Sheeba Equipments

We are engaged in Dough Kneader to our clients. Our range of all products is widely appreciated by our clients.

• A spiral dough mixer uses a spiral-shaped agitator (hook/arm) plus a rotating bowl to knead dough. Because the bowl is fixed (attached to the body), the machine provides greater stability and robustness — ideal for heavy doughs (bread, pizza, buns, etc.). 

• The dough-hook and bowl are made from food-grade stainless steel (SS) — this ensures hygiene, durability, and compliance with food industry safety standards.

• Compared to manual kneading or simple mixers, spiral mixers mix and knead much faster and more uniformly, promoting better gluten development — important for bread, pizza dough, and other bakery products. 

• Many models offer dual-speed or multi-speed operation, often with separate motors for the bowl rotation and the spiral arm — this gives precise control over dough mixing/kneading, allowing you to adjust for different types of dough (soft, heavy, high-gluten, etc.). 

• For commercial use (bakeries, pizzerias, pastry shops, hotels/restaurants), fixed-bowl spiral mixers are highly preferred — especially when you have to handle large batches regularly. 

In short: a fixed-bowl spiral dough mixer is a heavy-duty, efficient, and hygienic machine — perfect for professional kitchens and commercial bakery operations.

2 Decks: Two independent baking chambers — you can bake different products at different temperatures at the same time. 

4 Trays: Each deck usually holds 2 trays (total 4), allowing batch baking of multiple items like bread, pizza, buns, cookies, cakes, and pastries.

Gas-Powered: Uses LPG or natural gas (PNG) for heating — generally faster preheat, efficient fuel use, and lower operating cost compared to electric ovens. 

Stainless Steel Build: Durable, easy to clean and ideal for commercial environments.

A 1-Tray Single Deck Oven (also called Single Deck 1 Tray Oven) is a commercial baking oven that features:

• ✅ One Deck (layer) — one baking chamber.

• ✅ One Tray capacity — holds a single baking tray per deck.

• �� Can be electric or gas powered depending on model.

• �� Used to bake bread, pizza, pastries, cookies, cakes, etc.

• �� Ideal for small bakeries, cafés, hotels, restaurants, and startup kitchen businesses. 

A stone base pizza oven typically includes:

Stone Cooking Surface  

The bottom of the oven chamber is made of a stone slab or pizza stone (often cordierite, ceramic, or natural stone) that heats evenly and retains high temperatures for consistent baking.

 

This surface absorbs moisture from the dough and transfers heat into the crust, producing a crispy, well-cooked base — a key characteristic of artisan pizzas.

 Oven Styles 

There are different styles available:

 

Electric stone base ovens – compact electric units with a stone floor (good for kitchens or small pizzerias).

 

Gas stone base ovens – use a gas burner with a stone base for high heat (often used in commercial settings).

 

Wood-fired stone ovens – outdoor ovens built with refractory stone and bricks for authentic wood-oven pizza experience. (Common in DIY and outdoor kitchens.)

 

Sizes & Capacities 

Stone base pizza ovens come in many sizes — from small countertop electric units that make a couple of pizzas at once, up to larger commercial ovens with multiple decks for restaurants.

 

 

Benefits of a Stone Base 

 Even heat distribution — Stone spreads heat uniformly across the pizza bottom, reducing hot spots and under-cooked dough.
 Crispy crust — The stone draws moisture out of the dough while baking, giving that classic crispness.
Retains heat — Once heated, stone holds heat well, allowing multiple pizzas to bake evenly without long reheating cycles.
Versatile cooking — Works well for breads, flatbreads, and other baked goods

Planetary Mixer 

A Planetary Mixer is a commercial kitchen machine used for mixing, kneading, whipping, and blending food ingredients efficiently. It’s called planetary because the attachment rotates on its own axis and around the bowl—just like planets—ensuring uniform mixing.

 Key Parts

· 

Mixing Bowl 

 

Attachments:

 

Dough Hook – bread, pizza dough

 

Beater/Paddle – batters, mashed items

 

Whisk – cream, eggs, mayonnaise

 

Motor & Gear System

 

Speed Control (3–10 speeds)

 

Capacity Options

 

5 L / 7 L – Cafés, small bakeries

 

10 L / 20 L – Bakeries, restaurants

 

30 L / 40 L / 60 L – Industrial bakeries, hotels

 

Applications

 

Cake & biscuit batter

 

Bread & pizza dough

 

Whipping cream & eggs

 

Icing, frosting, sauces

 

Features

 

Heavy-duty motor

 

Gear-driven mechanism (low noise)

 

Safety bowl guard

 

Easy attachment change

 

Stable, vibration-free operation

 

Ideal For

 

Bakeries & pastry shops

 

Hotels & restaurants

 

Cloud kitchens

 

Catering units