Batch or Continuous, Mixers Control the Game

The global stand mixer industry was estimated at USD1.8bn in 2020, and is expected to reach USD2.9bn by 2030, growing at a CAGR of 4.7% from 2021 to 2030, according to a recently published a report by Allied Market Research.

The rise in interest for domestic baking and cooking, the advent of new commercial establishments such as restaurants, hotels, and cafes, and the ever growing number of features and functionalities included in the latest versions of these machines, are the main drivers of market progress. The surge in demand from developing countries, coupled with the surge in sustainability efforts and improvement in energy consumption are expected to open new opportunities for the market players in the future, despite the challenges such equipment presents – such as the limited availability of floor space in small bakeries, and difficulties in cleaning and maintenance. 

More Capacity, Same Size

Backed by more than 100 years of experience in the foodservice industry, Hobart‘s planetary, spiral, and pizza mixers are available as countertop and floor mixers in capacities ranging from 5 quarts of batter to 220 pounds of dough.

Hobart mixers have a reputation for unparalleled strength, speed, and durability. According to the company, each product is tested under extreme conditions in the manufacturer’s unique technical center to ensure it holds up to the company’s high standards. 

Hobart’s Legacy+ range of mixers consists of machines designed to provide as much as 30% more mixing capacity in the same size bowl, depending on the application. This is achievable thanks to the Hobart-exclusive PLUS System, which combines three powerful technologies: VFDadvantage, maximum capacity overheat protection and a reinforced planetary shaft. 

VFDadvantage variable frequency drive combines precise motor control with excellent power to help manufacturers gain consistent mixing and maximize their productivity. It also offers benefits such as motor protection to prevent overheating if the mixer capacity rating is exceeded. A stir speed incorporates ingredients slowly and completely, while Shift-on-the Fly™ allows the changing of speeds while in operation without the need to worry about consistency and efficiency. 

On the HL800 (80 quart) and HL1400 (140 quart), a FastStop function stops the mixer’s planetary rotation within three seconds. VFDadvantage provides the power needed for the most demanding dough production and ensures consistent mixing to help kitchens gain high levels of productivity and quality. 

The maximum-capacity overheat protection consists of extreme-duty wiring and connections. These manage more power so you can mix heavy ingredients without concern for downtime.

A reinforced planetary shaft system, combined with an all-gear-driven transmission, provides exceptional power to the bowl to increase mixer capacity — so you get more output.

In addition to the benefits of the PLUS System, these Hobart commercial mixers offer other features to help bakers gain quality results and stay productive. Four mixing speeds can take on nearly any mixing job and the Quick-Release™ agitators have a consistent ratio to the bowl to provide you with great mixing performance. They also are easy to remove and don’t move up and down like bayonet-style agitators.

Batch Mixers, Automated

During the IBIE trade show in Las Vegas, we also talked to Claire Auffrédou, Deputy Managing Director for VMI about the market demand and how their product lineup is catering to that demand. According to her, the preferences in the US are starting to converge with the European market – but the main difference is that the capacities required are higher in the US. “There are bigger bakeries in the US producing mostly soft breads, while in Europe we have more semi-industrial factories that are satisfying a growing demand for crusty breads. It’s not all black or white and we have observed this trend also coming to the U.S gradually where we have registered a growing demand for batch mixing systems that allow the resting times needed for artisan bread.”

VMI’s batch mixing technology, allows bakers to have resting fermentation times, while also being able to process high capacities. The equipment comes with separate tools for bread but is easily adaptable for cookie dough, muffin dough and other doughs that have a more liquid consistency. 

According to the company, these mixers can also be integrated in a fully automated system with a shuttle bringing in the mixer bowls so that they can receive the ingredients, allow resting time for the dough, and then the shuttle can return the bowls to the cleaning station, making this a completely automatic system.

“We also launched a new planetary mixer, which is also for industrial capacities. It is a new design, which incorporates a lot of ergonomic functionalities that follow strict hygienic design principles. The Phebus mixer has recently received recognition at the Innovation Showcase at IBIE and it excels in the most complex preparations, including creams, sticky doughs, batters and specialty breads. Bakers can use the intuitive touchscreen interface to program up to 100 recipes for daily consistent and smooth production. The mixer has a bowl capacity of 200 liters and features an ergonomic and easy handling design, ensuring the safety and comfort of the staff. Hygienic stainless-steel design guarantees food safety.”

You can read the rest of this article in the September-October issue of European Baker & Biscuit, which you can access by clicking here

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