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Univex  |  SKU: SL200RB

Univex SL200RB Silverline Spiral Mixer 306 Qt. Removable Bowl 440 Lb. Dough Capacity

$82,117.20 USD $136,862.00

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Description

Univex SL200RB Silverline Spiral Mixer – 306 Qt Removable Bowl

440 lb dough capacity • 2 speeds + reverse • cETLus & ETL-Sanitation

Built for industrial bakeries and high-volume pizzerias, the Univex SL200RB pairs a massive 19.2 hp spiral motor with a wheeled, removable bowl to deliver perfectly developed dough— batch after batch—with minimal labor and downtime.

Key Performance Features

  • Handles up to 440 lb / 200 kg finished dough in one hit.
  • Removable 306 qt (290 L) stainless-steel bowl comes on a dolly for effortless transport to dividers, lifters, or proofers.
  • Independent motors: 19.2 hp spiral / 1 hp bowl for maximum torque and long service life.
  • Two fixed speeds (95 rpm & 190 rpm) plus reverse & bowl-jog for pre-mixing and easy clean-out.
  • Swing-open bowl guard with magnetic safety interlock—full access when you need it, automatic shut-off when open.
  • Intuitive control panel with separate digital timers for 1st and 2nd speed—no guesswork.
  • Powerful electromagnetic bowl lock—no mechanical wear, zero slippage.
  • Heavy-duty belt drive keeps noise, vibration, and maintenance costs low.
  • Leveling feet stabilize the mixer on uneven floors.
  • Backed by a 1-year on-site parts & labor warranty and 24/7 Univex technical support.
Included Accessories
  • Stainless-steel spiral dough hook, bowl, and shaft
  • Wheeled bowl dolly
  • Electromagnetic bowl-locking system
Technical Specifications
Model SL200RB
Dough capacity 440 lb / 200 kg
Bowl volume 306 qt / 290 L
Spiral speeds 1st – 95 rpm | 2nd – 190 rpm
Bowl rotation 20 rpm + jog & reverse
Motors Spiral – 19.2 hp (14.4 kW, 61.6 A) | Bowl – 1 hp (0.75 kW, 4.48 A)
Electrical 220 V | 3-phase | 60 Hz (hard-wired; 400 V option)
Dimensions (H × W × D) 68″ × 88″ × 66″ (172.7 × 223.5 × 167.6 cm)
Net weight 2,403 lb / 1,090 kg
Certifications cETLus, ETL-Sanitation

Installation must be performed by a qualified electrician—the unit ships without a plug and requires hard-wiring to a dedicated disconnect. Performance may vary with flour type, hydration, and dough temperature.

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