Mixers

21 products

Planetary mixers for bakeries, pizzerias & commercial kitchens

Build consistent doughs, batters and fillings with commercial mixers sized for real foodservice operations across Canada. This collection includes countertop, bench and floor mixers from brands like Globe, KitchenAid, Vollrath and Hamilton Beach, so you can match bowl size, horsepower and footprint to your bakery, pizzeria or restaurant kitchen.

Whether you’re whipping meringue, mixing cake batter or kneading pizza and bread dough, a properly sized planetary mixer helps protect texture and save labour compared with manual mixing or consumer models. Use this page to compare capacities, power, and controls and to choose a mixer that can keep up with your busiest production days.

Types of commercial mixers in this collection

Use the filters to focus on the mixer style that best fits your volume, recipes and layout:

  • Countertop mixers: Compact planetary mixers, often in the 7–10 qt range, for small batch work, specialty production and operations with limited space.
  • Bench mixers: Heavier-duty mixers that sit on a stand or worktable, ideal for medium batch sizes and everyday doughs, batters and whipped products.
  • Floor mixers: Larger-capacity planetary mixers that live on the floor and handle higher-volume doughs and batters in bakeries, pizzerias and commissaries.
  • Hand mixers: Smaller powered mixers for light-duty tasks, finishing work and applications where full planetary mixers are not required.

Many Canadian bakeries and restaurants pair a larger floor or bench mixer for core doughs and batters with one or more smaller countertop mixers for icing, fillings, specialty breads and R&D. Choosing the right mix of sizes helps avoid bottlenecks during peak production and gives staff the flexibility to stage multiple recipes at once.

Sizing a mixer for your recipes and volume

Start by looking at the heaviest dough or batter you plan to mix and how much you need to produce in your busiest 30–60 minutes. Lean pizza dough and dense bread dough load a mixer very differently than cake batter or whipped cream. Manufacturers typically publish recommended batch sizes for specific dough types; using those guidelines and leaving some safety margin helps protect your mixer from overloading.

For pizza shops and bakeries, it is often better to choose a slightly larger mixer that can handle high-hydration and stiffer doughs without strain, rather than running a smaller unit at maximum load all day. For restaurants focusing more on batters, whipped products and sauces, a mid-range bench or countertop mixer may be sufficient.

Also consider how many different products you need to run in parallel. If your team regularly mixes dough, icing and fillings at the same time, two smaller mixers can sometimes be more efficient than a single large unit, especially in tight kitchen layouts.

Frequently Asked Questions about Commercial Mixers

How do I choose between a countertop, bench and floor mixer?

Countertop mixers are best for small batches, lighter doughs and operations with limited space, such as cafés and small restaurants. Bench mixers step up in capacity and power for everyday bakery and prep tasks. Floor mixers are designed for higher-volume doughs and batters in bakeries, pizzerias and commissary kitchens. Think about your heaviest recipe and busiest production window: if you routinely mix large batches of dough, a bench or floor mixer is usually the safer choice.

What mixer capacity do I need for my bakery or pizzeria?

Capacity depends on batch size and dough type. For example, a small bakery or pizza shop might start with a mixer in the 10–20 qt range for modest batches, while higher-volume operations often move into 20–30 qt and larger. Look at how many kilograms or pounds of dough you need per batch, convert that to your target bowl size using manufacturer guidance, and leave some margin so you’re not filling the bowl to the rim on every mix.

Can one mixer handle bread dough, pizza dough and cake batter?

A well-chosen planetary mixer can handle a range of products, but the key is not to overload it with very stiff doughs. Many bakeries and pizza operations use the same mixer for pizza dough, bread, cake batter and whipped toppings, while adjusting batch size and using the appropriate attachments (dough hook, flat beater, whip). If you plan to run a lot of dense, low-hydration dough, choose a mixer with enough horsepower and a bowl size rated for that workload.

What attachments do I need with a commercial planetary mixer?

The core set usually includes a dough hook, flat beater and wire whip. The dough hook is for bread and pizza dough, the flat beater for cake batters, cookie dough and mashed products, and the whip for cream, meringue and lighter mixtures. Some mixers also offer accessory hubs for attachments like meat grinders or vegetable slicers; always check the manufacturer’s specs to confirm compatibility before planning additional tools.

How much power do I need in a commercial mixer?

Horsepower should match your heaviest mixing task. Light batters and whipped products do not require as much power as dense doughs. If you regularly mix stiff pizza or bread dough, look for a mixer with higher horsepower and robust planetary gearing. It’s better to choose a model that works comfortably at your typical load than to run a smaller, lower-power mixer near its limits for every batch.

How should I clean and maintain a commercial mixer?

Wipe down the exterior and clean the bowl, guard and attachments after each use, following your local food safety guidelines. Avoid spraying water directly into the motor housing or controls. Periodically inspect gears, belts (if applicable) and safety guards, and follow the manufacturer’s lubrication and service schedule. Regular maintenance helps prevent downtime and extends mixer life in busy Canadian kitchens.

What if I don’t see the mixer size or brand I’m looking for?

This collection highlights popular mixers from brands like Globe, KitchenAid, Vollrath and Hamilton Beach. If you don’t see a specific capacity, configuration or model listed, a Russell Hendrix representative can help you review additional options, lead times and accessories to match your bakery, pizza or restaurant production needs in Canada.