Deciding which commercial dough mixer is right for your operation, there are many options to consider.
We offer a variety of solutions from small counter and stand mixers to large scale commercialdough mixers and bowl lifts. Among these broad categories, there are many different styles of mixing, and each has an optimal role in the production space. So which is the right choice for you?
The most common type of commercialdough mixer found in bakeries around the world is the planetary mixer. This mixer is more of the one-size-fits-all dough mixer. These mixers are always supplied with interchangeable tools like a dough hook, spiral and whisk, along with an interchangeable stainless steel bowl. These mixers are generally referred to and sized based on their bowl volume rather than capacity because specific weights of doughs widely vary.
The mixing action occurs through rotation of the tool against the stationary mixing bowl. This type of mixing action is generally best suited for doughs and batters with relatively high fat content that are not yeasted. This is mainly due to the higher levels of friction and heat input generated by the rotating tool with a stationary bowl. While this type of mixer can produce quality yeasted doughs, the margin for error is relatively small due to the high amount of heat input.
Spiral mixers are a favorite of most artisan bread bakers because of their ability to minimize heat input into yeasted doughs and to properly develop gluten structure without overworking the dough.
These commercialdough mixers are designed with heavy-duty drive motors and gearboxes that deliver high torque to allow them to still be used with low-absorption doughs. In addition, spiral mixers can also properly process even very small amounts of dough in relation to the max capacity (as low as 10% in some cases). Spiral mixers are most commonly named by the maximum weight of dough that can be processed in each batch. The drawback of spiral mixers is their flexibility and versatility in types of doughs that can be processed.
With spiral mixers, the mixing action occurs through simultaneous rotation of the spiral dough hook and stainless steel mixing bowl. This results in only small amounts of dough being mixed at any given time while the rest of the dough in the bowl has a chance to rest between kneading. This design also tends to offer very fast development of the dough along with a relatively large margin for error for over mixing.