Commercial planetary mixers and industrial food mixers for bakeries, restaurants, cafés, pizza kitchens and hotel kitchens requiring reliable, high-capacity dough and batter mixing — 15 models in bowl capacities from 7 litres (countertop/café) to 60 litres (heavy-duty bakery), available in belt-drive and gear-drive configurations from Yasaki, MixRite and BakerMax. Sub-collection of bakery equipment — browse there for spiral mixers, dough dividers and other bakery-specific equipment. See our spiral vs planetary mixer comparison to choose the right mixer type for your production volume.
Choosing a commercial planetary mixer
Planetary mixers suit multi-purpose mixing — dough, batters, creams, meringues — using interchangeable attachments (dough hook, flat beater, wire whisk). Bowl capacity: 7–20 L suits café/restaurant prep; 20–40 L suits mid-volume bakery; 40–60 L suits commercial production. Gear-drive motors last longer under heavy dough loads than belt-drive; belt-drive is quieter and lower-maintenance for lighter batters. Full size guide at our choose the right mixer size post.
Popular picks include the Yasaki 40 L Belt-Drive Three-Speed Mixer (B40KG) for mid-volume bakery and pizza kitchens, and the 7 L Heavy Duty Mixer (B7B) for compact countertop use in cafés and small restaurants.
Frequently asked questions
What is a planetary mixer and why is it called that?
The mixer head orbits the bowl (like a planet orbiting the sun) while spinning on its own axis — this ensures the attachment reaches every part of the bowl for even mixing. Contrast with a spiral mixer, where only the spiral hook rotates in a fixed path, better suited to high-hydration bread doughs.
Planetary mixer vs spiral mixer — which do I need for a bakery?
Planetary: versatile, suits doughs, batters, creams, meringues; essential if you need multiple attachment types. Spiral: purpose-built for high-volume bread doughs, gentler gluten development, higher torque-to-capacity ratio. Most bakeries run both — see our spiral vs planetary mixer comparison.
What bowl capacity do I need for a commercial kitchen?
As a guide: 7–10 L = small café/prep kitchen; 20 L = small-to-mid restaurant or café; 40 L = mid-size bakery, pizza kitchen, caterer; 60 L = production bakery or high-volume hotel kitchen. When in doubt, size up — overfilling a smaller bowl is a common failure point.
Do commercial planetary mixers need three-phase power?
Smaller countertop models (7–20 L) typically run on single-phase 240V. Larger floor-standing units (40–60 L) usually require 3-phase 415V. Check the power spec sheet for each model and confirm with your electrician before purchase.
What is the warranty on commercial planetary mixers?
Manufacturer-backed and varies by brand and model — see our warranty information page for full terms.
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