Metcalf - Planetary Mixer

• Used in bakeries for mixing various doughs, batters, and creams.
• Commonly found in catering kitchens for preparing large batches of food items.
• Utilised in confectionery production for mixing ingredients like chocolate, nougat, and fondant.
• Applied in food manufacturing for blending ingredients in sauces, fillings, and purees.

Typical capacity

Planetary mixers of this class typically range from 20 to 80 litres, suitable for medium-scale production.

Power supply

Commonly requires a 3-phase electrical supply (e.g., 400V, 50Hz) for industrial operation, though smaller units may be single-phase.

Mixing speeds

Units typically feature multiple speed settings to accommodate different mixing requirements, from slow folding to high-speed whipping.

Attachments

Usually supplied with a whisk, paddle, and dough hook to handle a variety of mixing tasks.

Construction material

For food contact, bowls and attachments are typically made from stainless steel, with the main body often cast iron or heavy-duty steel.

Footprint

For this class of equipment, dimensions commonly range from 600mm to 900mm in width and depth, requiring adequate floor space.

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

  A planetary mixer has an agitator that rotates on its own axis while orbiting the bowl, suitable for various doughs and batters. A spiral mixer has a rotating bowl and a stationary spiral hook, primarily designed for heavy bread doughs.

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

• Can this mixer handle heavy doughs?

• What safety features should I look for?

• Are spare parts readily available for Metcalf mixers?

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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