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Fork dough mixers are machines equipped with a working arm defined “fork” which, differently from other models,mixes the dough more slowly.
The working arm that mixes the dough has a inverted U shape; it is not fixed vertically, but diagonally so as to mix the dough, in a very similar way as to spiral mixers.
In this category are included both single-phase and three-phase models, with different features, each one suitable to meet every need.
Let’s see which are the main advantages in the use of this specific type of mixer:
Instead, the disadvantages are:
Fork mixers are equipped with a steel bowl, which contains the dough, and a single working arm. This mixes the dough very slowly, in order to only slightly heat it and avoid the heat loss.
Its position is not perfectly vertical, but slightly tilted to its axis.
Processing times may be longer, but they ensure a better fermentation of the mixture, and it is precisely this feature that allows low-hydration doughs such as bread, pizza or piadinas to be processed at their best.
The bowl can be fixed or removable, in order to allow an easiest and quicker cleaning and maintenance.
Let’s try to list the main aspects to take into account if you are considering to buy this type of machine:
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