Bakeries, pizza places, scratch kitchens and cupcake specialists are among the operations that rely on a good mixer. A mixer's belts, gears and even transmissions make it one of the most mechanical pieces of foodservice equipment. As a result, taking care of mixers is essential to their proper long-term operation.

• Every mixer, particularly large ones with automatic bowl lifts, includes lots of moving parts. These different units all have requirements for changing belts, guidelines for lubrication and more. Foodservice operators should follow their owners' manual guidelines and rely on a trained service agent when needed.
• Excessive noise and vibration can be signs of emerging problems. When this occurs, call a service agent to check out such units to prevent a full-on breakdown.
• A 40-quart mixer can't handle 40 quarts of every job. Heavier and thicker doughs should be made in smaller batches to prevent overworking a unit. Again, consult the owners' manual to find out more.
• One common problem, especially in large heavy-duty mixers, is the agitator touching the bowl, which can damage the unit and the attachment. Follow the manufacturer's instructions on adjusting the agitator or bowl height to avoid contact between the two.
• Mixers come with multiple attachments — splashguards, bowl guards, drip cups — that often come into contact with dough or batter. Remove and clean these on a regular basis.
• As a piece of electrical equipment, a mixer's cord and plug can get frayed or damaged. Be sure to keep an eye out for these problems.