March 27, 2011 - 9:06am
Ideas for a commercial mixer
I have a sandwich shop and make all of the bread fresh every morning. I make:
16 baguettes
8 sourdough baguettes
1 full sheet focaccia
6 loaves ciabatta
20 5oz. brioche rolls
20 5oz. honey wheat rolls
12 bagels
I have a 9 month old berkel 30 quart mixer and have had to have it repaired multiple times. I am going to buy a second mixer to take some pressure off the berkel. I have a tiny open kitchen. Any suggestions?
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HI
it is surprising that with berkel you had problems, could you give me an idea what kind of problems were they?? it is quite expensive machine . .
I have had to have the pulley replaced once and the belt replace twice. I am waiting on a new cage, mine lost 3 of the pins that hold it in place. I don't know if it not resting long enough in between batches. I start the breads at 4:30 and the last batch comes out around 6:30. Or, if it is from mixing the brioche and ciabatta on high.