With the capacity to handle 66 pounds of flour and 110 pounds of dough, the AE-3050 is the perfect mixer for pizzerias, bakeries, and doughnut shops. This mixer is specifically designed to mix dough and does not offer the versatility that you would expect in a planetary mixer. However, what the AE-3050 is designed to do, it does well. It does it's job exceptionally well as a matter of fact. We tested the mixer non-stop at maximum capacity for an extended period of time and the machine continued to operate perfectly. In our tests, we found some of the available features, like the dual 30 minute timers (which automatically control low and high speed switching) nice to have but not completely necessary. When the device was opened, we found that the electronics were of the highest quality and laid out very efficiently. We at Pro Restaurant Equipment® would highly recommend the AE-3050 to any commercial bakery or pizzeria looking to purchase a high end machine without the high end price tag.

Importantly, we can't stress enough that the machine is a 220V/60Hz/3Ph machine. Before ordering or installing, please verify with an electrician or licensed contractor that you have the correct electrical connection in your space. You can choose to install hardwired to your power line or using a plug in accordance to your local electrical codes and standards.

You have to see the inside of the machine to believe it. There was a time we could only find spiral mixers built for quality in Germany. We like the quality of the electronic components as well as the belt drive. There are two 30 minute analog timers or 30 minute digital timer and the system is designed to last. The cast iron body has a solid feel and the safety guard is easy to wipe down.

THE SECRET TO BETTER DOUGH:
Why do European artisan breads taste better? The most important thing besides your recipe is the way the dough is handled. Used for decades in European-style bakeries, spiral mixers can imitate hand-kneading and rolling motions. The gentle coordinated movement of the bowl and agitator controls blending while preventing overdeveloped dough. The dough stays cooler, mixes in less time, and has better consistency.