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Commercial Pizza Dough Mixers, Bread Dough Mixers, Pastry Mixers

Commercial dough mixers: which ones to choose and why is it important to use a commercial mixer for your pizzeria, bakery or pastry shop?

Incorrect baking is often caused by poor kneading, which is why investing in a quality commercial mixer is important to your business.

Find out which commercial dough mixer to choose in order to make great pizzas, bread and pastries!

Commercial spiral mixers and planetary mixers: what are the differences and which one to choose?

The commercial spiral mixer and the commercial planetary mixer, although similar in appearance, are suitable for different uses.

Spiral mixer

The commercial spiral dough mixer is used mainly for hard doughs, for example for processing fresh pasta, pizza, bread or savoury cakes, contributing, through mechanical movement, to their adequate oxygenation and to gluten development.

Using spiral mixers where the second speed is available, you can also process soft doughs, such as those of pizza by the slice, composed of a high percentage of water.

This type of commercial dough mixer is particularly useful in pizzerias, bakeries and pastry shops because it is fast, cheap and versatile.

How does the spiral mixer work?

While the bowl rotates on itself, a sturdy stainless-steel spiral-shaped mechanical arm rotates on its own axis in one direction and at the right angle, amalgamating the ingredients and stretching and lengthening the dough.

Commercial planetary mixer:

The commercial planetary mixer is instead suitable for soft doughs, for cakes and creams such as custard, chantilly cream etc. Its use is ideal for pastry making.

How does a planetary mixer work?

In this case, the stainless-steel mechanical arm carries out two simultaneous rotary movements: on its own axis and around the centre of the bowl, evenly kneading the dough. With this type of commercial mixer, you can choose to use the flat beater, the wire whip and the dough hook depending on the type of dough to be processed.

1 speed, 2 speed and 2 motors commercial spiral dough mixer. What are the differences and which one to choose?

VOLTAGE

  • 1-speed commercial spiral dough mixers: 220 V.
  • 2-speed commercial spiral dough mixers: 380 V in three phases.
  • 2-motor commercial spiral dough mixers: 380 V in three phases.

USE

All commercial spiral mixers are suitable for processing hard or semi-hard mixes with a water percentage of about 30-50%. The second speed is ideal for processing soft doughs with a water percentage of 50-70%.

In general, Chefook's commercial two-speed spiral mixers are used for heavier work than single-speed mixers because they are more powerful.

Commercial two-motor mixers are more efficient. Thanks to the presence of two separate motors, one for the spiral and one for the bowl, they can produce perfect mixes in large quantities for pizzerias and bakeries.

All Chefook commercial two-motor dough mixers are equipped with two speeds.

CAPABILITY

Depending on the models, the bowl capacity of the 1-speed spiral mixers varies from 6 kg to 44 kg (13,2 Lbs to 97 lbs)

The double speed ones have a range that varies from 18 kg to 44 kg (39,7 Lbs to 97 lbs) while those with lifting head have a range from 3.5 kg to 44 kg (7,7 Lbs to 97 lbs).

Why choose a commercial spiral mixer with lifting head and removable bowl?

The lifting head and removable bowl of this type of commercial spiral dough mixer make cleaning easy.

The removable bowl is also useful when it is necessary to ferment the dough in a different place from the one where the industrial mixer is located.

Check Chefook's 1-speed and 2-speed commercial spiral mixers with lifting head.

Fork dough mixer for pizzerias and pastry shops: why choose it?

The fork mixer is a versatile food machine with superior performance and capable of processing any type of hard dough.

Processing times are longer, and fermentation will be of a higher quality than that produced by the most economical commercial dough mixers.

For this reason, it is particularly suitable for delicate mixtures, such as for example:

  • Neapolitan pizza
  • Special bread
  • French bread

Chefook offers 1 or 2 speed versions. Depending on the model, the bowl capacity varies from 25 kg to 80 kg. (55,1 to 176,4 lbs).

How does the fork dough mixer work?

The rotating movement of the fork, horizontally installed with respect to the stainless-steel bowl, allows an ideal quantity of oxygen to be incorporated without causing dough overheating.

Diving arm mixer: why choose it?

The double arm mixer produces soft, perfect doughs, perfectly oxygenating and mixing them and kneading them for a longer time than the spiral mixers.

It is suitable for soft doughs (water compounds up to 50-70%) or medium-hard doughs (45%-50% water) and is ideal for all pizzerias, pastry shops and bakeries whose doughs must be perfectly oxygenated and mixed.

Some examples are:

  • Soft dough cakes
  • Bread
  • Buns
  • Brioches and croissants
  • Pizza

Its arms simulate the movement of the hands during the kneading process, lifting it from the bottom upwards, mixing the ingredients in an optimal way and favouring the absorption of water with flour. This guarantees excellent oxygenation, limiting the dough heating to 2-3°C (35,7°F -37,4°F) per minute.

Chefook's twin arm mixers have all 2 speeds and are equipped with a bowl which can be of various capacities, from 40 Kg to 150 Kg. (88,2 Lbs to 330,7 lbs).

All our models are CE compliant.


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