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4 QI 2015 THE QUARTERLY PREP EQUIPMENT Mixers With the increasing popularity of from-scratch menus in today's foodservice operations, mixers have become more of a mainstay in the back of house. While foodservice operators can choose from differ- ent types of commercial food mixers, planetary and spiral mixers remain the most common styles due to these units' versatility and chefs' and bakers' familiarity with them. Planetary mixers, also called vertical cutter mixers, come in countertop or foor models. The majority come with variable speeds to accommodate different mixing lev- els. Standard features of these units include a fxed bowl, agitators, controls, stir speed controls and a bowl guard. These units also offer stainless steel dough hook, whip and fat beater attachments. Operators can interchange these attachments to prepare a variety of products including pizza, bread, pas- tries, cookies, cakes and donut dough as well as icing, flling cream, dressings and more. Named after the unit's spiral-shaped dough agitator or hook, spiral mixers are primarily used to mix bread dough. Unlike planetary mixers, the bowl with this type revolves during mixing, while the agitator stays in place. When the bowl turns, its contents move so the dough is completely stretched. Standard features include dual electronic timer controls, a bowl job control and a revers- ible bowl drive. This mixer type is considered a bread or bakery mixer, so it's not as commonly used in the foodservice industry. Spiral mixers are heavy-duty units and designed to mix and knead bread, bagels, pizza and other types of dough. In terms of dough capacity, spiral mixers can handle a much larger volume compared to planetary mixers. Mixer sizes vary, depending on type and manufac- turer. For example, planetary units range in size from 5 to 140 quarts, with a number of different sizes in between. Countertop units generally offer 5- and 7-quart bowl sizes, making them suitable for smaller jobs. The most popular size is a 20-quart mixer, which operators can choose to place on a countertop or cart. Floor mixer models often include swing-out mixing bowls and power lifts for added convenience as well as the capability to program multiple mixing schemes. This mixer type commonly utilizes 220 or 240 volts, with either one- FE&S;: What is the typical service life for commercial mixers? BM: Most operators use them till they break. The con- struction and durability depends on the manufacturer, and there are different levels of quality. We've seen some units last more than 20 years, but the service life is typi- cally between 10 and 15 years on average. FE&S;: What should operators avoid when cleaning and maintaining mixers? BM: Operators should avoid cleaning when the mixer is on, although guards will keep their hands out of the mixing area. They also should never submerge the unit's base in water, as this could cause electrical or mechanical problems that would require service or replacement of the unit. FE&S;: What are the cleaning and maintenance require- ments for these units? BM: Other than the normal daily cleaning of the food inside of the mixer bowl, which should be scrubbed with soap and water, it's a matter of wiping down the exterior each day with a damp cloth. If there's a guard, operators need to make sure this compo- nent stays clean. Some models include magnetic safety devices that need periodic cleaning. The gear box assem- bly should be checked periodically to make sure it has oil or lubricant and that this is at the proper level. FE&S;: What is a typical problem operators should be aware of with mixers? BM: The biggest mechanical problem with these units is when they start leaking. FE&S;: What are the service requirements of commer- cial mixers? BM: Typically, this equipment is only serviced when there's a problem. The cleaning is done in house. Fortu- nately, most mixers don't have many problems. Switches, electrical or mechanical problems typically require a service call. SERVICE Q&A; WITH BRAD MELANCON, Co-service manager, Chandlers Parts and Service, Baton Rouge, La.