MIXERS Questions to Ask
1. W hat product types and volumes will be mixed? 2. W ill other products be mixed in addition to dough? • If yes, then a planetary mixer is needed. » i. Gather as much information about products, volumes, mix speeds, mix times, batches per day and facility type before forwarding to a factory representative for determining mixer sizes. • If no and the customer is mixing only dough, a planetary or spiral mixer are both viable options. » Determine the weight of flour and water in recipes, mix speeds, mix times and number of batches per day before relaying this information to a factory representative for determining which
mixer type and size (spiral or planetary) should be quoted (Note: Both types are typically presented as options as spiral and planetary mixers operate differently and produce different results). 3. R efer the customer to a factory representative for questions about other attachment options for vegetables, cheese, meat and other food items. Note: Do not rely on model numbers when quoting for mixer replacement.
Types of Mixers
Planetary Mixer These are the most common and versatile mixers, featuring various agitators (depending on application) that are installed on the mixer shaft and rotate around the bowl similar to the rotation of planets around the sun. They are available in many different sizes, ranging from 5-quart to 140-quart, with 20-quart and 60-quart being the most common. Mixers between 5 and 20 quarts are typically countertop or bench-style while mixers between 30 and 140 quarts are floor style mixers. Batch sizes will vary based on application (consult the manufacturers capacity chart).
Spiral Mixer These mixers feature a dough hook which rotates in one position and does not move around the bowl, which itself rotates to bring product to the dough hook. Spiral Mixers are used exclusively for dough and ideal for items such as bagels, Neapolitan pizza and artisan bread. They are not recommended for customers looking for a more versatile option.
EQUIPMENT GUIDE
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