VEVOR Spiral Mixer Review!
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- Опубліковано 1 жов 2024
- Is the Vevor mixer worth buying or is it junk? Please watch my full review, i think you will be surprised!
Vevor Spiral Mixer = s.vevor.com/bf...
Here is my 5% discount code “VVSALES” (That is V V not W )
For more info about my Gozney Pizza ovens = us.gozney.com/...
How to make my Biga Pizza Dough
Step 1 Video = • STEP #1 - HOW TO MAKE ...
Step 2 Video = • STEP #2 - HOW TO MAKE ...
How To Freeze Pizza Dough Video = • How To Freeze Pizza Do...
TO PURCHASE AUTHENTIC ITALIAN PIZZA DOUGH 00 FLOUR AND SEMOLINA CLICK THE AMAZON LIINKS BELOW
TO PURCHASE AUTHENTIC ITALIAN PIZZA DOUGH 00 FLOUR AND SEMOLINA CLICK THE AMAZON LIINKS BELOW
Antimo Caputo Pizzeria Blue 00 Italian Flour 2.2 Pound (Case of 10) - Total 22 Pounds
a.co/d/ftl23wh
Mulino Caputo 00 Pizzeria Flour 1Kilo Bag, 140.8 Ounce, (Pack of 4), 2.2 pound (pack of 4)
amzn.to/3wvlUiE
Antimo Caputo Semolina Flour 2.2 LB (Pack of 2) Bulk Italian Durum Semolina Flour - All Natural
amzn.to/3nnIjeh
Italian Semola Flour, 11 lbs (5 kg), Fine Ground Semolina Rimachinata
a.co/d/2cy0lWc
DoughMate Artisan Dough Tray Kit
amzn.to/3f3SUqU
Italian Made Olive Oil / Copper Oil Cruet by GI Metal
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Larger 2 Pint Version
a.co/d/aymqmev
We found a very clean almost like new Vevor on Marketplace. Saved quite a bit. There is also a blue no name version floating around on the internet that looks to be same unit, probably from the same factory, that sells for about $50 or $60 less. Vevor seems to be a brand that sources a wide variety of generic products from Asia and has them branded for them. In this case white paint and a yellow decal. We were using a Kitchenaid that I bought 20 years ago. It really wasn’t that great and the plastic driven gear in it would keep stripping. I kept spares on hand. The Vevor seems very beefy for the money, no complaints. As for moving and storing the Vevor? We found a small table with shelf and casters on Amazon that is nearly the same footprint as the mixer, slightly shorter. It’s ‘just’ sturdy enough to move it around and was inexpensive. Unfortunately it’s not stainless but does the job perfectly.
Glad you were able to find a good deal, I love my mixer, still working like a charm. I was in the same boat, my kitchenaid was great but it just couldn't handle pizza dough week after week.
Vevor makes a 15.3 amp voltage regulator that should make it so that you can make the speed variable 50 roughly at Home Depot
Just make sure to get the 2000v 15.3 amp version also you can soft start the motor which will make the motor last longer! Your videos are great, I know this will make the mixer more useable for different hydration doughs,,, Chris kiely
Have you found that your dough almost seems overworked from this one speed mixer? After making 4-5 batches now it seems that my dough is overworked compared to my kitchen aid doughs.
I had been using 67% hydration and tonight tried 63% hydration. Using same flour (antimo caputo 00 blue) as before.
Curious to hear if you’ve experienced any of this with your doughs.
Thanks for watching John, I haven' t had any issues but there are so many variables to making dough it's hard to pinpoint exactly what could be causing your issues. I don't think the speed of the mixer is causing it because it's a relatively slow speed. My guess is that it could be due to the water temp or the dough getting too warm while mixing. One trick a lot of folks use it to put a few ice cubes in the water while mixing to keep it cool.
@@HarplandProductionsI actually measure my temps of dough during the mixing process and am using same method as before. I do put some ice cubes into the cold water during mix too. I’ll keep messing with it all, it’s just been an unexpected change as I’m still hoping to dial it all in.
"Made in China" mostly means dependable quality. Chinese products lasts & lasts, at least that's my experience. I am going to buy a VEVOR based on this review.
Thanks so much for watching Willie, mine is still holding strong and I am really enjoying it! I also got a new table to keep it on with caster wheels. It makes it so easy to just roll it out of the pantry then when done, roll it back.
Here's the link for the mixer stand and. the discount code is still the same:
Here is my 5% discount code “VVSALES”
US:s.vevor.com/bfQ0S4
CA:s.vevor.com/bfQ1az
Ordered this mixer today as I’m in the same boat… wanting a $2k Italian model but 4 teens at home and $~500 is more manageable. I overheated my Kitchen Aid 6.5Qt unit 2x this week already to the point it stopped on me.
Best of luck, buddy, I was in the exact same boat. So far, so good lines been working great no issues. I also bought this little table. The mixer fits perfectly on it if you’re interested.
Here's the link for the mixer stand and. the discount code is still the same:
Here is my 5% discount code “VVSALES”
US:s.vevor.com/bfQ0S4
CA:s.vevor.com/bfQ1az
Great feedback and thank you for the link! Forgot to say thanks for your vevor discount code previously too. I’ll check the table out.
What the smallest amount of flour it can mix. I need it for residential use
This mixer is very large, I would never make the minimum. I would highly suggest making as much as possible then freezing extra pizza dough balls. I will link my, "How to freeze your dough" video below. Neapolitan dough takes a long time to make correct and for me it's just not worth it for just a few pizzas. if frozen right after balled then thawed out in the fridge for 24 hours they cook up just like they were freshly made :) ua-cam.com/video/OA7gcHmQcec/v-deo.htmlsi=vfPEOw_Ets85Ie_I
I have had this for several years, get a cart to move it around on. Use a sponge to get the water out for cleaning.
Great tip! Thanks for watching! Yes i am already checking around for a small prep table with castor wheels!
What is that prep table you have next to your Gozney? How do you like it?
Thanks for watching. I have a couple different prep tables.
One is the Everdure Pizza Prep Table: bbqguys.sjv.io/anDLrj
The other is just a commercial stainless steel prep table, which i prefer.
My Table is 60” X 24” with Caster Wheels - Here is a link
a.co/d/csN1ttr
My Prep Table Outdoor Cover
Arcedo Patio Bistro Cover, Waterproof Outdoor Furniture Cover, Heavy Duty Patio Bar Table and Chairs Covers, 80"L x 32"W x 30"H, Beige & Brown
Capacity aside, how much better does it knead your dough compared to a Kitchen aid mixer? Im really disappointed with how little gluten development I get from my KItchenaid. I dont so much make pizza, but bread loaves and Mexican pan dulce.
For Bread and Pizza it's much better, i was very skeptical and that's why i was hesitant to spend thousands of $$$ on a spiral mixer but i have been pretty amazing at how much better it is.
? I’ve made all kinds of breads and pizza doughs in my Kitchenaid…you don’t get 100% gluten development from the mixer but in how you treat and ferment the dough.
Congrats on your new spiral mixer!
I've been wanted to have a spiral mixer last few years and finally ordered a Famag a couple of days ago.
For higher hydrated dough, I had to have removable bowl. I wish the pricing was closer to the European market but well.
For those who are looking for a Famag, there's a clearance section at PHG. It's insane 5s is only $100 lesser than 10s.
Yes those are amazing, it's still on my wish list!
You say it's best for neapolitan pizza, but you can you use it for other types of pizza?
Vito I. Shows on his channel a way to clean a small spiral mixer with a fixed bowl. But TLDR is put a little bit of water in the bottom, clean and then soak up the water and squeeze it into the sink.
After I saw the short I was waiting for this review. Thanks for the informative review.
Thanks so much for watching! Yes, that's how i ended up cleaning it. It turned out to be easier than expected and actually probably easier to clean than my Kicthenaid.
5:27 it look like your dough was too hot, add ice cubes with water next time, stay stay around 22° and it will be clean ;)
thanks for watching and the tip!
It seemed to me that the dough needed more mixing before removing. These spiral mixers are great in building strength so if you use ice cold water and let it do its job, the dough will be very elastic with a fantastic gluten network and will be easily removed without the need of oil and will leave practically nothing inside the bowl to clean. I use the Sunmix Evo 6 which is essentially the same at the Vevor and can spin up to 300 rpm
Great point! Yes, this was my first batch so I will definitely use cold water and mix it a bit more!
Super. And remember to add the last 10% little by little so to give the dough time to absorb. Also, I always add the salt towards the end. If you have a thermometer, measure the dough until it’s 24-26 Celsius. That’s when it’s done. 😊
Great dough too! What hydration did you use?
And finally, the Italian version they copied this from is the Sunmix SUN6 and not the famag - check them out
Yes. You need to add just a little water, then the biga, add the rest of the flour, run the machine, and slowly add the water to absorb. The process should take 20 minutes vs the Kitchenaid 10 min.
can you do a one bag 1kg batch? or is the bowl too big for that?
Hello Alan, first off thank you so much for watching and reaching out. You definitely could do smaller amounts like 1 kg but I would highly recommend doing much larger batches and then freezing the extra dough if not needed. If you’re going to go through all the work and effort to make the dough it makes more sense to me to make extra freeze it and then have it ready for the next time. I have attached my video how to freeze Neapolitan dough, if that helps! ua-cam.com/video/OA7gcHmQcec/v-deo.htmlsi=rmxofpkePeWF8MI1
do they sell parts for the mixer on the website
I believe you can get parts if not directly on VEVOR on Amazon. there really aren't a lot of parts, just a switch, motor and chain. not a lot to go wrong with these
Get yourself a decent sponge to get the water out, clean the bowl immediately will make it easier
Thanks for watching! Yes I agree 100% i usually try to clean it our as soon as the dough comes out and is resting!
would have been nice to actually see it in action rather than fast forwarding with music over the part we want to see. otherwise thanks for the review. Been waiting for a review on this.
Next time, didn't think anyone would want to watch 40 minutes of me making dough :)
@@HarplandProductions no but maybe a minute or two to see speed and an idea for sound
is there a residential kitchen sized spiral mixer?? 2-4 liters?
I believe this is the smallest spiral mixer they make. The more expensive Italian brands make one that’s a little bit smaller but they’re closer to the thousand dollar range.
@@HarplandProductions is the bowl motorized to spin or the motion of the hook makes it spin?
I love your refrigerator b
Thank you very much! Hard to find nice ones that are not $3,000+ and don't fall apart, this is an LG and the trick these days is to not get the models with Ice Makers in the doors (That's usually the part that fails first, ask any Samsung owner) This one has a high output ice maker built into the freezer below and just a cold water dispenser in the door.
3000 kg!!! Around 3 tons. Is that the lifespan of the mixer? Can the rod and dough hook come off easily? I'd imagine that would make it easier to clean.
Haha too many measurements in my head! No, the rod and the hook are not removable, but the benefit of the mixer is that if used properly the dough come dried out, making it very easy to clean because almost nothing was left in the bowl
The gluten I see came not so strong. The reason why I think was you put the water all the way first and then the flour. In this case you bring the dough to the above recommended temperature and therefore the gluten is destroyed. Leave some cold water to add at the end to build strong gluten. Otherwise very nice detailed video.
Thanks for the tip! Yes i have heard that adding a bit of ice to the water also helps!
Friend! I have this machine for two years now and it’s doing really well. I recommend using really cold water and also incorporate some ice cubes to the mixture. Ex: If the total water is 1300g, try 1000 cold water and the rest in ice cubes.
Try not exceeding 24 Celsius degrees.
Really good video, not so much information of this machine out there!
Thank you so much for watching and the advice, I will definitely add some ice to my water next time and try to keep the dough cooler
Do you think the removal bowl and speed control is worth an extra 1k? If I buy a IM-5 am I crazy not to get the IM-8 for $100 bucks? I’m just concerned about the weight and can I move it around in 10 or so years. Great review 👍
I would defiantly get the larger IM-8, and then also get a small stainless steel prep table with castor wheels to put it on. I also think it's worth getting the tilting head and removable bowl option. Here is the table i am looking at to use with my mixer a.co/d/4fOdsiL
I recently bought the im-5 and love it. The biggest question I asked myself is how much dough am I really going to make at one time? It's only 100bucks more but I've found you need to be careful with smaller batches not mixing well. I have to mix at least 1k worth of flour to get a proper mix.
@@pizzajeff-nola I always make as much do as possible and freeze all the excess and individual containers so I always have frozen dough balls. Check out my house to freeze dough video
Neapolitan pizza is the only way to go!
I agree, I always find it odd when people say that they love pizza but aren't big fans of Neapolitan style. To me that's like saying that you love Sushi but hate the ones with raw fish and only like Philadelphia rolls
I have seen people replacing the motor in this mixer with a variable speed one. The motor can be bought for less than $200.
For me, I think I’m gonna stick with the one speed for now and see how it works out
You can just install a VSD for about $30-50, you probably would need a bit of knowledge about electronics though, nothing you can’t learn on YT.
New subscriber here , loving your content. I’m slowly going through your videos one by one .I love your professional approach with reviewing products etc . I’m just a beginner but decided to start a UA-cam channel. So far I have one video and one subscriber but it’s early doors yet. This is going to take me a while but I have to start somewhere. At the moment I’m using the Roccbox. I didn’t want to spend too much on an oven just in case things didn’t work out. I’m actually starting at your very first video and working my way back. The say the only way to learn is to watch others. Cheers mate 👍
Thank you very much for watching, I wish you the best of luck. Let me know if you have any questions more than glad to help you out.
I purchased a Puglisi spiral mixer directly from the manufacturer in Italy after researching many, including the Famag. I purchased it to relieve my 7 quart Kitchenaid from struggling with yeasted doughs, especially pizza and sourdough. I have been very happy with it and got great customer service (in Italian).
Thanks for sharing, yes those are amazing mixers!
lol I just got the Vevor 15 qt mixer, but not the spiral mixer. It was a pain to lift... It's on a Vevor metal table that has wheels. I haven't used it yet, but it took a tonnnnn of washing to get the factory grease off the bowl in particular. The attachments seemed to clean fairly fast.
Yes i am getting a small table with wheels also
What is the smallest amount of dough this mixer can make: (example) 1 pizza, 3 pizzas, 5 pizzas, etc.?
First off, thank you very much for watching and reaching out. Making Neapolitan pizza dough takes a lot of time, if done correctly. Mine from start to finish takes me 3 days, 2 days to make the starter and cold ferment it then the final day to mix up the final dough with the pre ferment (Biga starter). That being said i would never just make a small batch, it's just not worth it. What you can do is make a large batch and Freeze the extra dough balls, that way the next time you want pizza you just thaw the dough out over night in the fridge then you have amazing dough ready to go without the hassle of making more dough. I always have a bunch in my freezer and every time i make dough i make enough to have extras. That was a long rant without answering your question, I would say the minimum would be one standard bag of flour which will make you about 6-8 pizzas (depending on how big you make your pizzas) but this mixer is about twice the size of a standard kitchen aid and it weighs about 80 lbs so you really have to have a place to keep it. Here is my, "How to freeze dough" video. ua-cam.com/video/OA7gcHmQcec/v-deo.htmlsi=HszrEGR8jDehDRaC
@@HarplandProductions Thank you for your excellent video on how to freeze pizza dough. Do you imagine (or know) that the Ankarsrum Assistent mixer is as good? The maker says it does not care that it makes pizza dough for one pizza or up to 8 quarts of dough.
@@williejohnson487 I think it’s also a very nice mixer, but it’s not a spiral mixer, which is ideal for Neapolitan pizza dough
Love your revues, I actually bought the same machine in gray about 6 months ago, not from vevor but from Wallmart on line for about $400. You are right its heavy duty and very heavy and the warranty issues could be a problem. I have it in a fix spot in my basement kitchen so I don't need to move it. You're right about the dough, for Conotto style dough very high hydration, spiral mixers are only mixer to use for best result's, the dough comes out of the bowl very clean, you hardly need to clean the bowl. The only problem I have is the fact that it's only has one speed, It's ok but it takes longer to mix the dough. Down the road I will get a multi speed one. Very good review of the machine.
Thank you very much for watching and letting me know! I am still loving the mixer, i also just got a very nice small stainless steel table with castor wheels that makes moving it around very simple.
Here is my 5% discount code “VVSALES” in case your interested.
US:s.vevor.com/bfQ0S4
CA:s.vevor.com/bfQ1az
Would letting the dough remnants get VERY dry be an option for cleaning? Then use a plastic dough scraper?
It’s actually easier to get it clean while the dough is still wet, it really depends on what type of dough you’re making. My recipe really doesn’t stick to the bowl that much once it’s done. It was much easier to clean than expected. If you let it dry. It’s like trying to get drycement of of it
I have 2 of their mixed of 2 different sizes. They are great. Never a problem. Bought a heavy duty mixer stainless steel with wheels on Amazon to move it around. The mixer though are great tool and is powerful for a large batch. Much better than any kitchen aid mixer I have tried
Glad to hear that! I have added a metal prep table with castor wheels to my list!
The big question is whether it has plastic or metal gears. Your KitchenAid mixer is instantly dead once one of its plastic gears splits.
Not sure but i would assume that is where the corners were cut compared to the Italian versions, i know it has a metal chain and I would think the sprockets would also be metal but i would need to open it up to check.
I must have missed it but did you ever say if your biga tasted better or had better soft and crunchy texture. Or is it just easier and faster to make bigger batches but quality of pizza was same
The flavor comes more from the fermentation process than the mixing, and the soft and crunchy texture doesn’t necessarily change with this mature, but it definitely makes it easier to achieve better results. Spiral mixer just incorporates the flower and water much better making the dough so much easier to work with.
Before downsizing, I had a Hobart 20qt and it was AWESOME!
Yeah those are big mixers,
Another great review! I have a Kenwood Major, and it works really well. I can easily make 1200 gm batches and I can move it to the storage. The cost was under the Vevor too. Just an alternative.
Agree, it's a good mixer, my reason for upgrading from my kitchenaid was that it's a lot of work just to make dough for 8-9 pizzas, with this new one i can make triple batches and have fresh dough for that day and have enough to freeze for a month :) . I am ordering a small stainless steel prep table with castor wheels to be able to roll it in and out of my pantry so that will help.
I work in a professional bakery this looks like and mixes like the mixers we have but a baby version.
Thanks for watching! So far so good. I just got a nice table with castor wheels to move it around!
Hey great video, had this mixer for 2 years. Cleaning not to bad as long as you clean it right away.makes perfect pizza dough
Thanks for watching! I agree as long as you clean it up right away it's pretty easy!
Thank you for the review. I have the money to spend on the Italian one, but I don’t want to spend that much on it unless I truly will use it and love it. Maybe in a few years if I run this one into the ground I’ll pull the trigger on the more expensive option.
Same for me Tim, after testing this one out I know that I will more than likely, eventually purchase the more one of the more expensive Italian ones but for now this will do nicely and allow me time to master the technique of using a spiral mixer
the only problem is that it doesnt have different speeds and for neapolitan contemporary high hydration dough you need the that.
Yes, I agree, I would like one slower and one faster
What is the rpm of the mixer? Probably not good for super hydrated dough?
My dough was 65% hydration
Bowl Rotating Speed: 21 RPM
Hook Rotating Speed: 159 RPM
Have you looked at the Ankarsrum? Hand made in Sweden, 7 year warranty and can do up to 5kg of dough with no issue, also more lightweight and kitchen friendly, and great for cakes as well as doughs. Best of both worlds
It is easy to move, comes apart to clean, plus, it is multi-speed, and does much more than just dough.
I agree that it's a great mixer and the design makes it very easy to use and clean but i feel it's more of a universal mixer, great alternative to a Kitchenaid but still not quite as good as a spiral mixer for Neapolitan pizza dough.
@@HarplandProductions Yes, I don't think anything will compare to a spiral for kneading dough. But I felt the Ank was the next best for dough after a spiral. Then also, there is no way I can handle the weight of the spiral machine.
If I was making only dough or doing commercially, I'd go spiral, but for home use it seems a bit impractical . . .unless you have a large kitchen and can have more than one mixer.
It does build great gluten though :)
@@lisarct1012 agree, it’s probably a much more useful kitchen appliance since you can use it for other things and it’s a pretty cool design
I use a wet microfiber with dish soap on it to clean. Slide it around the bowl and you can also get the cloth under the end of the hook.
That's a great idea!
I use my kitchen master and it’s awesome.
I love my kitchen aid, i have used it without any issues for almost 16 years :) the new spiral mixer is really the next level in terms of Neapolitan pizza dough but the kitchen aid is still a better all around mixer
I have the Famag Grilletta. The top lifts up and the bowl is removable. I love it.
thanks for watching, those are amazing mixers!
Love that you did this video. Did you try the Ankarshum mixer yet? I’m on the fence between the two right now.
Thanks so much for watching. The Ankarsrum mixer looks and sounds like a great quality mixer, it's just not a spiral mixer and from what i can see if won't be much different then using a standard mixer like a kitchenaid. I still feel that for Neapolitan dough the best option is a spiral mixer and if you are on the fence then the VEVOR is a good option to test with, sure it's not the best compared to the Italian models but if you make pizza dough a lot then you will get your money's worth then can upgrade down the road if you like it.
@@HarplandProductions thanks! I mostly do artisan breads and pizzas with hydration above 70%. The only part that kills me about the spiral mixer is the weight and the cleaning. Other then that’s it’s clearly the standard for my type of doughs From what I’ve seen on the Ankarshrum mixer it does as good or better than a spiral mixer and it’s super versatile. Maybe this will get me off my butt to make a video someday. With Amazon I have 30 days at least to try it out.
i've been eyeing a Famag mixer. The tilt head is huge in my opinion.
I agree, I still have that one on my list 😎👍🏼🍕🔥
My spiral is the SunMix Sun 6 (the same one used by Tom Gozney and Adam Atkins). Also from Italy, and very much worth the added cost over the FaMags.
That said DO NOT buy a tilt head. They are not worth the added failure point and smoother operation of a fixed system. I speak from a friend's experience who got the IM-5 tilt head FaMag. These fixed spirals are very easy to clean if you clean them soon after use.
Cleaning is super easy on these spirals mixers - A microfiber lightly soaked in hot water. Just clean it ASAP. There is no reason to fill it with lots of water. That said if you ever do to get very thick formations, just syphon it out, no need to lift it. ;)
If you do clean it and find a few spots of dough later they normally come off easy once dried (as long as they are not thick deposits)
To see how easy it is to clean these spirals, search "Sunmix UK Cleaning Your Sunmix Spiral Mixer"
Good call about the tilting head option, I will have to reconsider that option!
@@HarplandProductions Definitely check out SunMix Sun6. The quality is next level and worth every penny.
Is this mixer 1 speed? Will you find it limiting?
For me the 1 speed isn't a deal breaker but it would be nice to have one more slower speed but the one it has is a great all around speed for pizza dough.
I guess my question is this. If you jare ust making 5 balls either Biga or Poolish is the spiral worth it over the KA?
I don’t think it’s worth using a mixer at all for that little amount of flour, especially if you’re using Biga or Poolish. You’re much better off, making a very large batch and freezing any extra balls that you do not need to cook that day. That way you have pizza ready to go without having to go through all the effort. Here is my video and how to freeze dough. ua-cam.com/video/OA7gcHmQcec/v-deo.htmlsi=JdpJgut1UHSpEvIf
@@HarplandProductions thanks bud. I mostly do just use my hands but occasionally I use the kitchen aid because it's less messy with the hands
Impossible to get one of these things regular price in Canada. Third party sellers doubles the price
I have been hearing that! I will reach out to them to see what's going on with their supply in Canada.
Canadian Vevor site sells them for C$660 but they are out of stock right now. However, check the Alpha mixers sold by Phoenix in Canada. They are not much more expensive and have a variable speed motor.
I love this mixer, can’t be beat at the price point. Super easy to clean and I bought a stainless steel cart to move it around. An autolyse for 30 minutes and correct water temp are important as with a single speed mixer the dough temp can get too warm. This totally solves the problem.
Thanks for sharing! Yes, i am going to tweak my recipe / process a bit to see if i can improve on it with this new mixer
@@HarplandProductions It is definitely more difficult with a single speed. So after much trial and error, I came to the following process. My dough and room temp are typically around 75F, so my water is usually 58F. 64% hydration using instant yeast. If using a biga or poolish, my process is slightly different.
1. Add flour/yeast and very slowly all the water
2. Mix until incorporated, cover and rest for 25-30 minutes.
3. Add salt and then olive oil if using.
4. Mix for 8-10 minutes or so until a pumpkin shape and the bowl is clean
5. A few stretch and folds on the counter
6. Bulk for 1 hour, ball and into the fridge for 2-3 days.
I am on the edge for this mixer. Made in China and one speed. There is a Canadian brand Alpha AVS 10 for 799. 300 more but different speeds and very quiet motor.
I think if i was going to spend anymore money i would save up and opt for one of the Italian versions. for me this is a great starting point to hone my skills before i upgrade.
@HarplandProductions Famag im8 $1,600, (8 quart)Sunmix6 (6 quart) $2,000. Alpha AVS10 $750 (10 quart). Check out Phoenix Food Equipment. I like italian products but way over priced.
What speed is that mixer by default?
Can I ask you what hydration was originally used to?
Also, I keep it on a rolling cart.
Yes, i will be getting a cart soon!
is this chain or belt drive?
Chain
By cheap, buy twice!
I agree, in this case it is a was just to get me started and to see if a spiral mixer met all of my needs! And I also didn’t have the budget to spend $1600 on the Italian version. So I think of other people are in my situation spending $400 save you $1200. And get you by for a couple years while you save up for a better one. If you have the money, it’s better just to get the better one.😎👍🏼🍕🔥
it's already Sold Out :-(
What location are you in? It’s in stock for next day delivery in the United States.
@@HarplandProductions Canada :-)
@@MarcDumont I believe it was sold out even before this video
@@HANK_SCORPI0 yeah I don’t have any visibility in it in the Canadian storefront, but hopefully it’ll be back in stock soon
Check the Alpha spiral mixers sold by Phoenix in Canada. They are not much more expensive but have a variable speed motor.
Does it come in 45 Quart Size?
They only have the one size spiral mixer, they have a 30 quart standard mixer. But they get anything that big it’s gonna be very expensive. m.vevor.com/commercial-mixers-c_10669/30qt-1-5hp-electric-food-stand-mixer-dough-mixer-cooking-restaurants-commercial-p_010839844478
If you decide to get one of those, don’t forget to use my discount code that was in the description of the video
You don’t use super hot water on cleaning flour..if you use tepid or lukewarm water, you get much better results. Hot water makes the flour adhere and clump. So..a review where you never actually turn it on and mix anything? I’ll stick with Kitchenaid..
Hello John, first off, thank you very much for watching. With this mixer i have found out the hard way that it's better just to use a damp rag, since you can't remove the bowl and the mixer weighs 80lbs, it's easier to just wipe it clean. I am not sure you watched the full video, from about the 3:00min - 7:30m mark i make an entire batch of dough and then cook pizza. I love my kitchen aid but it just can't keep up with the larger batches of dough.
@@HarplandProductions sorry..my bad for skimming..there are several other mixers now, a 1000 watt version by a maker called Huibai, seems like the Chinese have quickly started making these in several versions..I can see how it might be better at big batches, but it just bothers me when I see comments dissing other mixers when ppl obviously don’t understand much about gluten/breadmaking, and think a mixer is the magic solution to their problems..pizza was being made for what, a couple hundred years before any mixers..I will say for a high hydration ciabatta if I hadn’t discovered Brian Lagerstrom I’d still be struggling, and the mixer (my faithful kitchenaid) on a high speed is the only solution for a consistent and professional result..seeing a vid where the dough climbs, comes together, then clears the bowl shows you how to achieve these results, three cheers for the internet!
No mixer to buy
I just checked the link in the video description and the mixer is in stock!