SUNMIX EASY20 — Professional Capacity for Serious Dough Production

• Up to 300 RPM

• 44 lb / 20 kg Dough Capacity

• Reverse Rotation

• 220V Single Phase

• Made in Italy

The Sunmix EASY20 is the largest mixer in the EASY line, delivering professional spiral mixing performance with the capacity needed for serious dough production.

Designed for pizzerias, bakeries, restaurants, cottage bakers, and professional kitchens, the EASY20 can mix up to 44 lb / 20 kg of dough while maintaining the precise control, aeration, and dough development expected from a professional Sunmix spiral mixer.

Made entirely in Italy, the EASY20 combines a rotating bowl, spiral hook, braking bar, and variable speed from 50 to 300 RPM to efficiently develop gluten while helping control dough temperature and aeration.

44 lb Capacity — Built for Production

With a 26 qt bowl and capacity for up to 44 lb of dough, the EASY20 provides significantly more production capability while maintaining a compact footprint.

It is an excellent choice for businesses that have outgrown smaller countertop mixers but do not need the size or complexity of a larger commercial floor mixer.

Versatile — 55% to 100% Hydration

Designed to work with approximately 55% to 100% hydration, the EASY20 is ideal for Neapolitan and contemporary pizza, New York–style pizza, Roman pizza, focaccia, sourdough, artisan bread, Biga, preferments, and enriched bakery doughs.

With a working range from approximately 4.4 lb to 44 lb of dough, it provides the flexibility to handle different batch sizes and higher-volume daily production.

Up to 300 RPM

The EASY20 reaches up to 300 RPM, providing the speed and power required to efficiently develop gluten and incorporate water into high-hydration doughs.

The combination of spiral action, rotating bowl, and variable speed helps produce dough that is smooth, elastic, extensible, and well aerated—supporting better fermentation, expansion, and open crumb structure after baking.

Wide Bowl Design

The EASY20 features Sunmix's wide-diameter bowl design, increasing dough exposure to air during mixing.

This promotes aeration while helping manage dough temperature, particularly during longer mixing cycles and at higher speeds.

Better temperature control helps preserve the balance between strength and extensibility required for long fermentation and high-hydration recipes.

Reverse Rotation

Reverse rotation provides additional control when preparing Biga and other preferments.

It allows ingredients to be gently combined and hydrated before moving into more intensive gluten development, giving the baker greater control over each stage of the mixing process.

True Spiral Mixing

Unlike a planetary mixer, the EASY20 is engineered specifically for dough.

The spiral pushes the dough toward the braking bar while the bowl continuously rotates, creating an efficient and controlled mixing action designed to develop gluten while maintaining control over temperature, aeration, and dough structure.

Technical Highlights

• Maximum Dough: 44 lb / 20 kg

• Minimum Dough: 4.4 lb / 2 kg

• Maximum Flour: 26.5 lb / 12 kg

• Bowl Capacity: 26 qt

• Speed: 50–300 RPM

• Recommended Hydration: 55–100%

• Reverse Rotation

• Power: 220V / Single Phase

• Country of Origin: Italy

The EASY20 is an excellent choice for pizzerias, bakeries, restaurants, and professional kitchens that need greater daily production capacity while maintaining precise control over dough development.

If your goal is to produce larger batches while controlling gluten development, dough temperature, aeration, and high-hydration recipes, the EASY20 delivers professional performance in a compact format.

The difference is visible in the dough—and especially after the bake.

Need help deciding if the EASY20 is right for your needs?

Reach out to our team for more information.

Call: (650) 537-1375 Email: info@pizzagoods.com

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