How to choose an industrial mixer for a bakery or pastry shop?

When working with large quantities of dough, especially in a professional environment such as bakeries, confectioneries or food factories, it is important to choose equipment that is exactly suited to your needs. A kneader is one of the key devices in any production line, so it is worth understanding the differences between the options available on the market and how to make the right choice.

What is the difference between a spiral mixer and a planetary mixer?

Both devices are considered industrial mixers, but are designed for completely different tasks. A planetary mixer is mainly suitable for mixing and whipping soft mixtures – such as cakes, creams and whipped cream – and is not intended for intensive kneading of heavy doughs. In contrast, a kneader (or spiral mixer) is built specifically for kneading dough – mainly for breads, challahs, pizzas and pastries that require thorough processing of the dough.It is equipped with a strong structure and a dedicated kneading mechanism that allows for prolonged work under load, while maintaining uniformity in the result. How do you adapt the mixer to your needs?

The first step is to understand how much dough you put in per day. Depending on the amount, choose the bowl volume and motor power. Industrial kneaders come in a variety of sizes, from small machines for boutique bakeries to industrial kneaders designed for bakery factories. The rule is simple: it is better to choose a machine that will cope not only with current needs, but also with future increases in production.

Technical specifications that are important to pay attention to

Whether you are looking for a dough mixer or an electric dough machine, there are some technical details you should check:

rotation speed
Kneading hook type
Easy-to-operate control system
Overheating protections
Strong transmission suitable for continuous work

Properly matching the specifications of the grinder to your needs will ensure continuous work, uniform results, and minimal maintenance over time.

Ease of cleaning and maintenance

A blender that is easy to clean is a significant advantage in any business. It is important to check that the machine allows easy access to parts, that the bowl and hook can be easily washed, and that basic maintenance can be performed without the need for special tools. Thorough cleaning and regular maintenance extend the life of the blender and ensure clean and safe work.

Need advice on choosing a mattress?

At J. Gottlieb you will find professional and reliable equipment for bakeries and confectioneries, including industrial kneaders in a variety of models and sizes. We will be happy to assist you in choosing the right device, depending on the type of dough, the pace of work, and the physical space in the kitchen or factory.

Personal guidance, a deep understanding of industrial equipment and decades of experience – this is what allows us to help you make the right choice.

For those looking for bottom lines because the oven is beeping:
Baking with controlled air technology saves energy, affects the excellent taste, optimizes the work and can be controlled remotely. You are invited to get to know the MIWE IN ROLL oven.

So what is air control and what is it used for?
A short lesson on energy:

The amount of air circulating in the cycle and passing over the baked product has an immediate effect on the baking results .
The physical background for this reason is also easy to understand – above all it is known that two parameters are responsible for transferring the energy from the air to the product:
The air temperature (and for a more focused definition – the difference in temperature between the air temperature and the product temperature) and the amount (or speed) of the swirling air over the product.

The two parameters determine each other. At a warmer air temperature, the amount of air can be reduced by transferring the same amount of energy to the product. On the other hand, if more air is swirling – you can settle for a lower air temperature, and still transfer the same amount of energy to the product.

In fact, in the baking process it is quite clear that there are limitations. Of course, you cannot increase the amount of air as much as you want (and of course you cannot lower the baking temperature without limit), without disrupting the baking processes.

So after we learned about temperature…

What are the advantages of controlling the air flow in the oven?

Various advantages will be available to the baker if he can control the amount of air separately from the control of the baking temperature. The physical process described does work well in baking many products.

– Reducing the baking time while increasing the amount of air in the oven, which enables energy savings

Each baked product has its own parameters regarding heat conductivity and volume/weight ratios. That is, if we study the product features in depth, it seems that each product requires its own amount of air and temperature level.

There is an ideal combination of the amount of air and the temperature in each baking oven (due to the different climate conditions), in each baking process, in different seasons and at different points in the world. It is clear to every baker that a lower temperature (or gentler baking) is required as the product is rich in fats and proteins.

On the other hand, the actual improvement that can be achieved as a result of this ideal combination, instead of the conventional method of controlling the temperature alone, is most impressive in different types of pastry, such as yeast cakes, cakes in chuss or cakes in a mold, where the quality of the final product is affected in a positive and visible way when varying amounts of air.

Controlling the amount of air in the oven can also compensate for changes in the baking result caused seasonally due to weather changes, humidity and more. For example: the relative humidity is completely different in summer and winter. In the summer, crispness problems can arise due to low humidity. If we bake in the summer with a greater amount of air in the third and last stage of baking, we can stabilize the crispiness.

The Air control method

The amount of air is controlled by an electric valve (sliding door) located between the combustion chamber and the baking chamber. This valve, which can work for years without problems, regulates the air flow and thus determines the amount of air flowing in the oven.

This valve also closes automatically and without delay in two additional cases to save energy: during steam activation and when opening a door. When steam is injected into the oven, the heating system is completely sealed and separated from the baking chamber into which the large amount of steam is injected. Only after the effect of the steam does the valve return to its place according to the baking program. As a result, the steam does not pass through the combustion chamber, which prevents the cooling of the oven due to the steam at least by 10º – as was the case in the past in ovens with speed controllers and in all conventional ovens, in which it was necessary to start the baking process at a higher temperature.

According to Miwa engineers’ calculations, it is possible to save up to 10% in energy costs as a result of this method, and in addition – the lifespan of the combustion cells has been especially extended.

And in case of a malfunction in the valve, you can easily open it manually and continue baking. Also, since the steam must fill only the baking chamber and not the combustion chamber (as in conventional ovens), a higher amount of steam is created than the same amount of water, and of course in less time and less maintenance costs in the future.

And the other advantage of the method is the possibility to flow up to 1/3 more air into the oven when needed beyond the amount that could be flowed with the speed controllers.