horizontal dough mixers

I have seen these mixers in old bakeries. It is made in Brazil. I think it is “old school”. Anybody know about these tilting mixers ?

Click on link below to see the inside of it. Also, the seller has an interesting web site. Let me know if you have any problem linking up.

http://www.food-equipment.com/Fleetwood … mixers.htm

http://www.food-equipment.com/commercial%20mixers.htm

here is another one from a USA maker, does there “double-action” have any advantages for mixing dough ?

      [http://www.lelandsouthwest.com/products/dough/d50-2.htm](http://www.lelandsouthwest.com/products/dough/d50-2.htm)

Do this type machine mix the dough any better, cooler perhaps ?

I’m pretty interested in information about horizontal mixers myself. Have you discovered anything about them, over the last 3 years?

I’d like to open up a pizzeria in SP, Brazil and these[/url] are the type of mixers that are most reasonably priced. However, I only have experience making dough by hand/in a planetary mixer, so I’m wondering if I’ll ultimately be disappointed with a horizontal… has anybody heard about any drawbacks to them? The [url=http://www.correllconcepts.com/Encyclopizza/03_Mixers_and_equipment/03_mixers_and_equipment.htm#_Toc530971834]Encyclopizza basically just mentions that, like spiral mixers, they’re only single purpose machines.

Do not expect a reply from Otis. He passed away just over a year ago. He is missed on the Think Tank. He was always looking to make improvements to his operation through novel ideas.

Today would have been his 60th birthday. Rest in peace Otis.

I’m sorry to hear to that…

I think the best dough is made in a spiral mixer.

Hi Guys:

We sold a few of the Lealand models many years ago. To Bakeries never to pizza shops.

I think the dough capacities for pizza dough are about 1/2 those shown.

This type mixer had a reputation for seriously injuring fingers during the cleaning process.

I don’t see how the Fleetwood unit could be very heavy duty at the price showed.

George Mills

I’m currently using a spiral mixer, recently switched from a hobart planetary mixer. I really don’t think there’s much if any difference in the final product, other than maybe the spiral mixer will over mix the dough pretty quickly. I like the spiral mixer as it’s easier to pull the dough out of the bowl than my 140qt Hobart, it is practically silent in operation and seems to be a simpler design, having less to go wrong and looks to be easier to repair when something does go wrong.

I remember a coworker of mine crushing his hand while scraping the dough off the edge of our planetary mixer’s work bowl, as the thing was running. That required a cast for quite some time! I hope horizontal mixers can’t go much further than that!