How to Choose Commercial Planetary Mixers for Bakeries from 5L to 100L
This guide explains how commercial planetary mixers for bakeries work, how to compare 5L tabletop units with larger floor‑standing and 100L industrial models, and how to pick the right capacities for different bakery concepts.
A commercial planetary mixer is one of the most versatile tools in bakery production. From whipping cream and mixing cake batters to preparing cookie dough and icing, planetary mixers handle many tasks that spiral dough mixers or hand mixing cannot cover as efficiently.
This article is aimed at:
- Retail bakeries and pastry shops
- Cake studios and dessert shops
- Hotel and restaurant bakeries
- Central production bakeries and commissaries
- Food factories that produce batters, fillings and sauces
You will learn how different planetary mixer sizes and configurations fit bakery workflows, how to choose attachments and speeds, and how to plan a mixing lineup from a 5L tabletop mixer up to a 100L industrial planetary mixer.
Planning new planetary mixers for your bakery and not sure which sizes to choose?
What Is a Commercial Planetary Mixer and How Does It Work in Bakeries?
A commercial planetary mixer uses an agitator (such as a whisk, beater or dough hook) that moves around the mixing bowl in a planetary motion. The tool rotates on its own axis while traveling around the bowl, so it reaches different areas of the mixture and helps create a consistent texture.
In a bakery, planetary mixers are commonly used for:
- Cakes and sponge batters
- Buttercream, frostings and icings
- Whipped cream and meringue
- Cookie dough and shortcrust doughs
- Fillings, custards and some lighter bread doughs (within recommended limits)
How do planetary mixers compare to spiral mixers and hand mixing?
Many bakeries use both planetary mixers and spiral dough mixers. Planetary mixers are more flexible for batters and creams, while spiral mixers focus on large batches of bread dough. The table below summarizes typical differences.
| Mixing Method | Typical Use in Bakeries | Main Strength | Considerations |
|---|---|---|---|
| Planetary mixer | Cakes, creams, fillings, cookie dough and general mixing tasks | High versatility with multiple tools and speed options | Heavier bread doughs may require spiral mixers or smaller batch sizes |
| Spiral dough mixer | Bread doughs and pizza doughs in medium to large batches | Efficient dough development with lower stress on the dough | Less suitable for light batters, whipped cream or small quantity mixing |
| Hand mixing | Small trial batches, delicate folding or occasional tasks | Maximum control for very small volumes or intricate recipes | Labor intensive and difficult to scale for daily bakery production |
Which Bakeries Need 5L Tabletop Mixers and Which Need 100L Industrial Models?
Commercial planetary mixers for bakeries range from compact 5L tabletop mixers to 100L industrial planetary mixers and beyond. The right sizes depend on your product mix, daily volume and available space.
| Small Bakery, Café or Cake Studio (5L–20L Planetary Mixers) | |
|---|---|
| Typical production | Daily cakes, cupcakes, small batches of cookies and cream fillings, with limited space and a focus on variety rather than very large batches. |
| Recommended mixer sizes | 5L–10L tabletop planetary mixers for small batches and recipe development, plus optional 10L–20L floor or bench mixers for regular daily production. |
| Medium Production Bakery or Hotel Bakery (20L–60L Planetary Mixers) | |
|---|---|
| Typical production | Regular batches of cakes, pastries, creams and some doughs for breakfast, pastry counters and banqueting, with daily repetition of core recipes. |
| Recommended mixer sizes | 20L–40L planetary mixers for core recipes, with an additional 7L–10L mixer for small specialty batches or recipe testing. |
| Central Production or Industrial Bakery (60L–100L Planetary Mixers) | |
|---|---|
| Typical production | Large batches of batters, fillings, creams and some doughs made for multiple outlets, hotels or retail brands with scheduled production cycles. |
| Recommended mixer sizes | 60L–100L industrial planetary mixers for bulk production, often combined with smaller mixers for test runs, specialty products and flexible tasks. |
Unsure whether your bakery needs a 20L, 60L or 100L planetary mixer?
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How Do 5L, 20L, 60L and 100L Planetary Mixers Compare?
Mixer capacity is often described in liters, such as 5L tabletop mixers or 100L industrial planetary mixers. Each size has typical applications and space requirements in a bakery.
| Nominal Capacity | Typical Placement | Common Uses in Bakeries | Main Advantages |
|---|---|---|---|
| 5L–7L planetary mixer | Tabletop or bench‑top in small kitchens and bakery corners | Small batches of cream, meringue, sauces, fillings and test recipes | Compact size, easy to move, good for trials and specialty items |
| 10L–20L planetary mixer | Bench‑mount or small floor‑standing in retail bakeries and cafés | Cakes, icings, cookies and moderate quantities of batters and fillings | Balances capacity and footprint for daily bakery tasks |
| 30L–60L planetary mixer | Floor‑standing in mid‑size bakeries, hotel bakeries and commissaries | Larger cake and pastry batches, fillings and some doughs within guidance limits | Higher batch volumes with versatile attachment options |
| 80L–100L industrial planetary mixer | Industrial bakery and central production areas with sufficient floor space | Large volumes of batters, creams and specialty mixtures prepared for distribution to multiple outlets | High capacity per batch, supports scheduled bulk production |
What Attachments and Speed Options Do Planetary Mixers Offer for Bakeries?
One of the main advantages of commercial planetary mixers is the range of attachments and speed settings. These allow the same machine to handle a variety of bakery tasks, from whipping light cream to mixing thicker cookie doughs, within the recommended guidelines for each model.
| Whisk or Wire Whip Attachment | |
|---|---|
| Typical use | Whipping cream, egg whites, meringue, light sponge batters and other aerated mixtures where increased volume and light texture are desired. |
| Speed considerations | Often used at higher speed settings within the manufacturer’s recommendations for the product being prepared. |
| Flat Beater or Paddle Attachment | |
|---|---|
| Typical use | Cake batters, cookie doughs, shortcrust doughs, mashed ingredients and general mixing tasks that do not require heavy dough development. |
| Speed considerations | Frequently used at low to medium speeds, adjusted according to recipe requirements and machine guidelines. |
| Dough Hook Attachment | |
|---|---|
| Typical use | Certain doughs suitable for planetary mixers within specified batch sizes and hydration levels, such as some enriched or softer doughs. |
| Speed considerations | Commonly used at lower speeds, following the mixer’s recommendations to support even mixing while respecting mechanical limits. |
| Speed Selection and Timer Functions | |
|---|---|
| Speed settings | Many planetary mixers offer several fixed speed steps or variable control, allowing bakers to adjust mixing intensity for different recipes. |
| Timer options | Timer functions, when included, help standardize mixing times and free staff to focus on other tasks while the mixer runs within set limits. |
What Features Should You Check When Buying Commercial Planetary Mixers for Bakeries?
Beyond bowl size and attachments, several design details affect how well a planetary mixer fits your bakery’s daily routine. The card‑style checklist below can guide your selection process.
| Bowl Lift, Guard and Safety‑Related Design Details | |
|---|---|
| Bowl handling | Consider how the bowl is raised, lowered and removed. For larger capacities, convenient bowl support and lift mechanisms can make daily work easier for staff. |
| Guard and covers | Many mixers include protective guards or covers. These components help define how ingredients are added during mixing and how the operator interacts with the machine. |
| Construction, Finish and Cleaning Access | |
|---|---|
| Exterior surfaces | Smooth, wipe‑friendly surfaces and rounded edges help make cleaning easier at the end of each shift and support a tidy production area. |
| Bowl and tools | Check how bowls and tools are cleaned and whether additional bowls or tool sets are available for quick changeovers between recipes. |
| Footprint, Height and Bakery Layout Integration | |
|---|---|
| Floor space | Measure the area where each mixer will stand, including space to move bowls in and out, and consider how staff will circulate around the machine. |
| Height and access | Check overall height, especially for larger 80L–100L planetary mixers, and ensure there is enough clearance for loading, unloading and maintenance access. |
What Factors Usually Affect the Price of Commercial Planetary Mixers for Bakeries?
The price of a planetary mixer is influenced by capacity, construction, control design and additional options. While exact numbers vary by market, it is helpful to understand common price factors when comparing quotations.
| Price Factor | How It Can Influence Cost |
|---|---|
| Bowl capacity (5L vs 100L and in between) | Larger mixers use more materials and stronger components to handle heavier loads, which typically results in higher prices compared with small tabletop mixers. |
| Motor power and drive system | Mixer designs and drive systems can differ in complexity. Models designed for higher loads and continuous use may involve more robust components. |
| Control features and timer functions | Mixers with additional control features, speed options and built‑in timers can differ in cost compared with simpler, manually controlled versions. |
| Accessories, bowls and tools | Extra bowls, additional tool sets and specialized attachments are usually offered separately and should be included in total budget planning. |
When you prepare to request quotations, it helps to define:
- Your main bakery products and typical batch sizes
- How many batches you run per day for each recipe
- Available electrical capacity and floor space in your production area
- Whether you plan a single large mixer or a combination of small and medium mixers
How Can You Get the Most Value from Planetary Mixers in Your Bakery?
Commercial planetary mixers can become the backbone of your cake and pastry production when you match capacities to your recipes and schedule. Many bakeries use a combination of small mixers for specialty tasks and larger units for core products to keep workflows smooth.
How do I decide between one large planetary mixer and several smaller ones?
If most of your production is concentrated in a few core recipes, a larger mixer can support efficient batch production. If you prepare many different recipes in smaller quantities or need flexibility for custom orders, multiple smaller mixers may give you more scheduling freedom. Often, bakeries combine both approaches.
Can I mix all doughs in a planetary mixer instead of using a spiral mixer?
Planetary mixers are well suited to batters, creams, fillings and certain doughs that fall within the guidance given for the specific model. Heavier or larger bread dough batches are typically handled by spiral mixers or other specialized dough equipment. It is important to follow the usage recommendations for your mixer when deciding which dough types to process.
What daily maintenance should I plan for planetary mixers in my bakery?
Daily routines usually include cleaning bowls and tools, wiping the mixer exterior, removing any flour or product residues from accessible surfaces and following the guidance provided with the machine. Regular checks of power cables, switches and basic components, according to recommended schedules, also support long‑term reliable operation.
Ready to plan planetary mixers from 5L tabletop to 100L industrial models?
If you share your product list, batch sizes and production schedule, our team can help you compare commercial planetary mixers for bakeries and design a mixing lineup that matches your goals.
