Mixers
This month, “When to Replace” profiles mixers, which operators use for creating everything from sauces and meringues to dough and batter.
By Staff -- Foodservice Equipment & Supplies, 10/1/2007
| When to Replace: Mixers - October 2007 |
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Introduction
This month, “When to Replace” profiles mixers, which operators use for creating everything from sauces and meringues to dough and batter. The two mixer types are planetary and vertical cutter/mixers. Planetary mixers are staples in bakeries and pastry kitchens. These units typically have two or three attachments, including a beater for batter, a wire whip for meringues or sauces and a dough hook for pizza and bread dough. According to Foodservice Equipment & Supplies’ “2006 Product Knowledge Guide,” these mixers range in size from 4½ -qt. countertop models with a 1-sq.-ft. footprint up to 140-qt. floor units, which occupy approximately 3’ X 4’ of floor space. The most commonly used sizes are 20, 40 and 60 qts. Most offer variable speeds that adjust according to the mixing task. Built-in timers also help operators better control the mixer.
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Mixer Applications
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How to Extend a Mixer’s Life Cycle
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Energy Efficiency and Mixers
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Related Links
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