Planetary mixers and spiral mixers: features and differences

June 5, 2014 Español   Português   Français   Deutsch   Italiano  

The target audience of this post includes users from bakeries and the pizza, cakes and pastries sector. Today, a baker can produce such diverse products as cakes, muffins, biscuits, breads of different types, pizza, etc. For this purpose, it is necessary to have a planetary mixer, a spiral dough mixer with hook or both machines.

It is often difficult to decide which one is the most appropriate for your facility, so we will try to explain the uses, advantages and features that differentiate industrial planetary mixers and industrial spiral mixers.

Planetary Mixers

Its versatility makes it the essential machine in small bakeries and patisseries. Its main feature is the interchangeable utensils that can be used: dough hook, mixing paddle and whisk, allowing the user to develop a wide variety of product range as mentioned below. A removable pot makes it easier for the user, so the dough can be taken out more easily, for further manipulation. Its variable speed allows for different levels of mass mixtures.

The range is completed with desktop models, BM-5/BM-5E, BE-10 and standing models BE-20, BE-30, BE-40, whose name refers to the water capacity of the bowl. The reduction option that include models BE-20, BE-30 and BE-40 facilitate the development of different product types simultaneously.

Accessories

Dough Hook: allows to knead bread dough’s, cakes, pizzas, croissants, cookies, etc. 
Mixing paddle: allows mixing creams, masses of Genoese, cakes, etc.
Whisk: permite allows to beat egg whites, whipped cream, meringues, mayonnaise, soft creams, etc. 

Would highlight the cart to transport pots, in order to transport pots with mass weighing and the kit lot with a wheeled base, which helps us to move the machine from one place to another.

Spiral Dough Mixers

This is the model you will find in bakeries and pizzerias. Used primarily for mixing bread dough’s and pizza crusts. Its main feature is the rotational movement of the pot together with the spiral hook, which makes only on part of the dough to work while maintaining low friction heat, and providing a more homogeneous mixture. We can say that is a versatile machine, even without interchangeable utensils, because depending on each ones creativity, you may develop different types of dough’s for cakes, cookies, muffins, etc. 

The range is completed with models of different capacities, whose name refers to the water capacity of the cauldron: SM-10, SM/SME-20, SM/SME-30, SM/SME-40, and SM/SME-50 and SM/SME-75.

SM abbreviations correspond to models with bowl and fixed head and SME to models with removable bowl and lifting head. From SM-20 model you can choose between 1 speed or 2 speed machines. 

You can get detailed information from each machine at dynamic preparation.

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