what is the best commercial dough mixer

Introduction

Choosing the best commercial dough mixer for your business is a critical decision that can significantly impact your kitchen's efficiency and the quality of your baked goods. With various types of dough mixers available, each designed to meet specific needs, understanding their features, advantages, and disadvantages is essential. This guide will explore the different types of commercial dough mixers, their pros and cons, and key factors to consider when making a purchase.

Types of Commercial Dough Mixers

Planetary Mixers

Planetary mixers are versatile and commonly used in commercial kitchens. They feature a central mixing wand that rotates while the bowl remains stationary. This design allows for a variety of attachments to be used, making planetary mixers suitable for mixing, whipping, and kneading different types of dough and batters.

Pros:

• The bowl can be detached and moved easily once mixing is complete.

• Smaller in size, making them suitable for kitchens with limited space.

• Low wear and tear, requiring minimal maintenance.

• Limited wastage of materials.

Cons:

• Mixing may not be uniform between the top and bottom of the bowl.

• Generates heat, which may be unsuitable for some ingredients.

• Requires more energy when handling high-viscosity ingredients.

Spiral Mixers

Spiral mixers are designed specifically for dough mixing. They feature a rotating bowl and a spiral-shaped agitator that moves the dough in a circular motion. This design minimizes friction and heat generation, making spiral mixers ideal for bread and pizza dough.

Pros:

• Gentle on the dough, preventing overheating.

• Produces consistent quality dough.

• Energy-efficient and cost-effective.

Cons:

• Lower capacity compared to other mixers.

• Limited to dough mixing as it lacks an accessory hub for attachments.

Horizontal Mixers

Horizontal mixers are designed for large-scale dough production. They feature a horizontal mixing arm and a trough that allows for continuous mixing. These mixers are ideal for bakeries and commercial kitchens that require high volumes of dough.

Pros:

• Large mixing capacity.

• Customizable mixing arms for different dough types.

• Improved efficiency and time-saving due to continuous mixing.

Cons:

• Does not keep the temperature down during mixing.

• Generates friction, increasing the dough temperature, which may not be ideal for some yeast-based doughs.

Fork Mixers

Fork mixers are designed to prevent dough from heating during mixing. They feature two-pronged agitators and a free-spinning bowl that can operate at different speeds. Fork mixers are ideal for high-quality, non-fluid dough such as pizza and bread dough.

Pros:

• Durable and long-lasting.

• Stimulates natural leavening process.

• Gently mixes dough to reach maximum development without overmixing.

Cons:

• Higher power consumption and longer mixing time.

• Not ideal for small batches.

Factors to Consider When Choosing a Dough Mixer

Cooking Needs

The first consideration should be the amount and type of dough to be mixed. Smaller stand mixers may suffice for pastries and desserts, while larger dough batches for bread or cookies require a bigger dough kneader. The type of baking process also determines the necessary attachments for the mixer.

Weight

For hand mixers, a lighter and easy-to-hold machine is preferable for effortless mixing. However, heavy and sturdier stand mixers are better for larger cooking projects due to their stability and durability. Generally, dough mixers weighing at least 20 pounds are ideal for mixing thick dough while staying stable on the surface.

Horsepower and Mixing Speed

The ideal mixing speed depends on the type of foods being mixed, with speeds ranging from 3 to 12. Most bakery mixers have "slow start" speed settings to add ingredients without causing a mess. High horsepower is essential for busy commercial kitchens to meet demand and prevent machine breakdowns.

Size

The size of the dough mixer should match the available kitchen space and the quantity of food to be mixed. Larger models are more expensive but necessary for commercial baking, while smaller or medium-sized machines are suitable for family cooking or small-scale production.

Attachments

Attachments can expand the functions of dough mixers, allowing bakers to try new recipes. Common attachments include dough hooks, wire whips, flat beaters, pasta rollers, ice cream makers, slicers, grain mills, sausage stuffers, food grinders, fruit and vegetable strainers, and sauce attachments.

Noise Level

Kitchen mixers are often loud, especially electric models. For kitchens where noise might be a problem, or for individuals sensitive to loud noises, a quieter model should be prioritized.

Ease of Cleaning

Hand mixers are easier to clean than stand mixers, which have many parts that need to be cleaned separately. It's essential to examine reviews to find dough mixers that are easy to clean and maintain.

Maximum Kneading Capacity

When considering mixing capacity, focus on the motor power and the volume of ingredients the bowl can hold. Most commercial kitchens work well with a 60-quart mixer. Ensure the bowl volume can accommodate recipes that rise to the top without overtaxing the motor. For heavy ingredients like bread dough, prioritize the motor's mixing capacity.

Conclusion

Selecting the best commercial dough mixer involves understanding your kitchen's specific needs, the types of dough you will be mixing, and the features that will enhance your baking process. By considering factors such as cooking needs, weight, horsepower, size, attachments, noise level, ease of cleaning, and maximum kneading capacity, you can make an informed decision that will improve your kitchen's efficiency and the quality of your baked goods. Investing in the right dough mixer can save time and money in the long run, ensuring a positive return on investment for your business.