English 
Zhengfeng Road, Licheng District, Jinan City, Shandong Province,China
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Product Description
The TINDO SS-series industrial dough mixer uses a double-motion mixing mechanism — the spiral hook rotates on its axis while the bowl simultaneously rotates in the opposite direction. This dual-rotation design brings every section of the dough mass to the hook in sequence, achieving uniform gluten development with zero dead zones and no manual repositioning. Built from full stainless steel with copper-core motor, digital timer, and automatic two-speed shifting, the SS-series handles bread, pizza, pastry, and hard doughs from 8 kg to 32 kg per batch.
For TINDO's hot-process mixing equipment (sauces, jams, liquid products with heating), see our Cooking Kettle Mixer range.
The mixing bowl and the spiral hook rotate in opposite directions simultaneously. The hook works the dough while the bowl feeds fresh dough to the hook — no need to stop and reposition dough mid-cycle as with single-motion mixers. The result: fully developed gluten in less time, consistent texture from the first batch to the last.
The spiral hook is fabricated from 630 stainless steel — a precipitation-hardening grade that withstands thousands of high-torque kneading cycles without deformation. The bowl and dividing pillar are 304 stainless steel with a 2mm wall thickness. No painted surfaces, no plated hooks, no corrosion points.
The gap between the spiral hook and the inner bowl wall is maintained at less than 5mm across the entire rotation arc. Tighter than 3mm risks hook-bowl contact and metal wear. Wider than 8mm leaves an unmixed ring of flour at the bowl perimeter. The 5mm sweet spot — factory-calibrated before every machine ships — ensures every gram of flour is incorporated.
Set the low-speed mixing time and high-speed kneading time independently. The machine starts in low speed for initial ingredient incorporation, then shifts to high speed automatically for gluten development. Two digital timers count down each phase — no operator monitoring required. Cycle end triggers an audible alert.
Transparent safety guard covers the bowl during operation. Lifting the guard instantly cuts motor power. The machine will not start unless the guard is fully lowered and latched. Integrated emergency stop button on the control panel provides a secondary safety layer. Meets CE machine safety directive requirements.
Parameter | SS20 | SS30 | SS40 | SS50 | SS60 | SS80 | SS100 |
|---|---|---|---|---|---|---|---|
Material — Body | SS304 | SS304 | SS304 | SS304 | SS304 | SS304 | SS304 |
Material — Bowl | SS304, 2mm | SS304, 2mm | SS304, 2mm | SS304, 2mm | SS304, 2mm | SS304, 2mm | SS304, 2mm |
Material — Hook | SS630 | SS630 | SS630 | SS630 | SS630 | SS630 | SS630 |
Barrel Size | Φ360×200 mm | Φ400×260 mm | Φ450×290 mm | Φ500×300 mm | Φ540×300 mm | Φ560×300 mm | Φ600×400 mm |
Barrel Volume | 20 L | 30 L | 40 L | 50 L | 60 L | 80 L | 100 L |
Flour Capacity | ~8 kg/batch | ~12 kg/batch | ~16 kg/batch | ~20 kg/batch | ~25 kg/batch | ~28 kg/batch | ~32 kg/batch |
Motor Power | 1.1 kW | 1.5 kW | 1.8 kW | 2.2 kW | 2.5 kW | 2.8 kW | 3.0 kW |
Power Supply | 380V/50Hz | 380V/50Hz | 380V/50Hz | 380V/50Hz | 380V/50Hz | 380V/50Hz | 380V/50Hz |
Mixing Speed | 2-Speed, auto shift | 2-Speed, auto shift | 2-Speed, auto shift | 2-Speed, auto shift | 2-Speed, auto shift | 2-Speed, auto shift | 2-Speed, auto shift |
Timer | Dual digital | Dual digital | Dual digital | Dual digital | Dual digital | Dual digital | Dual digital |
Safety | Guard + E-Stop | Guard + E-Stop | Guard + E-Stop | Guard + E-Stop | Guard + E-Stop | Guard + E-Stop | Guard + E-Stop |
Machine Weight | ~85 kg | ~95 kg | ~110 kg | ~122 kg | ~135 kg | ~190 kg | ~235 kg |
Dimensions | 630×390×800 mm | 720×440×870 mm | 780×480×870 mm | 830×540×930 mm | 900×580×1020 mm | 930×650×1100 mm | 1000×650×1170 mm |
Product | Recommended Model | Typical Batch | Mixing Time |
|---|---|---|---|
Bread dough (white, whole wheat) | SS50–SS100 | 20–32 kg | 10–15 min |
Pizza dough | SS50–SS80 | 20–28 kg | 8–10 min |
Pastry / pie crust | SS40–SS60 | 16–25 kg | 6–8 min |
Cookie dough | SS40–SS60 | 16–25 kg | 5–7 min |
Bagel dough (hard) | SS50–SS100 | 20–32 kg | 12–18 min |
Naan / pita dough | SS40–SS60 | 16–25 kg | 7–10 min |
Cake batter | SS40–SS60 | 16–25 kg | 4–6 min |
Bun / hamburger roll dough | SS50–SS80 | 20–28 kg | 8–12 min |
Moon cake / pastry dough | SS30–SS50 | 12–20 kg | 6–8 min |
Steamed bun (mantou) dough | SS50–SS80 | 20–28 kg | 10–15 min |
SS-Series Double-Motion Mixer | Dedicated Spiral Mixer | |
|---|---|---|
Mixing action | Hook rotates + bowl counter-rotates | Hook rotates, bowl stationary |
Best dough types | All doughs — soft to hard | Heavy doughs — bread, bagel |
Multi-purpose | ✅ Bread + cake + pastry on one machine | ❌ Bread and heavy doughs only |
Gluten development speed | Moderate | Faster (dedicated kneading) |
Operator skill required | Low — digital timer, auto speed shift | Medium — manual speed selection |
Price (equivalent capacity) | Lower to moderate | Higher |
Best fit | Bakeries with mixed product range | High-volume bread-only bakeries |
Rule of thumb: If you make bread AND pizza AND cake — buy the SS-series. If your bakery runs 1,000 kg of bread dough per day and nothing else — buy a dedicated spiral mixer.
Stage | TINDO Equipment | What It Does |
|---|---|---|
Before | Flour storage & sifting | Ensures clean, lump-free flour enters the mixer |
MIXING | SS-Series Dough Mixer (this page) | Kneads flour, water, yeast, and ingredients into uniform dough |
After | Portions and rounds dough into uniform balls | |
After | Rolls dough into uniform sheets for pastry and pizza |
Q: How is this different from TINDO's Cooking Kettle Mixer?
The Cooking Kettle Mixer includes heating (gas/electric/steam) and is built for hot-process products — sauces, jams, caramel, liquid products. The SS-series has no heating element, uses a spiral hook instead of a Teflon scraper, and is designed exclusively for ambient and chilled dough processing. Different machines, different applications.
Q: Can I mix batter with the SS-series?
Yes — for cake batter, cookie dough, and similar medium-viscosity mixtures. For liquid batters and cream whipping, the SS-series can handle them in smaller batches. For high-volume cream whipping, a dedicated whisk mixer is recommended.
Q: How do I clean the machine between batches?
Scrape out remaining dough. Wipe the bowl and hook with a damp cloth. The bowl can be removed for separate cleaning. Do not pressure-wash the motor or control panel.
Q: What happens if the safety guard is lifted during operation?
Motor power cuts instantly. The machine will not restart until the guard is fully lowered and latched. This is a magnetic interlock — no electronic delay, no possibility of bypass.
Q: What power supply options are available?
Standard: 380V/50Hz. Available by custom order: 220V/110V/1-phase for SS20–SS60 (small bakeries, cafes), 415V/50Hz (India, Southeast Asia).
Contact our sales team for a quotation with your target batch size and dough type.
info@tindotech.com | WhatsApp: +86 185 6009 1508
