Bear AR60 Planetary mixer

• Used in bakeries for mixing doughs, batters, and creams.
• Suitable for patisseries producing cakes, pastries, and meringues.
• Employed in commercial kitchens for preparing mashed potatoes, sauces, and fillings.
• Utilised in food manufacturing for small to medium batch production of various food items.

Typical capacity

For this class of equipment, planetary mixers commonly range from 40 to 80 litres, with 60kg referring to ingredient capacity.

Power supply

Units of this type typically require a 3-phase electrical supply for robust operation.

Speed control

Variable speed functionality is commonly found on Bear AR series mixers, allowing for precise control over mixing processes.

Attachments

Planetary mixers are typically supplied with a bowl, beater, and whisk; dough hooks are also common.

Construction material

Frames are generally robust cast iron or steel, with bowls and attachments commonly made from stainless steel.

Footprint

For a 60kg capacity unit, the footprint typically requires dedicated floor space, often around 700mm x 900mm.

• What is the difference between a planetary mixer and a spiral mixer?

  A planetary mixer's attachment rotates on its own axis while orbiting the bowl, suitable for various ingredients. A spiral mixer has a rotating bowl and a stationary or slowly rotating spiral hook, primarily designed for dough.

• What maintenance is typically required for a used planetary mixer?

• Are spare parts readily available for Bear AR series mixers?

• Can this mixer handle heavy doughs?

• What safety features should I look for on a used planetary mixer?

Dough mixers hold strong reputation within bakery operations for reliable performance and durability. Buyers typically value machines offering consistent mixing quality and straightforward maintenance. When purchasing used equipment, industry attention focuses on bowl condition, motor functionality, and mixing arm integrity. Common strengths include longevity when properly serviced and adaptability across various dough types and volumes. Established brands tend to command preference due to parts availability and established service networks across UK suppliers.

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