The Hobart HSL220-1 spiral dough mixer is built for high-volume dough production in bakeries, pizzerias, and commissary kitchens. Its 220-pound capacity pairs with two fixed speeds to promote gluten development while maintaining dough temperature and texture.

Dual 20-minute timers let you stage mix and development phases, while reverse and jog control streamline bowl cleanout and even ingredient incorporation. An extra pulley and a durable stainless steel spiral dough hook provide reliable kneading across dense, high-hydration, or specialty doughs.

Operators can switch speeds quickly to match formulas and workflow during peak prep. Powered by a 208V/60Hz/3-phase connection, this mixer integrates smoothly into commercial kitchens focused on throughput and repeatable results.