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.
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