🏭 Overview: Real Industries, Delhi Real Industries, based in New Delhi and operational since around 2007–2008, has built a strong reputation as a manufacturer of high‑speed bread slicers and commercial bakery equipment—including spiral mixers among others . Their spiral mixers are widely used in bakeries across Delhi NCR and throughout India . Real Industries Spiral Mixer – Large Capacity Model Specifically listed is a 50 kg spiral mixer, which likely handles up to 50 kg of dough per batch: Brand: Real Industries (Delhi)  Dough Capacity: 50 kg usable dough per cycle (flour + water) Power Rating: approx. 2 kW Construction: Stainless steel agitator (spiral) and removable bowl Class: Automatic mixer with removable bowl design Designed for commercial bakery or food‑processing environments . These machines offer long operational life, easy maintenance, and trouble‑free functionality designed for consistent performance in demanding usage realindustriesdelhi.com . Typical Features & Specs (Large Industrial Spiral Mixers in India) While Real Industries specifically highlights its 50 kg model, industry offerings from other Indian manufacturers—for comparison—include: Model capacities: 30 L / 40 L / 60 L bowls with flour capacity ranging from ~10 kg to 25 kg, or dough capacity up to 50 kg depending on hydration ratio . Material: Food‑grade stainless steel bowl & agitator; heavy mild/SS steel body Power & Speed: Motors typically between 1.5–3 kW; dual‑speed configurations common (e.g. fast/slow settings) for load control and dough types Safety & Automation: Safety guard, emergency stop, timer controls, removable or fixed bowl options Operation: Gentle spiral mixing action reduces heat build‑up, promotes gluten development and consistent dough consistency . Benefits of Spiral Mixers for Large‑Scale Use 1. High-volume, consistent mixing Spiral mixers can handle heavier dough loads relative to bowl size—ideal for up to ~50 kg dough batches—without overheating or degrading gluten structure . 2. Stable, efficient mixing Because the dough hook remains stationary while the bowl rotates, spiral mixers stay rock‑solid and efficient, unlike planetary mixers where movement can stress the machine SFGATE . 3. Durability, hygiene, and maintenance Made with stainless steel mixing components and durable gearboxes, these mixers are rugged, easy to clean, and built for continuous commercial use. 4. Operational features demanded in bakeries Dual-speed operation, built-in timers, safety interlocks, and simple control panels make these machines well-suited for high-output bakery environments where operator reliability and consistency matter Practical Considerations & User Advice Use capacity wisely: Many users recommend operating machines at ~75–85% of their rated capacity—especially for stiff doughs like bagels—to prevent overload and extend lifespan . Plan for growth: It’s wise to choose a mixer slightly larger than current needs, allowing for future scale-up without needing immediate replacement Reddit . Check power requirements: Some large machines require 3‑phase supply. Confirm voltage compatibility (e.g. 220V vs. 380V) before ordering Reddit Reddit . Summary Table Feature Real Industries 50 kg Mixer (Delhi) Dough Capacity ~50 kg per batch Power Rating ~2 kW Bowl Type Removable stainless steel Mixing Style Spiral agitator, bowl rotates, arm stationary Automation Automatic, safety guard, timer controls Intended Use Large commercial bakeries / food production Brand Region New Delhi, India (serving across India) Final Notes For large-scale commercial use requiring up to ~50 kg dough batching, Real Industries’ spiral mixer is a capable and regionally available option. Safety, automation features, and durability are emphasized in their design. For even larger capacities or alternate models (e.g. 60 L, 80 L, or 130 L mixers), other Indian manufacturers like MISMAC, and Falcon also offer machines in the 40 L to 130 L range, with flour capacities from ~15 kg up to ~45 kg depending on bowl size and hydration level . If you’d like sample quotes, official brochures, comparison with competing brands, or recommendations on specific capacities (e.g. for a bakery producing x kg dough per day), just let me know!