When choosing a professional spiral mixer for a bakery, pizzeria, or industrial kitchen, capacity and dough yield are often the first specifications people compare. But truly high‑performance mixing goes far beyond bowl size and flour capacity.
This is where the difference between the Mecnosud (AMPTO) IM44DUS / IM60DUS mixers and the SP60 / SP80 SP-series becomes clear.

While the IM-series offers reliable and affordable mixing suitable for many operations, the SP-series represents a higher engineering tier, built specifically for businesses demanding better dough quality, greater consistency, and long-term mechanical durability.

Below is a detailed look at what sets the SP-series apart—and why it may be the better investment for serious dough production.

1. Superior Spiral and Bowl Geometry

The most important part of any spiral mixer is not its motor power—it's the geometry between the spiral hook, the bowl, and the breaker bar. This geometry determines how efficiently the dough develops.

IM-Series (IM44DUS / IM60DUS)

• Standard spiral profile
• Conventional breaker bar placement
• Good for medium hydration doughs
• Designed for general bakery applications

SP-Series (SP60 / SP80) — What Makes It Better

The SP mixers use an optimized spiral shape and precision bowl curvature engineered to:

• Stretch and oxygenate dough more evenly
• Reduce dough friction and overheating
• Achieve faster gluten development
• Produce a tighter, more uniform dough ball structure

This is especially important for:

• Neapolitan and artisan pizzas
• Long-fermentation doughs
• High hydration formulas

Result:
The SP-series consistently delivers dough with better structure, elasticity, and fermentation stability.

2. Dual-Speed Performance With True Low-RPM Control

Both series offer dual speeds, but how they control speed makes a big difference.

IM-Series

• Two mechanical speeds
• Adequate for standard dough types
• Less precise low-speed action

SP-Series Advantage

The SP-series provides:

• More stable low-speed torque, crucial when starting dense dough
• Smoother speed transitions, reducing mechanical stress
• Controlled RPMs that minimize dough temperature increase

The result is cleaner gluten alignment and better performance with strong or low-hydration doughs (55–60%).

3. Heavy-Duty Construction for Industrial Workflows

Both IM and SP mixers are built with Mecnosud’s well-known Italian durability—but the SP platform is engineered for heavier workloads.

Why SP-series construction stands out:

• Reinforced frame to prevent vibration
• Industrial-grade transmission components
• Thicker bowl and spiral arm steel
• Oversized bearings for continuous operation

This translates to:

• Lower maintenance cost
• Higher reliability in long production days
• Longer lifespan under high-volume use

If your bakery or pizzeria mixes dough all day long, this difference is extremely noticeable.

4. Advanced Safety and User-Centric Design

The SP-series integrates more modern safety systems and ergonomic features.

SP-series includes:

• A more robust bowl guard system
• Improved emergency stop accessibility
• Quieter operation due to better transmission damping
• Smoother bowl rotation that users immediately feel

These details improve workplace safety and reduce operator fatigue.

5. Better Thermal Management = Better Dough

Overmixing generates heat—bad news for dough that requires controlled fermentation.
The SP-series solves this with:

• Optimized mechanical ratio
• Lower friction across transmission components
• Better torque efficiency

This allows dough to remain cooler, especially during the first mixing speed.

Lower dough temperature =
✔ Better flavor development
✔ Improved elasticity
✔ Cleaner and longer fermentation

6. Designed for High-End Dough Quality

Ultimately, the SP-series is created with artisan and professional dough performance as the priority.
This makes it ideal for:

• High-end pizza restaurants
• Large bakeries
• Central kitchens
• Dough labs and R&D
• Operations requiring consistent batches hour after hour

The IM series is reliable and versatile, but the SP line is precision‑engineered for superior dough quality, not just simple mixing.

Conclusion: IM-Series for Versatility; SP-Series for Excellence

If your priority is affordability and general-purpose dough production, the Mecnosud IM44DUS and IM60DUS deliver excellent value and reliability.

But if you want:

• More consistent dough texture
• Better gluten development
• Stronger mechanical durability
• Cooler dough with less oxidation
• A machine built for high-intensity daily production

then the SP60 and SP80 SP-series mixers are the clear winners.

The SP-series isn’t just bigger—it’s smarter, stronger, and designed for the highest-level dough performance.