High quantity mixers are a near necessity for businesses such as bakeries. The ability to mix a lot of dough is important to productivity in the business. Here is some basic information to keep in mind when considering a mixer.
-Types of mixers: there are three types of mixers: a planetary mixer (the agitator turns on an offset shaft), a spiral mixer (has a spiral shaped agitator), and a vertical cutter mixer (can do a variety of functions beyond dough and batter).
-There are certain features to consider when looking at mixers: size, drive system (either belt driven or gear driven), mixer speeds, horse power (the thicker the dough, the more power needed), bowl lift (either manual or automatic), and a bowl guard.
-You may need certain accessories: mixing bowls, various beaters (flat beater, wire whip), mixing table (for countertop models).
The type of mixer you’ll need is based on what you plan on mixing and how much you plan to mix. For example, a bakery or pizzeria may need 40 quarts or more capacity, but most restaurants could get by with just a 20 quart set up.
Consider these different elements before you begin your search so that you choose the best mixer for your needs.
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