Need spiral mixer advice/opinions
Hey lovely people,
So about a year ago I started producing bagels as a Cottage Food Operation. We grew very quickly and eventually moved into a communal kitchen space where I was using Hobart 20qt stand-mixer. It was kind of a pain having to do multiple batches. Now we are lucky enough to be moving into our very own kitchen space, and due to volume we are looking to purchase a spiral mixer (looking at 180lb capacity versus 220lb). I've worked in restaurants before but had no high volume baking experience prior to this. FYI, the dough is very stiff at 51% hydration.
Fresh Loafers, what should I look for when buying a spiral mixer? Do you have any brands you suggest?
Lox of love!