[GLOBAL_MSG_2]
Streamline daily batch production, accelerate gluten structure development, and achieve silky, consistent dough textures with the Yasaki FS20M Commercial Heavy-Duty Spiral Dough Mixer. Purpose-engineered for Australian artisan bakeries, sourdough workshops, pizzerias, trattorias, boutique cafes, pastry kitchens, and wholesale flatbread operations, this robust 495 mm wide spiral dough kneader handles up to 8.0 kg of dry flour per batch (approx. 12.5 kg finished dough at 55%+ hydration) across an expansive 20L to 21L stainless steel rotating bowl, delivering dependable commercial kneading on a standard single-phase 10 Amp circuit.
Baking consistent sourdough loaves, Neapolitan pizza crusts, and delicate brioche pastries requires controlled dough development without premature thermal friction. The Yasaki FS20M features a precision 2-speed spiral transmission operating at 150 RPM (Low) and 200 RPM (High). Bakers can begin mixing on low speed to gently incorporate flour, water, levain, and yeast without flour clouds, then switch to high speed to stretch and fold gluten chains rapidly, ensuring superior gas retention and high oven spring.
Electrical failure during morning dough preparation causes expensive downtime and lost ingredient batches. The FS20M is built with genuine industrial-grade Schneider electrical contactors, renowned worldwide for switching reliability and long-term durability under heavy mechanical motor loads. Paired with an intuitive digital display interface and integrated thermal overload protection, the mixer safeguards its 1.5 kW motor against electrical surges and operator strain during demanding continuous kneading cycles.
Maintaining pristine dough hygiene and complying with Food Standards Australia New Zealand (FSANZ) Standard 3.2.2 Food Safety Practices is effortless. All food-contact components—including the rotating mixing bowl, heavy-duty spiral hook, central dividing breaker bar, and safety wire cage guard—are manufactured from high-grade, polished commercial stainless steel. The non-porous surfaces resist corrosion from fermentation acids and dough salts, wiping down easily without dough residue build up.
High-hydration sourdoughs and dense pizza doughs place significant torque on mixer frames. The FS20M features a rigid, heavy-duty fixed-head chassis engineered from thick-walled cast metal to absorb mechanical vibrations and eliminate head flexing during high-speed kneading. An integrated safety microswitch on the stainless steel bowl guard immediately cuts power to the motor if the guard is lifted during operation, preventing workplace injuries without disrupting dough observation.
Weighing a solid 90 kg, the FS20M is factory-fitted with heavy-duty industrial castor wheels, allowing bakery staff to roll the unit out smoothly for sweeping and floor washdowns before locking it securely in position for mixing. Powered by an efficient 1.5 kW motor operating on single-phase 240V power, the appliance comes factory-fitted with a standard Australian 10 Amp 3-pin plug and lead. It connects straight into existing commercial power points without requiring expensive 15A or three-phase electrical modifications, supported by a comprehensive 2 Years Commercial Parts and Labour Warranty across Australia.
8kg Dry Flour Batch Capacity: Processes up to 8 kg of dry flour (yielding approx. 12.5 kg finished dough), perfect for boutique bakeries and pizza prep lines.
Dual-Speed Transmission (150 & 200 RPM): Low speed blends ingredients smoothly; high speed accelerates gluten formation with minimal dough warming.
Genuine Schneider Contactors: Premium industrial electrical components prevent contact welding and ensure long service life.
All-Stainless Steel Contact Zone: Stainless steel bowl, spiral hook, breaker bar, and wire safety guard meet strict HACCP hygiene standards.
Rigid Fixed-Head Engineering: Heavy cast frame absorbs kneading torque and eliminates flexing during heavy dough batches.
Digital Display & Control Interface: Allows operators to monitor mixing timers and cycle speeds accurately.
Safety Guard with Auto-Cut off: Interlocked wire safety cage stops motor rotation instantly when raised to protect staff.
Fitted Heavy-Duty Castor Wheels: Enables smooth rolling for beneath-bench cleaning, floor sanitisation, and bakery workflow adjustments.
Standard Australian 10A Plug Setup: 1.5 kW single-phase motor plugs straight into standard 240V commercial power outlets.
2 Years Commercial Warranty: Supported by 2 Years Parts and Labour warranty protection nationwide.
| Feature | Specification Details |
| Model Code / SKU | FS20M |
| Brand / Series | Yasaki Commercial Bakery Equipment Range |
| Product Type | Commercial Heavy-Duty Dual-Speed Spiral Dough Mixer |
| Bowl Volume | 20 to 21 Litres Gross Volume |
| Flour & Dough Capacity | Max 8.0 kg Dry Flour (Based on Minimum 55% Water Hydration / Approx. 12.5 kg Finished Dough) |
| Mixing Speeds | Dual Speed: Low Speed 150 RPM / High Speed 200 RPM |
| Head Configuration | Heavy-Duty Rigid Fixed Head Design |
| Motor Power Output | 1.5 kW (High-Torque Drive Motor) |
| Electrical Control Components | Industrial Schneider Contactors with Intuitive Digital Display |
| Safety Features | Protective Stainless Steel Wire Guard with Safety Interlock & Motor Thermal Overload |
| Food Contact Materials | Commercial-Grade Stainless Steel Bowl, Spiral Hook, Dividing Bar & Safety Guard |
| Mobility Hardware | Pre-Fitted Heavy-Duty Industrial Castor Wheels |
| Certifications | CE Certified / Electrical Safety Compliant |
| External Dimensions | 961(H) x 495(W) x 684(D) mm |
| Net Product Weight | 90.0 kg |
| Electrical Power | 240V / 50Hz / Single Phase (1.5 kW / Standard AU 10A Plug & Lead Fitted) |
| Warranty Protection | 2 Years Commercial Parts and Labour Warranty |
Spiral dough mixers are precision mechanical appliances designed to stretch gluten chains through continuous rotation of both the hook and bowl:
Minimum 55% Hydration Requirement: The maximum capacity rating of 8.0 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%), the mechanical resistance increases significantly. Operators must reduce dry flour batch weight by 30% to 40% and mix predominantly on Low Speed (150 RPM) to prevent drive chain stress, motor overheating, and warranty invalidation.
Starting Procedure: 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 longevity, protect the stainless steel finish, and comply with commercial food hygiene standards:
Power Isolation: Always switch off the digital controller, isolate the wall power socket, and disconnect the 10A plug before touching the bowl, hook, or safety guard during cleaning.
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 ventilation louvres and digital control panel daily. Excessive flour dust accumulation inside the electrical housing can cause motor overheating and electrical contact arcing.
Castor & Chassis Care: 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.
Drive Chain & Belt Inspection: The internal drive system should be inspected every 6 to 12 months by a qualified commercial catering technician to check chain tension, lubrication, and belt alignment for continuous 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 FS20M is engineered for bakery prep lines, pizzeria dough stations, and cafe prep kitchens:
Dedicated 10A Electrical Connection: The mixer operates on single-phase 240V power and comes factory-fitted with a standard Australian 10 Amp 3-pin plug. Connect directly to an independent, dedicated commercial wall outlet. Never run commercial heavy-duty mixers through domestic power boards or light-duty extension leads.
Level Floor Positioning & Castor Locking: Position the 90 kg mixer on a flat, level, structurally sound concrete or tiled bakery floor. Ensure the castor brakes are engaged before initiating a mixing cycle to prevent the machine from creeping under kneading torque.
Clearance & Ventilation: Maintain at least 150 mm of unobstructed ventilation clearance around the rear and side motor vents to allow heat dissipation during back-to-back dough batches.
Ambient Operating Conditions: Operate in dry, well-ventilated indoor kitchen environments. Avoid placing the mixer directly adjacent to heat-emitting equipment (such as pizza deck ovens, rotisseries, or deep fryers) without proper thermal baffles.
Emergency Stop Protocol: Ensure staff are trained on the location of the emergency stop button and understand that lifting the wire safety cage 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 90 kg net weight, heavy cast construction, and sensitive drive components of this spiral mixer, delivery via a hydraulic tail-lift truck or to a commercial loading dock with pallet handling equipment is standard. For deliveries to residential, home-based business, or non-commercial addresses, please contact our friendly commercial sales team prior to placing your order to obtain a customised courier quote and confirm delivery logistics.
Can the Yasaki FS20M plug into a standard Australian 10 Amp power point?
Yes. Powered by an energy-efficient 1.5 kW motor on single-phase 240V power, the mixer comes factory-fitted with a standard Australian 10 Amp 3-pin plug and lead.
How much finished dough can the FS20M produce in a single batch?
With an 8.0 kg dry flour capacity at a standard 55% to 60% hydration ratio (plus salt, oil, and yeast), the mixer produces approximately 12.5 kg to 13.0 kg of finished dough per batch.
What is the difference between a spiral mixer and a planetary mixer?
Spiral mixers are purpose-built for dough. Both the spiral hook and the bowl rotate simultaneously, gently stretching and kneading the dough without tearing it or raising its temperature excessively. Planetary mixers rotate an attachment around a stationary bowl and are designed primarily for whipping creams, mixing batters, and light doughs.
Why are Schneider contactors important in a commercial mixer?
Schneider contactors are heavy-duty industrial electrical switches engineered to handle high motor start-up currents without contact welding or failure. They provide superior mechanical reliability and protect the mixer during heavy commercial stop-start operation.
Can I mix low-hydration doughs like bagels or pasta in this machine?
Yes, but you must reduce the dry flour batch size by 30% to 40% (down to approximately 5 kg dry flour) and run the machine on Low Speed (150 RPM). Low-hydration doughs create significantly higher mechanical resistance, and overloading the mixer with stiff dough can strain the drive assembly.
Does the head tilt up or is it fixed?
The FS20M features a heavy-duty fixed head. Fixed-head spiral mixers offer maximum structural rigidity and stability, eliminating moving joint parts that can flex or wear out under heavy kneading torque.
What commercial warranty is provided with the Yasaki FS20M?
The unit is backed by a comprehensive 2 Years Commercial Parts and Labour Warranty across Australia.
N.B Image is for illustrative purposes only. Specifications are subject to change without notice.
[GLOBAL_MSG_2]
Streamline daily batch production, accelerate gluten structure development, and achieve silky, consistent dough textures with the Yasaki FS20M Commercial Heavy-Duty Spiral Dough Mixer. Purpose-engineered for Australian artisan bakeries, sourdough workshops, pizzerias, trattorias, boutique cafes, pastry kitchens, and wholesale flatbread operations, this robust 495 mm wide spiral dough kneader handles up to 8.0 kg of dry flour per batch (approx. 12.5 kg finished dough at 55%+ hydration) across an expansive 20L to 21L stainless steel rotating bowl, delivering dependable commercial kneading on a standard single-phase 10 Amp circuit.
Baking consistent sourdough loaves, Neapolitan pizza crusts, and delicate brioche pastries requires controlled dough development without premature thermal friction. The Yasaki FS20M features a precision 2-speed spiral transmission operating at 150 RPM (Low) and 200 RPM (High). Bakers can begin mixing on low speed to gently incorporate flour, water, levain, and yeast without flour clouds, then switch to high speed to stretch and fold gluten chains rapidly, ensuring superior gas retention and high oven spring.
Electrical failure during morning dough preparation causes expensive downtime and lost ingredient batches. The FS20M is built with genuine industrial-grade Schneider electrical contactors, renowned worldwide for switching reliability and long-term durability under heavy mechanical motor loads. Paired with an intuitive digital display interface and integrated thermal overload protection, the mixer safeguards its 1.5 kW motor against electrical surges and operator strain during demanding continuous kneading cycles.
Maintaining pristine dough hygiene and complying with Food Standards Australia New Zealand (FSANZ) Standard 3.2.2 Food Safety Practices is effortless. All food-contact components—including the rotating mixing bowl, heavy-duty spiral hook, central dividing breaker bar, and safety wire cage guard—are manufactured from high-grade, polished commercial stainless steel. The non-porous surfaces resist corrosion from fermentation acids and dough salts, wiping down easily without dough residue build up.
High-hydration sourdoughs and dense pizza doughs place significant torque on mixer frames. The FS20M features a rigid, heavy-duty fixed-head chassis engineered from thick-walled cast metal to absorb mechanical vibrations and eliminate head flexing during high-speed kneading. An integrated safety microswitch on the stainless steel bowl guard immediately cuts power to the motor if the guard is lifted during operation, preventing workplace injuries without disrupting dough observation.
Weighing a solid 90 kg, the FS20M is factory-fitted with heavy-duty industrial castor wheels, allowing bakery staff to roll the unit out smoothly for sweeping and floor washdowns before locking it securely in position for mixing. Powered by an efficient 1.5 kW motor operating on single-phase 240V power, the appliance comes factory-fitted with a standard Australian 10 Amp 3-pin plug and lead. It connects straight into existing commercial power points without requiring expensive 15A or three-phase electrical modifications, supported by a comprehensive 2 Years Commercial Parts and Labour Warranty across Australia.
8kg Dry Flour Batch Capacity: Processes up to 8 kg of dry flour (yielding approx. 12.5 kg finished dough), perfect for boutique bakeries and pizza prep lines.
Dual-Speed Transmission (150 & 200 RPM): Low speed blends ingredients smoothly; high speed accelerates gluten formation with minimal dough warming.
Genuine Schneider Contactors: Premium industrial electrical components prevent contact welding and ensure long service life.
All-Stainless Steel Contact Zone: Stainless steel bowl, spiral hook, breaker bar, and wire safety guard meet strict HACCP hygiene standards.
Rigid Fixed-Head Engineering: Heavy cast frame absorbs kneading torque and eliminates flexing during heavy dough batches.
Digital Display & Control Interface: Allows operators to monitor mixing timers and cycle speeds accurately.
Safety Guard with Auto-Cut off: Interlocked wire safety cage stops motor rotation instantly when raised to protect staff.
Fitted Heavy-Duty Castor Wheels: Enables smooth rolling for beneath-bench cleaning, floor sanitisation, and bakery workflow adjustments.
Standard Australian 10A Plug Setup: 1.5 kW single-phase motor plugs straight into standard 240V commercial power outlets.
2 Years Commercial Warranty: Supported by 2 Years Parts and Labour warranty protection nationwide.
| Feature | Specification Details |
| Model Code / SKU | FS20M |
| Brand / Series | Yasaki Commercial Bakery Equipment Range |
| Product Type | Commercial Heavy-Duty Dual-Speed Spiral Dough Mixer |
| Bowl Volume | 20 to 21 Litres Gross Volume |
| Flour & Dough Capacity | Max 8.0 kg Dry Flour (Based on Minimum 55% Water Hydration / Approx. 12.5 kg Finished Dough) |
| Mixing Speeds | Dual Speed: Low Speed 150 RPM / High Speed 200 RPM |
| Head Configuration | Heavy-Duty Rigid Fixed Head Design |
| Motor Power Output | 1.5 kW (High-Torque Drive Motor) |
| Electrical Control Components | Industrial Schneider Contactors with Intuitive Digital Display |
| Safety Features | Protective Stainless Steel Wire Guard with Safety Interlock & Motor Thermal Overload |
| Food Contact Materials | Commercial-Grade Stainless Steel Bowl, Spiral Hook, Dividing Bar & Safety Guard |
| Mobility Hardware | Pre-Fitted Heavy-Duty Industrial Castor Wheels |
| Certifications | CE Certified / Electrical Safety Compliant |
| External Dimensions | 961(H) x 495(W) x 684(D) mm |
| Net Product Weight | 90.0 kg |
| Electrical Power | 240V / 50Hz / Single Phase (1.5 kW / Standard AU 10A Plug & Lead Fitted) |
| Warranty Protection | 2 Years Commercial Parts and Labour Warranty |
Spiral dough mixers are precision mechanical appliances designed to stretch gluten chains through continuous rotation of both the hook and bowl:
Minimum 55% Hydration Requirement: The maximum capacity rating of 8.0 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%), the mechanical resistance increases significantly. Operators must reduce dry flour batch weight by 30% to 40% and mix predominantly on Low Speed (150 RPM) to prevent drive chain stress, motor overheating, and warranty invalidation.
Starting Procedure: 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 longevity, protect the stainless steel finish, and comply with commercial food hygiene standards:
Power Isolation: Always switch off the digital controller, isolate the wall power socket, and disconnect the 10A plug before touching the bowl, hook, or safety guard during cleaning.
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 ventilation louvres and digital control panel daily. Excessive flour dust accumulation inside the electrical housing can cause motor overheating and electrical contact arcing.
Castor & Chassis Care: 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.
Drive Chain & Belt Inspection: The internal drive system should be inspected every 6 to 12 months by a qualified commercial catering technician to check chain tension, lubrication, and belt alignment for continuous 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 FS20M is engineered for bakery prep lines, pizzeria dough stations, and cafe prep kitchens:
Dedicated 10A Electrical Connection: The mixer operates on single-phase 240V power and comes factory-fitted with a standard Australian 10 Amp 3-pin plug. Connect directly to an independent, dedicated commercial wall outlet. Never run commercial heavy-duty mixers through domestic power boards or light-duty extension leads.
Level Floor Positioning & Castor Locking: Position the 90 kg mixer on a flat, level, structurally sound concrete or tiled bakery floor. Ensure the castor brakes are engaged before initiating a mixing cycle to prevent the machine from creeping under kneading torque.
Clearance & Ventilation: Maintain at least 150 mm of unobstructed ventilation clearance around the rear and side motor vents to allow heat dissipation during back-to-back dough batches.
Ambient Operating Conditions: Operate in dry, well-ventilated indoor kitchen environments. Avoid placing the mixer directly adjacent to heat-emitting equipment (such as pizza deck ovens, rotisseries, or deep fryers) without proper thermal baffles.
Emergency Stop Protocol: Ensure staff are trained on the location of the emergency stop button and understand that lifting the wire safety cage 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 90 kg net weight, heavy cast construction, and sensitive drive components of this spiral mixer, delivery via a hydraulic tail-lift truck or to a commercial loading dock with pallet handling equipment is standard. For deliveries to residential, home-based business, or non-commercial addresses, please contact our friendly commercial sales team prior to placing your order to obtain a customised courier quote and confirm delivery logistics.
Can the Yasaki FS20M plug into a standard Australian 10 Amp power point?
Yes. Powered by an energy-efficient 1.5 kW motor on single-phase 240V power, the mixer comes factory-fitted with a standard Australian 10 Amp 3-pin plug and lead.
How much finished dough can the FS20M produce in a single batch?
With an 8.0 kg dry flour capacity at a standard 55% to 60% hydration ratio (plus salt, oil, and yeast), the mixer produces approximately 12.5 kg to 13.0 kg of finished dough per batch.
What is the difference between a spiral mixer and a planetary mixer?
Spiral mixers are purpose-built for dough. Both the spiral hook and the bowl rotate simultaneously, gently stretching and kneading the dough without tearing it or raising its temperature excessively. Planetary mixers rotate an attachment around a stationary bowl and are designed primarily for whipping creams, mixing batters, and light doughs.
Why are Schneider contactors important in a commercial mixer?
Schneider contactors are heavy-duty industrial electrical switches engineered to handle high motor start-up currents without contact welding or failure. They provide superior mechanical reliability and protect the mixer during heavy commercial stop-start operation.
Can I mix low-hydration doughs like bagels or pasta in this machine?
Yes, but you must reduce the dry flour batch size by 30% to 40% (down to approximately 5 kg dry flour) and run the machine on Low Speed (150 RPM). Low-hydration doughs create significantly higher mechanical resistance, and overloading the mixer with stiff dough can strain the drive assembly.
Does the head tilt up or is it fixed?
The FS20M features a heavy-duty fixed head. Fixed-head spiral mixers offer maximum structural rigidity and stability, eliminating moving joint parts that can flex or wear out under heavy kneading torque.
What commercial warranty is provided with the Yasaki FS20M?
The unit is backed by a comprehensive 2 Years Commercial Parts and Labour Warranty across Australia.
N.B Image is for illustrative purposes only. Specifications are subject to change without notice.
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