Commercial mixers are a fundamental part of any kitchen. The first step to finding the best one for your operation will be to think about what and how much you’ll be mixing. Then, you will also need to determine where you’re going to be placing the unit: the countertop or the floor.
Whether you require a spiral mixer to get high-volume mixing of dense dough like that for pizza or bagels or a more elastic planetary mixer, so there are several choices available to ensure you get just the correct mixer to fulfill your needs. If you are looking for commercial restaurant equipment with great condition then the restaurant supply in Fort Worth is the best place for you.
So named for the way the agitator moves around the bowl like a planet orbits the sun while turning on its axis, planetary mixers provide flexibility to any kitchen. Planetary mixers allow you to mash potatoes, whip cream, and mix nearly anything with significant moisture content.
This versatility arrives through a variety of agitators and attachments that are not available with the spiral variety. A spiral mixer usually just has a dough hook, whereas planetary mixers have four to six agitator forms. They are available in both countertop designs that are around 20 quarts in size to larger floor design units which could handle up to 200 quarts.
These components can also be known as cake mixers because of this fact they’re great with batters like those such as cakes. That functionality has made them a top choice for bakeries that want to produce everything from cupcakes to pastries.
Spiral mixers are so named due to the spiral shape of the agitator. The motors on these machines are generally quicker than the planetary variety, making them ideal for powering through the compact dough. Because of that specificity, they might not be practical for ordinary kitchens, however, if you are running a high-volume commissary, bakery, or pizzeria, then this kind of mixer is priceless.
These mixers are available in capacities that will handle 50 to 600 lbs of dough, or 30 to 380 lbs of flour, in a time. For a heavier quantity of dough, you might want to choose one which has a hydraulic bowl lift. Hydraulic lifts can be easy mechanisms that lock and lift bowls into place, or they may be huge arms that lift hundreds of pounds of bread up and over a work table so the components can then be scooped out for prep.
Because of their rather targeted assignment and the fact that they are the only sort of mixer powerful enough to handle big loads of dough, these are commonly known as dough mixers or pizza dough mixers. As mentioned above, they’re great for bakeries, pizzerias, and other large-volume software.
Mixers range widely regarding the horsepower their motors use. From little 1⁄3-horsepower motors to giant 5-horsepower ones, there is a version to fit whatever mixing job you’ve got in mind.
The horsepower you will need will depend on the absorption ratio, as well as the density, of those components you are going to be preparing. The absorption ratio depends mainly on the sort of flour you’re going to use and suggests just how much water that the flour can absorb–the higher the absorption ratio, the higher the dough yield and shelf life. Standard-duty mixers (1⁄3- to 1⁄2-HP) will easily whip up lighter items like whipped cream, cake batter, and egg white meringues, while medium-duty mixers (3⁄4 to 11⁄2 HP) will handle all of those, plus heavy dough and batter. Heavy-duty mixers (higher than 11⁄2 HP) are perfect for bakeries, commissaries, and pizzerias which are always mixing and kneading very dense dough for bread, bagels, as well as pizza.
The speed in which the agitator (and, in the case of an Industrial mixer, the bowl too ) rotates depends on a range of criteria. The horsepower of this unit comes in to play, but so do any attachments that you may use with a planetary mixer. Different attachments will move through batters and other components differently. Attachments will match either a No. 12 or No. 22 heartbeat, so consult your manual for which kind of hub your machine has. The next list shows the most common attachments and the rates recommended for every:
- Flat beater: The flat beater is ideal for mixing, creaming, and mashing, and operates best at medium speeds.
- Wire loop: Ideal for top speeds, the wire loop is the instrument you need for beating whole eggs, egg whites, and frostings.
- Dough hook: No mixer is complete without a dough hook that mixes and kneads dough at low rates.
- Pastry knife: A pastry knife incorporates shortening into flour without overworking the gluten-free, which means that your pie crusts stay flaky and not tough. This attachment works best at low speeds.
- Wing whip: Functioning best at medium and high rates, the wing whip is ideal for creating mayonnaise and whipping potatoes.
- Sweet dough hook: This attachment works best at medium speeds and is excellent for creaming, folding, and extending dough which isn’t high in gluten.
Many components will have adjustable rates so you can mix the ingredients according to the recipe, no matter what it may be, but some won’t have the ability to adjust the rate on the fly. In those instances, you’ll need to switch off the machine, adjust the speed, and then resume mixing. Spiral mixers will generally just have high, moderate, and low-speed settings.
Mixers that have belt drivers tend to last longer and are less costly to repair. They allow the user a full selection of speed options, in addition to the ability to correct speed on the fly. The disadvantage of this type of drive is that the belts can slip, resulting in a reduction in speed ratio. They also wear out more rapidly than gears, which means further repairs.
Those that are equipment driven tend to be a bit louder than those driven by belts. There is no belt to slip so that you get a greater, dependable pace every time. The equipment also makes them more powerful and longer-lasting. When they split, however, they may be somewhat expensive to fix.
Many commercial mixers have mechanics that lift the bowl into place, preventing you from having to hoist heavy loads into place. These lifts may be manual or automatic.
If your mixer will probably be handling large amounts of product, an automatic bowl elevator may make life easier for the operator. It can also help eliminate user-error since some units will only run if the mixing bowl is properly in place. A few may even have bowls that swing out for removing and adding ingredients readily and without physical stress on the operator.
Units with a manual lift will have a lever that lifts the bowl firmly into position. While their performance is simple, a few dough and batter may become too thick for an owner to lift into place. The lever may also break if too much stress is placed on it due to weight.
- Bowl Guard: Bowl guards tend to be made of stainless steel and have wire front and solid rear portions. The front portion was made to move smoothly, which makes the addition of ingredients along with the removal of this agitator easy. The guard must be in the correct position for your mixer to run, which helps keep things like hands and clothes from getting hung up in the mixer.
- Bowl Support Interlock: Bowl service interlocks help keep heavy bowls in place to prevent spills which may lead to falls and other injuries.
- Foot Pads: Footpads covered in neoprene or rubber help keep the unit in place, which means you don’t need to think about the machine “walking” and inducing operators to slip.
- No Voltage Release: No voltage release means that the mixer won’t mechanically and suddenly restart when recovering from a power failure.
Many floor models have integrated bowl scrapers that safely and conveniently scrape the sides of the bowl throughout the mixing process. This is a great alternative since the required bowl guards block easy access.
An ingredient shoot is just another advantage you may look for when shopping for your mixer. The shoots make it easier to add ingredients while the mixer is running.
Some versions are also accessible with convenient timers that enable operators to walk away and work on other tasks while dough procedures in the mixer.