Baking & Snack - October 2021 - 86

MIXERS
tion to extrapolate to larger batch sizes to determine
the required size of the motor and the resulting
torque for a new mixer.
" This is key because the larger the motor, the
more torque is generated, which means the mixer
needs to be built to withstand the higher torque levels, "
Mr. McGhie explained.
Much of this decision will be dependent on the type
of dough being mixed.
" You will want to look at absorption level of the final
Mixer design can
ensure the equipment
is stable,
strong and provides
easy access for
maintenance and
sanitation tasks,
all extending the
machine's life.
AMF Bakery Systems
dough, stiffness of the dough, range of the dough being
mixed, " Mr. Bartsch explained. " Another key factor
is the speed of the agitator. With this information, you
should be able to select the proper size motor for the
job. I always say, you only get one opportunity to get the
horsepower right, and that is during the design stage. "
For batter mixers, Kevin Wilkinson, North American
sales, Tonelli Group, recommended bakers provide original
equipment manufacturers (OEMs) with the comReinforced
robust construction allows the mixer to withstand the
torque necessary to produce stiff doughs.
Shaffer, A Bundy Baking solution
plete specifications of the product, including pounds per
hour to be produced, batch size, product density, specific
gravity and centipoise. It's also critical that bakers use
the mixer within recommended production rates.
" We engineer the equipment for extreme duty, but we
recommend that the customer use the equipment as designed
by the manufacturer, " he said.
When bakers push their mixers to operate at max capacity
continuously, it shortens the equipment's lifespan.
" The big thing people tend to do is overloading the
mixer or not staging it correctly or making too viscous a
batter and exceeding the limits of the machine, " said Bob
Peck, vice president of engineering, E.T. Oakes.
Damian Morabito, president, Topos Mondial Corp.,
pointed out that upsizing the motor can give bakers
some breathing room when it comes to overloading the
mixer.
" We know bakers will add too much scrap dough
back in the mixer or an operator will double draw on
flour and single draw on water, and they will try to mix
through it, " he said. " At that point, you're mixing clay,
not dough. "
Capacity charts can help determine which mixer size
a baker should choose. These allow OEMs and bakers to
see what volume a mixer can handle by type of dough
and related dough density.
" The strength of the mixing bowl is another key feature
of the mixer, " Mr. McGhie said. " What is the design
of the bowl? Does it have the stronger vertical design,
or is it a more traditional horizontal channel jacket
design? "
OEMs are designing mixers to be more robust and
durable to withstand the forces the agitator and dough
create. AMF Bakery Systems' DuraBowl design reinforces
the mixer balance and stability to lengthen the life
of the mixer bowl. It also eliminates cooling leakage and
maintains the specified dough temperature.
86 Baking & Snack October 2021 / www.bakingbusiness.com
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Baking & Snack - October 2021

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