Commercial Bakery Mixers

Planetary = versatile for pastry, cream, and batter. Spiral = best for heavy dough like bread and pizza. Fork = artisan mixing with minimal heat transfer.

Match mixer size to your output—benchtop models for small batches, 60L+ floor mixers for wholesale operations.

Variable speeds suit diverse recipes; fixed speeds give consistency in large-scale dough work.

Stainless steel bowls, safety guards and easy-clean surfaces ensure long service life and food safety.

Choose proven names like Mecnosud, Tyrone, Prismafood, Apuro and more—backed with local service and spares.

Base your choice on batch volume and menu demand—small benchtop for light use, floor model for high output.

Spiral mixers are best for pizza dough; they knead quickly and with less heat build-up.

Yes, planetary mixers are designed for both dough and lighter mixes like cream and fillings.

From $XX+GST, varying by size, type and brand.