The Borrelli 7 litre counter top professional heavy duty planetary mixer is designed to give outstanding performance in all busy catering establishments. Ideal for restaurants, bakers, butchers, deli shops, sandwich bars, supermarkets etc.
With a 450w motor which is more powerful than most other mixers of this size, it breezes through heavy duty work in commercial food preparation. The smooth running gearbox allows quick and efficient preparation of your dough.
With safety features such as bowl guard switch with easy lift lever action bowl arm, this 7 litre planetary mixer cannot be beaten at this price point. The B7 model is made of die cast metal for the busiest professional kitchen, unlike cheaper models made of ABS plastic.
The most common types of commercial mixers are Planetary and Spiral, but what's the difference? Is there a difference?
Robust kneading and more versatility (mixing meats, batters, heavier dough, soups, etc...)
Countertop models available, can have a smaller footprint (consider space available)
Finer airier doughs, Artisan breads, Smaller batches,
Floor standing (consider space)
Before you consider investing in a Food Mixer, the Bakery, Pizzeria, etc should consider what kind of dough or batter do most of their recipes require, and how thick is its consistency? Will they be making specialty breads, bases, cakes, cookies, muffins or all these?
What ingredients, the volume and the weight involved determines the type and size of the mixer for the role.
Preparing different foods at high volume a Planetary mixers offers plenty of options. Although they are great for kneading heavy dough and blending ingredients together, they also can be used to slice vegetables (with the addition of an appropriate attachment), chop meat, grate cheese, make batter and whip meringues. The Planetary Mixer offers plenty of options.
As we can see the Planetary mixer has a lot of different functions, but they do need the proper attachments and agitators to perform these tasks. Whips, beaters, dough hooks, mixing paddles, whisks and pastry knives are common kinds of agitators used for bowl mixing. Slicers, graters, shredders and meat choppers are also common hub attachments for some planetary mixers; these attachments extend the capabilities of the mixer beyond just mixing.
All planetary mixers have just one motor and a non-rotating bowl. Planetary mixers are sized by the volume of the ingredients they can hold in their bowls, as part of the features tab on our Mixers product pages this information is readily available to help you make a decision.
Planetary mixers, due to there versatility are the most common. Smaller planetary mixers can be placed on a countertop, while larger planetary mixers are floor standing. As a general purpose mixer, the planetary is hard to beat and an excellent choice.
Spiral mixers are placed on the kitchen floor, so space should always be taken into consideration prior to investing in one. They are typically best suited for kitchens and bakers that most often create artisan breads, bagels and pizza.
Spiral mixers ensure proper dough consistency and well-blended ingredients because they rotate the bowl in both directions. When producing a consistently high-quality dough is a priority, spiral mixers tend to be the best option. They can also produce much smaller batches than planetary mixers.
Spiral mixers are best suited for mixing bread, because they keep the dough at a lower temperature given how the mixer bowl rotates as the spiral hook spins to knead the dough. This ensures the dough does not overheat or ferment too quickly, which affects how the yeast activates. Temperature control is especially important when preparing artisan breads, because they need to ferment at a slow pace to come out perfectly.
Spiral mixers use one motor to rotate the bowl and another motor to rotate the spiral arm. The mixers operate with a pulley system, so they are quieter than planetary mixers. The dual bowl rotation also makes the mixer easier and faster to clean after a long day in the kitchen, as all a baker must do is reverse the bowl to clean the dough off the hook.
Most spiral mixers easily blend flour and water to a perfect consistency. This is extremely important because many specialty breads need a water absorption ratio of 80 percent to 90 percent. A higher water absorption ratio produces bread that is easier to digest. It also saves bakers money on bread production, since more water and less flour is used to create the same amount of dough; it becomes lighter and more airy.