[GLOBAL_MSG_2]
Scale up high-volume batch dough production, develop superior gluten structures without friction heat build up, and achieve consistent, repeatable mixing results with the Yasaki FS60M Commercial Heavy-Duty Spiral Dough Mixer. Purpose-engineered for wholesale Australian commercial bakeries, high-turnover pizzerias, artisan sourdough facilities, pastry kitchens, flatbread operations, and busy trattorias, this 520 mm wide commercial dough kneader handles up to 25.0 kg of dry flour per batch (yielding approx. 38 kg to 40 kg of finished dough at 55%+ hydration) across an expansive 60L to 64L stainless steel rotating bowl, delivering industrial mixing torque powered by a high-output 3.0 kW single-phase 15 Amp electrical connection.
Undersized mixers force busy commercial kitchens to run multiple back-to-back cycles, creating bottlenecks during proofing schedules and delaying morning bake deadlines. The Yasaki FS60M is engineered to process up to 25 kg of dry flour in a single run. Whether you are producing wholesale quantities of traditional long-ferment pizza doughs, crusty sourdough boules, sandwich loaves, focaccias, dinner rolls, or enriched brioche doughs, the expansive 60L to 64L bowl accommodates heavy volumes while ensuring uniform ingredient incorporation from top to bottom.
Achieving an open crumb, high oven spring, and proper gas retention requires balanced kneading speed. The FS60M features a two-speed spiral transmission running at 150 RPM (Low) and 200 RPM (High). Bakers can start on low speed to blend dry flour, levain, water, and salt into a cohesive mass without throwing flour dust into the air, then switch to high speed to stretch, fold, and align gluten networks quickly with minimal bowl friction warming up the dough.
Continuous commercial dough mixing demands electrical reliability capable of withstanding heavy motor start up currents. The FS60M is fitted with genuine industrial Schneider contactors, known globally for switching endurance, arc suppression, and failure prevention under heavy mechanical loads. Combined with an intuitive digital display interface and integrated motor overheat thermal protection, the system shields the heavy-duty 3.0 kW motor against electrical spikes and operator strain during long daily dough production shifts.
Maintaining high standards of commercial hygiene and satisfying Food Standards Australia New Zealand (FSANZ) Standard 3.2.2 Food Safety Practices is simple and straightforward. Every component that contacts food—including the 60-litre rotating bowl, high-torque spiral hook, central dividing breaker bar, stainless steel top cover, and wire safety guard—is manufactured from high-grade polished commercial stainless steel. The smooth, non-porous finish resists corrosion from fermentation acids and dough salts, wiping down effortlessly at the end of each shift.
Stiff, dense doughs generate immense rotational torque. The FS60M features a rigid, heavy-duty fixed-head cast chassis that completely eliminates flexing, joint fatigue, and machine vibration during rigorous high-speed kneading. An integrated safety microswitch on the stainless steel cage guard cuts motor power the instant the guard is lifted, safeguarding staff against rotating parts while providing clear visibility to monitor dough development and add hydration mid-mix.
Weighing a solid 180 kg, the FS60M is pre-fitted with heavy-duty industrial castor wheels, allowing bakery staff to manoeuvre the unit for routine sweeping, mopping, and deep floor sanitisation. Driven by a powerful 3 kW motor operating on single-phase 240V power, this mixer requires a dedicated Australian 15 Amp electrical outlet (not a standard 10A socket), delivering commercial torque without the expense of running a dedicated three-phase electrical installation. The unit is backed by a comprehensive 2 Years Commercial Parts and Labour Warranty across Australia.
25kg Dry Flour Kneading Capacity: Accommodates up to 25 kg dry flour (approx. 38–40 kg finished dough), making it an ideal workhorse for wholesale bakeries and high-volume pizzerias.
Dual-Speed Transmission (150 & 200 RPM): Low speed incorporates ingredients smoothly; high speed accelerates gluten formation with minimal heat friction.
Genuine Industrial Schneider Contactors: Premium electrical switching components provide reliable motor control and long service life.
All-Stainless Steel Contact Zone: Stainless steel bowl, spiral hook, breaker bar, cover, and safety guard meet strict commercial HACCP hygiene standards.
Rigid Fixed-Head Architecture: Thick cast chassis absorbs heavy rotational torque and prevents head deflection during dense dough mixing.
Clear Digital Display Panel: Simplifies 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 high-volume production cycles.
Heavy-Duty Castors Included: Smooth-rolling wheels enable easy movement for cleaning and kitchen layout reconfigurations.
Powerful 3kW / 15A Motor: Single-phase 240V 15 Amp configuration delivers high torque without requiring three-phase electrical modifications.
2 Years Commercial Warranty: Fully supported by a comprehensive two-year parts and labour warranty nationwide.
| Feature | Specification Details |
| Model Code / SKU | FS60M |
| Brand / Series | Yasaki / Bakermax Commercial Bakery Equipment Range |
| Product Type | Commercial Heavy-Duty Dual-Speed Spiral Dough Mixer |
| Bowl Volume | 60 to 64 Litres Gross Capacity |
| Flour & Finished Dough Capacity | Max 25.0 kg Dry Flour (Based on Min. 55% Water Hydration / Approx. 38–40 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 | 3.0 kW (3000W) High-Torque Single-Phase Motor |
| Electrical Components | Industrial-Grade Schneider Contactors with Digital Display |
| 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 | 1021(H) x 520(W) x 883(D) mm |
| Net Product Weight | 180.0 kg |
| Electrical Power | 240V / 50Hz / Single Phase (3.0 kW / Dedicated 15A Outlet Required) |
| Warranty Protection | 2 Years Commercial Parts and Labour Warranty |
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 25.0 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 15 kg to 17 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, turn off the wall isolation switch, and disconnect the 15A plug 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 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 chain, tensioners, and drive belts inspected every 6 to 12 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 FS60M is engineered for high-volume bakeries, wholesale production lines, and pizzeria prep areas:
Dedicated 15A Electrical Connection: The mixer draws 3.0 kW on single-phase 240V power and comes factory-fitted with a heavy-duty Australian 15 Amp 3-pin plug (featuring an enlarged earth pin). It must be connected directly to an independent, dedicated 15A commercial wall socket. Never alter the plug or run the unit through 10A adaptors or light-duty extension leads.
Level Floor Positioning & Castor Locking: Position the 180 kg mixer (which can exceed 220 kg when fully loaded with dough) on a flat, level, structurally sound concrete or tiled floor. Ensure the castor brakes are engaged before initiating a mixing cycle to prevent the machine from creeping under kneading torque.
Ventilation & Airflow Clearances: Maintain at least 150 mm of unobstructed clearance around the side and rear motor vents to allow proper heat dissipation during continuous, back-to-back dough cycles.
Thermal Separation from Heat Sources: Avoid placing the mixer directly adjacent to heat-emitting equipment (such as pizza deck ovens, rotisseries, or commercial deep fryers) without proper heat shielding. Excess heat can warm the dough prematurely during mixing and cause early yeast activation.
Emergency Stop Protocol: Ensure all kitchen hands and apprentices are trained on the location of the 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 180 kg net weight, heavy cast-metal construction, and industrial packaging of this 60L/64L 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 FS60M plug into a standard Australian 10 Amp power point?
No. The FS60M is powered by a high-torque 3.0 kW motor that requires a dedicated Australian 15 Amp single-phase power outlet (fitted with the larger earth pin). It cannot and must not be plugged into a standard 10A socket.
How much finished dough can the FS60M produce per batch?
With a 25.0 kg dry flour capacity at a standard 55% to 60% water hydration ratio (plus salt, oil, and yeast), the mixer produces approximately 38 kg to 40 kg of finished dough per batch.
What is the benefit of a spiral mixer over a planetary mixer for dough?
In a spiral mixer, both the bowl and the spiral hook rotate simultaneously. This action gently stretches and folds the dough against the central breaker bar rather than beating it, developing gluten quickly with minimal friction and heat generation. Planetary mixers use a fixed bowl and are designed primarily for batters, cakes, and whipped products.
Why are Schneider contactors important in a heavy commercial 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 heavy 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 15 kg to 17 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 FS60M 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 commercial kneading torque.
What commercial warranty is provided with the Yasaki FS60M?
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]
Scale up high-volume batch dough production, develop superior gluten structures without friction heat build up, and achieve consistent, repeatable mixing results with the Yasaki FS60M Commercial Heavy-Duty Spiral Dough Mixer. Purpose-engineered for wholesale Australian commercial bakeries, high-turnover pizzerias, artisan sourdough facilities, pastry kitchens, flatbread operations, and busy trattorias, this 520 mm wide commercial dough kneader handles up to 25.0 kg of dry flour per batch (yielding approx. 38 kg to 40 kg of finished dough at 55%+ hydration) across an expansive 60L to 64L stainless steel rotating bowl, delivering industrial mixing torque powered by a high-output 3.0 kW single-phase 15 Amp electrical connection.
Undersized mixers force busy commercial kitchens to run multiple back-to-back cycles, creating bottlenecks during proofing schedules and delaying morning bake deadlines. The Yasaki FS60M is engineered to process up to 25 kg of dry flour in a single run. Whether you are producing wholesale quantities of traditional long-ferment pizza doughs, crusty sourdough boules, sandwich loaves, focaccias, dinner rolls, or enriched brioche doughs, the expansive 60L to 64L bowl accommodates heavy volumes while ensuring uniform ingredient incorporation from top to bottom.
Achieving an open crumb, high oven spring, and proper gas retention requires balanced kneading speed. The FS60M features a two-speed spiral transmission running at 150 RPM (Low) and 200 RPM (High). Bakers can start on low speed to blend dry flour, levain, water, and salt into a cohesive mass without throwing flour dust into the air, then switch to high speed to stretch, fold, and align gluten networks quickly with minimal bowl friction warming up the dough.
Continuous commercial dough mixing demands electrical reliability capable of withstanding heavy motor start up currents. The FS60M is fitted with genuine industrial Schneider contactors, known globally for switching endurance, arc suppression, and failure prevention under heavy mechanical loads. Combined with an intuitive digital display interface and integrated motor overheat thermal protection, the system shields the heavy-duty 3.0 kW motor against electrical spikes and operator strain during long daily dough production shifts.
Maintaining high standards of commercial hygiene and satisfying Food Standards Australia New Zealand (FSANZ) Standard 3.2.2 Food Safety Practices is simple and straightforward. Every component that contacts food—including the 60-litre rotating bowl, high-torque spiral hook, central dividing breaker bar, stainless steel top cover, and wire safety guard—is manufactured from high-grade polished commercial stainless steel. The smooth, non-porous finish resists corrosion from fermentation acids and dough salts, wiping down effortlessly at the end of each shift.
Stiff, dense doughs generate immense rotational torque. The FS60M features a rigid, heavy-duty fixed-head cast chassis that completely eliminates flexing, joint fatigue, and machine vibration during rigorous high-speed kneading. An integrated safety microswitch on the stainless steel cage guard cuts motor power the instant the guard is lifted, safeguarding staff against rotating parts while providing clear visibility to monitor dough development and add hydration mid-mix.
Weighing a solid 180 kg, the FS60M is pre-fitted with heavy-duty industrial castor wheels, allowing bakery staff to manoeuvre the unit for routine sweeping, mopping, and deep floor sanitisation. Driven by a powerful 3 kW motor operating on single-phase 240V power, this mixer requires a dedicated Australian 15 Amp electrical outlet (not a standard 10A socket), delivering commercial torque without the expense of running a dedicated three-phase electrical installation. The unit is backed by a comprehensive 2 Years Commercial Parts and Labour Warranty across Australia.
25kg Dry Flour Kneading Capacity: Accommodates up to 25 kg dry flour (approx. 38–40 kg finished dough), making it an ideal workhorse for wholesale bakeries and high-volume pizzerias.
Dual-Speed Transmission (150 & 200 RPM): Low speed incorporates ingredients smoothly; high speed accelerates gluten formation with minimal heat friction.
Genuine Industrial Schneider Contactors: Premium electrical switching components provide reliable motor control and long service life.
All-Stainless Steel Contact Zone: Stainless steel bowl, spiral hook, breaker bar, cover, and safety guard meet strict commercial HACCP hygiene standards.
Rigid Fixed-Head Architecture: Thick cast chassis absorbs heavy rotational torque and prevents head deflection during dense dough mixing.
Clear Digital Display Panel: Simplifies 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 high-volume production cycles.
Heavy-Duty Castors Included: Smooth-rolling wheels enable easy movement for cleaning and kitchen layout reconfigurations.
Powerful 3kW / 15A Motor: Single-phase 240V 15 Amp configuration delivers high torque without requiring three-phase electrical modifications.
2 Years Commercial Warranty: Fully supported by a comprehensive two-year parts and labour warranty nationwide.
| Feature | Specification Details |
| Model Code / SKU | FS60M |
| Brand / Series | Yasaki / Bakermax Commercial Bakery Equipment Range |
| Product Type | Commercial Heavy-Duty Dual-Speed Spiral Dough Mixer |
| Bowl Volume | 60 to 64 Litres Gross Capacity |
| Flour & Finished Dough Capacity | Max 25.0 kg Dry Flour (Based on Min. 55% Water Hydration / Approx. 38–40 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 | 3.0 kW (3000W) High-Torque Single-Phase Motor |
| Electrical Components | Industrial-Grade Schneider Contactors with Digital Display |
| 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 | 1021(H) x 520(W) x 883(D) mm |
| Net Product Weight | 180.0 kg |
| Electrical Power | 240V / 50Hz / Single Phase (3.0 kW / Dedicated 15A Outlet Required) |
| Warranty Protection | 2 Years Commercial Parts and Labour Warranty |
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 25.0 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 15 kg to 17 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, turn off the wall isolation switch, and disconnect the 15A plug 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 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 chain, tensioners, and drive belts inspected every 6 to 12 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 FS60M is engineered for high-volume bakeries, wholesale production lines, and pizzeria prep areas:
Dedicated 15A Electrical Connection: The mixer draws 3.0 kW on single-phase 240V power and comes factory-fitted with a heavy-duty Australian 15 Amp 3-pin plug (featuring an enlarged earth pin). It must be connected directly to an independent, dedicated 15A commercial wall socket. Never alter the plug or run the unit through 10A adaptors or light-duty extension leads.
Level Floor Positioning & Castor Locking: Position the 180 kg mixer (which can exceed 220 kg when fully loaded with dough) on a flat, level, structurally sound concrete or tiled floor. Ensure the castor brakes are engaged before initiating a mixing cycle to prevent the machine from creeping under kneading torque.
Ventilation & Airflow Clearances: Maintain at least 150 mm of unobstructed clearance around the side and rear motor vents to allow proper heat dissipation during continuous, back-to-back dough cycles.
Thermal Separation from Heat Sources: Avoid placing the mixer directly adjacent to heat-emitting equipment (such as pizza deck ovens, rotisseries, or commercial deep fryers) without proper heat shielding. Excess heat can warm the dough prematurely during mixing and cause early yeast activation.
Emergency Stop Protocol: Ensure all kitchen hands and apprentices are trained on the location of the 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 180 kg net weight, heavy cast-metal construction, and industrial packaging of this 60L/64L 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 FS60M plug into a standard Australian 10 Amp power point?
No. The FS60M is powered by a high-torque 3.0 kW motor that requires a dedicated Australian 15 Amp single-phase power outlet (fitted with the larger earth pin). It cannot and must not be plugged into a standard 10A socket.
How much finished dough can the FS60M produce per batch?
With a 25.0 kg dry flour capacity at a standard 55% to 60% water hydration ratio (plus salt, oil, and yeast), the mixer produces approximately 38 kg to 40 kg of finished dough per batch.
What is the benefit of a spiral mixer over a planetary mixer for dough?
In a spiral mixer, both the bowl and the spiral hook rotate simultaneously. This action gently stretches and folds the dough against the central breaker bar rather than beating it, developing gluten quickly with minimal friction and heat generation. Planetary mixers use a fixed bowl and are designed primarily for batters, cakes, and whipped products.
Why are Schneider contactors important in a heavy commercial 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 heavy 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 15 kg to 17 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 FS60M 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 commercial kneading torque.
What commercial warranty is provided with the Yasaki FS60M?
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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