Mixer
Apuro CP921-A Planetary Mixer Black – 7L, Benchtop | KW Commercial KitchenApuro
20L bowl 240V dough hook + beater + whisk
Bakery equipment built for batch consistency. Three tiers, no drift, no failed batches.
Opening or expanding a bakery? Start with the production rhythm: mixing, proofing, baking, cooling and display capacity must work as one sequence.
Set mixer, divider and oven capacity from the dough and pastry volumes you need to complete in each production window.
Confirm proofing, retarding and refrigeration needs before the layout; they govern consistency and occupy substantial space.
Balance oven tray or deck capacity with mixing and proofing output so one stage does not leave another waiting.
Leave a clear path from oven to cooling or finishing, then provide the right display and pot-washing capacity for your trade.
The equipment packages below organise current KW products into practical starting points. Compare the tiers, then adjust the mix to your menu, volume and site.
Bakery capacity is set by the whole batch sequence. A larger mixer only helps when proofing, oven, cooling and wash-up capacity can carry the same production rhythm.
Oven format, mixer batch size and proofing requirements are often the first major decisions. Their footprints and production capacities shape the rest of the bakery.
Match the mixer and prover to an oven that can accept the planned batches, then support the sequence with stainless work space, refrigeration and suitable pot washing.
20L bowl 240V dough hook + beater + whisk
8-12 tray humidity + temp control 240V
290-350L 240V
200-400L 240V impulse upsell
900x600mm bowl
15-20 tier 600x400mm trays
5kg x 1g precision
0.1C resolution waterproof
400x600mm 6-pack alusteel
500mm roller manual
5-tray GN1/1 rapid 3C
600x600mm extra surface
15 essential items · $37,476 ex-GST indicative · with delivery and installation quoted for your site. Final quote reflects your menu, site, power, gas, drainage, ventilation and delivery.
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Package: SBB-BAKERY-CAFE-BAKERY
30-40L heavy-duty cakes/sponges/meringues
75L fixed head/bowl spiral — requires 400V three-phase
2x 800x1000mm deck independent control 415V
20-tray 1-door retard + proof cycles
500mm roller semi-auto
1500-2000mm multi-tier LED
1500mm flat glass high-end patisserie
1200-1800mm multi-tier ambient sourdough/baguette
600L 240V impulse upsell
2400mm centre island multi-staff shaping
1800mm + marble top section
2x wall mount AS4674 zone separation
15kg x 0.5g
450W large batch cream/sauce
Gluten-free dedicated cross-contam prevention
8-10 tray rapid to 3C
50-80kg/day flake dough-temp control
Microwave + convection rapid lunch heating
Standard bench filling shelf-life
Quick-swap no downtime
23 essential items · $108,755 ex-GST indicative · with delivery and installation quoted for your site. Final quote reflects your menu, site, power, gas, drainage, ventilation and delivery.
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Package: SBB-BAKERY-SHOPFRONT-BAKERY
60-80L 2-speed reverse 415V industrial torque
60L industrial-scale batter/cream/frosting
4x deck banking pattern; KW does not stock rotary rack ovens
4x 20-tray rack full retard + proof replaces walk-in retarder
2000+ pieces/hr automated portioning
2x 1300L 415V replaces walk-in
2x 1300L replaces walk-in
3x 290L per-station reach-in
2400mm+ each parallel mix/shape/decorate/pack
2400mm+ chocolate/sugar/pastry dedicated
Multi-bay galvanised flour/sugar/packaging
2400mm wash/rinse/sanitise wholesale pans
4x sensor tap strict AS4674 multi-zone
3600mm+ AS1668.1+.2 multi-oven extraction
high-volume pot/pan wash bakery load = pots+trays
Conveyor or bench wholesale-ready
50kg x 10g + 5kg x 1g bulk + precision
Colour-coded boards/knives/utensils GF + specialty isolation
Food-grade bulk flour/sugar transport
Roll-in 1-rack quick-swap fermentation
Removable bowl zero downtime backup
Replacement kit — accessory-filter likely NO MATCH
Chamber industrial wholesale shelf-life
22 essential items · $138,795 ex-GST indicative · with delivery and installation quoted for your site. Final quote reflects your menu, site, power, gas, drainage, ventilation and delivery.
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Package: SBB-BAKERY-PRODUCTION-BAKERY
Bakery is the most unforgiving kitchen in food service.
A drift of 2°C in your proofer. A 30-second over-mix. A humidity swing in the bakehouse. Any one breaks a batch — and at 300 items/day, broken batches eat your margin alive.
We spec equipment for batch consistency, not feature lists. Mix → Prove → Bake → Cool → Decorate → Display. Every unit selected to hold its setpoint under load. If it drifts, it doesn't ship.
Every item in these packages was selected against one test: does it hold setpoint under load? Proofers, ovens and mixers ranked by drift behaviour, not feature lists. If a unit can't hold humidity through a full bake cycle, it's off the list.
Cafe-bakery is benchtop-only because the operator is working in a 30–60m² compact backroom. Production tier ships banked multi-deck because KW does not stock rotary rack ovens — Polin, Bongard and Sveba Dahlen aren't on our shelf. We don't list what we can't deliver.
SKUs picked by margin against current catalog products. No vapourware, no aspirational European brands. If you need Sveba Dahlen or Rondo, that's a different supplier conversation. Everything you see here ships from Australian current Australian catalog stock.
Bakery operators who measure success in batch consistency, not menu variety. Cafe-bakeries running 50–150 items/day out of a 30–60m² compact backroom — daily croissants, muffins, cakes, slices. Shopfront retail bakeries baking from scratch in 80–150m² with sourdough, baguettes, cakes and pies. Production wholesale bakeries supplying cafes and supermarkets at 1500+ items/day across multi-shift.
If you're optimising for plating, presentation, or a 90-minute dining experience — wrong page. This is for operators who think in humidity setpoints, oven-spring, lamination temperature, and allergen separation.
Bakery kitchens are tightly specified around the Mix → Prove → Bake → Cool → Decorate → Display workflow. Mixers split into planetary (cake, cream, batter) and spiral (bread dough). Ovens scale from convection (cafe-bakery) to deck with steam (shopfront artisan bake) to multi-deck banking (production wholesale). Proofers progress from single-door cabinet to retarder-prover combo to 4-rack retarder cabinet for overnight bulk staging. Refrigeration goes underbench → upright + sandwich line-side → multi-door bank with blast chiller for laminated dough cold-chain.
What's missing matters too. No rotary rack ovens in any tier — KW catalogue ceiling is multi-deck banking, which delivers the same throughput without the import-only equipment supply chain. No walk-in retarder rooms in production — a 4-rack cabinet replaces them with faster door-cycle access. No fully automatic make-up lines (Rheon-class) — that's niche industrial scope, not stocked. No grease arrestor, RO water filter, gas interlock, fire suppression or thermal label printer in any tier — those are shopfitter or POS scope, not equipment scope.
Sit-down restaurants. Coffee-led venues (the cafe spec is the right page). Takeaway/QSR operators (the takeaway spec is the right page). Continuous-process industrial production lines requiring Rheon / Bongard / Polin equipment — KW does not stock that segment.
The bottleneck in bakery is rarely volume capacity. It's three things, in this order:
Equipment that ignores these three constraints can be expensive and still produce inconsistent batches. Equipment that addresses them can be modest and still ship 1500+ items/day at wholesale-grade quality.
Australian bakeries fall under AS1668.1/.2 (exhaust + makeup air, mandatory above 5kW gas/electric oven indoor), AS1850 (gas appliance install — gas-fitter required for any gas oven), AS4674 (food premises zoning, allergen separation hardens at production tier), AS2070 (food-contact materials including ingredient bins), and AS3000 (electrical, RCD on wet zones; 3-phase sub-board mandatory at production tier).
What we don't supply: grease arrestors (council/plumber), gas interlock systems (gas-fitter), fire suppression (hood install vendor), RO water filtration (shopfitter or specialist), 3-phase electrical sub-boards (electrician), thermal label printers (POS vendor). Plan these in your fitout budget separately — they're real line items, just not ours.
Start where the consistency constraint lives. For cafe-bakery, the benchtop planetary + convection oven with steam + single-door proofer is everything; the rest is bench, sink, display. For shopfront, the mixer pair (spiral + planetary) and the deck oven with retarder-prover combo become the production backbone, with full retail display front-of-house. For production, you're buying parallelism and humidity control — 60–80L spiral with removable bowl, multi-deck banking (KW does not stock rotary rack), 4-rack retarder cabinet replacing walk-in, blast chiller for cream-cake food-safety, pot washer (not dishwasher — bakery load is pots and trays).
Browse Recommended Equipment →
Constraint and consistency, not size. Cafe-bakery is single-phase 240V with benchtop planetary, convection-only oven, single-door proofer and underbench refrigeration — built for 50–150 items/day in a 30–60m² compact backroom serving front-of-house cafe trade. Shopfront adds 415V 3-phase, floor spiral mixer, deck oven for stone-sole bake, retarder-prover combo for overnight ferment, dough divider, sheeter and full retail display. Production is wholesale scale: 60–80L spiral with removable bowl, multi-deck banking (KW doesn't stock rotary rack), 4-rack retarder cabinet replacing walk-in, pot washer (not dishwasher), packaging line. Different physics at each tier — not a price ladder.
Yeast activation, crust formation and dough rheology all depend on humidity within tight bands. A proofer that drifts 5% RH skins the dough surface, kills oven-spring and produces shrunken loaves. Steam injection in the oven sets crust gloss in the first 90 seconds — without it, breads emerge dull-skinned and croissants fail lamination. Production-tier retarders run staged humidification cycles to hold dough overnight without over-proofing. Equipment without active humidity control fails under load — that's why every proofer and oven in the bakery package is humidity-managed.
KW spec rejects walk-in retarder rooms because they're slow-access, expensive to build out, and over-engineered for the door-cycle pattern of bakery production. A 4-rack retarder cabinet (4× 20-tray rack) gives you the same fermentation staging, faster door-cycle speed at peak, modular replacement, and zero fitout build-out. If you genuinely need walk-in retarder capacity, that's a custom fitout conversation with a refrigeration contractor, not a package SKU.
Both, usually. Spiral mixers are torque-first for stiff bread doughs — sourdough, baguette, pizza, brioche. The reverse-action and removable bowl handle high-hydration dough at >60% without burning the motor. Planetary mixers are versatility-first — cakes, sponges, meringues, cream, frosting. Cafe-bakery tier ships benchtop planetary only because output is mixed and small-batch. Shopfront and production tiers ship both — spiral for bread, planetary for everything else. Running a bread-led shop on a planetary alone burns motors; running a cake shop on a spiral alone wastes torque.
Steam in the first 90 seconds of bake sets crust gloss, freezes the loaf surface so oven-spring runs to maximum, and develops the gluten–starch crackle on artisan bread and laminated pastry. Without steam, breads emerge dull-skinned with shrunken volume and croissants fail to develop. Every oven in the bakery package — convection, deck, multi-deck banking — must have steam injection. Buyers who skip it always retrofit later when crust quality fails wholesale-buyer audits.
These are real budget line items. Plan them with your fitout team, not your equipment supplier.
Most bakery failures are NOT volume capacity. They are, in order: (1) temperature drift in proofer / friction-mix, (2) humidity inconsistency in proofing / baking, (3) cold-chain break for laminated dough. Equipment selection must prioritise these three constraints first. Adding more cooking equipment without addressing them increases cost without increasing batch consistency.
Lay out mixing, proofing, baking, cooling, finishing and wash-up before committing to large equipment footprints.
For a shopfront or production bakery, KW can review equipment placement and workflow before you lock in the package.
Explore equipment finance if you want to preserve cash for ingredients, packaging, staff and opening inventory.
Ready to choose equipment? Browse Bakery Equipment →
Our Sydney team designs the package for you — based on your menu, footprint, and budget.
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