The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Opinions Wanted on a Eurodib LM20T 20qt. Spiral Mixer

Dhaus's picture
Dhaus

Opinions Wanted on a Eurodib LM20T 20qt. Spiral Mixer

These mixers are currently selling for around $910.  If anybody uses one I would very much like to read your opinions about quality, reliability, etc.  I am thinking about expanding to sell breads at farmers markets and such.  I haven't had much luck in finding any reviews on this model. 

Thanks for any advice,

Darren

MichaelLily's picture
MichaelLily

Looks like a good mixer from outward appearance.  Check around your area and ask restaurant owners for someone with used mixers on hand; usually you can save a lot on mixers this way.  I was lucky enough to get a 20 qt planetary mixer for $150.

drogon's picture
drogon

I have a similar sized spiral mixer. Basic single speed, same as that, but no timer (don't really need it). It can do 18Kg of dough although the max. I've ever had in it has been about 15Kg. I think these are really intended for pizza shops more than small bakeries, but mine works well. It's a Finera.

I also have a Hobart A200 - that's a "20qt" planetary mixer, but that means nothing more than the bowl capacity. 6-8Kg of dough is the maximum that can knead though (although it is 60 years old!)

If/when I buy another, I think I'll go for a dual-speed spiral. I think they can produce a better dough consistency - at least from what I've seen, anyway.

The down-side of most spiral mixers is that they're fixed head, so unloading the dough is initially fiddly - as is cleaning. The better ones have 2 motors too, so you can rotate the bowl with the safety lid up which makes for easier unloading and cleaning, but they're much more costly.

-Gordon

Dhaus's picture
Dhaus

I am currently using a kitchen aid pro 600. I have trouble getting proper dough development. Maybe using ice water with longer mix time? Any advice would be greatly appreciated. Thanks

Dhaus