Commercial Mixer Buying Guide
How to Choose the Best Commercial Dough and Food Mixer: Planetary, Spiral and Horizontal Mixers from 5L to 200L
The mixer is the heart of every bakery, pizzeria, café and central kitchen. Choosing the right commercial dough and food mixer will directly influence your product quality, production efficiency and labor costs. With so many options from 5L to 200L, it can be difficult to know whether a planetary, spiral or horizontal mixer is the best fit for your operation.
This complete guide explains how each mixer type works, what they are best for, how to choose the right capacity range, and which features to look for so you can invest with confidence.
This guide is ideal for:
- Bakeries producing bread, buns, cakes and pastries
- Pizzerias and restaurants mixing pizza dough and flatbread dough
- Cafés, coffee shops and dessert shops making batter and cream fillings
- Central kitchens and food factories processing dough and mixtures at scale
- Hotels, resorts and school canteens operating in-house bakeries and snack kitchens
What Types of Commercial Dough and Food Mixers Are Available?
Commercial mixers can be grouped into three main categories: planetary mixers, spiral mixers and horizontal mixers. Each type has a specific mixing action and is better suited to particular products and batch sizes.
| 🍰 Planetary Mixers | ||
|---|---|---|
| 🌀 | What is a planetary mixer? | A planetary mixer has an agitator that rotates on its own axis while orbiting around the bowl, similar to how planets move. It usually comes with multiple tools such as a whisk, beater and dough hook, making it highly versatile for many recipes. |
| 🥧 | Best for | Cake batter, whipped cream, egg whites, fillings, sauces and small to medium dough batches with lower hydration. |
| 🏪 | Typical users | Bakeries, cake shops, cafés, hotels and central kitchens needing one machine for multiple mixing tasks such as batter, cream and light doughs. |
| 📏 | Common capacities | Planetary mixers are commonly available from small countertop 5L units up to around 60L or more for floor-standing models. |
| 🍞 Spiral Mixers | ||
|---|---|---|
| 🥯 | What is a spiral mixer? | A spiral mixer uses a spiral-shaped dough hook and a rotating bowl to knead dough. This design gently and efficiently works the dough, distributing ingredients evenly while keeping dough temperature under better control compared with many other methods. |
| 🍕 | Best for | Bread dough, pizza dough, focaccia, flatbread, buns and other yeast doughs with medium to high hydration. |
| 🏭 | Typical users | Bakeries, pizzerias, central kitchens and food factories that produce large quantities of dough every day. |
| 📏 | Common capacities | Spiral mixers often range from smaller units around 8–20L up to larger units with bowl capacities around 200L for industrial applications. |
| 🏗️ Horizontal Mixers | ||
|---|---|---|
| 🔁 | What is a horizontal mixer? | A horizontal mixer has a horizontal trough with mixing paddles or twin shafts. It is designed for mixing larger, heavier batches of dough or food mixtures and can support continuous or semi-continuous production. |
| 🍞 | Best for | Large-scale bread dough, dense doughs and certain food-processing applications where heavy-duty mixing is required. |
| 🏭 | Typical users | Central bakeries, food factories and industrial kitchens with high-volume dough production requirements. |
| 📏 | Common capacities | Horizontal mixers are typically used from medium to large capacities. Many models are designed for higher batch sizes compared with smaller planetary and spiral mixers. |
Planetary vs Spiral vs Horizontal Mixers: Which Type Is Right for Your Business?
Each mixer type has specific strengths. Instead of asking which mixer is the absolute best, it is more effective to ask which mixer type best fits your menu, batch size and production goals.
| Question | Planetary Mixer | Spiral Mixer | Horizontal Mixer |
|---|---|---|---|
| Ideal main products? | Cakes, creams, fillings, sauces and general-purpose mixing, plus small dough batches. | Bread dough, pizza dough and yeast-based doughs that need intensive but gentle kneading. | Large quantity dough and heavy mixtures in continuous or high-volume production. |
| Typical capacity range (L) | From around 5L for countertop models up to larger floor-standing units around 60L or more. | From smaller bowls around 8–20L to large bowls around 200L for industrial production. | Typically medium to large capacities, often chosen for high-volume requirements. |
| Most common in which businesses? | Cake shops, cafés, pastry kitchens and small to medium bakeries. | Bread bakeries, pizzerias, central kitchens and food producers focusing on dough. | Industrial bakeries, central kitchens and food factories with continuous production. |
| Main advantage | Very versatile, can handle many recipes with different tools. | Excellent dough development and consistent results for bread and pizza. | Handles heavy batches and supports higher throughput in a compact footprint for large volumes. |
How Many Liters Do You Really Need: 5L, 20L, 60L or 200L?
Choosing the right capacity range is just as important as choosing the right mixer type. Undersizing a mixer can slow production and put extra strain on the machine. Oversizing can waste space and make small batches difficult to handle.
| Capacity Range (Approx.) | Typical Use | Common Mixer Types | Best for Which Business? |
|---|---|---|---|
| 5L–10L | Small batches of cream, sauces, batter and trial recipes. | Countertop planetary mixers. | Cafés, dessert shops, small restaurants and test kitchens. |
| 10L–30L | Medium batches of cake batter, cream, fillings and smaller dough portions. | Planetary mixers and smaller spiral mixers. | Bakeries, cake shops and pizzerias with moderate daily volume. |
| 30L–80L | Larger batches of bread and pizza dough or high-output pastry production. | Floor-standing spiral mixers and larger planetary mixers. | Busy bakeries, pizzerias and hotel kitchens. |
| 80L–200L | High-volume dough mixing and industrial-level production. | Large spiral mixers and horizontal mixers. | Central kitchens, industrial bakeries and food factories. |
Which Mixer Type and Size Is Best for Your Bakery, Pizzeria or Café?
Different food businesses have different requirements. Here are common scenarios and mixer configurations that often work well.
What mixer works best for a cake and pastry shop?
Cake and pastry shops usually handle a wide range of recipes including batters, creams, mousses and some doughs.
- Recommended type: Planetary mixer.
- Typical capacity range: 10L–40L depending on daily volume.
- Why: Planetary mixers support multiple tools and speeds, making them suitable for whipping, mixing and emulsifying various ingredients.
What mixer is ideal for a pizza shop or bakery focusing on dough?
For dough-focused operations, dough development and consistency are critical factors.
- Recommended type: Spiral mixer.
- Typical capacity range: 20L–80L for most bakery and pizza shops, larger sizes for central production.
- Why: Spiral mixers are designed specifically for dough mixing, supporting gluten development while helping to control dough temperature.
What mixer setup suits a central kitchen or food factory?
Central kitchens and food factories often run continuous or large-batch operations and may need multiple mixers.
- Recommended types: Large spiral mixers and horizontal mixers, sometimes combined with planetary mixers for auxiliary tasks.
- Typical capacity range: 80L–200L and above, depending on production planning.
- Why: These mixers support high-volume production while maintaining consistent mixing quality batch after batch.
How should cafés and restaurants choose a mixer?
Cafés and restaurants commonly prepare smaller amounts of dough, batters and sauces, often in tight kitchen spaces.
- Recommended type: Compact planetary mixer.
- Typical capacity range: 5L–20L countertop or small floor-standing units.
- Why: Planetary mixers provide flexibility for a wide range of menu items without taking up much space.
What Key Features Should You Look for in a Commercial Mixer?
Once you know the type and size of mixer you need, consider these practical features to ensure safe, consistent and efficient operation.
| 🎛️ Control & Operation | ||
|---|---|---|
| ⚙️ | Speed control | Mixers may offer fixed speeds, multiple stepped speeds or variable speed control. Choose a configuration that matches your recipes and simplifies staff training. |
| ⏱️ | Timer functions | Built-in timers help standardize mixing times and support consistent product quality, especially in multi-shift operations. |
| 🔌 | Power supply | Verify that the mixer matches your available electrical supply (voltage and phase) and that the installed capacity is adequate for the machine. |
| 🧩 Tools, Bowl & Build | ||
|---|---|---|
| 🪛 | Attachments | Planetary mixers typically support multiple tools. Make sure the available attachments cover your core recipes (whisk, flat beater, dough hook and others if needed). |
| 🥣 | Bowl design | Consider if the bowl is fixed or removable, how easily it can be cleaned and whether additional bowls are available to speed up production changeovers. |
| 🧱 | Construction | Heavy-duty construction and stable bases are important for mixers that will operate frequently or handle dense doughs. |
| 🛡️ Safety & Cleaning | ||
|---|---|---|
| 🧯 | Safety features | Look for common safety elements such as bowl guards and clearly marked controls that support safe operation in busy kitchens. |
| 🧼 | Cleanability | Smooth surfaces, accessible components and removable tools support efficient cleaning routines and hygiene standards. |
| 🚶 | Ergonomics | Consider bowl height, loading position and control placement so staff can use the mixer comfortably during long shifts. |
How to Select the Right Commercial Mixer Step by Step
To make a confident decision when investing in a commercial mixer, follow these practical steps.
- Clarify your main products.
Decide whether you are primarily mixing dough, batter, cream or a combination of these. This will quickly narrow down the suitable mixer types. - Estimate batch size and daily production.
Think about your busiest periods and how many batches you prepare. This helps you identify an appropriate capacity range. - Assess available space and layout.
Measure the area where the mixer will sit, including height and access routes, to ensure delivery and installation are convenient. - Confirm electrical supply.
Check the available voltage, phase and power capacity to match the technical requirements of the mixer models you are considering. - List your must-have features.
For example, multi-speed or variable speed, timers, specific attachments, removable bowls or particular safety features. - Compare mixer options side by side.
Look at type, capacity, features and approximate footprint to find the most practical match for your kitchen. - Discuss your plan with a commercial equipment specialist.
Share your menu, batch sizes and space constraints so they can suggest suitable planetary, spiral or horizontal mixer configurations.
If you provide information about your menu, daily production and kitchen layout, a commercial equipment specialist can help you select a mixer or a combination of mixers that support your long-term growth.
Frequently Asked Questions About Commercial Dough and Food Mixers
Can one mixer handle all my recipes?
A planetary mixer is very versatile and can handle many recipes, especially batters, creams and lighter doughs. However, if you produce a large volume of bread or pizza dough, a spiral or horizontal mixer may be more efficient for those specific tasks. Many businesses use more than one mixer type to cover their full menu.
How do I avoid overloading my mixer?
The simplest way is to follow the capacity guidance provided by the mixer manufacturer and plan batch sizes accordingly. Avoid filling the bowl beyond its recommended working capacity, especially for dense doughs, to support consistent mixing and prolong the life of the machine.
Is it better to start with a smaller or larger mixer?
Many businesses start with a mixer size that comfortably covers their current peak production while allowing some room for growth. A mixer that is too small may require more batches and labor, while a very large mixer can make small batches less efficient. Balancing your current and expected near-future volumes helps you choose an appropriate size.
Do I need both a planetary and a spiral mixer?
If you produce both cakes and high volumes of bread or pizza dough, using a planetary mixer for batters and creams plus a spiral mixer for dough can simplify your workflow and improve consistency. The decision depends on your menu mix and how specialized each production area is.
