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.
Choosing a mixer’s capacity depends on whether the operation makes the dough ahead of time and stores it in a refrigerator or freezer or if the culinary team makes small and/or big batches daily or on an as-needed basis.
Consider larger mixers with hydraulic lifts for big batches of dough. Although dough hooks are standard, operators can choose from many mixer attachment options, depending on the dough type, density and recipe.
Different mixer models offer a range of options, but operators should take into consideration the skill set of employees. The speed and length of the mixing time are also factors to keep in mind.