How many mixers do you have?
I am making 7 types of breads each morning in a 30 qt. berkel mixer. I am trying to decide if I should get a second mixer to take some pressure of the first. How long do you let your mixer rest in between batches? My largest batch is 15 lbs. baguette dough. I also make brioche and ciabatta which mix on high for 10 to 15 minutes each. My berkel has had some issues and doesn't seem to be able to handle the breads. Just curious how other professional bakers do it.