spiral mixer recommendation

Discussion in 'The Think Tank' started by daniel bothman, Jul 10, 2018.

  1. daniel bothman

    daniel bothman New Member

    Joined:
    Mar 8, 2018
    Messages:
    11
    Likes Received:
    0
    Location:
    bellingham wa
    i am looking for recommendation for spiral mixer for my pizzeria. for 20 years we have used a hobart 60qt mixer (now over 40 years old) which may have just bit the dust and might not be worth fixing.

    we make 80-320lb of dough per day. we only use our mixer for dough so thinking of switching to spiral mixer. i think a sweet spot size mixer would be a mixer that could handle loads as big as 80k / 175lb per batch.

    looking for recommendations of brands that known to be workhorse mixers and are well supported in the us.

    thanks, dan
    la fiamma wood-fire pizza
     
  2. Steve

    Steve Active Member

    Joined:
    Oct 25, 2014
    Messages:
    505
    Likes Received:
    106
    I just purchased an LBC 80T. It can do up to 110lbs of flour. Haven't received it but @pizzapiratespp swayed me in this direction. Very affordable. We got ours from Culinary Depot for $5980.

    Steve

    Sent from my Pixel 2 using Tapatalk
     
  3. daniel bothman

    daniel bothman New Member

    Joined:
    Mar 8, 2018
    Messages:
    11
    Likes Received:
    0
    Location:
    bellingham wa
    thanks steve. i saw a fair bit of LBC mentions in the forums. i think they are a spin-off company of lang. and i think our roll-in proofer is theirs. they just happen to be about 50 miles from me, so we're going down tomorrow morning to test it in person.
     
  4. Steve

    Steve Active Member

    Joined:
    Oct 25, 2014
    Messages:
    505
    Likes Received:
    106
    Please let me know what you think of it. We went in on it with only recommendations because we are in Pennsylvania.

    Sent from my Pixel 2 using Tapatalk
     
  5. daniel bothman

    daniel bothman New Member

    Joined:
    Mar 8, 2018
    Messages:
    11
    Likes Received:
    0
    Location:
    bellingham wa
    has anyone had experience with ABS american bakery systems? our repairman reps them.
     
  6. pizzapiratespp

    pizzapiratespp Well-Known Member

    Joined:
    Feb 12, 2008
    Messages:
    809
    Likes Received:
    344
    Location:
    Southern California
    I believe Lang and ABS are partnered to some degree. The lbc 50 would probably do well for you. We used that size at the store level for years. It handles 1 50 lb bag of flour creating a 80lb (or so) batch of dough in 5 to 7 minutes. It comes out of the mixer fairly easily. One average strength male can pull it out in 1 swoop. Follow Toms tips on the process and you will be happy.

    We use a bigger one now ( the 120 ) 3 bags of flour at a time. We do around 2000 lbs a day and it never quits.
     
  7. pizzapiratespp

    pizzapiratespp Well-Known Member

    Joined:
    Feb 12, 2008
    Messages:
    809
    Likes Received:
    344
    Location:
    Southern California
    Glad to see you found one. Although I gave you my vendor info, I really would not recommend them for an item that small. They focus on industrial operations and are a bit annoyed be me and my small orders. They built the Domino's commissary here in SoCal.
     
  8. Steve

    Steve Active Member

    Joined:
    Oct 25, 2014
    Messages:
    505
    Likes Received:
    106
    I was hoping finding someone closer to me would help get it here faster, but it still ships from Washington State even though Culinary Depot is out of NY. 2 Weeks until we have it

    Sent from my Pixel 2 using Tapatalk
     
  9. daniel bothman

    daniel bothman New Member

    Joined:
    Mar 8, 2018
    Messages:
    11
    Likes Received:
    0
    Location:
    bellingham wa
    well... went down to LBC's office and demo kitchen and tried out the KM-80P, the pizza model variant of the 80T w/ same design and motor, but slightly tweaked torque, rpm and miniscule difference in hook clearance. never used a spiral mixer before but we mixed a double batch of our current dough, 85# total and it handled it with ease and it should be able to handle double that. we also made a 18# batch testing it's low end functionality and seemed to handle that as well, but would probably need additional mixing time because the way the dough got lost in the big bowl to some extent.

    to answer my own question about ABS, first requires an explanation about LBC. LBC, formerly Lang Bakery Company is now owned by SINMAG. SINMAG makes the LBC models and the ABS models. all interchangeable parts and similar controls but some changes to case and as described above, some change to the "tuning".

    anyway, was sufficiently pleased with the results and due to the lack of any other option, it was a very easy decision... terrific value, in stock locally and most importantly, serviced locally. gears are in motion to buy one and hopefully have it delivered by the weekend so we don't have to make dough in our 20qt any longer than we need to.

    thanks all for your advice here and in the other threads.
     
  10. daniel bothman

    daniel bothman New Member

    Joined:
    Mar 8, 2018
    Messages:
    11
    Likes Received:
    0
    Location:
    bellingham wa
    and now that we'll be able to make all our day's dough, even on the busiest of days in 2 batches, it may finally make sense to buy a divider rounder. i went down to pizza equipment pro's in bay area 6mo ago and tried out the friul divider/rounder with our dough and was more or less pleased with the results. it's a very compact but capable machine. the balls weren't as taught as a hand rolled ball, but i didn't hold on to any when we left to see how they performed after overnight fermentation, but i think for pizza it would be just fine. alternately maybe just a rounder with a built in table catcher like the AM Mfg R900T with rotating table and just continue to hand scale the balls. the idea of the fruil being able to bust through a day's dough needs in an hour instead of 4 is very appealing tho. anyone out there with a Friul divider rounder? anyone used both Friul and AM mfg? (cross posting this into new thread)
     
  11. pizzapiratespp

    pizzapiratespp Well-Known Member

    Joined:
    Feb 12, 2008
    Messages:
    809
    Likes Received:
    344
    Location:
    Southern California
    You would probably find the the divider overkill for a 1 store operation. The rounder is an excellent value though. You definitely want the table turner one. They are fast and take 5 minutes to clean. Every once in while they spit out a bad doughball but just toss it in again and it’s perfect.


    Sent from my iPhone using Tapatalk