Commercial Mixing Tools For Food Preparation

Commercial mixers save staff time and energy by speeding up the preparation process in your restaurant, bakery or pizzeria. They can whip eggs, knead dough and make icing or batter for your food creations and desserts, making them a valuable tool in any commercial kitchen. Choose from a wide variety of sizes and power options to find the perfect EasyMix for your business needs.

The type of mixer attachments and motor determine the mixing capabilities of the machine. Some attachments are specialized, such as a dough hook that helps thicken pizza or other types of heavy dough. Other attachments include a flat beater that makes cakes and batter, or mixes light ingredients like whipped cream and egg whites. An agitator that stirs or chops ingredients is also available, as well as a meat grinder for shredding and grinding meat.

In addition to these specialized tools, commercial mixers often come with an accessory hub that allows for the use of other attachments that attach to the mixer shaft. These include slicers, shredders and meat grinders that can perform different jobs in your establishment.

Many mixers feature digital controls that allow you to program the mixer to operate at a specific speed and duration, eliminating manual operation. You can set the unit to stop after a 30 or 60 minute interval, and it will return to the same speed it was at before stopping. This option reduces the risk of accidentally mixing your creations for too long and ensures consistency every time you use the unit.

There are two main types of mixer motors, belt-driven and gear-driven. The former uses a flexible rubber belt to pull an agitator around the bowl, while the latter has an intricate inner assembly of cogs and gears that eliminate the chance for slips or stutters. While the latter is more expensive, it can save you money in the long run because a gear-driven model requires less maintenance and repairs than a belt-driven mixer.

When choosing a mixer, it is important to consider the capacity and density of your food creations and what type of agitator you will need. Smaller units of ten quarts or less are portable and can be placed on an equipment stand, while larger models of twenty quarts or more need to be stored on the floor.

Larger units that are able to handle higher volumes and densities of ingredients need large, powerful motors that can manage the heavy tasks at hand. Mixers of fifty quarts or more are designed for operations that produce high amounts of dense dough, such as pizzerias and large bakeries. These machines have powerful motors with the ability to mix up to 90 lbs. of bread dough; 70 lbs. of thick pizza dough; or 60 lbs. of cake batter at once. The size of your mixer should be based on the Water to Flour (WF) ratio in your recipes. This ratio is determined by dividing the weight of the total amount of water in a recipe by the weight of the total amount of flour used.