Floor mixers are essential pieces of equipment for operations that specialize in baked goods. Many restaurants that offer a traditional breakfast/lunch/dinner style menu use these pieces to help with baking bread, making desserts or even whipping eggs.
Countertop mixer design hasn’t changed much over the years. The function of this equipment and how it’s used centers on the accessories or attachments that perform the mixing. Countertop mixers come standard with basic parts, but each model is different, so operators need to verify what’s included by the manufacturer.
Often used in restaurants, bakeries, pizzerias and other commercial foodservice operations, countertop mixers prepare dressings, sauces, batter, dough and other items from scratch.
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.
Immersion blenders, or stick mixers, come in several different sizes and types. Keep in mind the longer the shaft, the more stress will be put on the components. That means sizing represents a key consideration with this equipment.
When choosing a juicer, anticipating volume is critical. Operators can choose from a variety of juicers, depending on the application, speed of service needed and beverage type being created. Operators also need to determine what type of foods they will use as some juicers handle leafy greens and vegetables better than others.
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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
