Different Types of Commercial Bakery Mixers & Their ...

Of all the equipment in a professional baker&#;s kitchen, your commercial mixer is one of the most important investments you will make. It doesn&#;t matter if you are just starting out or upgrading/replacing older equipment: the right mixer with the right features and attachments can make or break your bakery business. 

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With so many options to choose from, the selection process can be a little intimidating. To simplify the process, we've developed this general overview to help you understand the different types of commercial bakery mixers and their various features and attachments. Take a look at what we've got for you:

Mixer Type

There are three types of commercial-grade bakery mixers with the capacity and capability to handle large scale bakery operations. Here&#;s a rundown of the different types:

Planetary Mixers

A vertical stand mixer with a deep bowl, planetary mixers move an agitator on an offset shaft while the high-capacity bowl is held stationary. Agitator attachments can be quickly exchanged depending on the mixing task at hand, and most planetary mixers can handle any bakery preparation task from pizza dough to icing.

Dough Mixers

Sometimes referred to as spiral mixers, these vertical mount mixers have a stationary, spiral-shaped agitator. Rather than mixing contents with a moving agitator, dough mixers rotate the bowl around the agitator to thoroughly mix all ingredients throughout the mixing cycle. This minimizes ingredient waste and makes dough mixers ideal for high volume bakeries that have a significant amount of thick or high-density dough to make daily.

Vertical Cutter Mixers

The &#;drag racer&#; mixers of the commercial baking world, vertical cutter mixers sport covered high capacity bowls paired with high horsepower motors and high RPM capable interior agitators. Vertical cutter mixers can mass produce just about any baking material in bulk much faster than their traditional commercial grade mixer counterparts.

Mounting Type

Knowing how your mixer will be stored or mounted is an important part of choosing the right model for your bakery. Here are some potential mounting options to get you started:

• Countertop Mixers- suitable for 10 qt. or fewer capacity models, countertop mixers may or may not be permanently mounted into a fixture for optimal performance.
• Stand Mixers- suitable for 10-20 qt. mixers, stand mixers are mounted to a free-standing cart or specialty mixer stand, both of which come equipped with casters for better mobility and easier storage when they are not in use.
• Floor Mixers-typically only used with mass quantity commercial operations, floor mixers are permanently mounted into the floor of a bakery facility to accommodate their need for exceptional stability when in operation.

Drive Systems

How the agitator or bowl mixing apparatus is driven by the motor may seem like a minor detail, but it can have a significant impact on the long-term cost of owning your mixer. Here are some examples:

Belt Drive

Mixers that use belt drives may require more frequent maintenance, but exchanging a drive belt on a commercial mixer is significantly less expensive than repairing a direct drive system. Additionally, belt drives can suffer from slippage and reduce RPMs as they wear out.

Gear/Direct Drive

Well-known as the most durable of the two available drive systems, gear-driven mixers can run for years or even decades without requiring anything but the most basic routine maintenance. Fair warning, though: when a gear-driven mixer breaks down, the repair is going to be expensive.

Accessories

Mixing Bowls- Custom bowls shaped for specific tasks and ingredients have become the norm among baking professionals. Generally, they are paired with specific agitators or attachments 

Flat Beater- The &#;jack-of-all-trades&#; agitator attachment for cakes, cookies and other bakery delights.

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Wire Whip- Your go-to attachment for light fluffy items like pudding, whipped cream, custard or any other confection/dish that requires a light, thin texture.

Dough Hook- Knead and fold that pizza or bread dough! Dough hooks make light work out of even the thickest dough.

Pastry Knife-Slice through even the heaviest and thickest dough to combine ingredients.

BowlScraper-Never wash wasted flour and other ingredients out of your mixing bowl between batches again. Bowl scraper attachments not only keep your mixing bowl clean, but also allow you to ensure that nothing gets left behind or wasted when you are mixing up a fresh batch.

Are you a commercial baker in the Irving or Grand Prairie area? Need a new commercial-grade mixer or have one for sale? Contact Texas Restaurant supply today. We have the selection to get you exactly what you need at the right price. Better still, if your existing equipment is still in serviceable condition, we&#;ll be happy to give you a fair price. Call or visit our website today for more information.

The three types of mixers used in commercial settings each have their own set of unique advantages. Which kind your bakery needs will depend on the volume of dough you produce, the type of products you bake and the size of your work area.

Use this guide to help you choose the right type of mixer when you&#;re planning your bakery.

1. Horizontal Mixer

This type of mixer has the capability of producing the largest volume of dough in the shortest amount of time. It is configured so that as the dough is mixed, the next batch is continually fed into the machine. The dough also easily exits the machine into a trough for convenient transport after the mixing process is complete.

One of the main drawbacks of a horizontal mixer is its inability to keep the dough temperature low throughout the mixing process. The friction of the dough rubbing against the sides of the bin causes the temperature to rise, which isn&#;t ideal for some types of yeast doughs.

2. Spiral Mixer

One of the most popular types of mixers, the spiral mixer is used in many different settings due to its flexibility. It mixes dough completely and efficiently and with little friction in a rotating bowl that moves around a spiral-shaped blade.

This option comes in a range of sizes to fit many different target dough outputs. It uses less electrical power than a horizontal unit, delivering on the energy-efficiency front.

3. Planetary Mixer

The planetary mixer is the option most commonly used in home kitchens. The central mixing wand rotates around a stationary bowl. You can change the wand attachment as needed to accommodate your mixing goals.

You can use this type of machine to mix a range of substances too, not just dough. The bowl is easily detached and moved quickly, once mixing is complete. These upright machines are typically smaller, so if you have limited space, the planetary mixer might be the best option for you.

The drawback to using a planetary mixer is that the level of mixing between the top and bottom of the bowl may not be uniform. When using a planetary machine for dough, certain areas of the batch may be underdeveloped.

Which Is Right for You?

Assess your mixing needs before making a final decision. Is speed the most important attribute? Is volume your main goal? Once you identify the critical priorities in your mixing process, you will be able to identify which of the three types of mixers will offer you the best advantages.

Trust Dough Tech to guide you through the selection process and point you to the right quality product for you.

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