Excellent 4.9 | 18,452 reviews

Eurodib USA Eurodib Spiral Dough Mixers - LM40TETL

Eurodib USA Eurodib Spiral Dough Mixers - LM40TETL

$2,087.99
$2,087.99 $2,783.88
SAVE 24% Sold out
Eurodib USA Eurodib Spiral Dough Mixers - LM40TETL

Eurodib USA Eurodib Spiral Dough Mixers - LM40TETL

$2,087.99
$2,087.99 $2,783.88
SAVE 24% Sold out

Eurodib USA Eurodib Spiral Dough Mixers - LM40TETL

With built-in timer  |  220 V / 1-Phase  |  cETLus

The Eurodib LM40T spiral mixer delivers consistent, perfectly-developed dough for bakeries, pizzerias and pastry shops producing up to 35 lb (16 kg) of dough per batch. A heavy-duty spiral hook, synchronized rotating bowl and programmable timer take the guesswork out of mixing, so every batch proves and bakes exactly the same.

Features                    
  • 40 Qt (42 L) fixed stainless-steel bowl handles medium production runs with ease.
  • Spiral hook speed: 185 RPM; bowl speed: 15 RPM—ideal for artisan breads, pizza, ciabatta and more.
  • Integrated 0–30 min timer lets you set and forget each mix cycle.
  • Safety first: bowl guard switch and front-mounted emergency stop.
  • Robust cast-iron base reduces vibration and extends machine life.
  • Simple analog control panel—no complicated programming required.
  • Ships with factory-installed NEMA 6-20P plug; just connect to a 220 V / 1-ph circuit.
Specifications
Model LM40T
Bowl Capacity 40 Qt | 42 L
Dry Flour Capacity* 10 kg | 22 lb
Kneading Dough Capacity* 16 kg | 35 lb
Mixing Speeds Hook 185 RPM / Bowl 15 RPM
Timer 0–30 minutes (mechanical)
Motor Power 3.08 kW
Electrical 220 V | 60 Hz | 1 Phase | 14 A
Plug NEMA 6-20P
Unit Dimensions (L × W × H) 34" × 19" × 37" (864 × 483 × 940 mm)
Net Weight / Ship Weight 287 lb / 400 lb
What our Experts Think
  • Heavy-duty commercial spiral mixing power (40 qt capacity) — The LM40TETL is built for bakeries, pizzerias, and food production environments that require consistent, high-volume dough preparation without fatigue or inconsistency.
  • Optimized dough performance (35 lb kneading capacity) — Experts highlight its ability to handle medium-batch doughs for pizza, bread, and pastries while maintaining proper gluten development and structure.
  • Spiral hook + rotating bowl system — Designed to replicate hand-kneading motion, ensuring smoother dough texture, better hydration absorption, and reduced overworking compared to planetary mixers.
  • Fixed bowl stability for industrial use — Built with a rigid, non-removable bowl for durability and heavy production consistency in continuous kitchen workflows.
  • Powerful 4 HP motor for demanding operations — Provides strong torque for dense doughs, supporting long mixing cycles without performance drop.
  • Single-speed simplicity with timer control — Streamlined operation reduces training time and ensures repeatable batch results across different staff shifts.
  • Commercial-grade build quality — Reinforced steel construction and safety guard system designed for daily heavy use in professional kitchens and bakery environments.
  • Consistent, bakery-quality results — Widely favored for producing uniform dough texture, improving fermentation behavior, and reducing batch variation in high-output production lines.

Q&A

Q: What is the Eurodib LM40TETL used for?
A: It is a commercial spiral dough mixer designed for bread, pizza, pastry, and bakery operations requiring consistent and high-quality dough mixing.

Q: What is its bowl capacity?
A: It features a 40-quart fixed stainless steel bowl, suitable for medium-volume professional kitchens.

Q: How much dough can it handle?
A: It has a maximum kneading capacity of about 35 lbs (16 kg) of dough per batch, depending on hydration and flour type.

Q: What type of motor and power does it use?
A: It operates on 220V single-phase power with approximately a 4 HP motor (around 3 kW output), designed for heavy-duty commercial use.

Q: What are the mixing speeds?
A: It runs at a fixed spiral mixing speed of about 185 RPM with a bowl rotation speed of about 15 RPM for uniform dough development.

Q: Is it suitable for professional bakeries and pizzerias?
A: Yes, it is built for continuous commercial use in bakeries, pizza shops, and food production kitchens needing consistent dough quality.

Q: Does it include a timer?
A: Yes, it comes with an integrated timer for controlled and repeatable mixing cycles.

Q: What makes spiral mixers better for dough?
A: The spiral hook and rotating bowl system develops gluten efficiently while keeping dough temperature stable, producing better texture compared to standard mixers.

Q: Is it easy to operate?
A: Yes, it features simple controls, a safety guard, and a fixed-speed design for straightforward daily use in busy kitchens.


Maintenance Tips
  • Clean after every batch: Always unplug and remove flour/dough residue from the fixed bowl, spiral hook, and center bar before it hardens. A plastic scraper works best for safe cleaning.
  • Avoid water near motor housing: Keep moisture away from electrical components and ventilation openings to prevent damage and short circuits.
  • Check safety guard system: Ensure the bowl cover and safety interlock are functioning properly before each operation for operator safety.
  • Lubricate moving parts regularly: Bearings and chain components should be greased periodically as part of routine servicing to maintain smooth operation.
  • Do not overload capacity: Keep dough within the 35 lb maximum limit to avoid strain on the 4 HP motor and extend machine lifespan.
  • Inspect spiral hook and bowl daily: Look for buildup or wear that can affect kneading efficiency and dough texture consistency.
  • Keep exterior clean: Wipe stainless and painted surfaces with a damp cloth and mild detergent to maintain hygiene standards.
  • Ensure stable placement: Always operate on a level surface to prevent vibration and uneven mixing performance.
  • Electrical check routine: Confirm proper 220V single-phase connection and grounding before use for safe operation.
  • Schedule preventive servicing: Regular technician inspection helps maintain mixing speed consistency (185 RPM hook / 15 RPM bowl) and reduces downtime.
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