Omcan USA 27767 Spiral Dough Mixers - 27767
High-capacity, two-speed power for bakeries, pizzerias & commissaries
Engineered for intensive, everyday production, the Omcan MX-CN-0127 spiral mixer quickly transforms up to 40 kg (88 lb) of dough into a perfectly developed, ready-to-proof batch. Durable stainless-steel components, built-in safety features, and cETLus certification make it a rock-solid addition to any professional kitchen pushing large volumes of pizza, bread, or pastry dough.
Features
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127 Qt / 120 L fixed stainless-steel bowl handles big batches without sacrificing consistency.
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Two-speed spiral arm (120 / 240 RPM) paired with a 17 RPM bowl for rapid, even gluten development.
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2.7 – 5 HP dual-speed motor powers through both soft and tough, high-hydration doughs.
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Grated bowl guard & safety interlock automatically stop the mixer when the guard is lifted.
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Intuitive control panel simplifies speed selection and timing for repeatable results.
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Heavy-duty, all-steel chassis with high-strength stainless spiral built for years of commercial service.
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cETLus listed for electrical & sanitation compliance in the USA and Canada.
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NEMA L11-30P locking plug on a 220 V / 60 Hz / 3-phase circuit—no hardwiring required.
Specifications
| Bowl Capacity |
127 qt (120 L) |
| Max Dough Capacity |
88 lb (40 kg) |
| Max Dry Flour |
24 lb (11 kg) |
| Spiral Speed |
120 / 240 RPM (2-speed) |
| Bowl Speed |
17 RPM |
| Motor Power |
2.7 HP (low) / 5 HP (high) |
| Electrical |
220 V / 60 Hz / 3-phase |
| Plug Type |
NEMA L11-30P (30 A, locking) |
| Unit Dimensions (W × D × H) |
47.6″ × 28.3″ × 56.3″ (121 × 72 × 143 cm) |
| Net Weight |
1,080 lb (491 kg) |
What our Experts Think
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Built for Commercial Dough Production:
The Omcan USA 27767 Spiral Dough Mixer is engineered for heavy‑duty use in bakeries, pizzerias, pastry shops, and restaurants, offering a 127 qt (120 L) stainless‑steel bowl that handles large batches with ease.
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High‑Performance Mixing:
Featuring a dual‑speed spiral (120 / 240 RPM) and bowl rotation (17 RPM), this mixer ensures even, efficient gluten development and consistent dough texture for pizza, bread, or pastry applications.
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Power & Reliability:
With a 2.7 HP–5 HP motor and micro‑computer speed control, it powers through both soft and tough doughs, boosting kitchen output during peak service times.
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Safety & Usability:
Experts emphasize the value of its grated guard, safety interlock, and intuitive controls, which help protect operators and simplify operation in busy environments.
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Durable Construction:
The stainless‑steel bowl and robust chassis stand up to frequent use and are easy to clean, a must for high‑output commercial kitchens.
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Ideal for Pro Kitchens:
Recommended for establishments where large batch dough consistency, speed, and reliable performance are priorities — especially bakeries and high‑volume pizza operations.
Q&A
Q1: What is the Omcan USA 27767?
A: A commercial heavy‑duty spiral dough mixer with a large 127 qt (120 L) stainless steel bowl, designed for high‑volume dough mixing in bakeries, pizzerias, and restaurants.
Q2: How much dough can it handle?
A: It can mix up to approximately 82.6 lb (37.5 kg) of dough per batch — ideal for large batches of pizza, bread, pastry, and other doughs.
Q3: What are the mixing speeds and performance features?
A: Dual‑speed spiral (120/240 RPM) with a slower bowl rotation (17 RPM) provides thorough, consistent mixing, and a micro‑computer controller makes speed selection easy.
Q4: Is it safe and easy to use?
A: Yes — includes a grated safety guard and interlock that stops operation when the lid is opened, and is built with a durable stainless steel bowl for easy cleaning.
Q5: What power and certifications does it require?
A: Runs on 220 V/60 Hz 3‑phase power with a locking NEMA L11‑30P plug and is cETLus certified for commercial safety and sanitation.
Q6: Where is this mixer best used?
A: Perfect for commercial kitchens, bakeries, pastry shops, and pizza operations that need reliable, high‑capacity dough preparation.
Maintenance Tips
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Clean bowl, spiral hook & attachments after each use with warm water and mild detergent to remove dough residue and prevent buildup.
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Wipe exterior surfaces regularly to keep the mixer sanitary and looking new.
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Dry all parts thoroughly before storage to prevent corrosion of metal components.
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Inspect spiral hook, safety guard, and drive components for wear or damage; replace worn parts promptly.
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Lubricate moving parts and gear mechanisms per manufacturer guidelines with food‑grade lubricant for smooth operation.
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Check electrical cord and connections regularly to ensure safe, reliable performance.
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Level and stabilize the mixer on a flat surface to reduce vibration and mechanical stress.
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Tighten fasteners and bolts periodically to maintain structural integrity.
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Store in a clean, dry area when not in use to protect against moisture and contaminants\
