Commercial Dough Mixers
Choosing between commercial dough mixers, a spiral and a planetary mixer depends on what you’re making.
How to know what size mixer to buy will depend on how much product you need to make.
This guide compares the two main types of mixers available namely a spiral mixer and also a planetary dough mixer.
It will also help you determine the right size bowl capacity for your bakery’s daily output.
Once you have determined your mixer and bowl size requirements, browse our current stock of used bakery equipment for sale.
Commercial Dough Mixers – Used Spiral Mixer for Sale Sinmag
Have a bakery in Australia? Or are looking to set up a bakery and need help to determine what type of bakery equipment you need for your bakery. Or carry on reading to find out more about commercial bakery dough mixers.
Commercial Dough Mixers – Spiral vs Planetary Mixer
| Spiral Mixer | Planetary Mixer | |
|---|---|---|
| Best for | Bread doughs — high hydration, high gluten development | Multi-purpose — cakes, batters, creams, icing, light doughs |
| Mixing action | Bowl and hook rotate together, kneading dough against bowl wall | Beater orbits while bowl stays fixed (or rotates independently) |
| Dough handling | Gentler on gluten structure at high speed — better for delicate high-hydration bread dough | Can overwork bread dough at high speed; better suited to shorter, lower-hydration mixes |
| Attachments | Usually fixed hook only | Interchangeable — hook, paddle/beater, whisk |
| Typical buyer | Dedicated bread bakeries, pizza dough production, artisan bakeries | Patisseries, cake shops, cafés, multi-product bakeries |
| Batch consistency | Very consistent for bread — purpose-built | Versatile but a jack-of-all-trades rather than a bread specialist |
Choosing Bowl Capacity
| Bowl Capacity | Approx. Dough Weight per Batch | Suits |
|---|---|---|
| 20–30L | 8–15kg | Small café or single-product bakery, low daily volume |
| 40–60L | 20–30kg | Independent bakery, moderate daily bread/pastry output |
| 80–120L | 40–60kg | Wholesale bakery, multi-site supply, high daily throughput |
| 150L+ | 75kg+ | Industrial/commercial production bakery |
Dough weight varies with hydration — high-hydration bread dough fills a bowl faster by weight than stiffer pastry dough, so treat these as working estimates rather than fixed rules.
Frequently Asked Questions
Does this mixer require 3-phase power, and what’s the amperage/circuit requirement?
Most mixers above 40L bowl capacity require 3-phase power. Smaller benchtop and 20–30L units are often available in single-phase. We list the power requirement and amperage for each mixer on its individual product page — check this against your kitchen’s existing circuit before purchasing.
What’s the bowl capacity in litres, and how does that translate to dough batch weight?
As a working guide, a 20–30L bowl suits 8–15kg dough batches, a 40–60L bowl suits 20–30kg, and 80L+ bowls handle 40kg or more per batch. Actual dough weight varies with hydration — see our capacity guide for full detail.
What hook or attachment types are included, and are spares still available?
Spiral mixers typically come with a fixed spiral hook. Planetary mixers usually include hook, paddle and whisk attachments as standard. Where spare parts availability differs by brand or model age, we note this on the individual product listing.
What’s the motor size, and will it handle stiff bread dough or only lighter batters?
Motor size (HP/kW) is listed per product. As a general rule, spiral mixers are purpose-built for high-hydration bread dough at any motor size, while planetary mixers need a larger motor to handle stiff bread dough without straining — lighter motors are best suited to batters, creams and icing.
What are the footprint and clearance requirements?
Dimensions are generally listed on each product page. If you are not able to find the dimensions, please contact us & we can obtain those for you. Allow clearance around the mixer for bowl removal and cleaning access, particularly for floor-standing models.
Is there a timer or programmable mixing cycle?
This varies by model — some mixers include digital timers and programmable cycles, others are manual. Check the individual listing for the specific model’s controls.
Looking for the right dough consistency once mixed? See our guide to dough sheeters and moulders. Ready to bake? Compare deck and rotary ovens for your production line. For the full range of used bakery equipment, brands and commercial dough mixers, visit our complete guide to used bakery equipment.