Commercial Dough Mixers and Planetary Mixers

Discover on Bakeit our selection of commercial dough mixers and planetary mixers, designed to meet the demands of professional bakeries, pizzerias, and pastry shops. Our Made in Italy bakery mixers ensure consistent and high-quality results over time.

View the technical data sheets of all available models and contact us to choose the most suitable commercial mixers for your business.

How to choose the right commercial mixer for your bakery?

When choosing a commercial dough mixer or planetary mixer, consider the following:

• Daily dough volume: amount of dough to be produced daily.
• Type and hydration of the dough: hard, medium, or high-hydration doughs.
• Daily usage hours: duration of daily use of the machine.
• Workshop size: available space for the equipment.

Bakeit advice: For hard doughs (below 55% hydration), opt for a fork mixer. For medium or soft doughs (above 55%), choose a spiral mixer or submerging arm mixer.

Shop the best commercial mixers for baking

Among the top professional mixers and planetary mixers selected for you by the professionals at Bakeit, you can find:

• The spiral mixer 1 motor 2 speeds and the spiral mixer 2 motors 2 speeds: this type of mixer is particularly used in pizzerias as it is super versatile, reduces production times, and is perfect for high-hydration doughs.
• Spiral mixer with tilting fixed bowl: allows you to tip the dough directly onto the work table, it is the ideal choice for bakeries.
• Submerging arm mixer: produces soft and silky doughs, oxygenating and perfectly blending them, closely mimicking hand-made dough.
• Professional column planetary mixer: the professional planetary mixer includes 3 tools: whisk, spatula/paddle, and spiral/hook and is particularly popular in pastry shops, bakeries, and hotels for preparing pastry creams or cakes.

Our machines are designed to transmit minimal heat to the dough, ensuring optimal gluten structure and perfect homogeneity.

FAQs – Bakeit commercial dough mixers

Here you will find answers to the most common questions we receive about professional mixers and planetary mixers for baking and pastry. A concrete help to choose the equipment most suitable for your needs.

Which are the best commercial mixers for pizzerias?

The spiral mixer 1 motor 2 speeds and the spiral mixer 2 motors 2 speeds are among the most appreciated in pizzerias. They offer great versatility, optimize production times, and are ideal for working with high-hydration doughs, ensuring consistency and quality in every preparation.

Where can I buy a commercial dough mixer for a bakery?

You can purchase products directly on our site Bakeit.it, or contact our professional consultant directly at +39 39160265.
Alternatively, send us an email (info@bakeit.it) with your request for information and one of our sales representatives will contact you as soon as possible with a custom quote for your needs.

How to choose between a 1-motor or 2-motor commercial mixer?

The 1 motor spiral mixer is ideal for small workshops, pizzerias, restaurants, and hotels where space is limited and use is not intensive. It is compact, economical, and suitable for those who prepare several doughs a day but in small quantities. While simple, it guarantees excellent performance on the finished product.
The 2 motor spiral mixer is designed for higher and continuous productions. One motor moves the spiral, the other the bowl, improving strength and yield. The possibility of bowl inversion in first speed facilitates the initial mixing of the ingredients. Perfect for bakeries, pastry shops, and laboratories with high production needs and a variety of doughs.

Diving arm mixer vs spiral dough mixer, which is better?

The diving arm mixer mimics manual kneading—gentle on high-hydration doughs and prevents overheating, perfect for temperature-sensitive products.

The spiral mixer is faster and efficient but slightly increases dough temperature.

Your choice depends on whether you prioritize speed or delicacy in mixing.