4 best Famag stand mixers in 2026 (4+ compared)

Famag stand mixers are made by Famag, an Italian family company that has built spiral dough mixers for pizzerias and bakeries for decades. Production stays in northern Italy. The range runs from compact machines with 7 litre bowls to large models for professional bakeries, and the brand is a familiar name among Italian pizza makers.

The Grilletta series is the compact line within that range. It uses the same spiral principle as the big bakery machines, scaled down to bench size and a standard 230 V plug. That makes it one of the few ways to get a true pizzeria-style kneader on a home worktop.

Famag sells mainly through specialist catering and pizza equipment dealers rather than general electronics stores. Spare parts such as hooks, bowls and switches come through those dealers. The steel construction is built to be repaired rather than replaced after a few years of heavy kneading.

Famag stand mixer models differ mainly in batch size, and the number in each name roughly matches the dough in kilograms. The Grilletta IM5 has a 7 litre bowl and a 350 W motor, while the Grilletta IM10 moves up to a 13 litre bowl and 400 W. The two S models sit in between with 11 and 11.5 litre bowls and 370 W motors.

The S suffix marks a removable bowl on these middle models, which makes them easier to empty and clean. Weight climbs with size, from about 30 kg on the smaller S model to 35 kg for the IM10. All four share 10 speed steps and the same spiral hook. You choose by dough per session: 2–3 kg for a family pizza night fits the IM5, and weekly bakes for a crowd call for a bigger model.

Famag and KitchenAid stand mixers solve different problems: a Famag is a dedicated spiral kneader, while a KitchenAid is an all-round planetary mixer. The Famag bowl turns under a spiral hook, and the KitchenAid tool orbits inside a fixed bowl. That makes the Famag better at large, wet bread and pizza doughs and the KitchenAid better at cakes, creams and everyday baking.

Capacity is the clearest gap. KitchenAid home models use bowls of about 4.3–6.9 litres and knead roughly 1–2 kg of dough comfortably, while a Grilletta handles about 5–10 kg in one go. Spiral mixers also work wetter dough: a 75% hydration pizza dough clings to a planetary hook but folds cleanly in a turning bowl.

KitchenAid wins on versatility. Its front hub drives pasta rollers, mincers and slicers, and the beater and whisk cover jobs a Famag never touches. A Grilletta weighs several times as much as a tilt-head KitchenAid and needs a permanent spot on a solid worktop.

A Famag is the right pick if you bake pizza or bread for 10 or more people every week, or run a small pizzeria or bakery. A KitchenAid suits you better if you bake a bit of everything in batches under about 1.5 kg of flour.

Famag stand mixers commonly cost about £700-£1,000, while the full market for the brand runs from 600 to £1,000. Only the compact Grilletta IM5 sits below that band.

At about £520 the IM5 gives you the spiral principle, 10 speeds and a 7 litre bowl for home pizza batches. Around £690 the smaller S model adds the removable bowl and 11 litres of capacity, which suits weekly baking for a big family.

At £770 the Grilletta IM10 brings the largest 13 litre bowl and a 400 W motor. The IM8S at about £1,000 pairs the removable bowl with 11.5 litres, so the extra money buys convenience rather than more dough per batch.

The chart below shows the price distribution of Famag stand mixers.

When choosing a Famag stand mixer, you should consider the following factors:

• Batch size: Dough per session decides the model. A 1–3 kg pizza night fits the Grilletta IM5, while 8–10 kg suits the IM10.
• Bowl access: The IM6S and IM8S have a removable bowl. That is worth paying for if you bake daily and want to tip dough out and wash the bowl in a sink.
• Space and weight: The Grilletta IM8S weighs about 33 kg and stays where you put it. A solid worktop or a sturdy trolley is the only practical home for it.
• Other baking: The Grilletta IM5 has no beater or whisk. Cakes and cream need a hand mixer or a planetary mixer alongside it.
• Minimum dough: The 13 litre IM10 grips small doughs poorly. Batches under 1 kg of flour knead better in the IM5.