A small home mixer, of course, can easily cope with whipping of proteins or oil cream , and cocktails will turn out to be just wonderful. However, its capabilities are limited, and this, first of all, concerns the volume of products that it can process in one operation. If you earn by preparing desserts at home or owning a small cafe, it is justified to purchase a professional mixer.
What is the difference between professional kitchen mixers?
Devices intended not for household use differ, firstly, in large sizes. Due to this at one time you can prepare, for example, a lot of cool drinks, for example, when the influx of customers on a hot day. Secondly, the capacity of the professional mixer for the kitchen is much higher than that of ordinary household mixers. Just compare: for a home device power of 300-450 watts can be considered sufficient. Professional instruments often reach 700-850 watts.
Any professional model is able to whip the cream and proteins, mix the dough, prepare mashed potatoes from fruits or vegetables.
Types of professional mixers
Among these important kitchen helpers, the types are hand, stationary and planetary mixers. Let us consider each species in more detail. The handmade professional mixer looks like a blender consisting of a handle and a long rod with a knife at the end. Only the mixer, this nozzle does not have a knife, but a round nozzle with sharp jagged beans, which easily beat all the necessary products. Many models are equipped with a gearshift knob and an additional nozzle-whisk. Such a mixer is also called a submersible professional, as it is lowered into a container with food.
The stationary version has large dimensions. It is a stable casing with an electric motor and a bowl in which the products are mixed. The main convenience - there is no need to hold the mixer in your hand. You just need to turn on the button, select the speed, install the necessary nozzles.
Planetary professional mixers are the same stationary type. There is a stable base with a body and a bowl. The difference concerns only the method of rotation of the whisk and other nozzles. Rotation occurs habitually around its axis and simultaneously along the diameter of the bowl. Thanks to this, this mixer whipens the whites and creams twice faster and better, nedzhi most powerful manual model.
How to choose a professional mixer?
Specialists recommend for professional cooking not to get a submersible, but a stationary mixer. The need to keep such a device in hand will permanently lead to the confectioner's fatigue. When as a device with a stable base does not require anything from you, except pressing the power button.
Of course, for catering establishments, bulky devices with a large volume (up to 100-120 liters) and power are suitable. For small cafes and pizzerias, it is enough to buy a semi-professional model (5-10 liters) from a reliable manufacturer with a power of at least 700-850 watts.
Pay attention when choosing a mixer for the material. The stainless steel case is just a tribute to the design, which, by the way, affects the price. But the bowl of the device of this material is a must. Plastic models are easily damaged and fall out of action when dropped.
It is also important that the kit includes a variety of nozzles, whiskers of various sizes for beating, a hook for mixing, hooks and a scoop.
Among the manufacturers have earned the recognition of the model from Rohaus, KitchenAid, Bork, Arkarsrum, Kenwood, Braville.