Views: 0 Author: Site Editor Publish Time: 2025-04-30 Origin: Site
A dough mixer is a kitchen appliance that mechanizes the manual kneading process, designed to blend flour, water, and other ingredients while promoting gluten network formation. Its core component is the mixing arm (e.g., spiral hook, planetary gear system), which applies rotational force to compress, stretch, and fold dough to achieve ideal elasticity and extensibility. Common types include spiral mixers, planetary mixers, and paddle mixers. Spiral mixers excel at handling high-viscosity doughs (e.g., bread, pizza dough) due to their helical blades and dual-motion design (rotation + orbital movement), minimizing dead zones and improving efficiency. Some models feature scrapers to enhance ingredient turnover during mixing.
Power Compatibility: Requires 220-380V voltage. Verify stable power supply before startup to prevent motor overheating or shutdowns.
Bowl Installation: Ensure the detachable bowl locks securely onto the mixing shaft. Test rotation for smooth operation to avoid friction noise.
Speed Settings:
Low speed (1-2 gears): Initial ingredient blending.
Medium speed (4-6 gears): Intensive kneading.
High speed (8-10 gears): Reserved for light doughs (e.g., pastry). Avoid prolonged high-speed operation to protect the motor.
Ingredient Ratios & Temperature Control:
Gradually add water to high-gluten flour to prevent excessive hydration.
In summer, pre-chill flour or use ice water to counter heat from friction. Limit mixing cycles to ≤15 minutes to delay yeast activation.
Gluten Development Check: Use the windowpane test:
Extension stage (80% gluten): Dough stretches into a film with jagged edges.
Full development (100%): Film becomes translucent with smooth tears. Avoid overmixing to prevent gluten breakdown.
Lubrication & Inspection:
Apply food-grade lubricant to gearboxes and bearings regularly.
Check clearance between spiral blades and bowl wall (≤5 mm). Replace blades if wear exceeds 50%.
Troubleshooting: Power off immediately if the motor stalls or emits unusual noise. Check for obstructions or belt tension issues; never force a restart.
Bowl Cleaning: Disassemble and wipe residues promptly with a soft cloth. Soak stubborn stains in warm water with food-safe detergent; avoid abrasive tools.
Rust Prevention: Dry components thoroughly and apply food-grade anti-rust spray. For long-term storage, coat surfaces with edible oil.
Electrical Safety: Keep water away from the motor compartment. Inspect power cords periodically for damage.
Overmixed Dough Recovery: If dough loses elasticity, extend the first fermentation time by 30–50% to allow yeast to repair gluten networks.
High-Temperature Adjustments: Chill ingredients or wrap ice packs around the bowl in summer to maintain dough temperature ≤28°C (82°F).
Spiral dough mixers enhance efficiency in dough preparation but demand strict adherence to safety protocols and maintenance. Key priorities include voltage stability, real-time dough monitoring, and regular lubrication. Users should consult the manual for parameter adjustments and seek professional support for complex malfunctions. Proper operation and care ensure consistent dough quality and extend equipment lifespan.
