[GLOBAL_MSG_2]
Scale up industrial dough manufacturing, maximise batch throughput, and build superior gluten structures without friction heat build up with the Yasaki FS130M 130L Industrial Heavy-Duty Spiral Dough Mixer. Purpose-engineered for large-scale wholesale bakeries, industrial bread production lines, high-output commercial pizzerias, food manufacturing plants, and central commissary kitchens across Australia, this colossal 762 mm wide industrial dough kneader handles up to 50.0 kg of dry flour per batch (yielding approximately 78 kg to 80 kg of finished dough at 55%+ hydration) across a heavy-gauge 130-litre stainless steel rotating bowl, powered by an industrial 5.5 kW 415V three-phase electrical drive system.
Small commercial mixers force high-volume facilities to run endless sequential cycles, creating severe scheduling bottlenecks during proofing and deck oven baking. The Yasaki FS130M processes up to 50 kg of dry flour in a single mix. Sized to meet wholesale distribution schedules, the 130-litre bowl accommodates heavy runs of artisan sourdough loaves, sandwich tins, burger buns, pizza dough balls, Turkish bread, pita pockets, and enriched viennoiserie, delivering thorough, uniform ingredient distribution from the surface down to the base well.
Mixing 80 kg batches of dense dough places extreme mechanical stress on single-motor drive trains. The FS130M is engineered with a dual-motor system incorporating two independent commercial motors: one dedicated to driving the heavy stainless steel bowl rotation, and a separate high-torque motor dedicated to turning the spiral kneading hook. This segregation of mechanical load prevents belt slippage, eliminates drivetrain strain, provides balanced rotational torque under peak loads, and significantly extends the working lifespan of all drive components.
Achieving an open, airy crumb, delicate alveolar structure, and high oven spring requires controlled mixing stages. The FS130M provides a two-speed spiral transmission running at 150 RPM (Low) and 200 RPM (High). Bakers can begin on low speed to blend bulk dry flour, levain, water, and salt into a cohesive mass without throwing flour clouds across the bakery floor, then switch to high speed to stretch, fold, and develop the gluten matrix rapidly while keeping dough temperature rise to an absolute minimum.
Continuous multi-shift industrial dough production demands switching gear that will not fail under high start up inrush currents. The FS130M is equipped with genuine industrial Schneider electrical contactors, recognised globally for switching endurance, arc suppression, and long service life. Combined with an intuitive digital display interface, digital cycle timers, and integrated motor overheat thermal protection, the system shields internal electrical components against power fluctuations and heavy duty cycles.
Maintaining pristine dough hygiene and adhering strictly to Food Standards Australia New Zealand (FSANZ) Standard 3.2.2 Food Safety Practices is simple and straightforward. Every component that contacts food—including the 130-litre rotating bowl, heavy-duty spiral hook, central dividing breaker bar, stainless steel top cover, and protective safety guard—is manufactured from high-grade polished commercial stainless steel. The non-porous surfaces resist corrosion from fermentation acids and dough salts, allowing fast, hygienic washdowns between batch shifts.
Stiff doughs at wholesale scale generate immense rotational forces. The FS130M features a heavy-duty rigid fixed-head chassis weighing a solid 370 kg, engineered from thick-walled cast steel to absorb mechanical vibrations and eliminate head flexing during high-speed kneading. An integrated safety microswitch on the stainless steel cage guard cuts motor power instantly if the guard is raised during operation. For facility maintenance, pre-installed heavy-duty industrial castor wheels allow operators to reposition the unit smoothly for floor sweeping, drainage washdowns, and production line reconfigurations. It is supported by a comprehensive 2 Years Commercial Parts and Labour Warranty across Australia.
Colossal 50kg Dry Flour Kneading Capacity: Handles up to 50 kg dry flour (approx. 78–80 kg finished dough), maximizing batch output for wholesale bakeries and manufacturing plants.
Independent Dual-Motor Drive System: Dedicated motors for both the bowl and spiral hook ensure balanced torque delivery and reduce mechanical wear under maximum loads.
Dual-Speed Transmission (150 & 200 RPM): Low speed incorporates ingredients smoothly; high speed accelerates gluten formation with minimal heat friction.
Genuine Industrial Schneider Contactors: World-class electrical components prevent contact welding and deliver long-term switching reliability.
All-Stainless Steel Contact Zone: Stainless steel bowl, spiral hook, breaker bar, cover, and safety guard satisfy strict commercial HACCP hygiene standards.
Rigid Fixed-Head Architecture: Heavy 370 kg cast chassis absorbs high rotational torque and eliminates deflection during heavy dough mixing.
Clear Digital Display & Timer Interface: Simplifies multi-stage timing and speed adjustments for smooth, repeatable batch production.
Integrated Safety Microswitch: Stops motor rotation immediately when the wire cage guard is raised to protect operators.
Built-In Overheat Thermal Protector: Prevents motor burnout during continuous, multi-shift commercial operation.
Heavy-Duty Castors Included: Smooth-rolling industrial wheels enable easy movement for cleaning and workspace reconfigurations.
Industrial 5.5kW 3-Phase Power: 415V three-phase configuration provides continuous high-torque output for dense wholesale doughs.
2 Years Commercial Warranty: Fully supported by a comprehensive two-year parts and labour warranty nationwide.
| Feature | Specification Details |
| Model Code / SKU | FS130M |
| Brand / Series | Yasaki / Bakermax Industrial Bakery Equipment Range |
| Product Type | Industrial Heavy-Duty Dual-Motor Spiral Dough Mixer |
| Bowl Volume | 130 Litres Gross Capacity |
| Flour & Finished Dough Capacity | Max 50.0 kg Dry Flour (Based on Min. 55% Water Hydration / Approx. 78–80 kg Finished Dough) |
| Mixing Speeds | Dual Speed: Low Speed 150 RPM / High Speed 200 RPM |
| Motor Configuration | Dual Independent Motors (1 Dedicated Bowl Motor, 1 Dedicated Hook Motor) |
| Head Configuration | Heavy-Duty Rigid Fixed Head Design |
| Total Motor Power Output | 5.5 kW High-Torque Industrial Drive System |
| Electrical Components | Industrial-Grade Schneider Contactors with Digital Display & Timers |
| Safety Features | Protective Stainless Steel Wire Guard with Safety Interlock & Overheat Thermal Cut-Out |
| Food Contact Materials | Commercial-Grade Stainless Steel Bowl, Hook, Dividing Bar, Cover & Guard |
| Mobility Hardware | Pre-Fitted Heavy-Duty Industrial Castor Wheels |
| Certifications | CE Certified / Australian Electrical Safety Compliant |
| External Dimensions | 1380(H) x 762(W) x 1164(D) mm |
| Net Product Weight | 370.0 kg |
| Electrical Power | 415V / 50Hz / 3-Phase + Neutral / 5.5 kW (Hardwired Connection Required) |
| Warranty Protection | 2 Years Commercial Parts and Labour Warranty |
Industrial spiral dough mixers are high-precision mechanical appliances designed to stretch gluten chains through the simultaneous rotation of both the bowl and the spiral hook:
Minimum 55% Hydration Requirement: The maximum capacity rating of 50.0 kg dry flour is calculated based on standard baker's flour with a minimum water hydration of 55% (550 ml of water per 1 kg of flour).
Low-Hydration / Stiff Dough Formulations: When mixing dense, low-hydration doughs (such as bagels, pasta, egg noodles, or stiff pastry crusts with hydration below 50%), mechanical resistance increases significantly. Operators must reduce dry flour batch weight by 30% to 40% (down to 30 kg to 35 kg dry flour) and mix predominantly on Low Speed (150 RPM) to prevent drive chain fatigue, motor overheating, and warranty voidance.
Two-Step Mixing Sequence: Always start every dough batch on Low Speed (150 RPM) until the liquid and flour are fully incorporated into a cohesive mass before switching to High Speed (200 RPM) for gluten development.
To maintain transmission performance, protect stainless steel finishes, and comply with commercial food safety regulations:
Power Isolation: Always switch off the digital controller, isolate the wall-mounted 3-phase circuit isolator, and verify the machine is depowered before cleaning the bowl, hook, or safety guard.
Stainless Steel Bowl & Hook Sanitisation: Wipe down the rotating bowl, spiral hook, central dividing bar, and safety cage immediately after each batch using warm water, a mild food-safe detergent, and a soft nylon brush. Never allow dough residues to dry rock-hard on the spiral hook or bowl walls. Wipe dry with a clean microfibre cloth.
Flour Dust Removal: Vacuum or brush away airborne flour dust from the motor cooling vents, chassis louvres, and digital control panel daily. Accumulated flour dust inside electrical enclosures can insulate heat and lead to electrical contact arcing.
Castor & Chassis Maintenance: Wipe down the painted exterior casing with a damp cloth. Keep the industrial castor wheels free of dried dough fragments, string, and flour dust so the unit rolls smoothly during floor clean-downs.
Periodic Drive Inspection: Have the internal drive chains, tensioners, dual-motor pulleys, and drive belts inspected every 6 months by a qualified commercial catering technician to maintain lubrication, tension, and smooth, quiet operation.
Washdown Safety Precautions: Never hose down the mixer body, motor housing, or digital control panel with high-pressure washdown hoses or commercial pre-rinse guns. Clean all exterior surfaces with a damp, well-wrung cloth only.
The Yasaki FS130M is engineered for wholesale bakeries, central production kitchens, and industrial manufacturing plants:
Dedicated 3-Phase 415V Electrical Installation: The mixer draws 5.5 kW across a 415V 3-phase plus neutral supply. Installation must be carried out by a licensed commercial electrician, connecting the appliance through an independent wall-mounted rotary isolation switch in full compliance with AS/NZS 3000 Wiring Rules.
Level Floor Positioning & Castor Locking: Position the 370 kg mixer (which can exceed 450 kg when fully loaded with dough) on a reinforced concrete slab or heavy tiled floor designed to support static and dynamic operational loads. Ensure castor brakes are engaged before initiating a mixing cycle to prevent the machine from creeping under kneading torque.
Ventilation & Airflow Clearances: Maintain at least 200 mm of unobstructed clearance around the side and rear motor vents to allow proper heat dissipation during continuous multi-shift dough cycles.
Thermal Separation from Heat Sources: Avoid placing the mixer directly adjacent to heat-emitting equipment (such as tunnel ovens, deck ovens, or commercial rotisseries) without proper heat shielding. Ambient heat can warm the dough prematurely during mixing and cause early yeast activation.
Emergency Stop Protocol: Ensure all production staff and bakery apprentices are trained on the location of the prominent emergency stop button and understand that raising the wire safety guard automatically pauses the mixing cycle.
Standard commercial road freight delivery is available Australia-wide to commercial business addresses with level ground access or loading docks. Due to the 370 kg net weight, heavy industrial crating, and large physical footprint of this 130L mixer, delivery via a hydraulic tail-lift truck or to a commercial loading dock with forklift handling equipment is standard. For deliveries to regional, non-commercial, or restricted-access premises, please contact our commercial sales team prior to placing your order to obtain a customised freight quote and confirm delivery logistics.
Can the Yasaki FS130M plug into a standard Australian single-phase power point?
No. The FS130M is an industrial-capacity machine powered by a 5.5 kW motor system that requires a dedicated 415V 3-phase + neutral electrical connection. It must be hardwired by a licensed commercial electrician.
How much finished dough can the FS130M produce per batch?
With a 50.0 kg dry flour capacity at a standard 55% to 60% water hydration ratio (plus salt, levain, oil, and yeast), the mixer produces approximately 78 kg to 80 kg of finished dough per batch.
What is the benefit of a dual-motor system on a mixer this size?
On large 130L mixers, turning both the massive bowl and the spiral hook simultaneously creates huge mechanical friction. Using two independent motors—one dedicated to the bowl and one to the spiral hook—distributes mechanical load evenly, delivers balanced torque, prevents belt slippage, and significantly prolongs the life of the machine.
Why are Schneider contactors important in an industrial mixer?
Schneider contactors are heavy-duty industrial electrical switches engineered to handle high start up currents and frequent stop-start cycles without contact welding or burnout, ensuring long-term reliability under continuous multi-shift commercial workloads.
Can I mix low-hydration doughs like bagels or pasta in this machine?
Yes, provided you reduce the dry flour batch weight by 30% to 40% (down to approximately 30 kg to 35 kg dry flour) and run the machine on Low Speed (150 RPM). Low-hydration doughs place higher mechanical resistance on the drive system, and overloading the mixer with stiff dough can strain internal components.
Does the mixer head lift up or is it fixed?
The FS130M features a heavy-duty rigid fixed head. Fixed-head spiral mixers offer maximum structural strength and stability, eliminating moving hinges and latches that can flex or wear under heavy wholesale kneading torque.
What commercial warranty is provided with the Yasaki FS130M?
The unit is backed by a comprehensive 2 Years Commercial Parts and Labour Warranty across Australia.
N.B Image is for illustrative purpose and final product may differ. Specifications are subject to change without notice.
[GLOBAL_MSG_2]
Scale up industrial dough manufacturing, maximise batch throughput, and build superior gluten structures without friction heat build up with the Yasaki FS130M 130L Industrial Heavy-Duty Spiral Dough Mixer. Purpose-engineered for large-scale wholesale bakeries, industrial bread production lines, high-output commercial pizzerias, food manufacturing plants, and central commissary kitchens across Australia, this colossal 762 mm wide industrial dough kneader handles up to 50.0 kg of dry flour per batch (yielding approximately 78 kg to 80 kg of finished dough at 55%+ hydration) across a heavy-gauge 130-litre stainless steel rotating bowl, powered by an industrial 5.5 kW 415V three-phase electrical drive system.
Small commercial mixers force high-volume facilities to run endless sequential cycles, creating severe scheduling bottlenecks during proofing and deck oven baking. The Yasaki FS130M processes up to 50 kg of dry flour in a single mix. Sized to meet wholesale distribution schedules, the 130-litre bowl accommodates heavy runs of artisan sourdough loaves, sandwich tins, burger buns, pizza dough balls, Turkish bread, pita pockets, and enriched viennoiserie, delivering thorough, uniform ingredient distribution from the surface down to the base well.
Mixing 80 kg batches of dense dough places extreme mechanical stress on single-motor drive trains. The FS130M is engineered with a dual-motor system incorporating two independent commercial motors: one dedicated to driving the heavy stainless steel bowl rotation, and a separate high-torque motor dedicated to turning the spiral kneading hook. This segregation of mechanical load prevents belt slippage, eliminates drivetrain strain, provides balanced rotational torque under peak loads, and significantly extends the working lifespan of all drive components.
Achieving an open, airy crumb, delicate alveolar structure, and high oven spring requires controlled mixing stages. The FS130M provides a two-speed spiral transmission running at 150 RPM (Low) and 200 RPM (High). Bakers can begin on low speed to blend bulk dry flour, levain, water, and salt into a cohesive mass without throwing flour clouds across the bakery floor, then switch to high speed to stretch, fold, and develop the gluten matrix rapidly while keeping dough temperature rise to an absolute minimum.
Continuous multi-shift industrial dough production demands switching gear that will not fail under high start up inrush currents. The FS130M is equipped with genuine industrial Schneider electrical contactors, recognised globally for switching endurance, arc suppression, and long service life. Combined with an intuitive digital display interface, digital cycle timers, and integrated motor overheat thermal protection, the system shields internal electrical components against power fluctuations and heavy duty cycles.
Maintaining pristine dough hygiene and adhering strictly to Food Standards Australia New Zealand (FSANZ) Standard 3.2.2 Food Safety Practices is simple and straightforward. Every component that contacts food—including the 130-litre rotating bowl, heavy-duty spiral hook, central dividing breaker bar, stainless steel top cover, and protective safety guard—is manufactured from high-grade polished commercial stainless steel. The non-porous surfaces resist corrosion from fermentation acids and dough salts, allowing fast, hygienic washdowns between batch shifts.
Stiff doughs at wholesale scale generate immense rotational forces. The FS130M features a heavy-duty rigid fixed-head chassis weighing a solid 370 kg, engineered from thick-walled cast steel to absorb mechanical vibrations and eliminate head flexing during high-speed kneading. An integrated safety microswitch on the stainless steel cage guard cuts motor power instantly if the guard is raised during operation. For facility maintenance, pre-installed heavy-duty industrial castor wheels allow operators to reposition the unit smoothly for floor sweeping, drainage washdowns, and production line reconfigurations. It is supported by a comprehensive 2 Years Commercial Parts and Labour Warranty across Australia.
Colossal 50kg Dry Flour Kneading Capacity: Handles up to 50 kg dry flour (approx. 78–80 kg finished dough), maximizing batch output for wholesale bakeries and manufacturing plants.
Independent Dual-Motor Drive System: Dedicated motors for both the bowl and spiral hook ensure balanced torque delivery and reduce mechanical wear under maximum loads.
Dual-Speed Transmission (150 & 200 RPM): Low speed incorporates ingredients smoothly; high speed accelerates gluten formation with minimal heat friction.
Genuine Industrial Schneider Contactors: World-class electrical components prevent contact welding and deliver long-term switching reliability.
All-Stainless Steel Contact Zone: Stainless steel bowl, spiral hook, breaker bar, cover, and safety guard satisfy strict commercial HACCP hygiene standards.
Rigid Fixed-Head Architecture: Heavy 370 kg cast chassis absorbs high rotational torque and eliminates deflection during heavy dough mixing.
Clear Digital Display & Timer Interface: Simplifies multi-stage timing and speed adjustments for smooth, repeatable batch production.
Integrated Safety Microswitch: Stops motor rotation immediately when the wire cage guard is raised to protect operators.
Built-In Overheat Thermal Protector: Prevents motor burnout during continuous, multi-shift commercial operation.
Heavy-Duty Castors Included: Smooth-rolling industrial wheels enable easy movement for cleaning and workspace reconfigurations.
Industrial 5.5kW 3-Phase Power: 415V three-phase configuration provides continuous high-torque output for dense wholesale doughs.
2 Years Commercial Warranty: Fully supported by a comprehensive two-year parts and labour warranty nationwide.
| Feature | Specification Details |
| Model Code / SKU | FS130M |
| Brand / Series | Yasaki / Bakermax Industrial Bakery Equipment Range |
| Product Type | Industrial Heavy-Duty Dual-Motor Spiral Dough Mixer |
| Bowl Volume | 130 Litres Gross Capacity |
| Flour & Finished Dough Capacity | Max 50.0 kg Dry Flour (Based on Min. 55% Water Hydration / Approx. 78–80 kg Finished Dough) |
| Mixing Speeds | Dual Speed: Low Speed 150 RPM / High Speed 200 RPM |
| Motor Configuration | Dual Independent Motors (1 Dedicated Bowl Motor, 1 Dedicated Hook Motor) |
| Head Configuration | Heavy-Duty Rigid Fixed Head Design |
| Total Motor Power Output | 5.5 kW High-Torque Industrial Drive System |
| Electrical Components | Industrial-Grade Schneider Contactors with Digital Display & Timers |
| Safety Features | Protective Stainless Steel Wire Guard with Safety Interlock & Overheat Thermal Cut-Out |
| Food Contact Materials | Commercial-Grade Stainless Steel Bowl, Hook, Dividing Bar, Cover & Guard |
| Mobility Hardware | Pre-Fitted Heavy-Duty Industrial Castor Wheels |
| Certifications | CE Certified / Australian Electrical Safety Compliant |
| External Dimensions | 1380(H) x 762(W) x 1164(D) mm |
| Net Product Weight | 370.0 kg |
| Electrical Power | 415V / 50Hz / 3-Phase + Neutral / 5.5 kW (Hardwired Connection Required) |
| Warranty Protection | 2 Years Commercial Parts and Labour Warranty |
Industrial spiral dough mixers are high-precision mechanical appliances designed to stretch gluten chains through the simultaneous rotation of both the bowl and the spiral hook:
Minimum 55% Hydration Requirement: The maximum capacity rating of 50.0 kg dry flour is calculated based on standard baker's flour with a minimum water hydration of 55% (550 ml of water per 1 kg of flour).
Low-Hydration / Stiff Dough Formulations: When mixing dense, low-hydration doughs (such as bagels, pasta, egg noodles, or stiff pastry crusts with hydration below 50%), mechanical resistance increases significantly. Operators must reduce dry flour batch weight by 30% to 40% (down to 30 kg to 35 kg dry flour) and mix predominantly on Low Speed (150 RPM) to prevent drive chain fatigue, motor overheating, and warranty voidance.
Two-Step Mixing Sequence: Always start every dough batch on Low Speed (150 RPM) until the liquid and flour are fully incorporated into a cohesive mass before switching to High Speed (200 RPM) for gluten development.
To maintain transmission performance, protect stainless steel finishes, and comply with commercial food safety regulations:
Power Isolation: Always switch off the digital controller, isolate the wall-mounted 3-phase circuit isolator, and verify the machine is depowered before cleaning the bowl, hook, or safety guard.
Stainless Steel Bowl & Hook Sanitisation: Wipe down the rotating bowl, spiral hook, central dividing bar, and safety cage immediately after each batch using warm water, a mild food-safe detergent, and a soft nylon brush. Never allow dough residues to dry rock-hard on the spiral hook or bowl walls. Wipe dry with a clean microfibre cloth.
Flour Dust Removal: Vacuum or brush away airborne flour dust from the motor cooling vents, chassis louvres, and digital control panel daily. Accumulated flour dust inside electrical enclosures can insulate heat and lead to electrical contact arcing.
Castor & Chassis Maintenance: Wipe down the painted exterior casing with a damp cloth. Keep the industrial castor wheels free of dried dough fragments, string, and flour dust so the unit rolls smoothly during floor clean-downs.
Periodic Drive Inspection: Have the internal drive chains, tensioners, dual-motor pulleys, and drive belts inspected every 6 months by a qualified commercial catering technician to maintain lubrication, tension, and smooth, quiet operation.
Washdown Safety Precautions: Never hose down the mixer body, motor housing, or digital control panel with high-pressure washdown hoses or commercial pre-rinse guns. Clean all exterior surfaces with a damp, well-wrung cloth only.
The Yasaki FS130M is engineered for wholesale bakeries, central production kitchens, and industrial manufacturing plants:
Dedicated 3-Phase 415V Electrical Installation: The mixer draws 5.5 kW across a 415V 3-phase plus neutral supply. Installation must be carried out by a licensed commercial electrician, connecting the appliance through an independent wall-mounted rotary isolation switch in full compliance with AS/NZS 3000 Wiring Rules.
Level Floor Positioning & Castor Locking: Position the 370 kg mixer (which can exceed 450 kg when fully loaded with dough) on a reinforced concrete slab or heavy tiled floor designed to support static and dynamic operational loads. Ensure castor brakes are engaged before initiating a mixing cycle to prevent the machine from creeping under kneading torque.
Ventilation & Airflow Clearances: Maintain at least 200 mm of unobstructed clearance around the side and rear motor vents to allow proper heat dissipation during continuous multi-shift dough cycles.
Thermal Separation from Heat Sources: Avoid placing the mixer directly adjacent to heat-emitting equipment (such as tunnel ovens, deck ovens, or commercial rotisseries) without proper heat shielding. Ambient heat can warm the dough prematurely during mixing and cause early yeast activation.
Emergency Stop Protocol: Ensure all production staff and bakery apprentices are trained on the location of the prominent emergency stop button and understand that raising the wire safety guard automatically pauses the mixing cycle.
Standard commercial road freight delivery is available Australia-wide to commercial business addresses with level ground access or loading docks. Due to the 370 kg net weight, heavy industrial crating, and large physical footprint of this 130L mixer, delivery via a hydraulic tail-lift truck or to a commercial loading dock with forklift handling equipment is standard. For deliveries to regional, non-commercial, or restricted-access premises, please contact our commercial sales team prior to placing your order to obtain a customised freight quote and confirm delivery logistics.
Can the Yasaki FS130M plug into a standard Australian single-phase power point?
No. The FS130M is an industrial-capacity machine powered by a 5.5 kW motor system that requires a dedicated 415V 3-phase + neutral electrical connection. It must be hardwired by a licensed commercial electrician.
How much finished dough can the FS130M produce per batch?
With a 50.0 kg dry flour capacity at a standard 55% to 60% water hydration ratio (plus salt, levain, oil, and yeast), the mixer produces approximately 78 kg to 80 kg of finished dough per batch.
What is the benefit of a dual-motor system on a mixer this size?
On large 130L mixers, turning both the massive bowl and the spiral hook simultaneously creates huge mechanical friction. Using two independent motors—one dedicated to the bowl and one to the spiral hook—distributes mechanical load evenly, delivers balanced torque, prevents belt slippage, and significantly prolongs the life of the machine.
Why are Schneider contactors important in an industrial mixer?
Schneider contactors are heavy-duty industrial electrical switches engineered to handle high start up currents and frequent stop-start cycles without contact welding or burnout, ensuring long-term reliability under continuous multi-shift commercial workloads.
Can I mix low-hydration doughs like bagels or pasta in this machine?
Yes, provided you reduce the dry flour batch weight by 30% to 40% (down to approximately 30 kg to 35 kg dry flour) and run the machine on Low Speed (150 RPM). Low-hydration doughs place higher mechanical resistance on the drive system, and overloading the mixer with stiff dough can strain internal components.
Does the mixer head lift up or is it fixed?
The FS130M features a heavy-duty rigid fixed head. Fixed-head spiral mixers offer maximum structural strength and stability, eliminating moving hinges and latches that can flex or wear under heavy wholesale kneading torque.
What commercial warranty is provided with the Yasaki FS130M?
The unit is backed by a comprehensive 2 Years Commercial Parts and Labour Warranty across Australia.
N.B Image is for illustrative purpose and final product may differ. Specifications are subject to change without notice.
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