Get your commercial mixer with no minimum quantity.
Mixing the flour, kneading a good quality dough with in 15 min which is suitable for the commercial bakery shop.
Sprial dough mixers capacity ranging from 8kg to 75kg, bowl size ranging form 20 Liter to 200 Liter.
Every spiral mixer has double speed&inching function. While in operation the center agitator and the rotating bowl work in unison to fold dough in and out of the mixing arm,which allows you to fold a large amount of dough in the most efficient manner.
Mixing the cream, kneading the dough and beat the egg for the commercial kitchen and bakery shop.
It is highly versatile and can be used to knead bread dough,whip egg white or cream, and mix batter for cakes and pies.Whatever type of dough or batter you are preparing, the metal gears make kneading and mixing high efficiently.
Cake mixer combines powerful performance and tilt-Head design to offer superior product whether cooking, baking, or blending. This mixer matches 7 liter stainless steel bowl, and three attachments for paste, dough and cream.
The 3-in-1 food mixer is widely used in house hold and commercial kitchens.
The strong motor delivers consistent power with less heat build up for long-lasting performance. which helps to perform stepless speed easily and convenient to clean and operate.
Be absorbed in every details
Open the hood and stop immediately
Food grade stainless steel
Enables flour to fully contact with doughhook for more even mixing
Thickened and heavy cast iron base allows the machine to run stably
Adopts One Step Molding Technique Durability
Stationary Mixing Bowl, More Security
Protect Pure Copper Motor More Durable And Long Life
Powerful and versatile, suitable for all your recipes.
Food grade stainless steel and dishwasher safe.You deserve the best
Regulationis beneficial for users to choose different speeds to mix differentmaterials.
Keep the machine firmly fixed on the work surface and work more stably.Enjoy every moment of baking.
Durable and easy to operate clean.
Food grade 304 stainless steel rotation & revolution
Designed specifically for commercial use with features that meet the demands of professional kitchens.
High-torque motors designed to handle large batches of dough with consistent results, reducing preparation time.
Stainless steel build with reinforced components ensures longevity even in the busiest commercial environments.
Multiple speed settings and customizable mixing options allow for perfect dough consistency every time.
Designed for quick cleaning and simple maintenance, minimizing downtime in your kitchen operations.
Compatible with a range of attachments for different dough types and mixing requirements.
Comprehensive warranty and dedicated customer support to keep your operations running smoothly.
Planetary mixers allow you to change the type of mixing tool, allowing you to mix many different kinds of products like cookies, cakes, creams, fillings, and more, while spiral mixers only work with a spiral hook and are specifically designed for bread and pizza products.
Choose the spiral mixer if you’re producing artisan bread and pastries that require a light, airy texture. Select a planetary dough mixer for a firmer consistency if your business needs to create thicker dough or batters.
* Stand mixers are generally more powerful than handheld mixers and can whip cream more quickly and efficiently, especially for larger quantities.
* Since stand mixers are hands-free, you can multitask while the cream is whipping.
Planning croissant production? Explore our Croissant Production Line solutions for lamination, cutting, forming, proofing and baking configuration.
DOUGH PREPARATION / MAILEKITCHEN
Spiral and planetary mixers for bread dough, pastry, cake batter and commercial bakery production.
SPIRAL MIXERS · PLANETARY MIXERS · PRODUCTION CONFIGURATIONS
01 / MATCH THE MIXER TO THE TASK
Start with what you make. A spiral mixer focuses on dough kneading; a planetary mixer covers a wider range of whipping, beating and mixing tasks.
FOR DOUGH-FOCUSED PRODUCTION
FOR VERSATILE FOOD PREPARATION
02 / MODELS & CONFIGURATIONS
Six starting points from our current equipment range. Open each product for specifications and discuss the configuration required for your bakery.
Spiral mixer
Planetary mixer
Bowl volumes and kg ratings are different measures. Confirm the rated flour or dough load for your recipe; electrical supply and available configurations vary by model.
COMPARE MODELS
Compare the mixer mechanism as well as bowl volume. An 80 L spiral mixer and a 100 L planetary mixer serve different mixing tasks; litres alone do not determine dough load.
| Model | Mixer type | Bowl volume | Power | Voltage | Typical application |
|---|---|---|---|---|---|
| HS80 → | Spiral | 80 L | 2.2 / 2.8 kW | 380 V | Bread, buns and pizza dough in batches |
| B20 → | Planetary | 20 L | 1.1 kW | 220 V | Smaller batter, cream and filling batches |
| B100 → | Planetary | 100 L | 4 kW | 380 V | Larger batter or filling batches, subject to attachment and recipe |
Share ingredient weights, hydration, minimum and maximum batch sizes and batches per shift. We will check the suitable load, attachment, supply frequency and phase for the selected model.
Compare spiral and planetary mixing → Request a model recommendation →
03 / PLAN YOUR BATCH SIZE
Use your bakery scale to shortlist equipment, then size the mixer against the actual recipe and production schedule. These bowl-volume bands are planning guides, not guaranteed dough outputs.
| Bakery scale | Initial bowl-volume shortlist | Typical workflow | Confirm before ordering |
|---|---|---|---|
| Small bakery | 10–20 L | Small batches, recipe trials and varied preparation. | Minimum load, ingredient weight and attachment. |
| Medium bakery | 30–50 L | Daily bread, batter or filling preparation. | Peak batch size, mixing time and batches per shift. |
| Wholesale / production bakery | 60–100 L and above | Larger batches and repeatable production schedules. | Dough weight, duty cycle and loading / unloading workflow. |
04 / SPECIFICATIONS THAT MATTER
A commercial flour mixer should fit both the recipe and the site. Review these configuration points with our team; features and options vary by model.
Compare compact planetary models, bread-focused spiral mixers and larger production equipment.
Discuss available 220 V / 380 V configurations, frequency and phase for the selected model.
Guard and interlock arrangements are listed on selected models, including the SD20. Confirm the exact setup.
Review motor protection and operating limits. The SD20 product description includes overload protection.
Confirm stainless steel bowl material, tool construction and cleaning requirements against the model specification.
Discuss branding, equipment requirements and manufacturing scope for your project.
05 / BEFORE YOU ENQUIRE
Practical answers to help prepare your equipment enquiry.
Start with the amount of dough or ingredients in each batch, the recipe and the batches required during peak production. Bowl volume in litres does not equal flour or finished dough weight. Confirm the model’s minimum and maximum load for your recipe and attachment before selecting a capacity.
Choose a spiral dough mixer when kneading bread, pizza or bun dough is the main task. A planetary mixer is more versatile for cake batter, cream, eggs and fillings using suitable attachments. Some planetary models can also mix dough within their rated load, but they should not be treated as having the same dough capacity or duty cycle as a spiral mixer.
Electrical configurations depend on the model and destination. Tell us your voltage, frequency and single- or three-phase supply. Ask us to confirm available 220 V or 380 V configurations, motor ratings and any customization before ordering.
Suitability depends on the recipe, batch size, mixing speed and model. Share your flour type, hydration percentage, target dough weight and production schedule. The equipment configuration and working load should be reviewed for that dough rather than chosen from bowl volume alone.
OEM and ODM options can be discussed for your project. Share your logo, equipment requirements, destination market and order quantity so our team can confirm the available branding scope, minimum order requirements and lead time.
Use the form below with your mixer type, required capacity, destination country and power supply. Describe what you make and the ingredient or dough weight per batch. If you are unsure which mixer to choose, include your recipe and output target so our team can suggest models and prepare a quotation.
06 / LET’S PLAN YOUR MIXER
Tell us what you make, the capacity you need and where the equipment will be installed.
Include flour or dough weight per batch, hydration and your peak production schedule if available. We can help you compare suitable configurations.
mailekitchen@gmail.com ↗Equipment for dough preparation, baking and complete bakery workflows.
✓ Equipment specifications
✓ Options for your production needs
✓ Project quotation
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mailekitchen@gmail.com
Share your requirements and we’ll help you explore suitable equipment.
