Dough Mixers
About dough mixers
Dough mixers are one of the most important machines for any bakery. They dictate consistency, efficiency, and ultimately, the quality of your final product. Investing in a used industrial dough mixer can be a smart, cost-effective way to expand your capabilities or replace aging equipment.
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Here’s a guide to buying used dough mixers for your business.
Understanding the Different Types of Industrial Dough Mixers
The main types of industrial dough mixers available are spiral mixers, planetary mixers, horizontal mixers, vertical arm mixers and continuous mixers. Each is suited to different applications and dough consistencies.
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Spiral Mixers
These are perhaps the most common type in commercial bakeries. They feature a stationary bowl and a spiral-shaped agitator that rotates within it. Spiral mixers are excellent for developing gluten in bread and pizza doughs, offering consistent and thorough mixing. They are generally gentler on the dough compared to other types.​
Planetary Mixers
These versatile mixers have a stationary bowl and an agitator that rotates on its own axis while simultaneously orbiting the bowl (like planets around a sun). They come with various attachments (dough hook, paddle, whisk) making them suitable for a wide range of tasks, from mixing cake batter and icings to kneading smaller batches of dough. While capable of handling dough, they might not be ideal for large volumes of stiff bread dough.
Horizontal Mixers
These heavy-duty mixers feature a horizontal trough and one or two agitator shafts with various arm configurations. They are designed for large-scale production and can handle very stiff and heavy doughs, often used in industrial bakeries and for products like crackers and biscuits. They typically offer fast mixing times.
Vertical Arm Mixers (or Hook Mixers)
An older design, these mixers feature a stationary bowl and a single, robust arm with a hook attachment that rotates within the dough. They are known for their strong kneading action and are suitable for developing gluten in bread doughs, particularly in traditional bakeries.
Continuous Mixers
These highly specialised systems are designed for very high-volume production where ingredients are continuously fed into the mixer and the dough is continuously discharged. They are often used in automated industrial settings for consistent, large-scale output.
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Once you have an idea of the type of mixer that suits your needs, consider Logistics and Practicalities.
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What is the physical size and weight of the dough mixer? Will it fit into your bakery space and can your floor support its weight? Measure your available space carefully.
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What are the power requirements (voltage, phase)? Do they match your facility's electrical setup? Ensure compatibility to avoid costly electrical work.
