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  • Primary Use: Bakery
  • Capacity: 40 - 80Kg
  • Power: 415V - 3 Phase

Double Arm Mixer

Double Arm Mixer - Rollmatic

Proudly made in Italy

Compared to classic spiral mixers, two arm mixers provide better oxygenation and reduce dough heating. These machines are designed for the most heavy duty use.

Traditional machine with thick metal sheet structure and oil-bathed cast iron gears. Stainless steel arms, bowl and guards. Two speed engine with brake. Arm is height adjustable.

Ideal for high quality dough, for both small and large shops.

Rollmatic Double Arm Mixer.
Click for larger image.
Rollmatic Double Arm Mixers
Model 40 Model 60 Model 80
Dough Capacity kg 40 60 80
Weight kg 290 350 525
Dimensions (mm) mm 610 x 860 x 1340 610 x 860 x 1140 710 x 1020 x 1660
Motor Power kW 1.1 1.1 1.5
Voltage V 415v 3 Phase 415v 3 Phase 415v 3 Phase
Number of speeds 2 2 2
Timer Yes Yes Yes
enquire about this Double Arm Mixer - Rollmatic Download the Double Arm Mixer PDF
  • 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.