QUEEN60 — The Next Level of Professional Dough Mixing
The Sunmix QUEEN60 is where serious dough production moves to the next level.
Designed for high-volume pizzerias, bakeries, and dough-production operations, the QUEEN60 is the first three-phase mixer in the Sunmix range and introduces a completely different drive system: two independent motors—one dedicated to the spiral and one dedicated to the bowl.
The result is exceptional power, durability, and control for businesses where the mixer is at the heart of daily production.
With a 85 qt bowl, up to 132 lb of dough capacity, and up to 79 lb of flour capacity, the QUEEN60 is built for demanding production, day after day.
Two Motors. Total Control.
This is what really separates the QUEEN60 from a conventional spiral mixer.
Instead of using a single motor to drive both the spiral and bowl, the QUEEN60 uses two independent motors with separate inverter controls.
One motor controls the spiral.
One motor controls the bowl.
This allows you to independently adjust the spiral from 70 to 300 RPM and the bowl from 7 to 30 RPM, creating an enormous range of speed combinations.
You can control not only how fast the spiral works the dough, but also how quickly the dough is presented back to the spiral.
That additional level of control allows the operator to fine-tune the mixing process according to the dough, hydration, flour, and desired final result.
Built for Heavy-Duty Production
The QUEEN60 is designed for businesses where dough production isn't occasional—it's continuous.
Its two-motor architecture distributes the workload between dedicated drive systems, while the heavy-duty construction is engineered for intensive professional use.
The QUEEN60 also uses a belt-drive transmission, eliminating the traditional maintenance associated with chains and their lubrication.
For a high-production operation, that means a machine designed around performance, reliability, and minimal routine maintenance.
Advanced Touchscreen Control
The QUEEN60 features an advanced touchscreen control system, designed to give professional operators a deeper level of control over every stage of the mixing process.
It includes the key programmable capabilities and provides a more detailed interface and significantly greater control over the mixing parameters—including the ability to independently manage both spiral and bowl speeds.
From the touchscreen, the operator can precisely manage each stage of the mixing process and create repeatable programs for daily production.
The system allows you to store up to 12 recipes with programmable steps, helping your team reproduce a consistent mixing process batch after batch.
Instead of relying entirely on the experience of the person operating the mixer, you can build your process into the machine.
Control the Spiral. Control the Bowl. Control the Dough.
The ability to independently control both speeds gives the operator much greater flexibility over dough development.
The spiral can operate from 70 to 300 RPM, while the bowl can be independently adjusted from 7 to 30 RPM.
This gives you an almost unlimited number of speed combinations to adapt the mixing action to different recipes and stages of dough development.
For professional dough makers, this means greater control over mixing intensity, dough development, aeration, and final dough temperature.
Temperature Control with Automatic Stop
Temperature is one of the most important variables in professional dough production.
The QUEEN60 features an infrared temperature sensor that continuously monitors the dough during mixing.
Set your target temperature and the mixer can automatically stop when that temperature is reached, helping prevent overmixing and excessive heat buildup.
The result is greater control over the final dough temperature and a more repeatable fermentation process.
Reverse Rotation for Biga & Preferments
The QUEEN60 also features reverse rotation, providing additional flexibility when working with Biga and other prefermented doughs.
Reverse rotation can be used during the initial stages of mixing to help incorporate preferments and ingredients before moving into normal dough development.
Combined with independent spiral and bowl speeds, this gives experienced dough makers an exceptional level of control over the entire mixing process.
Built for Professional Production
The QUEEN60 features:
85 qt stainless steel bowl
Up to 132 lb dough capacity
Up to 79 lb flour capacity
Recommended hydration from 55% to 100%
70–300 RPM variable spiral speed
Independently adjustable 7–30 RPM bowl speed
Two independent motors — one for the spiral and one for the bowl
Dual inverter technology
4,370 watts total power
Advanced digital touchscreen control
Programmable recipe storage
Multi-step programmable mixing cycles
Infrared dough temperature sensor
Automatic stop at the selected dough temperature
Reverse rotation for Biga and other prefermented doughs
LED lighting inside the bowl
Heavy-duty reinforced spiral
Calibrated breaker bar
High-resistance stainless steel bowl, spiral and breaker bar
Belt-drive transmission for minimal maintenance
Retractable casters for easier positioning
208–230V three-phase operation
Heavy-duty Italian construction
Made in Italy
Need help deciding if the QUEEN60 is right for your operation?
Reach out to our team for more information.
Call: (650) 537-1375 Email: info@pizzagoods.com
