Spiral Mixer Vs Fork Mixer

A spiral mixer allows operators to mix higher absorption ration ar doughs due to their powerful motors and design of rotating the bowl and the hook together.

Spiral mixer vs fork mixer. Fork mixers are popular in europe i don t have much experience with them but i m told they re better to develop the gluten in lower protein flours and don t cause as much friction. The spiral mixer usually does not have interchangeable attachments like the planetary mixer. Quote request specifications 601 north main street brewster ny 10509. Choosing a planetary mixer vs.

Paviod if you do an advanced search of the forum using the search terms fork mixer or diving arms mixer or even more broadly the term mixer and using pizzanapoletana as the user name you will get a lot of hits on the subject. For a single or 2 bag spiral mixer frictional heat rise is probably upto 8 c mixing 5 minutes slow and 2 minutes fast. In terms of capacities spiral mixers can range from 30 quarts all the way up to around. Spiral mixers are generally larger mixers and placed on a kitchen floor.

It s ideal for mixing many dough types from stiff low hydration to high hydration doughs. The oblique mixer is probably a little more intense than the artofex but is much gentler than the spiral mixer. Spiral mixer for your foodservice needs. The im series spiral mixer and fc series fork mixers are available with dough capacities from light use 12 and 25 kg to medium use 35 and 44 kg models to heavy use 60 and 80 kg mixers that are ideal for pizza and bread making.

There are two types of commercial mixers spiral mixers and planetary mixers and which one your business requires will depend on what is being served. The fork mixer minimizes moving parts making it one of the most durable and reliable dough mixers available. Space in your bakery area should be accounted for when looking for a spiral mixer as they take up more room than a planetary mixer. There are many things to consider when you choose a commercial mixer.

Fork mixers are not very popular in the us. An artofex machine mixes for about 25 minutes but the friction factor is more like 1 or 2 c. Most commercial bakeries use either a spiral mixer or a horizontal barrel mixer. In terms of maintenance there s is practically none with spiral mixers due to extreme durability.