With different attachments, a commercial planetary mixer can whip cream, mix cake batter, prepare icing and handle light to medium doughs in one machine, which is useful in compact kitchens.

Planetary mixing action helps to distribute ingredients evenly, supporting consistent results from batch to batch for cakes, creams and cookie doughs.

You can begin with a 10L or 20L planetary mixer in a small bakery or café and later scale up to 40L, 60L or 100L planetary mixers in busier bakeries or central kitchens as production needs grow.

Suited to coffee shops, dessert cafés and small bakeries that whip cream, mix cake batter or prepare smaller dough batches in limited kitchen space.

A popular capacity range for bakeries and pastry shops producing cakes, creams and doughs for daily display and orders, where multiple batches are mixed every day.

Often used in hotel bakeries, central kitchens and production facilities preparing bigger batches of cake, cream or dough for distribution or large events.

• Very compact and easy to place on limited counter or floor space.
• Suitable for small runs and specialty recipes.

• Not intended for larger batches, may require multiple mixes during busy periods.

• More capacity than a 10L mixer while still compact.
• A common size for bakeries starting with planetary mixing.

• May need careful planning for peak production hours.

• Balanced capacity for many medium‑size operations.
• Can serve as main mixer in smaller shops or as a secondary mixer in larger kitchens.

• Requires more floor space than 10L–20L mixers.

• Higher bowl volume for larger batches compared with 20L–30L mixers.
• Useful for combining bakery and light dough mixing in one unit.

• Plan adequate space for loading, unloading and cleaning the bowl.

• Substantial bowl volume for higher output needs.
• Can act as a central mixer for multiple production tasks.

• Requires planning for floor space, operator access and handling of finished mixes.

• Large capacity within the 10L–100L planetary mixer range.
• Can support multiple product lines using one mixing station.

• Needs suitable installation planning, workflow design and cleaning procedures.

List your main items: sponge cakes, muffins, whipped cream, buttercream, cookie dough, pizza dough or specialty fillings. This helps determine which attachments and speeds your planetary mixer should support.

Estimating batch frequency helps you decide whether a 10–20L planetary mixer is enough, or if 30–40L or 60–100L planetary mixers will better support your busiest periods.

Measure available floor or counter space, and consider room for tilting, adding ingredients and removing the bowl. Larger 60–100L planetary mixers need more space than smaller 10–20L models.

Think about operator experience, staff height and shift patterns. Smaller mixers are easy for one person to handle, while larger mixers require planning for safe lifting and cleaning routines.

Multiple speed options help you adapt to different tasks: slower speeds for dough and cookie mixtures, and higher speeds for whipping cream and aerating cake batter. Clear controls make it easier to repeat your preferred mixing steps.

Typical planetary mixers support attachments such as a whisk for cream and meringue, a beater for batters and a dough hook for lighter doughs. Matching attachments to your core products is important for everyday use.

A clear timer and simple control panel help staff repeat mixing times for cake, cream and dough recipes consistently, which is especially useful when several operators share the same mixer.

Convenient access to the bowl and tools supports quicker cleaning and changeover between cake, cream and dough tasks. Smooth surfaces and practical bowl handling are helpful in both small and large planetary mixers.

Place the mixer near dry and chilled ingredient storage, and close to tables where cake batter is portioned, cream is filled into piping bags or dough is divided. Short distances reduce handling effort.

Staff should be able to add ingredients, check textures and remove the bowl without obstruction. This matters for compact 10–20L planetary mixers and is even more important for larger 60–100L units.

Whipped cream, icing and cake batter can be sensitive to time and temperature. Plan the path from the planetary mixer to storage, filling and baking to maintain product quality.

• Are we focused mainly on cake and cream, or do we also mix dough regularly?
• Do we have recipes that require very gentle mixing or higher aeration?

• How big are our typical batches, and how many times do we mix them daily?
• Do we expect production to grow in the near future?

• Do we have enough room for the mixer, operator movement and ingredient handling?
• How close is the mixer to ovens, decoration areas and storage?

• Who will be responsible for mixing, and how will we record our preferred settings?
• Do we have a plan to train staff on safe operation and cleaning?