This type of mixer features a fixed, non-rotating bowl. The bowl is latched onto the base of the machine and can be raised into the mixing position, and inversely lowered to remove the bowl. A great advantage of this mixer type is the availability of different attachments that can be used when mixing. Standard attachments include a paddle, whip, dough hook, with other add-ons also available. Planetary mixers come in both tabletop and full floor models, to best suit your production needs. Machine size is determined by the available mixing bowl volume, usually measured in quarts. Tabletop models generally come in 20 or 30-quart varieties while , floor models come in 40, 60, 80 or larger quart capacities. Many of these machines also come with variable speed options to accommodate different mixing needs.

Uses: In almost every pastry shop or bakery you will find at least one planetary mixer. The reason these mixers are so common is that they offer greater versatility. Often, bakers and pastry chefs will use the paddle attachment for blending or creaming products. This includes pie crust dough, scones, cookie dough or cake filling. The whip attachment is commonly used to aerate mixtures such as meringue, sponge cake, whipped cream, and mousse. Lastly, the dough hook attachment is typically used in pizza shops and small bread bakeries.


Capacity Power
20 Lt 1.1/2 HP.
40 Lt 2 HP
60 Lt 3 HP