Sunmix QUEEN 80-2 138 Qt Spiral Dough Mixer, 176 lb Dough Capacity, Touchscreen Controls, Dual Inverter, Bowl Reverse, 200-240V Three Phase

The Sunmix QUEEN 80-2 is a 138 Qt spiral dough mixer with two motors and a dual inverter, rated for 176 lb of finished dough from about 110 lb of flour. It sits at the intensive-use end of the Sunmix range, built for pizzerias and bakeries that mix all day, and it is approved by the Associazione Verace Pizza Napoletana. The mixer handles doughs starting from 50% hydration and still kneads a small batch cleanly, so a trial recipe does not need a smaller machine. Stiff doughs below 50% hydration, such as bagel or pasta dough, sit outside its standard range, though the optional Kit Rinvio extends it to doughs under 60% hydration with a slower 90 and 180 RPM spiral. It runs on a three-phase 200-240V, 50/60 Hz supply, so plan on a dedicated three-phase circuit and an electrician for the connection, and it arrives packed in a wooden crate.Dual Inverter Bowl and Spiral ControlTwo motors, two inverters. The spiral runs anywhere from 70 to 300 RPM and the bowl from 7 to 30 RPM, and you set each one on its own. A fixed two-speed mixer ties bowl and hook together, so the dough is presented to the spiral at whatever rate the gearbox decides. Here you can crawl the bowl at 7 RPM while the spiral hydrates a stiff biga at low speed, then raise both for a fast gluten build on a 70% hydration ciabatta. Bowl reverse spins the 138 Qt bowl the other way to free dough riding up the hook and to pull the finished mass together before you unload.Touchscreen With 12 Stored RecipesThe touchscreen replaces dials with a program memory of 12 recipes, each up to 12 steps long. A step sets the spiral and bowl speeds and runs for its time, then the next step takes over, so a Neapolitan dough can go slow for the first hydration, pause for an autolyse, then finish fast without anyone standing over the panel. Your morning prep runs the same way whether the head pizzaiolo or a new hire presses start.Infrared Temperature Sensor and LED LightingAn infrared sensor reads the dough temperature during the mix, which is the number that decides how your dough ferments for the rest of the day. Instead of stopping the machine to push in a probe, you watch the reading on the screen and end the knead when it reaches your target. LED lights over the bowl show the surface of the dough clearly, so you can judge the gluten window in a dim back room or at four in the morning.Approved by the Associazione Verace Pizza NapoletanaThe Queen Line carries the approval of the Associazione Verace Pizza Napoletana, the Naples-based association that sets the rules for traditional Neapolitan pizza. That approval reflects how the mixer treats a soft, high-hydration Neapolitan dough: a slow spiral and a slow bowl keep the dough cool and develop it without tearing. It is an association approval of the machine for that style of work, not a safety listing.Retractable Wheels, Stainless Steel Bowl and Three FinishesAt 29 inches wide, 48 inches deep and 55 inches tall, with a net weight of 815 lb, the QUEEN 80-2 is not a machine you slide across the floor by hand. Retractable wheels lower so you can roll it out to clean behind it, then retract so it stands solid while kneading. The bowl and spiral are stainless steel on a rigid painted structure, and the unit ships in your choice of Rosso Rubino (ruby red), Nero Profondo (deep black) or Bianco Puro (pure white), chosen when you order.