Commercial Mixers

A commercial mixer is built for repeated, high-volume use in a professional kitchen. The motors are larger, the gearboxes are metal rather than plastic, and the bowls hold significantly more than a home unit. They are designed to run multiple batches back-to-back without overheating. Domestic mixers are rated for occasional use; a commercial model is engineered to keep pace with a working kitchen day after day.

The range covers planetary mixers, spiral mixers and floor-standing heavy-duty models. Planetary mixers suit general-purpose tasks like batters, creams and lighter doughs. Spiral mixers are purpose-built for bread and pizza doughs, keeping gluten structure intact. Brands across these types include Hobart, Varimixer, Paramount, Bernardi, Apuro, OEM, Yasaki, Atlas, Zanolli and Rollmatic, so there is a fit for most kitchen styles and volumes.

Choose a planetary mixer if your prep covers a broad mix of tasks: whipping cream, blending cake batter, making mashed potato or mixing mince. Choose a spiral mixer if bread, pizza or enriched doughs make up the bulk of your output. Spiral machines handle stiff, heavy doughs more efficiently because the bowl and hook move independently, generating less heat in the dough. Many high-volume bakery sections run both types for different jobs.

Think in terms of how many kilograms of finished dough or batter you need per batch, then work back to the bowl size the manufacturer recommends for that load. Overfilling a bowl strains the motor and produces uneven results. Most operators find that buying one size up from their current need gives headroom for busy periods without committing to a floor-standing machine they do not yet require. Most units in this range sit somewhere between 5 litres and 80-plus litres.

Not at the same sustained pace. Benchtop models are well suited to cafes, small restaurants and prep tasks that run in short bursts. Floor-standing spiral and planetary mixers are built for continuous production, larger batch weights and longer daily run times. If your kitchen runs multiple dough batches every morning, a floor-standing unit will outlast a benchtop model considerably. Matching the machine class to your actual daily workload protects the motor and extends service life.

Most planetary mixers ship with three standard attachments: a flat beater for batters and general mixing, a dough hook for bread and pasta doughs, and a wire whisk for creams and egg whites. Some models in the range also accept optional pasta rollers, mince grinders or vegetable slicers as add-ons. Check the product page for the specific attachments included with each model, as the bundle varies between brands and bowl sizes.

Smaller benchtop models typically run on a standard single-phase outlet and can be plugged in without an electrician. Larger floor-standing units, particularly heavy-duty spiral mixers, often require three-phase power. Always check the electrical specification on the individual product page before ordering. If your site only has single-phase supply, filter by the models rated for it to avoid an installation surprise on delivery day.

Remove the bowl and all attachments after each use and wash them in hot soapy water or a commercial dishwasher if rated for it. Wipe down the head and body with a damp cloth and a food-safe sanitiser — never submerge the machine or spray water directly onto the motor housing. Dry all parts before reassembling. Grease or dough left in the hub or on the attachment shaft will harden and affect how attachments seat, so a quick clean after every session saves time later.

Check the bowl lift mechanism and attachment hub for wear at regular intervals. Listen for any change in motor tone during operation, as unusual noise often signals a lubrication or gearbox issue worth investigating early. Most manufacturers publish a service schedule in the manual; following it is the most cost-effective thing you can do. Keep the ventilation slots on the motor housing clear of flour dust, which can accumulate quickly in a busy bakery or pastry section.

Entry-level benchtop planetary mixers sit at the lower end of the commercial spectrum and suit cafes or small prep kitchens. Mid-range floor-standing planetary and spiral models step up considerably, reflecting the heavier motors and larger bowls. High-capacity spiral mixers built for continuous production are at the top of the range. Members save off RRP across every model on site. Check individual product pages for current pricing, and note that clearance lines are available while stock lasts.