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Mixers - Planetary/Spiral

20 products

Planetary and spiral mixers for bakeries, pizzerias and commercial kitchens. Bowl capacities from bench-top to production floor, with the attachments and dough capacities Australian operators actually specify.

Showing 20 of 20 products

Pizza Dough Roller

Bread Slicing Machine

Planetary Mixers

Planetary

Planetary or spiral — which mixer do you need?

A spiral mixer is purpose-built for bread dough. The bowl rotates while a fixed spiral hook works the dough, developing gluten quickly with less friction heat — critical for controlling final dough temperature in a hot Australian bakery. If bread and pizza dough are your core product, a spiral is the correct tool.

A planetary mixer is the generalist. With a hook, paddle and whisk it handles dough, batter, cream, meringue and fillings, which makes it the right first mixer for a café, patisserie or restaurant with varied output. For heavy, low-hydration dough at volume, a planetary works harder and heats the dough more than a spiral would.

Sizing by dough capacity, not bowl litres

Bowl volume in litres is a poor guide to real capacity. What matters is the rated dough capacity at your hydration and the motor's ability to sustain it. A mixer that can technically fit your batch but labours through it will overheat, wear its gearbox and shorten dough development consistency.

Buy for the batch you will run in two years, not the one you run today, and always leave headroom — mixers routinely run at 70–80% of rated capacity in well-run bakeries.

What to look for when buying

  • Spiral for bread and pizza dough; planetary for mixed bakery and kitchen work.
  • Size by rated dough capacity at your hydration, not by bowl litres.
  • Check power supply — larger mixers need three-phase.
  • Confirm bowl guard, safety interlocks and attachment availability.
  • Leave capacity headroom for growth; running flat out shortens equipment life.

Who this range suits

  • Wholesale and retail bread bakeries
  • Pizzerias producing dough daily on site
  • Patisseries and cake production
  • Restaurant and catering kitchens with mixed prep

Delivery & warranty

Australia-wide delivery from Yennora NSW, with stocked items generally dispatched in 1–2 business days. Machinery carries the manufacturer's warranty and our own stainless fabrication is warranted against defects in workmanship. Shipping & returns

Mixers - Planetary/Spiral — frequently asked questions

What size mixer do I need for my bakery?
Work from the largest dough batch you want to mix in one go, at your typical hydration, and choose a mixer rated comfortably above it. Contact us with your batch size and product type and we will recommend suitable models.
Do commercial mixers need three-phase power?
Smaller bench-top and mid-size planetary mixers usually run on single phase. Larger spiral and floor-standing planetary mixers commonly require three phase — confirm your site's supply before ordering.
Can a planetary mixer make bread dough?
Yes, within its rated dough capacity. For daily high-volume bread production a spiral mixer develops dough faster with less friction heat and will outlast a planetary used for the same duty.

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