repair enquiries.

Catalogue July 2026