Commercial planetary mixers are mainly used by bakeries/pastry shops to whip eggs and cream, to work soft doughs such as those for cakes, or semi hard ones such as bread doughs. They are not generally suitable for harder doughs.
When is a bakery planetary mixer recommended instead of a spiral, fork or diving arm mixer?
Commercial planetary mixers are recommended in place of the above-mentioned commercial mixers:
If you own a pizzeria or restaurant that needs a heavy-duty commercial mixer, we recommend that you choose, according to your needs, spiral mixers, arm-dipping mixers or fork mixers.
The planetary mixer is so called because the mechanical arm rotates around its own axis like the planets around the sun, making a circular movement around the axis.
The industrial planetary mixer is commonly used in bakeries because it is cheaper than other commercial mixers. With it, it is possible to obtain uniform doughs in a short time thanks to the mechanical arm that, during the rotary movement, works the dough reaching every point of the bowl, even the most external ones.
Chefook commercial planetary mixers are quality and reliable kitchen equipment at a competitive price. They are manufactured with high quality components to ensure durability and are all CE marked.
With Chefook’s planetary mixer you will find three attachments:
It is suitable for working with full-bodied doughs that are not excessively liquid, such as eggs and flour; it can be compared to wooden spoons or hands. It is not recommended for doughs that require excessive processing effort.
It is used to work liquid and foamy doughs for long time, for example to whip cream, or to mix eggs and sugar.
Used to obtain more consistent, compact and elastic doughs that need to be processed with greater effort, such as those for pizza, bread or homemade pasta. If, however, the use for hard doughs is continuous and for long periods of time, it is advisable to consider the purchase of spiral, plunging arm and fork mixers.