The Fimar 50FN0 Spiral Mixer – Three-Phase is a professional machine with a liftable head and fixed bowl, ideal for bakeries, pizzerias, and large-scale artisanal laboratories. It features a robust, scratch-resistant painted steel frame with bowl, spiral, and dough breaker bar in AISI 304 stainless steel. The Three-Phase 230-400 V / 3N / 50 Hz version ensures high power and stability, even with dense doughs. Supplied as standard with a stainless steel AISI 304 safety grid cover.
| Model – Item Code | 50FN0 – IM50FNG0405T |
|---|---|
| Type | Liftable head / Fixed bowl |
| Dough capacity | 50 kg |
| Bowl capacity | 62 L (Ø 500 × 310 (h) mm) |
| Hourly production | ≈ 150 kg/h |
| Power | 3.2 kW (4.3 HP) |
| Power supply | 230-400 V / 3N / 50 Hz (Three-phase) |
| Spiral speed | 80 rpm (optional 2nd speed 80–160 rpm) |
| Machine dimensions | 941 × 520 × 966÷1393 (h) mm |
| Net weight | 172 kg |
| Gross weight | 193 kg |
| Notes | Three-phase version – designed for intensive professional use |
The Fimar 50FN0 Spiral Mixer – Three-Phase is designed for large-scale, long-duration mixing. Its robust structure and powerful motor allow uniform, quiet processing of large dough quantities. The AISI 304 stainless steel grid cover guarantees maximum safety and hygiene. It is the ideal solution for bakeries, pizzerias, and pastry shops requiring reliability and consistent productivity.
The Fimar 50FN0 Spiral Mixer is ideal for soft and medium doughs such as bread, pizza, focaccia, and leavened bakery products.
The Fimar 50FN0 Spiral Mixer uses a three-phase 230-400 V / 3N / 50 Hz power supply, suitable for continuous professional operation.
Yes, it is available on request with a double speed (80 – 160 rpm) to adapt to doughs of different consistencies – optional.
All parts in contact with the dough – bowl, spiral, and dough breaker bar – are made of AISI 304 stainless steel, with a high-quality scratch-resistant painted steel body.
Fimar 50FN0 Spiral Mixer – Three-Phase: power, precision, and strength for high-capacity professional dough production.