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6 QI 2015 THE QUARTERLY phase or three-phase electricity. Touch pad controls and digital LED timers offer added convenience for operators as well as enhanced product reliability and mixing consistency. The heavier the mixer's base, the more stable it will be when used for high-volume production. Bases typi- cally feature cast iron construction, while bowls are made of heavy-gauge stainless steel. Most commercial mixers include safety features, such as guards or gates to protect users' fngers during operation. On vertical cutter mixers, electromechanical interlocks prevent operation unless a bowl cover is closed and latched. Interlock mechanisms also prevent operation if the bowl is tilted beyond 20 degrees from the vertical position. A centrifugal brake on some models stops the motor when a staff member pushes a stop switch. Mixers can be either gear or belt driven. While generally more durable, gear-driven models tend to cost more up front. Belt technology has come a long way, with more durable components that provide smooth opera- tion and easy repair and maintenance. Speed selection for these units depends on the model. While some offer settings for high, medium or low operation, other mixers may offer numerical speed choices. Horsepower typically ranges from ½ to 2, de- pending on the unit. Commercial mixers have a #12 hub, which is a round, protruding part that accommodates a number of attach- ments. These include vegetable slicers for slicing, cutting and grating. This allows easy ingredient additions for sal- ads, sandwiches and pizza. Meat choppers are another at- tachment that fts on the hub. This can be used to prepare ground meat for patties or to make from-scratch sausage. Several options can help simplify production and save labor. Bowl truck adaptors allow operators to load different mixing bowl sizes into the mixer, while the bowl trucks offer easy transport of batter and dough. Bowl extension rings reduce splashing. This allows users to mix at higher speeds while keeping ingredients in the bowl. Easy-to-clean splash guards can be added to protect the mixer from ingredients and product splash. This also keeps cleanup and maintenance to a minimum. In many kitchens, mixers are considered the workhorses of the prep line. When properly specifed, these units can decrease labor while increasing speed of service. John Marenic, principal at Charlotte, N.C.-based Marenic Food Service Consultants, provides his insight on what opera- tors should consider when purchasing a mixer. • DO determine what tasks the mixer will be used for. Different types are suitable for heavy dough versus general use. • DO decide whether a gear-driven or belt-driven type is preferable. Mixers that use nothing but gears in the head of the motor provide the most direct power from the motor to the mixing apparatus. Operators that use dough mixers typically like gears, since belts can slip or burn out when used with heavy loads, al- though this is not a common occurrence. Gear-driven mixers also tend to have a longer service life, but belts are very reliable and more affordable. • DO consider mixers for tasks such as vegetable prep, meat grinding and pasta making. Operators don't always consider how versatile these units are for many production tasks. This can save both labor and the cost of purchasing other pieces of equipment. For example, a mixer with an attachment to make pasta is much cheaper and more versatile than a pasta maker. These units also can help operators increase the number of fresh, from-scratch items on the menu. • DON'T purchase a mixer without a clear understanding of how it will be used and what options are needed to accomplish these tasks. • DO consider water proximity if the mixer will be used for dough. Also consider where the dough rolling will take place. It's best to have the mixer situated as close to the prep table as possible. • DON'T neglect the care and maintenance of mixers. Operators should keep a close eye out for hairline cracks near the unit's gear box or mechanisms. Small oil leaks may signify the gear box is broken, which means the mixer should be replaced. This can happen if the mixer is hit hard or dropped. The bowl also should be able to be moved up and down freely with the lift. If power is an issue, operators can inspect the mixer for electrical connection problems. • DON'T neglect to include necessary accessories, such as splash guards. These are benefcial with counter mixers to protect the area from cake mixes and icing that can splatter. Also, metal guards or cages are needed for dough mixing to ensure operator safety. • DO consider the construction of the mixer's base when purchasing. Thick rubber feet will help decrease the noise caused by the unit's vibration. THE DO'S AND DON'TS OF PURCHASING A MIXER PREP EQUIPMENT