Collection: LP VIS

LP VIS makes commercial dough mixers. Hospitality Connect carries five LP VIS lines: two spiral mixers, two fork mixers and a planetary mixer, for bakeries, pizzerias and kitchens producing their own dough and batter on site.

A fork mixer works dough with a large fork-shaped tool that lifts and folds it rather than kneading it hard. Bakers choose it for long-fermented and high-hydration doughs, because it puts less heat into the dough than a faster mixing action.

A spiral mixer turns a fixed spiral hook while the bowl rotates, which develops dough quickly and evenly. A fork mixer moves a fork through the dough more slowly and gently, which suits doughs where a light, open crumb matters more than mixing speed.

A fixed bowl mixer has a bowl permanently mounted to the machine, so the dough is scooped or tipped out at the end of the mix. A removable bowl can be wheeled away and swapped for another, which suits bakeries running back-to-back batches.

A planetary mixer moves an attachment around a fixed bowl and handles batters, creams, fillings and meringue as well as light dough. A spiral or fork mixer is built only for dough, so bakeries doing pastry and cake work usually run both machines.