Spiral design mixers tend to fall short of planetary mixers when you’re mixing very high-absorption dough (70% absorption and higher) and dough with very short mixing times, such as a dough for a cracker-crust pizza. (I don’t recommend exceeding rated capacity, but if the need ever arises, this type of mixer is up to the task.) While the mixing action differs from that of a planetary mixer, the total dough mixing times between spiral and planetary design mixers are surprisingly close. Most spiral mixers will handle dough sizes from as small as 25% of rated capacity to as large as 125% of rated capacity. That means a spiral mixer will be dedicated to mixing only dough, something to keep in mind if you also need a mixer for preparing sauce and other items. On the other hand, thanks to the squat shape of the mixing bowl, spiral mixers tend to have a slightly larger footprint than an equal capacity planetary mixer, and I have yet to see a spiral mixer with an attachment head or the ability to be fitted with any other type of mixing attachment.
Due to the way the mixing agitator engages the dough, spiral mixers tend to endure less abuse from mixing heavy dough as compared to other types of mixers, so they will have the potential to provide longer, trouble-free operational life.
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In fact, in my professional opinion, it can be a better mixer in many ways, but the spiral mixer does have its limitations. Tom Lehmann Q: Is a spiral mixer as good as a planetary mixer? But, again, remember that not all 80-quart mixers are equipped with an attachment head. And, like the 60-quart mixers, they can be equipped with adapter rings to allow for the use of smaller bowls and mixing attachments. However, not all mixers will have this feature, so if that’s important to you, do your homework first.Īn 80-quart planetary mixer is like manna from heaven-any one of these mixers will have plenty of power to handle the mixing of just about any pizza dough based on up to 50 pounds of flour weight. They may also have an attachment head that allows for the use of a grinding/shredding attachment.
For many of these mixers, you can purchase adapters and mixing agitators for use in 30- and 40-quart bowls to handle smaller mixing jobs. With these mixers, you should limit yourself to mixing dough based on no more than 40 pounds of flour to get optimum performance and the longest, most cost-effective operating life out of your equipment.įor higher volume, heavy-duty mixers will mix dough based on up to 50 pounds of flour weight. Just keep in mind that, with the exception of specially designed heavy-duty mixers, virtually all of the 3- and 4-speed 60-quart mixers will be what I’d describe as medium-duty.
However, those can be difficult to come by, so I would accept any 3-phase planetary mixer as my second choice. Tom: If I had to choose one size, it would be a 60-quart capacity mixer, preferably heavy-duty and designed specifically for mixing tough dough. Q: When it comes to dough mixers, what’s the right size for general use in a pizzeria?
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