From bakeries to college dining halls, commercial mixers are used in nearly every foodservice environment. They prepare dough, buttery mashed potatoes, donut icing, and so much more. Commercial mixers are a solid investment for any professional kitchen and our buying guide will explain why.
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Professional kitchens are highly encouraged to purchase a commercial mixer as opposed to a residential type because:
Likewise, residential kitchens are encouraged to purchase residential models because warranties on commercial mixers are often void when used in a home.
When shopping for commercial mixers, a little research now will save you time and improve the efficiency of your kitchen. Let&#;s jump into the various types, sizes, and features you&#;ll find available in today&#;s industrial mixers.
The two major types of commercial mixers are planetary and spiral.
Planetary mixers are versatile machines that prepare a variety a food. The only moving piece of a planetary mixer is the mixing attachment such as a dough hook, wire whisk, or flat beater. The mixing bowl is fixed in place when in use.
A multipurpose planetary mixer by Vollrath.Spiral mixers are specialized, dough-centric machines. While planetary models mix with an attachment, spiral models rotate an attachment as well as its mixing bowl. Spiral models are a necessity for any commercial kitchen that spends hours producing large amounts of thick dough, such as a pizza restaurant or bakery.
When selecting the perfect mixer for a commercial kitchen, the buyer first needs to determine the size they&#;ll require for optimum output.
The smallest of all models, countertop mixers generally have a 10 and under quart capacity. Countertop mixers excel at whipping up frosting, meringue, egg whites, and small batches of dough and batter. Pastry chefs, culinary schools, and caterers rely on countertop models, as do larger operations that employ them for a specific item such as cupcake frosting.
Countertop models are relatively light for easy transport and leave a small footprint in the workspace. As a powerful, yet compact machine at a relatively low price point, a countertop mixer is an excellent investment for any commercial kitchen.
These mid-sized mixers work well in commercial kitchens that require more power and output than a countertop model can provide. Their mixing bowl capacity is generally around 20 quarts. Mid-sized mixers are found in a large range of commercial kitchens including fast casual, schools, bakeries, and restaurants.
Floor models the mixing workhorse in large, commercial kitchens. These heavy-duty mixers easily tackle dense dough for hours at a time. Their capacity ranges from 30 to over well over 100 quarts. Compared to the other models, they have a relatively large footprint and are not easy to move from place to place.
Floor models are also able to incorporate grinding and slicing attachments, which add value and versatility to the machine. Heavy-duty models require higher voltage to power their motor and have more horsepower than a countertop or bench model. Floor mixers are found in high-output commercial kitchens that serve many people including bakeries, pizzerias, large universities, correctional facilities, and the healthcare sector.
When mixing dough, it is imperative to know the absorption rate of your ingredients. If you frequently work with bread or dough in large batches, choosing the wrong machine can lead to your motor burning out and reduce the lifespan of the mixer. Mixing large amounts of dough requires more horsepower than mixing egg whites or icing.
Absorption rate or &#;AR&#; is water weight divided by flour weight. For instance, if a recipe calls for 5 lbs. of water and 10 lbs. of flour, then 5 divided by 10 = 0.50 x 100 = 50% AR. Another example, as Bakerpedia explains, is 60% water absorption means 60 lbs. of water is used to hydrate 100 lbs. of flour.
Pro Tip: If a recipe calls for water in units of &#;gallons,&#; do not forget to convert volume into weight &#; or rather gallons into pounds.
Commercial mixer bodies are made from various metals such as lighter weight die-cast aluminum to rigid cast iron.
The horsepower of mixers generally depends on their size and function. For instance, a countertop model may have under 1 HP while industrial floor models need over 2 or more HP to power through thick dough.
Commercial mixers have either belt-driven transmission or gear-driven transmission. In comparison:
Depending on the manufacturer and model, mixer control panels frequently contain speed and timer functions.
In belt-driven models there are more speeds to choose from, resulting in more control over ingredients. With some belt-driven models the speed is adjustable during operation.
This control panel gives the user easy access to the on/off button, speed controls, and timer.Gear-driven models have fewer speed choices. It is imperative that the machine ceases operation before changing to a different speed to avoid serious damage to the gears. The additional power of a gear-driven transmission results in speed consistency no matter how tough the ingredients are.
Many manufacturers offer 30-60 min timers, as well as a recall setting, which means the mixer remembers the time last set. This is handy because the operator doesn&#;t have to reset the timer during consistent operations, thereby removing extra steps in production.
Using the correct size mixing bowl saves the user a world of trouble. If the mixing bowl is too small, ingredients will spill out which is a waste of time and money. If the bowl is too large, ingredients may not mix properly.
A commercial-grade, stainless steel mixing bowl.Mixing bowls for large floor models often come with useful design additions or accessories. For instance, handles are added to make lifting easier, or a dolly may be included for easy transportation across the kitchen floor.
Stable bottoms and sturdy legs are must haves for all appliances in a commercial kitchen. Look for machines that feature rubber bottoms and feet.
Commercial mixers should also employ emergency mechanisms that will shut down the machine if, for instance, the bowl is out of place. Safety guards to cover the bowl are also essential for keeping miscellaneous items out of your dough.
Safety guards keep miscellaneous items out of cake batter.Options and attachments add versatility to commercial mixers. The most basic accessories needed for operation include whisks, dough hooks, and beaters. Bench and floor models may be able to accommodate optional accessories like meat grinders and vegetable slicers.
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Every Vollrath commercial mixer reviewed in this article come with a safety guard, a splash guard, timer, NSF certification, and all the essential accessories needed for operation.
The is a planetary, belt-driven commercial use mixer that is a must-have for all commercial kitchens. With its light weight and compact size, it is a small but mighty machine.
The 7 qt. model features:
What sets the apart is its flexibility. With five speeds to choose from, chefs have all of their bases covered. For instance, speed 1 is perfect for mixing, mashing, and kneading while speed 5 is ideal for whipping small amounts of heavy cream and egg whites.
Moreover, the selected speed can be changed during operation which is a huge advantage in the commercial kitchen because it saves time and allows the chef more control over the ingredients.
The 7 qt. mixer is also flexible because it is portable, which makes it an excellent tool for caterers because it is easy to move from place to place or in the case of a cramped kitchen, space to space. A non-skid rubber base keeps the machine steady on all surfaces.
Mid-sized output commercial kitchens use the as a secondary machine or for specific items. Large commercial kitchens also love to have the in their space to use for specific items, like to prepare frosting. And of course, any kitchen with a pastry chef benefits from the &#;s small but mighty performance.
The is a planetary, belt-driven commercial use mixer nearly identical to the except it comes with a larger mixing bowl for increased output.
The 10 qt. model features:
Like the , this is a relatively compact machine with a small footprint. Its portability makes it an excellent choice for caterers or small kitchens. And this small but mighty mixer is a wonderful option to have as a secondary mixer, or a mixer for specific items in large, high-output commercial kitchens.
The is a planetary, belt-driven, mid-sized mixer built to handle continuous usage reliably for years. It has higher HP than the countertop mixers and can mix large quantities of tougher ingredients for extended periods of time.
The 20 qt. model features:
Vollrath outlines the 3-speed settings as, &#;speed 1 for mixing heavy dough with an absorption rate of 50% of less; speed 2 for mixing cakes, batters, or heavy dough with an absorption rate of more than 50%; speed 3 for mixing egg whites.&#;
The is a durable, belt-driven, workhorse that powers through long days in high-output commercial kitchens with ease.
The 60 qt. floor model features:
Because a 60 qt. stainless-steel mixing bowl full of dough, batter, or other ingredients is quite heavy, Vollrath has included a bowl truck with this model. This allows for speedy transport around large commercial kitchens.
The 60 qt. floor mixer has sturdy legs and rubber feet to keep it stable during use and in case of a kitchen collision. Similarly, if a dough batch is too heavy for the machine, an overload protection switch will trip. This keeps the machine safe from harm to ensure years of reliable heavy-duty use.
Restaurants and bakeries love the &#;s strong motor and ability to tackle dense ingredients consistently and reliably, year after year. If 60 quarts is too large for your operation, Vollrath also offers heavy-duty mixers in 30 and 40 quart sizes.
Commercial mixers are must-haves in pretty much every bakery and in restaurants preparing their own doughs. For many businesses, they are the limiting factor in determining the amount of work which can be done and the amount of dough which can be prepared; in other words, they define the amount of demands which can be met. Since a bakery which has the potential to sell 100 loaves a day will not be able to do so easily without a relatively large commercial mixer, the mixer can play a large part in defining the size and profits a venue can reach. In order to choose the right mixer for the venue, various specifications should be considered.
As stated above, the size of a commercial mixer defines how much batter or dough can be prepared in a venue. Power and durability when mixing heavy loads go hand in hand with the size of the mixer. Whereas venues should aim not to be limited by the size of their mixer, purchasing an overly large mixer can be an unneeded cost and take up much-needed room in the venue. Since new businesses may not know the mixer size they will need after their initial opening, renting or purchasing a secondhand mixer may be a good way to start.
The way a commercial mixer lifts is often not an issue for small businesses. Any kitchen-savvy cook or baker recognizes and knows the typical manual lift which lowers the mixer to a comfortable height for filling, and lifts it to the appropriate height for mixing. However, for larger loads, electric lifts can be more comfortable. Especially for bakeries with high bread sales, the amount of dough which can be conveniently prepared at once is extremely important for business. The type of lift is one of the factors which will affect the potential output of the business. However, for smaller businesses, the added costs of such a feature may not be worth the investment.
Different commercial mixer attachments can be used to prepare different food components. The hook used for preparing bread doughs, the guitar used for pie crusts, and the whisk used for meringues and to beat eggs into a foam are the most common attachment types. Needless to say, these accessories have handy uses for bakeries as well as restaurants. The more attachments which are included in the purchase of a commercial mixer, the more potential uses the mixer will have for food preparation. However, if the attachments are not included in the purchase of the commercial mixer, food businesses should make the decisions as to which attachments to buy based on their perceived needs, and choose additional attachments later on as needed.
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Home mixers and small commercial mixers are often devoid of protective features. Their small size and relatively low power make them potentially dangerous, but do not make it crucial to have safety features on them. However, the bigger such a machine gets, the easier it is for workers to mistakenly put their arms in it while it is working. The more powerful it is, the more dangerous such an action can be. Therefore, many bigger mixers include a protective metal net. Food businesses with a high number of workers and those with big commercial mixers should definitely look for machines which include safety features, in order to prevent unpleasant consequences and potential lawsuits. On the other hand, small restaurants looking to purchase a commercial mixer for making small quantities of certain desserts may not feel the need to purchase mixers with safety nets.
Commercial mixers are not necessary in every food venue, but for those which make use of these appliances, the size and features which are needed may vary. Venues should consider their expectations of food preparation needs, but keep in mind that those needs may change over time. Venues just starting out may expand, requiring bigger commercial mixers in the future, whereas restaurants starting out with the plan of making their own bread, may get so busy that homemade bread is no longer a reasonable goal, making a commercial mixer unnecessary. Therefore, businesses may want to purchase less expensive options at first, choosing to make changes if needed once their requirements become clearer with time and experience. The many features and sizes available in commercial mixers provide businesses with the potential to comfortably meet their mixer demands.
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