Deciding between a spiral or a planetary mixer is dependent on the menu, volume and application.


              Dough mixer design has changed in the last decade – here's how to keep them in good working order.

              Like with all equipment, operators will first need to consider the application before choosing the type of mixer best suited for the task. While spiral mixers are designed for dough only, planetary types offer other attachments that make them more versatile.

              Dough mixers include the spiral type, which is suitable for working with dough, and planetary mixers, which have attachments that make them more versatile for creating dough, batter, cupcakes, frosting, whipped cream and other items.

              Foodservice operators use standard commercial mixers for a range of applications: producing dough, whipping icing and whipped cream, and making compound butters and salad dressings, among other prep tasks.

              The type of mixer that’s best for an operation is mainly dependent on the menu, volume and application. These factors will determine whether a countertop or floor model is best as well as the necessary capacity.

              More in-house preparation means more prominence for mixers

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