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The review focuses on the Kitfort KT-1343 planetary mixer. A lot of dough mixers have already visited the iXBT. com test laboratory, but we came across the idea of ​​using two hooks at the same time to knead dense dough. Also, the relatively small size of the motor block for planetary mixers with a standard five-liter working bowl attracts the eye.

In the course of practical experiments, we will find out whether such a design is justified and how well the mixer copes with the tasks assigned to it.

Features

Manufacturer	Kitfort
Model	KT-1343
Type	planetary mixer
Country of origin	China
Warranty	1 year
Life expectancy	2 years
Declared capacity	1000 W
Housing material	plastic
Housing color	black / coffee / light blue
Bowl material	metal
Bowl size	5 l
Nozzles included	two dough hooks, whisk, mixing paddle
Control type	mechanical
Number of speeds	six and pulse mode
Misassembly protection	yes
Automatic shutdown	after 10 minutes at speeds 4-6, after 20 minutes at speeds 1-3
Accessories	lid for bowl
Weight of instrument / motor unit	4. 4 / 3.4 kg
Mixer dimensions with bowl installed (W×H×D)	35×31×27 cm
Network cable length	1.15 m
Shipping weight	5.8 kg
Package dimensions (W×H×D)	41.5×35×27 cm
Average price	ask prices
Retail offers	ask price

Package contents

The device came into our hands in a protective packaging made of technical cardboard. The box contains information about the device: model, type, brief technical characteristics, as well as instructions on storage and transportation conditions for warehouse workers. Inside the first was a more familiar-looking colored box. The packaging is designed in a laconic style characteristic of Kitfort. However, on it you can find all the information necessary for the first acquaintance, including technical specifications and a list of the advantages and features of the device. The package is not equipped with a carrying handle.

Internally, the instrument is kept immobile by means of foam inserts. The body and each of the accessories are packed in plastic bags. Removed from the box:

• mixer body
• bowl
• bowl cover
• attachments: whisk, mixing attachment, two dough hooks
• instruction manual
• warranty card
• flyers and magnet

At first glance

The dimensions of the Kitfort KT-1343 really pleased us. Finally, we are dealing with a planetary mixer that can easily be stored in a kitchen cabinet, and does not take up the entire desktop space when working. At the same time, the dough mixer does not give the impression of a “toy”, frivolous or low-powered one. The design is typical: the base of the mixer, where the bowl is installed, a folding engine compartment with a place for fixing nozzles and a speed controller on the right side of the front side.

A black mixer arrived for testing. The line also includes devices in coffee and light blue colors. The body is made of plastic. The material is well processed, it is smooth to the touch and glossy in appearance. There are also no complaints about the assembly - the parts do not play, all joints are tight, without gaps.

A bowl is installed in the base of the body. The height of the nest is about 2.5 cm. There are no clues about the direction in which to turn the bowl to block. However, it is placed and blocked in the standard way: by turning it counterclockwise. The bowl is placed in the base firmly, without hesitation.

There are ventilation holes on the side of the case. Below is the connection point for the power cord. The length of the cord is sufficient for comfortable use. The device is not equipped with a compartment for storing or winding the cord.

On the bottom side, the device is equipped with three pairs of suction cups with a diameter of 2.5 cm, which prevent the device from slipping during operation and dampen vibrations that occur when kneading dough or beating at high speeds. Rows of small ventilation holes in the right half of the base serve to remove heated air from the motor.

The engine compartment is tilted when the locking knob is moved to the left. On the body there is a hint in the form of an arrow. When turning the knob, the mixer head does not recline on its own: you need to press the handle with one hand, and lift the compartment with the other. In our opinion, this is even better than the automatic head lift at the touch of a button - in the case of Kitfort KT-1343, the process is completely controlled by the user.

The device is equipped with two drive shafts. The shafts are steel, with a pressed-in transverse pin for transmitting torque to the nozzle. The nozzles are fixed in the mixer in the usual way for this type of fastening: it is enough to combine the grooves on the shaft with the protrusions on the nozzle, insert it all the way and turn it counterclockwise.

Five liter bowl made of polished stainless steel. The shape is standard for planetary mixers: cylindrical walls, turning to the base into a sphere. There is a cone-shaped protrusion in the center of the bottom, which will allow you to beat even small amounts of products. The bowl is equipped with a handle, which we recognized as a good design solution - with a handle it is more convenient not only to drain the batter or transfer the finished puree or sauce to another container, but it is also easier to install and remove the bowl from the mixer base.

The shape and material of the tips also did not bring any surprises. The sides of the whisk are made of stainless steel and fixed in a plastic base. The mixing blade and dough hooks are made of silumin. Interestingly, the device provides the ability to knead a dense dough using two hooks at once, which differ in shape. How much efficiency increases with such a design, we will be able to assess only in the course of practical tests.

The lid for the bowl is made of transparent plastic, which allows you to freely observe the progress of mixing or whipping. It is designed to protect the outer surfaces of the housing and surrounding surfaces from splashing and spraying ingredients. Through the high and wide mouth of the lid, you can add liquid and dry products directly during operation, without turning off the motor and without raising the folding head.

Manual

12-page A5 brochure gives a complete overview of both the instrument itself and how to use it. Curious and useful are general tips on the use of each of the nozzles and recommendations on the volume of processed products or kneading different types of dough. Studying the instructions will not take much time and will not cause boredom or fatigue. All information is presented in an understandable language in the form of lists, tables and algorithms, accompanied by illustrations. The document does not contain any recipes. A single introduction, in our opinion, will be enough.

Control

As a rule, the control of planetary mixers is not difficult. The Kitfort KT-1343 was no exception. The whole control process consists in selecting and setting the required speed. The speed controller is located on the front of the device. The stroke of the regulator is step-by-step from the first to the sixth speed.

To turn on the mixer, turn the speed control clockwise. To turn off, respectively, return to position "0". The pulse mode is activated by turning the knob counterclockwise and holding it in the “P” position. When the handle is released, it automatically returns to the zero position.

Operation

Wash and thoroughly dry all parts of the mixer that come into contact with food during operation before use. It is enough to wipe the motor unit with a damp and then dry cloth.

The operation of the mixer did not present any surprises, so that the rules for using the device under test correspond to the general requirements and recommendations.

The purpose of the attachments is intuitive:

• hooks knead dense unleavened dough such as dumplings, noodles and yeast
• Whisk whisks liquid ingredients such as egg whites, cream and kneads pancake-type batter
• flat attachment blends thin foods, helps to prepare mashed potatoes and other vegetables, tomato paste, sauces, pastry mixes

Since the appliance is equipped with two spindles for fixing attachments, the question arises how to properly install accessories. The whisk, mixing attachment and hooks can be individually placed on any spindle. It is forbidden to install several nozzles on the spindles at the same time, with the exception of dough hooks. Hooks can be fixed in any position - short on the right or on the left - it does not matter. Both hooks rotate without hitting or touching each other.

The mixer is equipped with a safety system - the device will not turn on if the engine compartment is in the raised position, and will turn off if the engine compartment is raised. If at the same time the speed controller is not set to “0”, then when the engine compartment returns to its original position, the device will not turn on. Equipping the mixer with an auto-off system is also important. Depending on the operating speed, the mixer will switch off after 10 or 20 minutes.

In order to prevent splashing and dispersion of the ingredients, it is better to increase the speed when whipping and mixing gradually. We did not notice any strong splashing during the tests. The plastic cover protects the area around the mixer from dirt. Through the hole in the shield, you can add ingredients to the bowl. The hole size is sufficient for pouring liquid products, as well as for adding loose products.

The recommended continuous run time is five minutes, after which the motor should be allowed to cool for 10 minutes. However, during the tests, the device worked at a high speed for 8 minutes - we did not feel any heating, or the smell of burnt grease or plastic.

The instruction contains recommendations on the volume and weight of processed products depending on the operations:

• beating eggs - no more than 12 pieces
• whipping cream - 250 ml
• maximum amount of flour per bowl when kneading dough - 1.5 kg

To prevent overheating and damage to the motor, you should follow the rule - the denser the dough, the smaller its volume should be kneaded. So, the weight of the dough for dumplings should not exceed 1 kg. If the dough is even denser, then its weight should be reduced. Dough for buns, pies and yeast - no more than 1.5 kg.

When kneading dough of any density, the planetary mixer is placed steadily on the table. Suction cups not only hold the case in one place, but also dampen vibrations that occur during operation. When kneading a dense dumpling dough, the engine compartment rises slightly, the device vibrates, but all movements are dampened by suction cups.

Care

Caring for Kitfort KT-1343 involves a number of standard actions with typical restrictions. So, it is forbidden to immerse the engine compartment in water, use abrasive and aggressive cleaners. The mixer bowl can be washed in the dishwasher. The nozzles and bowl lid can only be cleaned by hand under running water with detergent. After cleaning, all accessories must be dried and the device must be assembled so that the motor part is in a horizontal (working) position.

Our measurements

The power of the mixer when kneading dense unleavened dough at the second speed reached 110 W, on average fluctuated around 50-70 W. The maximum power was recorded when whipping the Italian meringue at speed 6 - 190 watts.

The maximum continuous operation time was 8 minutes. No parts or surfaces of the mixer have become hot during this time.

The noise level is rated as average - we have seen both more and less noisy devices. You can talk while the mixer is running at speeds 1-3 in a normal tone. When whipping at 5-6 speeds, the tone of the voice will have to be slightly increased, but it is not necessary to shout at all.

Practical tests

In this section, we will present the test results of the Kitfort KT-1343 planetary mixer. To do this, we will prepare several dishes that can demonstrate the operation of each of the nozzles.

Manty (kneading dense dough and mixing the filling)

Installed two hooks for kneading dense dough. 650 g of flour were poured into the bowl, two eggs were slightly shaken in a large glass with a teaspoon of salt, water was added so that the liquid component of the dough reached a weight of 350 g. The liquid part was poured into the flour.

In 40 seconds at the third speed (power about 70 W) a lump of dough was formed. Then we switched the speed to the second (power about 87 W) and continued directly kneading. Three minutes after the start of work, the lump of dough is almost ready, after four - it does not stick to hands and freely moves away from both the walls of the bowl and from the hooks. The weight of the test was exactly 1.010 kg. During kneading, the power of the mixer reached 100 watts. In total, the device consumed 0.005 kWh for the cycle.

In contrast to traditional one-hook work, where the dough is kneaded mainly against the sides of the bowl, in this case the dough is kneaded by rolling between the hooks. Flour does not remain on the walls, it is quickly introduced into the liquid part of the dough, after which an intensive and rather effective kneading continues.

Put the dough aside and start preparing the filling. Chopped onions and white cabbage, salt, pepper and a mixture of spices were added to minced meat.

Installed the flat mixing tool in the mixer and started to work on the third speed. At first, the process went well - the products were evenly mixed, but in the second minute the minced meat began to be smeared along the walls of the bowl, so only the central part was thoroughly mixed. We tried to adjust the speed in the direction of increasing or decreasing - the situation did not change. Then they stopped work, shook off the filling in the center and started the mixing process again. In total, the mixer worked for 5 minutes. The weight of minced meat was 1.4 kg.

The stuffing mixed well, onion and cabbage did not separate, spices and salt were evenly distributed. The main thing is that no effort is required, and the hands remain clean - it is much easier to shake the minced meat off the walls a couple of times than to knead and beat the minced meat for a long and boring time.

We won't dwell on sculpting and cooking manti - after all, we do not so much give recipes and explain the technology as we test specific processes. The taste of the finished dish was expectedly good.

Result: excellent for thick dough, good for filling.

Herb White Bread

Performing this test will let you know if you can knead the dough with one hook, how the process changes and whether it remains as effective. With one hook, we decided to make yeast dough for baking bread. To prepare white bread with spices you will need:

premium flour - 400 g, water - 240 ml, vegetable oil - 15 ml, powdered milk - 4 tbsp. l., dry yeast - 1 tsp, salt - 1 tsp, sugar - 1 tbsp. l., dry basil - ½ tsp, thyme - ½ tsp, dry parsley - ½ tsp.

Place all dry ingredients in a bowl, then add warm water and oil. Installed one long hook. The kneading began immediately with the third speed. The power of the mixer fluctuated between 50 and 57 watts. A minute later, when the dough began to thicken, and the flour remained only on the walls and bottom of the bowl, we switched to the second speed. They worked on it until the very end of the kneading process. In the five minutes it took to get the dough, the mixer consumed 0.004 kWh.

In contrast to working with two hooks, in this case the dough is mainly kneaded against the sides of the bowl. The process is slower - it took the mixer five minutes to knead a 728 g lump of yeast dough well. While using two hooks, a kilogram of dense dumpling dough was ready in 4 minutes. So there is a difference, but you can also work with one hook.

The dough turned out to be soft and homogeneous to the touch, all the ingredients are evenly and qualitatively kneaded. We put the dough in the oven for proofing, heated to 35 ° C. When the dough doubled in size, it was transferred to a mold greased with vegetable oil and put on the second proofing. Baked at 200°C for 30 minutes.

Received a fragrant loaf with a bright smell of spicy greens. The crumb does not crumble, the pores are uniform of medium size. So the device coped with kneading yeast dough in the traditional way.

Result: excellent.

Puff pastry with protein cream and Italian meringue

Roll out and cut into thin strips a layer of yeast-free puff pastry. Wrapped with ribbons of dough metal molds for tubules. Baked at 220°C for about 15 minutes.

Then we started preparing the protein cream, also known as the Italian meringue. It is very easy to remember the proportions of this meringue: protein - 100 g, sugar - 200 g, water - 100 g. The preparation technology is simple - add syrup heated to 121 ° C in a thin stream into whipped proteins.

In addition to whipping quality, this test will allow us to evaluate the minimum volume of products that can be successfully processed in a mixer. Two proteins were used for whipping. Their weight was 76 g, so the weight of sugar and water was proportionally reduced.

Syrup usually takes longer to whip than egg whites in a planetary mixer. Therefore, at first they set to boil sugar with water. About five minutes after boiling, they began whipping the proteins.

The tip of the whisk touched the proteins, so the process went quite well from the very beginning. The speed was increased gradually - this is a very important point when whipping proteins. It is in this case that the proteins are saturated with small homogeneous air bubbles. The product was brought to the stage of solid peaks at the fifth or sixth speed. The total running time of the mixer was four minutes.

When the syrup reached the right temperature, we resumed beating the egg whites at maximum speed and began to pour in the hot syrup in a thin stream. It was in this test that the maximum mixer power of 190 watts was recorded. The cream turned out to be dense, homogeneous, with a shiny surface.

In the photo you can see the degree of splashing of the ingredients that are introduced into the mixture, whipped at maximum speed. Drops of syrup stuck in an even strip along the protein cream. Not a single drop penetrated the boundaries of the bowl. With a smooth increase in speed, there is practically no spatter.

We put the meringue in a pastry bag and filled the ready-made puff pastry tubes that had cooled by this time.

The rest of the cream was deposited on a baking sheet lined with parchment. The result was a large baking sheet of still raw meringues.

Dry for about an hour in convection mode at 100°C. Ready-made meringues have acquired a beautiful creamy color, delicate and fragile structure.

Result: excellent.

The mixer quickly (in 4 minutes) beat the egg whites. Despite the capacious bowl, with the Kitfort KT-1343 you can successfully process even such a small amount of food as two chicken proteins.

Mashed potatoes

This is a traditional test for planetary mixers that allows you to evaluate not only the operation of the mixing attachment, but also the sufficiency, and, most importantly, not excessive, speed at low speeds.

One and a half kilograms of potatoes have been boiled, the mixing attachment has been fixed, and they have started working on the first speed. We stopped the mixer a couple of times and shook the potatoes from the sides of the bowl into the middle with a spoon.

When the potatoes are ground, without stopping the mixer, pour in hot milk and add a piece of butter. Mashed potatoes were cooked in 3 minutes 40 seconds.

Lumps of unground potatoes were encountered in mashed potatoes, but note that this fact rather depends on the variety of potatoes than on the quality of the mixer. The speed turned out to be ideal for the puree to turn out fluffy, and not turn into a paste with a sticky structure. A couple of times in the course of work, the mixer was stopped and the pieces of potato stuck to the walls were shaken off into the center of the bowl.

Result: good.

Conclusions

The device has not the most massive dimensions, which we regard as a great advantage in living conditions in standard apartments. It has a simple design and intuitive assembly and disassembly.

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