Vanrooy » Shop » Bakery Equipment » Dough Mixer » Page 2

Dough Mixer

How to Size a Dough Mixer

A few key factors are worth weighing carefully when planning your dough mixer purchase. Vanrooy recommends that you size the mixer to your batch, not just your bench. Work from the flour weight and hydration of your typical dough, the average number of batches required per shift, and how continuously the machine will be expected to run.

Bowl capacity and the power supply are equally as important, since larger commercial dough mixers operate on three phase power to keep up with the required output. The margin for error runs both ways: An undersized mixer struggles and wears, while an oversized one wastes your business’ energy and space.

Dough Mixers for Bread, Pizza and Pastry Production

The dough type decides the mixer that is required for production. Bread and pizza dough call for a spiral mixer that develops gluten while keeping the dough cool. This is why a pizza dough mixer and a bakery bread mixer operate on the same principle. Cakes, creams and lighter batters require a planetary mixer with the right tool for the job. For businesses producing both, the ideal set up pairs a spiral mixer on your bread line, with a planetary mixer working alongside it.

Spiral or Planetary, Which Mixer?

If bread is your core product, a spiral mixer is almost always the right tool for the job. If your range spans cakes, pastries and lighter items, a planetary mixer gives you the flexibility to handle a broad mix of products. Many bakeries end up running both as they grow.

Commercial Dough Mixer Frequently Asked Questions

Spiral or planetary mixer for a bakery?

The choice largely comes down to what’s on your production line. Spiral mixers suit bread and high-hydration dough, while planetary mixers are better matched to cakes, creams and lighter batters. Product range and typical batch size are what will tip the decision one way or the other.

What size dough mixer do I need?

The right size comes down to more than bench space. Consider your typical flour weight and dough hydration, the batches you’ll need to run each shift, and how hard the machine will be expected to work across a production day. Power supply plays a part too as bowl capacity often scales with three phase power on larger commercial models. Choose a mixer that is too small and the mixer wears under the strain; choose a machine that is too large and you’re paying for energy and floor space you don’t need.

Can a spiral mixer handle pizza dough?

Yes. Spiral mixers are well suited to pizza dough developing it evenly while keeping it cool during mixing, which is a big part of why many pizzerias and bakeries alike choose them for their kitchen. Beyond the mixer, a complete pizza setup often includes an electric pizza oven, pizza shaping equipment, and for higher-volume operations, a full pizza line.

Do you supply used commercial dough mixers?

Yes. Alongside new dough mixers, we offer Vanrooy Approved certified pre-owned, reconditioned and demo dough mixers where available. Availability changes regularly, so get in touch with our team and we’ll advise on current stock and the right option for your batch size and product requirements.

Do you supply spare parts and service for dough mixers?

Yes. Vanrooy supplies genuine spare parts for the mixers we supply, with servicing and maintenance delivered through Premier Care. Which is our promise of ongoing 24/7 support for every customer. Backed by a nationwide team of service technicians, stock of genuine parts, and round-the-clock assistance, Premier Care keeps your mixer performing at its best, whenever and wherever you need us.