Commercial Mixer Buying Guide

Commercial mixers remain one of the most versatile and useful pieces of preparation equipment you can invest in. With lots of innovative features and attachments ranging from belt drive systems to bowl guards, our mixers will be a useful asset for any commercial kitchen. There are many types of commercial mixers, some are Spiral Mixers, Dough Mixers and the much larger Planetary Mixers.

To help you in selecting the best mixer, we even have a mixer sizing chart to break down the mixer size needed for all kinds of mixing jobs.

Whether you're a restaurant that only needs to make mashed potatoes once a week for a special dinner or a pizza shop that mixes hundreds of pounds of dough every day, we have the right commercial mixer for you!

Choosing the right Commercial Mixer

There are three main questions you need to ask yourself before buying any commercial mixer. Your answers to the three questions will help you greatly in choosing the best mixer that suit your needs. These questions are:

1. What will you be mixing?

  • Different types of batter and dough have different consistencies, and because of this, different mixers are required for different kinds of jobs – jobs like kneading a batch of stiff, thick dough will require more power than mixing icing or meringue, for instance. A mixer for mixing bread and a pizza dough mixer will be different from a mixer for whipping delicate egg whites.
  • A good way of finding the best mixer for your job is by calculating the absorption ratio of your dough. This is gotten by diving lbs. of water by lbs. of flour for some of your most commonly used dough. If the absorption rate of your dough is low, it means that the dough will be harder to mix and in turn, you will be needing a more powerful unit for the mixing job.

2. What type of usage do you expect from your mixer?

  • Although all mixers are designed to handle the rigors of commercial use, there are some that are more equipped for particular types of mixing than others; be sure to check the manufacturer's manual on the product pages for additional information that you may be needing.

3. How much will you be mixing?

  • The amount of dough you will be mixing is an important determinant of the size of mixer you will want to look at. A 5 - 20 qt. planetary mixer can take care of the mixing needs of a small restaurant. But the same cannot be said of a pizzeria or bakery where you will be looking at a 40 qt. or larger, or even a spiral mixer in very large-scale use. This is because the mixer is continuously being used and is turning out high volumes of product.

In addition to the above, you need to also have it in mind that the bowls of mixers can't be filled to the brim and different ingredient factors will affect how big each batch can be.
Factors like the ones listed below:

  • Higher flour protein content = small batch size
  • A lower water temperature = small batch size
  • Less water in the dough = a smaller batch size
  • More oil/shortening in the dough = smaller batch size
  • Higher mixing speed = smaller batch size

Our mixer capacities chart will help you greatly to determine what size of a commercial mixer is best for you.