Top Line, Smart Line, Queen Line and Classic Bakery Edition.
Sunmix Use, Capabilities, Expectations & Maintenance
Sunmix spiral mixers
Download the PDF guideUse, operation & maintenance
Clear day-to-day guidance for choosing the right hydration, speed and batch size, plus safe mixing, cleaning and maintenance.
Essential operating rules
Hydration limits are model-specific. Always use the higher minimum shown for your machine and recipe.
Easy Line, Evo Line and standard Classic Line.
Below the stated minimum hydration? Halve the published capacity, use low speed and make sure the dough continues to move freely.
Start at 50/70 rpm where available, or Speed 1 at approximately 105 rpm. Low hydration means lower speed.
Use only after the dough has developed and is moving freely. Higher speeds are for finishing, not the default.
Why the 210 rpm threshold matters: available torque reduces above 210 rpm, so dough wetness must increase as speed rises.
Stop the machine immediately if it strains, stalls or trips, if the dough stops moving freely, or if there is unusual noise or vibration.
A simple mixing sequence
Use this as a starting point, then adjust for flour, temperature, preferments and dough stiffness.
- Add the ingredients, holding back the salt and the water intended for later additions.
- Start on low speed, around 100 rpm or Speed 1.
- Mix until the ingredients form a pumpkin shape and the initial water is absorbed.
- Add the remaining water gradually, allowing each addition to absorb.
- Add the salt with the final one or two water additions.
- Increase the speed only where the hydration and speed rules above allow it.
Dough ready: it should be elastic and strong, with the bowl approximately 95% clean and a finished temperature of 18–24°C.
Capacity is guidance, not a guarantee
Published capacity assumes medium commercial flour and normal ingredient temperatures. Every recipe loads the machine differently.
30%
spare capacity is a sensible working allowance.
Reduce the load when the dough is harder to mix
Flour strength, protein, absorption, wholegrain content and preferments all affect stiffness. Cold ingredients and mixing method also change the load.
For frequent work at minimum hydration, allow up to twice the spare capacity. Do not combine maximum capacity, minimum hydration and repeated back-to-back batches.
The operator must adjust the batch so the dough moves freely throughout the mix.
Cleaning & maintenance
Cleaning
Use a damp microfibre cloth and mild degreaser. Do not use a hose or allow excess water around the base, controls or underneath the machine.
Who should inspect it?
Use a competent engineer. During the warranty period, contact Pizza Solutions before removing panels or arranging repairs.
Easy, Evo & small machines
Inspect belts, chains, pulleys, sprockets, tension, bolts, grub screws and fixings. Tighten or tension if necessary. Especially after the first 6 months of use.
Top, Smart, Classic & Queen
For normal professional use below approximately 1,500 pizzas per week.
High-use professional machines
For workloads above approximately 1,500 pizzas per week.
Inspection points: belt and chain wear and tension, taut but not over-tight; shaft, bearings and grease points on professional models; noisy bearings or spiral movement; pulleys, sprockets, bolts, grub screws and fixings.
Stop first. Inspect before restarting.
If you notice abnormal noise, vibration, trips or visible wear, stop using the mixer and arrange inspection. Engineer visits or return-to-workshop support may be available.
Unauthorised repairs, modifications or DIY work may invalidate the warranty. Excessive loads, repeated stalls and ignored warning signs may be treated as misuse.