Dough mixer is one of the basic equipments in any bakery/pastry shop, no bakery without mixer either it’s a small restaurant bakery or large volume independent bakery. Bakery/pastry mixers have several types, with each type has its own characteristics. Mixer type & capacity depends on dough or product type (bread, pizza, pastry, etc), in addition to production rate of the bakery. 

Selection factors:

  • Mixer type (see different types below).
  • Capacity in liters or kg of dough.
  • With single or more bowls (i.e. mixer can be manufactured to accept more than one bowl capacity, for example it can be provided with 2 bowls of 30 & 50 liters)
  • Attached mixing tools (see examples).
  • Single or variable speed.
  • If variable speed, with two, three, more steps or stepless variable speed.
  • With or without speed reverse device.
  • Intermittent or continuous duty (check manufacturer, some mixer can not be used in continuous manner for mass production).
  • Materials; aluminum or stainless steel food contact parts (stainless steel is preferred).
  • Stationary or mobile mixer.
  • Fixed or removable bowl.
  • With or without bowl elevator.
  • With or without tilting facility.
  • Should have wire guard (safety grid).
  • Manual or electric head lifting.
  • With or without timer.
  • Low voltage control circuit.
  • Electrical protection degree (IP 54).
  • Noise level (see examples).
  • See next examples.
Twin arm mixer