Who every thought your great grandmother’s rum cake recipe from the old country would go viral? This is often the plight that many home bakers and chefs find themselves in, but it’s a great “problem” to have. As your business continues to grow, so does your need for better equipment ? the secret ingredient of any delicious recipe.

Investing in a commercial dough mixer is a must for growing bakeries and restaurants, and the revenue generated by being able to produce more goods will quickly pay off the initial investment. But if you have no prior knowledge of commercial bakery mixers or commercial restaurant equipment in general, then shopping for the right commercial dough mixer can seem a bit daunting.


Here are a few simple questions that will help you determine what kind of commercial dough mixer is best for your business needs.

What are you mixing?

The are many kinds of batters and doughs with a variety of different consistencies and properties. Luckily, there are commercial dough mixers for each kind of dough. For example, kneading thick or stiff dough requires a lot more power than whipping a delicate meringue. Similarly, a pizza dough mixer and a bread mixer work entirely different from a mixer designed to whip egg whites. Having a thorough understand of your product will help you decide what kinds of mixers are best for the job.

How often do you plan on mixing?

Commercial grade restaurant equipment is built tough and can withstand the rigors of commercial use. But some commercial dough mixers are better equipped for some kinds of mixing than others. Light duty commercial dough mixers are best for occasional or infrequent use, and are great for light prep work and small batch baking. A light duty mixer wouldn’t hold up in a busy pizzeria. On the other hand, a heavy duty industrial dough mixer is meant to work large quantities of dough on daily basis.

How much do you plan on mixing?

The amount of dough you plan on mixing plays a direct role in determining the size of the mixer you need. A small bakery can get away with a smaller dough mixer machine, usually a 5 ? 20 qt. planetary mixer. However a large and busy pizzeria will require a mixer nearly double that size, or even a spiral mixer to handle the volume and frequent use.

The right commercial dough mixer can make all the difference when it comes to increasing production. In addition, their versatility and unique features make them a valuable asset to any restaurant kitchen.