Eurodib LM40-50-8 Dough Hook for LM40T & LM50T

This dough hook is engineered specifically for the Eurodib LM40T and LM50T spiral mixers. The shaft geometry will not seat correctly on planetary mixers or on Eurodib models outside this series.

Built for high-hydration pizza, bread, and bagel doughs, the spiral profile develops gluten without overheating the batch. Pizzerias running 24 to 48-hour cold ferments rely on this hook to keep dough temperature in check.

Stop the machine, raise the safety guard, then twist the hook counter-clockwise off the drive shaft. Never lift the guard while the hook is still spinning, as this voids the mixer warranty.

Hand-wash with warm soapy water immediately after each batch, then dry fully to prevent flour residue from baking onto the shaft. Soaking is fine, but commercial dishwashers can pit the chrome plating over time.

Yes, but loading under 30 percent of the bowl's rated capacity reduces hook contact and slows gluten development. For lighter batches, smaller spiral mixers in the commercial bakery equipment lineup are a better fit.

Operators running back-to-back batches keep a spare so a hot, dough-coated hook can soak while the next batch starts on the second hook. This shaves 10 to 15 minutes off changeover during morning prep.

Confirm your mixer is an LM40T or LM50T, not a non-T variant or an earlier production model. When in doubt, check the serial plate or contact Zanduco to verify, then explore other Eurodib commercial mixers on the site.