If you’re running a bakery or restaurant, having the right equipment can make all the difference. With so many different types of mixers available on the market, it can be difficult to know which one is right for your business. In this article, we’ll look at spiral mixers and provide tips on how to choose the right one for your needs.
Our Spiral Mixers are specially designed for mixing stiff pizza dough.
They’re powered by 700 watt motors with overload relay protection, so you can be sure they’ll always work when you need them to. The stainless steel metal spiral agitator kneads dough in a hand-like fashion, meaning you’ll get smooth dough that’s perfect for pizzas and bagels. And our mixers will easily fit on your countertops or table tops- keeping them out of the way and making it easy to maintain and clean them. So if you’re looking for a mixer that won’t give up at the first sign of resistance, then consider a spiral mixer! They can handle a lot more than Planetary Mixers and are more often used by commissaries or bakeries. But for large volume pizza operations, they can also come in handy.
Types of Spiral Mixers
A spiral mixer is a commercial food preparation machine that mixes dough by using small hooks to pull the dough away from a stationary bowl. We offer three different types of spiral mixers – the basic types are as follows:
– 40 Quart: This is our smallest capacity Spiral mixer, which has 44 lbs of dough capacity.
– 100 Quart: This is our medium capacity Spiral mixer; it has 143 lbs of dough capacity.
– 125 Quart: This is our largest capacity Spiral mixer and it has 176 lbs of dough capacity.
Different sized operations need different sized spiral mixers. Consequently, there are heavy duty machines for large bakeries with 176 lb dough capacities (2 baggers) or smaller spirals for medium volume operations such as 40 quart or 100 quart spirals to fit specific needs. Large bakers often use spiral mixers based on the amount of 100 lb bags they can hold (a “half-bagger” refers to a 40 quart).
Spiral mixers work by kneading the dough with a set of rotating blades, much like how our hands would knead dough. The main difference is that spiral mixers can handle larger batches of dough and do so more efficiently and evenly than we could by hand. This is why they are essential for larger bakeries who need to produce large quantities of consistent product.
Feel free to adjust your batch size accordingly; mixing heavy dough (50% absorption ratio or less) will result in more time and energy spent on mixing time and this might lead to over heating during the process. But with a quality spiral mixer, you can be sure that your dough will be mixed thoroughly and evenly every time, ensuring that your baked goods are always delicious!
Features of our spiral mixers
Mixing speed-wise, using a spiral mixer will cut about 1/4 or 1/2 off of the mixing time of a planetary mixer. On average, a standard spiral mixer will produce dough in 6 to 8 minutes, which is much less than taking anywhere from 10:00 to 15:00 to mix dough with a planetary mixer.
Features of our spiral mixers include heavy duty agitators that are 25% thicker than industry leaders and quality materials like high polish stainless steel that easily take on sanitation needs and last for years. The handles are also made with health and safety in mind by including see-through stainless steel guards and hand guards that unlock when raised. They’re mounted on casters for easy transportation, too!
The spiral mixer also offers users the ability to precisely control the speed and time of the mixing process. This ensures a consistent product every time, and minimizes over-mixing and over-kneading of dough. The kneading arms are adjustable so you can customize it for different recipes, textures and softness.
Finally, our mixers allow for easy cleaning with their removable bowls and other detachable parts. They are designed to meet all health guidelines with smooth surfaces that won’t trap dirt or bacteria. Plus, they come with auto-shutoff features to ensure safe operation.
The pros and cons of spiral mixers
Spiral mixers are quick mixing machines, which are perfect for large bakeries, commissaries, and pizza shops. Smaller spiral mixers, like the 40 quart spiral mixer, work well for even medium volume operations. Proponents of spiral mixers feel that they produce superior quality dough. The main drawback of spiral mixers is that they are a specialized piece of equipment. They will only mix dough.
They also have several advantages over other types of mixers, including their high mixing efficiency and ability to handle large volumes of ingredients. However, they also have some disadvantages, such as their high initial cost and the need for specialized training to use them properly.
As you can see, there are a few things to consider when choosing a spiral mixer. But, by keeping these factors in mind, you should be able to find the perfect mixer for your needs.
Do your research and ask around before making your final decision. And, most importantly, make sure you test out the mixer before you commit to it. That way, you can be sure it’s the right one for your business.