Commercial Dough Mixer Buying Guide
Every bakery needs a quality and reliable dough mixer as part of its equipment lineup. Choosing the right commercial dough mixer is crucial for bakeries, restaurants and wholesale facilities that rely heavily on dough production. Believe it or not, there are many factors that go into choosing the right dough mixer for your facility. We have put together this buying guide to detail all of the factors to take into consideration when choosing your next dough mixer.
Type of Mixer
The type of mixer you are going to need depends on the product you intend to make. Are you making bread or pizza? Or do you plan to make more pastries and cookies? There is no one mixer that can mix everything perfectly. There are specific mixers that specialize in the production of specific products.
For example, Spiral Mixers are ideal for bread and pizza doughs, due to their spiral dough hook that perfectly kneads the dough and optimally develops the gluten needed for a great bread dough.
For mixing a variety of products like cookie doughs, cake batters, whipped products and icings, you will be best suited with a planetary mixer. These mixers come equipped with different attachments for different mixing needs. There are a variety of other types of mixers that may be best for your products and we perfectly define each one in great detail in a previous blog post.
You need to consider the volume of dough you will be producing regularly. Commercial dough mixers come in a variety of capacities from small retail sizes to large wholesale production sizes. For example the IRIS Spiral Arm Mixer ranges from 48-quart to 240-quart capacities. If you are a small bakery that makes a small variety of products daily or a flea market bakery business, you won’t need a 200-quart mixer. No matter how large or small, there are mixers with bowl capacities best suited for you.
It’s not all about capacity, but power is also a crucial factor to consider when choosing the right commercial dough mixer. Always ensure the mixer's motor is powerful enough to handle your dough's consistency. Bread, pizza and bagel doughs for example have a higher density and viscosity than some other doughs. The denser the dough the stronger the motor and power of the mixer will need to be.
There’s a saying that is often heard throughout the buying process that goes, “You get what you pay for.” This essentially means that cheaper is not always better. When it comes to durability, you get what you pay for. When choosing a commercial dough mixer, you need to make sure that the construction of the mixer is durable and can easily withstand the everyday work of a busy bakery. Empire dough mixers feature stainless steel construction and accessories that ensure longevity and easy cleaning.
Size & Space
Another important factor to consider when looking to purchase a new mixer is the amount of space you have in your facility. You may be interested in a specific mixer, but might not have the room to accommodate it. Compact dough mixers like the IRIS Spiral Mixer and the TS Vertical Mixer feature compact designs with front-facing controls for easy access in tight spaces. Features such as these can help accommodate smaller bakery spaces.
Safety is of the utmost importance when shopping for baking equipment. It’s one thing if the mixer can do the job, but if that mixer can’t to the job safely, then it is not worth the purchase. Many commercial dough mixers come with an array of safety features that allow for easy operation without incident. For example, Empire mixers utilize a safety interlock that prevents mixer use with the bowl guard open.