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The BSH.20 processes up to 20 kg of dough per batch in a 32-litre stainless steel bowl. A 0.55 kW three-phase motor drives the spiral hook at controlled speeds. Bakeries, pizzerias, and hotel pastry kitchens use this unit for daily bread and pastry production.
Commercial Application
The spiral hook develops gluten structure without overheating the dough. Dual-speed operation allows slow hydration mixing followed by faster kneading. Operators load ingredients at the start of prep and run multiple batches per shift without manual intervention during the knead cycle.
Production kitchens run this mixer during morning prep for same-day service. A 20 kg batch yields 80–100 pizza bases or 60–80 bread loaves. The timer controls each mixing phase while staff portion other ingredients.
Key Operational Advantages
- Processes 20 kg dough per cycle with 0.55 kW motor on 380V three-phase supply
- 32-litre stainless steel bowl resists corrosion in wet environments
- Dual-speed timer operates slow mix and fast knead cycles independently
- Bowl and spiral hook remove without tools for cleaning between batches
- 70 kg weight maintains stability during high-speed kneading
- Footprint of 47 × 76 × 72 cm fits standard prep areas
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | BSH.20 |
| Dimensions (W × D × H) | 5 × 8 × 7 cm (1.9 × 3.0 × 2.8 in) |
| Power Output | 0.55 kW |
| Voltage | 380V |
| Phase | three-phase |
| Dough Capacity | 20 kg (44.1 lbs) |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
The bowl and spiral hook are fabricated from stainless steel for corrosion resistance. The three-phase motor operates at 380V with a 0.55 kW rating. The 70 kg frame provides stability during high-speed kneading cycles.
- Stainless steel bowl and spiral hook for wet dough environments
- Three-phase motor rated 0.55 kW at 380V
- 70 kg frame weight prevents movement during operation
- Tool-free bowl and hook removal for cleaning
Suitable Operations
- Bakeries
- Hotel pastry kitchens
- Restaurant pastry sections
- Patisseries
- Commercial production facilities
Procurement & Support
TurcoBazaar supplies the BSH.20 from UK stock to bakeries and commercial kitchens worldwide. Shipping covers UK mainland, Europe, USA, Canada, Middle East, and Africa. Three-phase electrical configuration ships as standard for 380V installations.
Frequently Asked Questions
Q: What is the actual bowl capacity in litres and maximum dough weight?
A: The bowl holds 32 litres and processes up to 20 kg of dough per batch. This capacity suits bakeries producing 60–100 loaves or pizza bases per cycle.
Q: What motor power rating does this mixer use?
A: The BSH.20 operates with a 0.55 kW three-phase motor at 380V. This rating provides sufficient torque for 20 kg dough loads without overheating during extended kneading.
Q: Does this mixer offer multiple speed settings?
A: Yes. Dual-speed operation allows slow mixing for hydration and faster kneading for gluten development. A timer controls each phase independently.
Q: What attachment comes with this unit?
A: The BSH.20 includes a stainless steel spiral hook. The spiral design kneads dough without excessive friction or heat buildup.
Q: What is the duty cycle rating for continuous operation?
A: The 0.55 kW motor handles multiple consecutive batches during standard prep shifts. For continuous all-day production, allow cooling intervals between every 4–5 cycles.





