Collection: Commercial Planetary Mixers

Planetary mixers (sometimes called stand mixers) drive a beater, dough hook or whisk in two directions — around the bowl and on the beater axis — covering pastry, cake batter, meringue, mashed potato and light dough. Hospitality Connect stocks 7L bench through 80L floor-mount planetary mixers from Mixrite, Hakka, Hobart, KitchenAid and Robot Coupe, with industry-standard B-series attachment fitments.

Types and capacities

• Bench planetary mixers (7–10L): KitchenAid, Mixrite countertop; cafes, small bakeries and dessert kitchens.
• 20L floor-mount planetary mixers: Mixrite and Hakka 20L; the standard for restaurant pastry sections and small bakeries.
• 30–40L production planetary: Mid-volume bakeries and patisserie work.
• 60–80L production planetary: Large bakery and aged-care kitchens; three-phase floor-mount.
• Hobart Legacy series: The trade benchmark — 20, 30, 40 and 60L industrial planetary mixers.

Sizing for your production

Planetary mixers are rated by bowl capacity, but practical batch size is 60–70% of bowl. A 20L planetary makes 12–14L of cake batter or 4–5kg of light dough per batch. Don't undersize — a 7L bench mixer struggles with 1kg of bread dough and burns out the motor. For dough-heavy production, also consider a commercial spiral mixer — spiral hooks develop gluten with less heat than planetary hooks.

Operating considerations

• Power: Bench 10A 240V; 20–30L floor-mount 15A; 60L+ three-phase. Confirm before delivery.
• Attachment hub: #12 hub on Hobart for meat grinders and slicers; check fitment with attachment manufacturer.
• Bowl seat: Confirm bowl raise/lower mechanism is smooth — sticky lifts mean a mid-cycle drop is possible.
• Speed selection: 3-speed minimum; 4–6 speeds for pastry work that needs precise creaming and folding.
• Safety guard: All commercial planetary mixers run a lid interlock — never disable.

Planetary mixer sizing is rated by bowl capacity, but practical batch is 60–70% of rated bowl. A 20L mixer makes 12–14L of batter or 4–5kg of light dough. Don't undersize — running a 7L bench mixer at 1.5kg of dough overworks the motor and trips thermal protection mid-batch. For dough-heavy production, consider a commercial spiral mixer — spiral hooks develop gluten with less heat transfer than planetary hooks, giving a cooler dough out-temperature. Verify attachment hub compatibility; the Hobart #12 hub is the trade standard for slicers and grinders. A common pitfall: chefs upgrade from a 7L bench to a 20L floor planetary and over-batch — running 18L of dough in a 20L bowl strains the motor and creates dough-out-temperature problems. Run the new mixer at 60–70% capacity and step up batch size gradually as the team learns its rhythm.

Pair with

Build out a bakery and pastry kitchen with commercial spiral mixer, dough sheeters and roller, convection oven and blast chiller.

Why buy planetary mixers from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Planetary mixers care and longevity

• Avoid chlorinated cleaners: Bleach and chlorine sanitisers pit 304-grade stainless. Use neutral pH detergents and a non-abrasive pad.
• Inspect weld lines monthly: Check seams and corner welds for hairline cracks that trap moisture.
• Mind undershelf load limits: Most economy benches rate 80–120kg total UDL; reinforced models go higher. Don't park combi ovens on lightweight benches.
• Re-passivate scratches: Surface scratches can be re-passivated with a citric acid paste to restore corrosion resistance.
• Foot levellers: Re-level annually after slab settlement; uneven feet flex the worktop and stress welds.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right planetary mixers to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.