Commercial Mixers

The two types of mixers that are predominantly used in a commercial bakeshop are the planetary mixer, also known as the commercial bakery mixer, and the spiral mixer, often referred to as a commercial dough mixer.

Commercial mixers, also known as professional kitchen mixers, are used extensively in the foodservice industry. They handle large amounts of ingredients to make dough, batter, sauces, and other foods in large quantities for restaurants, bakeries, and other food establishments.

A high-quality commercial mixer machine can last for several years, with some even operating efficiently for up to 20 years. The durability largely depends on the quality of the machine, frequency of use, proper maintenance, and handling.

When choosing a commercial countertop mixer, consider factors such as the volume and type of food you plan to prepare, available counter space, power requirements, and the mixer's specific features like speed settings and attachments.

The most commonly found mixer in a professional bakeshop is the planetary mixer, known for its versatility in handling different types of dough and mixtures.

Power requirements for commercial mixers for baking vary depending on the model and capacity. Most commercial baking mixers require a power supply between 110 volts to 220 volts.

Yes, energy-efficient options are available. These mixers are designed to utilize power more effectively, reducing energy consumption without compromising on performance.

Regular preventive maintenance such as cleaning after each use, lubricating moving parts, checking and tightening screws, and regularly inspecting for possible wear and tear are essential to prolong the life of commercial mixers.