



Ask a Question About This Product
Available Options
The BSH.20 processes 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 dual speeds for controlled gluten development. Bakeries, pizzerias, and hotel pastry kitchens use this unit for bread, pizza base, and laminated dough production.
Commercial Application
The spiral hook rotates independently from the bowl to develop gluten structure without overheating the dough mass. Operators load flour and water at shift start, then run timed cycles while portioning other ingredients. This separates mixing from manual prep tasks in multi-batch workflows.
A 20 kg capacity produces dough for 80–100 pizza bases or 60–80 bread loaves per cycle. Dual-speed operation allows slow hydration mixing followed by faster kneading for final structure. Kitchens running multiple batches per shift remove the bowl and hook without tools between runs.
Key Operational Advantages
- Processes 20 kg dough per cycle with 0.55 kW motor on 380V three-phase supply
- Stainless steel bowl and spiral hook resist corrosion in wet production environments
- Dual-speed timer controls slow hydration phase and fast kneading phase independently
- Bowl and hook remove without tools for cleaning between batches
- 70 kg weight maintains stability during high-speed kneading cycles
- 47 × 76 × 72 cm footprint fits standard prep area layouts
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 32-litre bowl and spiral hook are fabricated from stainless steel for corrosion resistance and hygiene compliance. The 0.55 kW motor operates at 380V three-phase for continuous-duty cycles. A 70 kg frame mass absorbs vibration during high-speed kneading.
- Stainless steel bowl and spiral hook for wet dough contact surfaces
- 0.55 kW three-phase motor rated for commercial duty cycles
- 70 kg frame weight stabilises unit during operation
- Tool-free bowl and hook removal for daily cleaning
Suitable Operations
- Bakeries
- Hotel pastry kitchens
- Restaurant pastry sections
- Patisseries
- Commercial production facilities
Procurement & Support
TurcoBazaar supplies BOGAZICI commercial equipment from a UK base to bakeries and hotel kitchens worldwide. Freight service covers the UK, Europe, USA, Canada, Middle East, and Africa. Three-phase units ship with voltage confirmation for regional grid standards.
Frequently Asked Questions
Q: What is the actual bowl capacity in litres and maximum dough weight?
A: The bowl holds 32 litres and processes a maximum of 20 kg dough per batch. Actual dough weight varies with hydration level and flour type.
Q: What motor power does the BSH.20 use and is it suitable for continuous operation?
A: The unit operates on a 0.55 kW motor at 380V three-phase. The motor is rated for commercial duty cycles with rest periods between batches as specified in the manual.
Q: How many speed settings does this spiral mixer have?
A: The BSH.20 offers dual-speed operation. Slow speed hydrates flour and water; fast speed develops gluten structure during the kneading phase.
Q: Does the mixer come with additional attachments beyond the spiral hook?
A: The unit includes one stainless steel spiral hook for dough kneading. Additional attachments are not standard; the spiral hook is designed specifically for dough development.
Q: What is the duty cycle rating for bakeries running multiple batches per shift?
A: The 0.55 kW motor handles multiple batches per shift with rest periods between cycles. Consult the manufacturer's duty cycle specifications for continuous production planning.





