Blog

Maintenance measures that make pizza mixers go the miles

From doughs to desserts, pizza restaurateurs do a lot of different kinds of ingredient mixing, typically requiring expensive mixers that can perform in ways a specific type of pizza dough demands. Here, an equipment expert gives pointers on picking the machine for the job and then making it go the maximum number of miles.

October 31, 2018

By Joe Osmon/Hobart Food Equipment Grroup sales development manager

Selecting the right mixer for the job is key for any pizza brand since ingredients tend to mix differently. And, while the concoction in the bowl may mostly be dough, it's just as likely with today's varied menus that it be a sausage topping combination or even some sweet concoction that will capture the hearts and dollars of dessert-loving customer. 

Pizza brands can choose a planetary mixer for combining multiple types of dough and batter, as well as vegetable slicing, cheese grating and meat grinding with the addition of hub attachments. Or you may prefer a spiral style machine that will be dedicated solely to dough creation. But whichever mixer selected for the specific job at hand, it pays to know not just the advantages and limitations of each, but also the recommended best practices for consistent results and maximum efficiency. 

Mixer capacity

It may be tempting to purchase a smaller mixer at a lower upfront price, but keep in mind, that piece of equipment may not have the bowl or power capacity needed for creation of a quality product. 

Spiral mixers are larger and cost, on average, about 10 to 15 percent more than planetary mixers — a fact you can't get around if you seek to produce airy, Neapolitan-style pizza dough, for example. Still, it's important with either mixer to make sure the unit you choose is large and powerful enough for the job. 

Consistently overloading a smaller mixer with large, heavy batches of dough wears on the motor and gears, ultimately shortening the components' lifespan and leading to costly repairs. A smaller mixer also may not provide the bowl space to incorporate ingredients thoroughly. 

Mixer manufacturers rate the horsepower of their equipment differently. Look for a mixer based on capacity testing where the results are typically in chart form. This reference helps determine the correct agitator for your dough (or other product if you use a planetary mixer), along with the bowl and power capacity. 

For dough, manufacturers base mixer testing — and the resulting capacity—on absorption rate (AR or water weight at a given temperature divided by flour weight) to provide the most accurate recommendation. As an example, a thin pizza crust with a 40 percent AR should yield 40 pounds of dough requiring a 60-quart mixer. Anything with less capacity or power wouldn't be up to the task. To be certain about the capacity you need, always refer to the mixer manufacturer's recommendation. 
 
Pay attention to manufacturer's recommended mixing speeds. Mixing your dough too fast can elevate the temperature of the dough and activate the yeast, causing it to rise more than desired. It can also strain the mixer motor unnecessarily. 

The bottom line is that ultimately it pays to research mixers based on their ability to perform at the level you need for the best results. Guesswork is risky and should be avoid, along with only focusing on the upfront cost of the machine. Instead, buy what you need to meet current mixing needs and accommodate future growth. 

When brands purchase this key type of equipment with an eye toward quality and well-matched capacity, the result is better performance at a lower long-term cost. That means purchasing equipment with motors that are strong enough to mix product because ultimately that prevents stalls or stops that result in kitchen downtime and delayed or faltering customer service. 

Cleanliness and maintenance

While it may seem obvious that proper cleaning and maintenance of mixers is critical to optimum performance, it bears underscoring for no other reason that skimping in these areas could create an equipment environment prone to the spread of foodborne illnesses. Here are some basic, but sometimes neglected precautions that head off such problems. 

Cleaning and sanitation begins with the manufacturer's instructions. Mixer bowls and agitators vary in materials based on the model and brand. Stainless steel bowls and agitators or cast aluminum agitators, for example, are often easily run through a ware washer. 

Additionally, look for mixers with removable bowl guards to simplify cleaning. These are usually best hand washed in hot water and mild soap, then sanitized with an approved non-caustic cleaner. Additionally, use a mildly soaped cloth to wash down the mixer regularly. Avoid excessive moisture that could result in standing water on mixer parts. 

Determine a regular preventive maintenance schedule for your mixer. Pay attention and regularly maintain mixer lubrication points, such as in the areas where bowls moves vertically or where bowl guards spin. Lubricate these points based on owner's manual manufacturer's recommendations because bypassing this task can and often does result in premature failure of these components. 

Some mixers also have dipsticks to check oil levels, which may be best addressed authorized service providers. It's a good idea to plan a service visit once or twice annually to assess levels and other potential failure points on the mixer. 

Remember also to monitor the bowl clearance for consistency. Be sure the agitator doesn't hit the bottom of the bowl, since this not only wears out the bowl prematurely, but can potentially damage to the mixer. 

Likewise, if the agitator is too far out of the bowl, it will be difficult to incorporate the ingredients fully. Operating manuals typically contain instructions for adjusting agitator action or your service provider can also help. 

A note about training 

As with any food preparation equipment, proper mixer training is important. Take the time to read and follow operators' manuals and watch manufacturer's training videos, when available. Collectively, all these actions can help you get more mileage out of this critical piece of pizza restaurant equipment. 

Joe Osmon is a sales development manager for food machines under the brands of Hobart and Berkel for the ITW Food Equipment Group. He has served as a territory sales manager for five years with Hobart and as a branch manager in Hobart Service for five years.
 

Photo: iStock