- Brand
- Powerline
- Dimensions
- 67.5 x 120 x 145 cm
- Weight (kg)
- 340.0
- Type
- Uncategorized
- Voltage
- 400V / 230V
- Frequency
- 50/60 Hz
- Warranty
- 1-year warranty covering manufacturing defects on parts only.
- Electric Power
- Bowl Motor: 700W - 1100W Spiral Motor(50Hz): 1900W - 3700W Spiral Motor(60Hz): 3300W - 5500W
- Origin
- USA
Produce superior dough with the POWERLINE AEF050 Spiral Mixer — a 50 kg-capacity commercial spiral mixer engineered for artisan and commercial bakeries, pizzerias, and food production facilities that take dough quality seriously. The AEF050’s spiral mixing action replicates the motion of hand-kneading, developing a stronger gluten structure and better dough consistency than planetary mixing — producing bread, pizza, croissant, and pastry dough that bakes to exceptional results every time.
Dual independent motors — one for the hook, one for the bowl, each with two speeds — give you precise control over mixing intensity for different dough types. A digital control panel with nine programmable recipe settings ensures repeatability across every batch, and the bowl reversal system makes dough removal fast and effortless. The stainless-steel AISI304 bowl and hook maintain hygiene standards, and the built-in bowl drain plug simplifies cleaning at the end of every production run.
Wheel-mounted on durable stainless-steel legs, the AEF050 is easy to move and maintain, and built to be the reliable centrepiece of any serious baking operation.
- 50 kg flour capacity
- Dual independent motors — hook and bowl, each with 2 speeds
- Digital control panel with 9 programmable recipes
- Bowl reversal for easy dough removal
- Bowl drain plug for simple cleaning
- Silent 'V' belt transmission for energy efficiency
- Stainless-steel AISI304 bowl and hook
- Wheel-mounted on enamel-coated stainless-steel legs
- Compact, ergonomic design
- Available in 15, 35, 50, 80, 100, and 150 kg capacities
Designed for artisan and commercial bakeries, pizzerias, hotel kitchens, and food production facilities that require consistently high-quality, spiral-mixed dough for bread, pizza, croissants, and other baked products.
Spiral mixing replicates the hand-kneading action — producing a stronger gluten structure and a better dough texture than planetary mixing. The AEF050's independent dual motors and bowl-reversal system provide more precise control over dough consistency, while the nine recipe programmes ensure repeatability across every batch.
