Dough Mixers

Commercial Bakery and Pizza Dough Mixers. 

Dough Mixers are a fast and reliable machine that cut prepares raw dough into various and desired portions, also offers the possibility of creating different forms, without spoiling the product’s characteristics. We supply the best Spiral MixersPlanetary Mixers and Fork Mixers available for the modern commercial kitchen.

FILTERS
Type
Primary Use
Sort Order

Why Our Customers Keep Coming Back?

For a Price or Advice please complete this form..

Professionals Guide to selecting a commercial dough mixer.

What you should consider to ensure you choose the right equipment for your needs:

  1. Capacity:

    • Determine the volume of dough you need to mix in a single batch. Mixers come in various sizes, so choose one that can handle your maximum batch size without overloading.
  2. Type of Mixer:

    • Planetary Mixers: Versatile and suitable for a variety of dough types and other mixing tasks like whipping and creaming.
    • Spiral Mixers: Ideal for heavy doughs like bread and pizza dough, as they ensure even mixing without overworking the dough.
    • Horizontal Mixers: Suitable for very large-scale production and heavy doughs.
  3. Power and Speed:

    • Check the motor power and speed settings. Higher horsepower motors are better for dense doughs. Variable speed settings allow for more control over the mixing process.
  4. Bowl Lifting Mechanism:

    • Consider whether the mixer has a manual or automatic bowl lift. Automatic lifts can save time and reduce physical strain on operators.
  5. Durability and Construction:

    • Look for mixers made from high-quality, durable materials like stainless steel. This ensures longevity and resistance to corrosion and wear.
  6. Ease of Cleaning and Maintenance:

    • Mixers with removable bowls and attachments make cleaning easier. Consider models with fewer nooks and crannies where dough can get trapped.
  7. Safety Features:

    • Safety guards, emergency stop buttons, and overload protection are essential to ensure safe operation.
  8. Attachments and Accessories:

    • Check what attachments are available (e.g., dough hooks, beaters, whisks) and whether the mixer can accommodate additional accessories for versatility.
  9. Space and Installation Requirements:

    • Ensure the mixer fits in your kitchen space and can be easily installed. Consider the weight and whether your flooring can support it.
  10. Cost and Warranty:

    • Balance your budget with the features and capacity you need. Check the warranty and customer support options provided by the manufacturer.

The simple answer is, “a fork dough mixer will not heat up your dough in the mixing process”. A fork mixer has a free spinning bowl and a two pronged agitator that can run at both slow, and fast speed. It is gentle on dough as it mixes, but the mix times are longer when compared to a spiral mixer. But because of the gentle action on the dough, this will help you manage the dough temperature, and achieve your goal temperature. This will result in a higher quality dough that is not heated.

The double arm mixer was one of the first electric mixers. It mixes gently and slowly, which essentially copies the motion of hand mixing. Because the agitation is gentle, the resulting dough is very close in characteristics to that of dough produced by hand mixing. Not much time will be saved in production as it is a slow mix..

The planetary mixer is an all-purpose workhorse found in many bakeries. Planetary mixers are classified as cake mixers, and are not suitable for heavy dough development. Spiral, Fork, and Two arm mixers would be better suited if dough is all you need to make.

The spiral mixer is a single purpose mixer used only for bread and pizza dough development. The smaller spiral mixers, single phase, only have one speed. Most 3 phase spiral mixers have 2 speeds, slow and high speed. Spiral mixers are the preferred mixers of the bread bakers, and pizza makers of Europe. Many bakers see the spiral mixer as the choice that allows speed of production while maintaining control of oxidation and good treatment of the dough.