Commercial Planetary Mixers Australia

Planetary mixers are designed for businesses that need one machine to perform a variety of mixing, beating and whipping tasks.

Unlike a mixer selected primarily for one type of dough production, a planetary mixer can use different attachments for different products. This makes it particularly useful
for bakeries, cake manufacturers, patisseries, cafes, restaurants and commercial kitchens producing a varied menu.

Typical applications include cake batter and sponge mixes, creams and whipping
applications, meringues, icings and frostings, fillings, biscuit and cookie mixes, general bakery mixes and suitable dough applications within the confirmed capacity of the individual mixer.

The attachment used is just as important as the bowl size.

Whisk - suited to whipping cream, meringue, egg whites and other mixtures requiring aeration.

Paddle / Beater - suited to cake batters, sponge mixes, icings, fillings, biscuit mixes and general commercial mixing.

Dough Hook - suited to compatible bread, pizza and other dough applications within the manufacturer's confirmed working capacity for the particular mixer.

Customers producing primarily larger quantities of bread or pizza dough should also
compare a dedicated commercial spiral mixer.

VIEW COMMERCIAL SPIRAL MIXERS

For cake shops, patisseries and commercial bakeries, planetary mixers provide the flexibility to move between different stages of production.

A bakery may use the paddle for cake batter, change to the whisk for cream or meringue, and use the dough hook for suitable small dough batches where permitted by the mixer manufacturer.

This versatility is why planetary mixers are commonly used as commercial cake mixers, bakery mixers and general-purpose food mixers.

Bowl capacity is important, but the largest bowl is not automatically the best choice.

The correct commercial mixer should be selected around the normal batch size, the largest batch required, the products being made, the attachment being used, mixer
speeds, electrical supply and the number of batches produced each day.

A smaller mixer can be more practical for frequent small batches, while a 20 litre or 40 litre mixer may provide better production efficiency where larger quantities are
regularly required.

The right capacity depends on production rather than bowl size alone.

A 20 litre planetary mixer may suit cake shops, bakeries and commercial kitchens producing moderate batches or a variety of products throughout the day.

A 40 litre planetary mixer provides greater bowl capacity where larger batches of cake mixes, batters, creams, icings, fillings and other commercial products are required.

Where the required batch is considerably larger, Carlyle can also assist with 60 litre, 80 litre and 120 litre planetary mixers available on request.

This distinction is important when choosing commercial bakery equipment.

Choose a planetary mixer where flexibility is important and the business produces cakes, batters, creams, icings, fillings, meringues, biscuits and a variety of mixed products.

Choose a spiral mixer where bread dough, pizza dough and other dough products form the main part of production and dough mixing is the primary requirement.

Businesses producing both cakes and substantial quantities of dough may require both types of mixer.

VIEW COMMERCIAL SPIRAL MIXERS

Carlyle can assist customers with commercial mixer servicing and repairs, spare-parts enquiries and loan equipment where possible, subject to availability.

• COMMERCIAL MIXER SERVICE & REPAIRS - TEL 03 9544 6255
• COMMERCIAL MIXER SPARE PARTS - TEL 03 9544 6255
• LOAN MIXER SUPPORT - TEL 03 9544 6255