The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Ideas for a commercial mixer

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caraeh21's picture

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?

irakliilo's picture


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  . .

caraeh21's picture

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.