Dough mixer 200kg

Types of Dough Mixers 200kg

There are four main types of large dough mixers: the belt and bucket, the vertical and planetary heat mixer, the double arm mixer, and the large planetary mixer.

Belt and Bucket Mixer

This type of mixer uses a belt to drive a bucket turning the materials in the mixer over at a slow speed. Being a low-speed mixer helps to blend. The slow speed helps to mix materials. Therefore, it is a good mixer for pizza dough. The quantity of dough it can mix is from 200 to 600 kg. The bucket is very big and can hold large quantities of dough as it is designed for heavy baking. The materials used to make the mixer are steel, which lasts for many years. These mixers do not use much electricity as they use a belt instead of a motor, which saves energy if the mixer is used often.

Vertical and Planetary Heat Mixers

These mixers look like tall drums, and as they rotate, the mixing tools scrape the dough from the sides inside the drum to mix it well. It mixes dough very well and quickly at high speeds. This mixer can make between 200 kg and 750 kg of dough at a time. The mixer also has a heating device in it. It means that while mixing the dough, it will also heat up due to the presence of the heater. This type of mixer is best suited for bread dough because the heat helps the dough to rise. The outside of this mixer is strong stainless steel, which makes it very tough. However, it is very expensive and uses a lot of electricity because of the heater and the motor.

Double Arm Mixer

This mixer has two large mixing blades that turn and mix the dough very well. The mixing blades overlap, which ensures the dough is mixed from the bottom to the top. It can mix more than 2000 kg of dough, which is a huge amount. It is good for very thick doughs, such as bagel dough, which need longer mixing. The best materials for this mixer are thick steel, which will last many years without breaking. It also spins slowly, which means it uses less electricity, making it cheap to run if a business has high needs.

Large Planetary Mixer

The large mixer has a bowl and mixing tools that rotate while the bowl stays still. This movement mixes the dough very well. It can mix between 300 kg and 1000 kg of dough at a time. Whipped dough, brewed dough, and fritters are ideal for this mixer. It's made of tough metals like stainless steel or iron, which withstand a lot of use. It costs less to run because it uses a small motor instead of a large one. While it is large, it is designed to fit in a commercial kitchen and doesn't take too much space.

Specifications and Maintenance of Dough Mixer 200kg

Technical Specifications for Large Dough Mixers

• The large mixer should handle 200 kg of dough. It is recommended to have more power than this. Mixer models with up to 1,000 kg capacity are available on the market.
• The large mixer should be made from tough materials that last a long time. This means using thick metal like steel or stainless steel.
• The mixing tools inside should be very strong. They need to be made from hardened steel or steel alloys.
• The motor must turn the mixing tool powerfully. The motor must be at least 15 kilowatts. This gives the mixer enough strength even if the dough is thick.
• The motor also needs to handle different speeds. This allows the user to change the speed as needed.
• The mixer must be able to run for a long time without stopping. The longer, the better - at least for 30 minutes continuously. This is necessary for heavy mixing.
• The mixer must blend the dough evenly. This is required so that all the ingredients are distributed uniformly.
• It should be large enough to hold 200 kg of dough. But also small enough to fit in a kitchen. The bowl should be at least 100 litres in volume.

How to Maintain Large Dough Mixers

The maintenance tips are:

• Check and change the oil inside the motor every month so the motor does not wear out.
• Wash the mixer and tools after each use so old dough does not get stuck and mix with the new dough.
• Look at the belts every week to see if they are cracked or stretched from using them too much.
• Grease the moving parts, such as gears and pins, every month to make sure everything moves easily.
• Listen to the mixer when using it to hear if anything odd, like knocking or squeaking, happens that signals something is wrong.
• Look at the mixing tools every 3 months to see if they need replaced from getting worn down.
• Take the mixer in after 6 months of using it to get the inside parts cleaned and checked by a professional.
• Look over the wires and cords before using them to make sure no wires are broken from being stepped on or pinched.

Commercial uses of a Dough Mixer 200kg

Some of the commercial uses are:

• Large mixers enable bakeries to produce loaves faster in bulk to meet the demands of increased customers and orders.
• Abig mixers allow pizzerias to make large quantities of pizza dough needed for many pizzas daily without running out.
• Big mixers help pastry shops make large batches of bread, croissants, and other dough-based pastries used in breakfast items.
• Supermarket delis use large mixers to prepare enough dough for fresh bagels, pretzels, and other bakes sold in-house.
• Larger mixers ensure consistent quality as the same amount of mixing creates uniform dough texture crucial for good results.

Industrial applications of dough mixer 200kg

Commercial uses of dough mixers include commercial bakeries, pizza places, restaurants, hotels, and factories making pre-made dough for frozen products. The key is that these places need to mix large amounts of dough at once.

• Large Mixer Industrial applications of dough mixer include commercial bakeries, pizza places, restaurants, hotels, and factories making pre-made dough for frozen products. The key is that these places need to mix large amounts of dough at once.
• Mass production of baked goods: Large mixers allow factories to produce very large quantities of bread, buns, and other bakery items for sale to grocery stores and companies.

How to Choose a Dough Mixer 200kg

Mixing Equipment will advise the following key factors to consider when selecting a commercial dough mixer. They are the type of mixer, size, and capacity, speed settings, and special features.

The type of mixer should be based on the type of product being made. A spiral mixer is suitable for bread dough. A planetary mixer is suitable for cakes. A horizontal mixer is suitable for cookies. A trough mixer is suitable for large quantities of heavy dough.

The size and capacity of the mixer should be relative to the business demands. The larger the business, the larger the mixer that is required. A bakery that sells a hundred loaves a day will need a different mixer than a supermarket that sells hundreds of loaves a day.

Buyers should speak to their suppliers to understand better how the different types of mixers work and which ones are most suited for their businesses.

The mixer should come with various speed settings. This is important as different products require different mixing speeds—kneading pizza dough, for example, requires a low speed. Blending cake ingredients requires a high speed.

Investing in a mixer with various speed settings will allow businesses to use the mixer for multiple products.

Buyers should also look for additional features that may make the mixer more convenient, such as a timer, a lift, and easy cleaning features.

Finally, consider the budget. While choosing a quality product is important, businesses also need to ensure they are not overspending.

Considering these factors will help buyers select a mixer that meets their current needs and future expansion plans.

Here are some of the factors that one may need to consider when selecting the right dough mixer:

• The type of dough: Different mixers suit different types of dough. The dough mixer should be the right type for the kind of dough that is going to be used, whether for croissants or any other type of pastry.
• Efficiency: Choose a mixer with speed and power to handle the required volume without overheating or wearing out.
• Budget: Find an affordably priced model that meets needs without compromising quality too much - it should still last through the years.

Q&A

Q1: What are the main benefits of using a dough mixer?

A1: The primary benefit is consistent mixing, which produces uniform results with each batch. It's also faster than hand-kneading, reducing labor costs and enabling larger production volumes. Less physical effort is required, and professional-quality dough can be achieved.

Q2: What type of mixer is best for bread?

A2: Spiral mixers are best for bread because they mix and knead the dough gently without warming it too much. This allows the yeast to work properly and helps the dough rise well.

Q3: How is a commercial mixer different from a residential one?

A3: Commercial mixers are much stronger and larger. They can run for many hours without cooling down. They also have more power and heavier-duty parts to handle larger quantities of dough.

Q4: Is it worth getting a commercial mixer for a small bakery?

A4: If the bakery plans to produce more than 40 loaves each day, it would be beneficial. However, a home-sized mixer would suffice for smaller operations making under 40 loaves daily.

Q5: How does mixing affect dough?

A5: Mixing combines the ingredients evenly. It develops gluten, which gives the dough strength. Proper mixing distributes air, yeast, and leaves pockets for the bread to rise.

Q6: What maintenance is required for a commercial mixer?

A6: The mixer needs to be wiped down after each use. The bowl and attachments should be washed. The gears should be greased every so often. Parts need to be checked regularly for wear. Every now and then, the mixer should be fully serviced.