Dough mixer in shanghai

Types of dough mixers in Shanghai

The purpose of a dough mixer in Shanghai is to mix and knead dough. However, different types of dough mixers achieve this in different ways. The two main categories of dough mixers are electric and manual. Manufacturers can further divide electric mixers into planetary and spiral mixers.

• When customers see a manual mixer, they are looking at a machine that relies manpower to turn the mixer’s mixer bowl and paddle.
• An electric mixer uses electricity to turn the mixer’s paddle. It is easier and more efficient than a manual mixer.

Electric mixers are then divided into planetary and spiral dough mixers in Shanghai.

• A spiral dough mixer in Shanghai uses a spiral-shaped agitator to knead the dough. The agitator rotates while the bowl spins in the opposite direction. This mixer mimics hand kneading and is mostly used in commercial settings.
• The planetary mixer has a motor that spins the mixer bowl at high speeds. A paddle then mixes the ingredients. These versatile mixers can be used to mix other ingredients besides dough.

Sueda kneads dough mixers have a similar mechanism of mimicking hand kneading. They are suitable for mixing large batches of wet and stiff dough. Their kneading method also ensures even distribution of the ingredients, including adding inclusions like nuts and chocolate.

Both the Sueda kneads and spiral mixers are more industrial in scale. A home-based mixer is usually smaller in size and can also mix other ingredients, including batter. Their small size makes them ideal for use in the kitchen.

Specifications and maintenance of dough mixer in Shanghai

• Capacity: Industrial-scale mixers have a huge mixing capability of 25 to 300 kg of dough per batch. Average models' batch sizes range from 5 to 25 kg.
• Motor Power: Dough mixers' motor power is measured in kilowatts (kW). Small mixers have a power rating of around 0.75 kW, while medium and large models have up to 7.5 kW. Higher motor power results in faster mixing speeds and better emulsification.
• Mixing Speeds: Dough mixers typically feature two or three speeds. Motors can run at low speeds of about 145 rpm and high speeds of 290 rpm. Some high-performance motors have double the speed, which is better for emulsifying tougher meat.
• Mixer Type: The main types are planetary and spiral mixers. A spiral mixer for dough has an upright, spiral-shaped mixing element, while a planetary mixer has a mixing element in the shape of a drum.
• Construction Material: Stainless steel is durable and resistant to rust and corrosion, while food-grade plastic is lighter and less expensive.

• Regular cleaning: Clean the bowl, hook, and other attachments with warm, soapy water after each use, ensuring no dough residues are left. Avoid submerging the mixer body in water.
• Periodic lubrication: Lubricate the mixer gears and motor shaft with food-grade lubricant. Follow the manufacturer's guidelines for proper lubrication points and intervals.
• Periodic deep cleaning: Deep clean the mixer by wiping the surfaces with a disinfectant solution monthly or quarterly. Remove all attachments and clean them thoroughly. Wipe the mixer's exterior with a damp cloth.
• Check for loose parts: Inspect the mixer every time before use and check for loose bolts and parts. Tighten any loose components to ensure stable operation and avoid accidents.
• Electrical inspections: Get a qualified technician to inspect the electrical system and connections to ensure they're in good condition. This will lower the risk of electrical faults and ensure the system's reliability.

Scenarios of dough mixer in Shanghai

Dough mixers are useful for more than just making dough. In some scenarios, this machine's versatility impacts many aspects of production.

• Mass production of dough

  In bakeries, patisseries, and pizza restaurants, Shanghai dough mixers help to create large batches of dough consistently. They ensure uniform mixing for optimal fermentation, improving efficiency in high-volume production.

• Dough development

  In the baking industry, Shanghai mixers are crucial for developing dough. Advanced models with varying speed settings and rotating bowls can knead dough to the required elasticity and strength, enhancing the texture and taste of the final products.

  In the experimental phase of developing new recipes, mixers allow chefs to quickly combine ingredients and test different dough formulations, providing a valuable tool for innovation. Chefs use heavy-duty mixers to mix experimental dough batches quickly. This saves time compared to hand mixing.

• Mixed product production

  Dough mixers can produce various products beyond bread and pastry dough. They mix dough for specialty items such as bagels, pretzels, croissants, and laminated doughs. The versatility of these mixers accommodates the diverse product offerings of bakeries and food production facilities.

• Reducing labor

  Dough mixers minimize the manual labor required to mix dough, resulting in significant time and cost savings. Automated mixing enhances productivity by allowing staff to focus on other crucial bakery operations.

• Consistent quality

  The consistent quality of dough achieved through mixer usage ensures uniformity across batches. This maintains the bakery's reputation and builds customer trust, as they can expect the same high-quality products every time.

How to choose dough mixer in Shanghai

Shanghai dough mixers have distinct features to fulfill when searching for suitable mixers for customers. Both the skills and needs of shoppers' clients in Shanghai should be useful when selecting the right mixer.

• Mixing capacity

  Know the size and capacity of the Houston mixer being offered to customers. Customers with commercial bakeries and restaurants will always prefer mixers with larger capacities. Contrarily, pastry shops and smaller bakeries will prefer mixers with smaller capacities.

• Type of mixer

  Customers looking for durable, dependable mixers will often prefer those with a spiral mixing arm and bowl. These mixers perform well and can handle heavy and dense dough. Knowing customers' preferences will help the seller stock up on frequently demanded goods.

• Power and speed

  Understand if customers are looking for dough mixers with numerous speeds and high motor power. High motor speeds mean that the mixer can handle larger batches of dough at once. Mixers with more speed settings offer greater flexibility in mixing and adapting different types of dough.

• Additional features

  Consider if customers are interested in dough mixers with extra features like timer settings, safety guards, and mobility options like casters. Such features can increase the value and convenience of the mixer.

• Warranty and support

  Generally, equipment with a lengthy warranty period is more appealing to customers. In this case, opt for a supplier who offers lengthy warranties for their mixers. Also, select a supplier with readily available post-purchase support in case customers will need further assistance.

Q&A

Q1 Which mixer is used for dough mixing?

A1 The stand mixer is the most commonly used mixer for dough mixing. The stand mixer has a powerful motor that can knead the dough.

Q2 Can a hand mixer be used to mix dough?

A2 Yes but not advisable. A hand mixer can be used to mix the ingredients of the dough. It is not recommended to knead the dough because a hand mixer lacks the power and strength needed to develop the gluten in the flour properly.

Q3 Will a commercial-grade dough mixer be suitable for home use?

A3 Yes, it will be suitable although it is not ideal. Commercial mixers are bigger, powerful, and more expensive than those made for residential use. A commercial mixer will work better and longer than a residential mixer but it will take up space and be noisier than a residential mixer.

Q4 What is the difference between a kneader and mixer?

A4 A mixer mixes the ingredients of the dough. A kneader develops the dough by stretching and folding it. Some appliances can do both functions.