The mixing bowl capacity and power are the most important configuration parameters: for commercial mixers, power is crucial, ensuring the dough is thoroughly kneaded while preventing excessive wear on the motor. Professional mixers typically match the motor power to the mixing bowl capacity. Therefore, you can choose the correct dough mixer based on your specific needs and the equipment parameters provided by the seller.

Secondly, the material safety of the equipment: the thickness of the barrel wall determines its impact resistance. The thickness of the 304 stainless steel barrel wall should be ≥2.0mm, and it should have food-grade contact surfaces.

Thirdly, it is the safety protection and variable frequency speed regulation of the equipment:

the equipment must have voltage abnormality power-off,and emergency stop

overheat protection, and emergency stop switch. Variable frequency

technology can intelligently match the dough resistance, improve the uniformity of gluten content, and save more than 15% energy.