Much like it's bigger cousins, the AE-3050, AE-4065, and AE-5080, the AE-1220 features a dual motor system that is specifically designed for mixing dough. With a 1.5HP motor driving the agitator, and a 0.5HP motor driving the rotation of the mixing bowl, the AE-1220 is capable of mixng a suprisingly large amount of dough in a single batch. Rated for 26 pounds of flour and 44 pounds of dough, the AE-1220 handles the recommended volume with ease. Sporting the single mold cast iron design, heat treated enamel paint, multiple V-belt drive transmission and motor start up relay, the AE-1220 was obviously designed with longevity in mind. A small footprint (only 20" x 33", super compact!), but large 40 quart capacity makes this the perfect dough mixer for smaller shops with limited space. Since it doesn't feature some of the more premium features on its larger cousins like the dual timing system or automatic speed switching, it's designed for those on a tighter budget or who do not require these features. That being said, the controls are very straightforward and easy to operate, so you still get all of the functionality and advantages of the larger more expensive spiral mixers from American Eagle Food Machinery®. We at Pro Restaurant Equipment® would highly recommend the AE-1220 to any smaller bakery or pizzeria that is looking for an efficient high quality machine to increase productivity.

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 is a 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.