Tips for maintaining an industrial mixer for years

In any bakery or pastry shop, the mixer is one of the most important tools in the kitchen. It allows us to prepare doughs, creams, and mixtures in large quantities and in a uniform manner. A powerful dough mixer not only saves time and effort, but also makes work much more efficient and convenient. But in order for it to continue to serve us for years, it is important to pay attention to maintenance. A professional industrial mixer is a big investment, and maintaining it is the way to ensure that it returns that investment every day.

Don’t skip regular cleaning

Cleaning the mixer after each use is not only a matter of hygiene, but also of maintaining the device itself. Dough or cream residues that remain on the various parts may dry out, make operation difficult, and even cause wear and tear. It is important to make sure to disassemble the parts, such as the bowl, dough hook, or whisk, and wash them thoroughly. The mixer body should be cleaned with a damp cloth only, to prevent water from entering the electrical parts.

Correct and safe use

Overloading with flour or liquids can strain the motor and make it work too hard, which can shorten its life and even cause costly breakdowns. It is important to understand that every mixer, even if it is a powerful dough mixer , is designed to withstand a certain load. Therefore, it is always a good idea to make sure not to exceed the amount of ingredients recommended by the manufacturer, and to use a bowl that is appropriate for the volume of dough you are preparing. In addition, it is recommended to start the kneading operation at a low speed, to let the dough or mixture come together, and only then gradually increase it. This way you not only protect the motor, but also get a much higher quality result.

Preventive maintenance – not just when there is a malfunction

Many people only check their mixer when it starts making strange noises or working slowly. Preventive maintenance saves you from this. Every few months, it is recommended to make sure that the screws are tightened, that the motor is working properly, and that there are no worn parts. With a professional industrial mixer, it is also worth using a qualified technical service to perform periodic inspections. In practice, this extends the life of the device and prevents unplanned interruptions in work.

Maintaining a suitable work environment

The mixer is a heavy and sensitive appliance, so it is important to place it on a stable and safe surface, so that it does not wobble while working. An unbalanced surface may cause unnecessary shocks, damage the motor or even pose a safety risk to workers. A clean, dry and ventilated work environment contributes not only to comfort but also to the preservation of the appliance’s parts over time. It is important to keep it away from heat sources such as ovens, as well as from excessive humidity that may penetrate the internal parts and cause rust or a short circuit. It is also a good idea to assign the mixer a permanent place in the kitchen, where it remains stable and protected.

Using original accessories

Another important tip for maintaining your mixer over time is to use only original accessories and spare parts recommended by the manufacturer. A dough hook, whisk, or bowl that does not match the mixer model exactly may put a strain on it and cause wear. Although sometimes the temptation to buy a cheaper replacement part seems worthwhile, in the long run it may be expensive. Original accessories ensure smooth operation, precise results, and protection of the mixer’s motor and internal mechanisms.
B. Gottlieb We know how important the mixer is to your business, so we offer professional equipment along with training and personal service. Want to ensure that your mixer will work like new for years to come? Contact us today or leave your details and we will be happy to be at your service.

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.