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A 100kg commercial dough mixer is a large-capacity mixer designed to mix dough weighing up to 100kg. Generally, 100kg commercial dough mixers are available in three main types: planetary mixers, spiral mixers, and frame mixers.
Planetary mixer
A planetary mixer resembles a planet rotating around the sun. The bowl remains stationary as the mixing arm rotates in an orbit around the stationary bowl. The mixers are often used for mixing different types of dough and can be used to mix food products. These mixers come in a variety of sizes. Larger mixers may have wheels or castors.
Spiral mixer
Spiral mixers are specifically designed for dough mixing applications. During mixing, the dough is dragged and turned by a spiral-shaped hook placed on the mixer’s floor. The mixer’s surface creates a firm restraint that allows the dough to be kneaded thoroughly. The restraining surface coupled with the moving spiral indicates why the mixer is sometimes referred to static mixer. Not only does the mixer thoroughly knead the dough, but it also saves time. The mixer is popular among pizza makers because it boosts dough production.
Frame mixer
When it comes to large-scale food production, frame mixers are the most common type of mixer used. Made from stainless steel, frame mixers have kneading blades that mix products with low to medium viscosity, such as dough, during horizontal rotations. Electric motors power the mixing blade and may come in various speeds.Maple frame dough mixers are more sophisticated machines with computer controls that mix, knead, and shape the dough into any desired form. They are usually used in large-scale commercial operations. One distinguishing character about frame dough mixers is that they are sometimes called blenders or kneaders.
Work capacity
A 100kg commercial dough mixer has a mixing capacity of up to 100kg of dough. Its large mixing capacity makes it suitable for high-demand commercial settings such as large bakeries, pizza shops, and pastry shops.
Types
100kg commercial dough mixers are available in three types: vertical mixer, horizontal mixer, and spiral mixer. The vertical mixer has a bowl that stands straight up and down, making it easier for bakers to add ingredients into the bowl. They are useful for bakeries making small batches of dough. Some vertical mixers come with a removable bowl so bakers don’t have to lift the mixer to remove the dough. Horizontal mixers have their bowls laid horizontally. They are ideal for bakeries that mix large quantities of dough. A horizontal mixer has kneading arms that rotate inside a bowl. The kneading arm helps to break down the gluten in the dough for easy mixing. Spiral mixers have a spiral-shaped mixing arm that rotates around a stationary bowl. The spiral mixing arm moves the dough upward, stretches the gluten, and gently kneads the dough. Because it is gentle on the dough, it is ideal for high-production bakeries. Spiral mixers can improve the quality and consistency of the final product.
Dimensions
The dimensions of a 100kg commercial dough mixer will vary depending on the type and brand. They are generally very large machines with heavy weights. For example, the FBC982S spiral dough mixer on Cooig has machine dimensions of 1490 x 1090 x 2020 mm. The machine weighs 780kg.
Material
100kg commercial dough mixers are made from stainless steel. Stainless steel is a strong, non-corrosive material that can withstand the demands of commercial use. It doesn’t rust when exposed to water or air and lasts longer than regular steel.
With regular use, commercial dough mixers will wear out and lose performance. Conducting maintenance and routine inspections can help operators identify potential issues early and prevent downtime in the business.
It’s crucial to check the machine parts to see if there is any abnormal sign like parts wearing out or breaking. Many commercial mixers have parts that can be replaced, like the mixing arms, gears, and belts. Getting a professional to help with the maintenance and repair functions will ensure lengthy use of the machine.
The public health department in most countries requires all commercial mixers to be cleaned on a daily basis. Bakery employees should wash the mixing bowl and mixing arms after every use. This prevents cross-contamination from different food products. Removable parts can be washed using soapy warm water. Some commercial mixer parts can be washed with soapy water and a damp cloth. Always read the user manual to know which parts are removable and which ones aren’t.
Employees at the bakery should wipe the entire machine with a damp cloth to remove any flour residue. Flour build-up can pose overheating risks to commercial mixers. In some cases, the mixer may malfunction or break down.
100kg commercial dough mixers have a wide range of applications both in businesses and institutions. Here are some usage scenarios where large-scale dough mixers are commonly used.
Bakery and pastry shop
In a typical baking industry setting, dough is a primary ingredient for most products, including bread, pasta, and pastries. All these products require consistent and uniform mixing to achieve quality and desirable end products. 100 kg dough mixers are ideal when large quantities of dough are required, and staff are looking for an efficient way to produce high-quality end products.
Pizzeria
Pizzerias use large-scale dough mixers to make pizza crusts. Consistent mixing is required to achieve the desired flavor and texture. Pizzerias produce pizzas in bulk to meet the high demand of customers. 100 kg mixers help pizzerias produce crusts quickly and efficiently. With these machines, pizzeria staff can focus on other essential areas of the business because they are sure the mixer will get the job done.
Food manufacturing
Large-scale food production facilities require large-scale mixers when producing pizza, bread, or other bakery products. Besides saving time, the machines are efficient, user-friendly, and capable of handling large volumes of dough. The mixers ensure well-blended dough, which is an essential ingredient for most baking products.
Restaurants and catering
Restaurants and catering services require consistent and quality dough for their items. 100 kg commercial dough mixers help these services produce quality dough in large quantities. The mixers are time-saving and are easy to use, allowing staff to focus on other essential areas of service.
School cafeterias
Large-scale cafeterias, such as those found in schools, require 100 kg dough mixers to produce consistent high-quality dough for feeding services. Students are, without a doubt, the most important customers. Therefore, the school should aim to provide meals that will keep the students engaged and alert throughout the day. The mixers are time-saving and easy to use, enabling staff to focus on other essential areas to improve student services.
When choosing a 100kg commercial dough mixer, a few things need to be considered. Businesses' specific needs should be prioritized first.
Consider the mixture's capacity. Ensure that the machine's capacity aligns with the business's requirements. Factor in the power source and decide between electric and air mixers. Businesses that have a reliable electricity supply should go for electric mixers, while commercial kitchens with limited electricity may consider an air mixer.
Commercial dough mixers come in different speeds to mix various kinds of dough. A machine with multiple speeds is usually more versatile and can be used to mix different types of dough. Also, consider a mixer with different attachments to optimize functionality and flexibility when mixing the dough. The attachments may include paddles, kneading hooks, and whip attachments.
Because this kind of mixer is used in a commercial setting, it's essential to prioritize durability. Look for a mixer made from high-quality materials and built to last for years. Also, consider a mixer that's easy to operate. A straightforward mixer will reduce the training time for employees.
Consider mixing machines with timer controls. This feature allows precise mixing times, resulting in consistent dough quality. Also, consider the size and weight of the mixer. Ensure the factor fits the commercial kitchen space. If the kitchen is small, consider a tabletop mixer instead of a floor mixer.
Finally, choose a mixer easy to clean and maintain. Regular maintenance and cleaning ensure the mixer works optimally for many years. Check the manufacturer's warranty. A warranty offers coverage against defects and ensures long-lasting performance.
Q1: What is the difference between planetary and spiral 100kg commercial dough mixers?
A1: The primary distinction between planetary and spiral mixers lies in their design and method of mixing. Planetary mixers utilize a fixed bowl with an orbiting tool to knead dough. This type of mix often includes additional attachments for a range of products. On the other hand, spiral mixers use a revolving bowl and a stationary mixing arm to blend the dough. Due to their gentle yet effective kneading motion, spiral mixers are often favored for bread dough in commercial settings.
Q2: What other sizes do commercial dough mixers come in?
A2: The standard sizes for commercial dough mixers start at 10 kg and can go up to 500 kg. They are often split into counter mixers, floor mixers, and heavy-duty mixers.
Q3: Can a commercial dough mixer be used for other types of dough besides bread dough?
A3: Commercial dough mixers are designed explicitly for mixing dough, which can be a combination of flour, water, and other ingredients. Depending on the mixer's capacity, power, and features, it might be suitable for mixing different types of dough, such as pastry, pizza, or cookie dough.
Q4: How noisy are commercial 100kg dough mixers?
A4: Commercial dough mixers can be pretty noisy, usually between 80-90 decibels, depending on the mixer size and power. Consider mixers with sound-insulated casings if noise levels are a significant concern.
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