Commercial Mixers

Is It a Hobart? No. Here's What You Get Instead.

Ask a baker to name a commercial mixer, and most will say Hobart. It's the name a lot of kitchens trust. If your budget allows one and you mix heavy dough all day, every day, a Hobart is a great machine. We don't sell Hobart, and we won't pretend what we sell is one.

What we sell are mixers that cost less and still do the job in a lot of kitchens. Many shops don't need the top of the line. They need a mixer that fits the batch, fits the counter or floor, and fits the budget. That's where these come in.

Winco EMP Planetary Mixers: 10, 20 and 30 Quart

The Winco EMP line is our pick for general prep. Winco lists:

• Gear-driven, high-torque transmission with 3 speeds
• Heavy-duty die-cast iron body and a 304 stainless steel bowl
• Safety guard and interlock bowl lift
• Wire whip, flat beater and spiral dough hook included
• #12 attachment hub on the EMP-20 and EMP-30
• Thermal overload protection you can reset by hand
• Motors: 1 HP on the EMP-10, 1.5 HP on the EMP-20 and 2 HP on the EMP-30

Pick the EMP-10 for smaller batches, the EMP-20 for a busy café or pizzeria, and the EMP-30 when you need more bowl.

Dynamic PM001.1 LT7: 8 Quart Countertop Mixer

The Dynamic PM001.1 LT7 is for smaller batches, pastry work and café prep. Dynamic lists:

• Bowl: 8-quart (7 liter) brushed stainless steel, with a handle
• Controls: 11 speeds, a 30-minute timer in 30-second steps and a large touch screen
• Included tools: dough hook, batter beater and whip
• Adjustable head lift knob and integrated metal housing
• Safety guard: removable polycarbonate
• Power: 280 watts, 115V, 1 phase

It's a good second mixer next to a larger one, for icing, fillings and test batches.

How to Choose

Start with what you make and your biggest batch, not the brand name. Write down your largest recipe and how many batches you run per shift. Then check that model's capacity and attachments before you order. If you're not sure, ask us. We'll tell you straight whether one of these fits, or whether you really need something bigger.

Thin crust is the hardest on a mixer. On the EMP-30, Winco's chart drops from 40 lb for thick crust dough to 16 lb for thin. See the capacity chart below for every recipe.

Commercial Mixer Buying Guide

A commercial mixer saves time and effort on dough, batter and whipped prep, and gives consistent results batch after batch. From cafés and pizzerias to busy restaurant kitchens, the right size mixer keeps prep moving.

Planetary Mixers

Planetary mixers are one of the most versatile and widely used mixers in commercial kitchens. With a powerful motor and interchangeable attachments, they can handle a wide range of tasks, including mixing dough, whipping cream, and blending ingredients.

The mixing action rotates the attachment around the bowl while simultaneously spinning it, ensuring thorough and even mixing. This makes planetary mixers ideal for bakeries, cafés, and general foodservice operations.

What About Spiral Mixers?

Spiral mixers are built only for bread and pizza dough. Most kitchens that also mix batter, icing and whipped cream get more use from a planetary mixer, which is why every mixer we carry is planetary. Check the dough capacity for your recipe before you order.

Popular Mixer Sizes

Commercial mixers come in a variety of sizes to match production needs. We carry 8-quart countertop, plus 10-, 20- and 30-quart planetary models. Compare them using the exact recipe, bowl volume and rated dough capacity rather than model numbers alone.

Best Uses for Commercial Mixers

• Kneading dough for bread and pizza
• Whipping cream and eggs
• Mixing batters and sauces
• Preparing large batches efficiently

Why Choose a Commercial Mixer?

A commercial mixer improves efficiency, consistency, and productivity in any kitchen. Whether you're running a bakery, pizzeria, or restaurant, investing in a high-quality mixer helps streamline prep work and ensures reliable results every time.

Looking for a small countertop mixer? See the Dynamic PM001.1 LT7 8-quart model above.

Planetary vs. Spiral Mixers: Which Fits Your Menu?

Every mixer in this collection is planetary, but the comparison below helps if you are weighing the two types. Start with what you make and the size of each batch, rather than choosing by motor horsepower alone. A bakery mixing cake batter, buttercream, cookies, and occasional dough has different needs from a pizzeria kneading repeated batches of pizza dough.

“Stand” and “floor” describe the machine's installation, not a separate mixing action. A commercial planetary mixer can be a countertop or floor model, and a larger bowl does not automatically make it suitable for every dough recipe.

Choosing Commercial Mixer Size and Dough Capacity

Bowl volume and usable dough weight are different measurements. A 20-quart bowl is not a promise that the machine can knead 20 pounds of every dough, and two mixers with the same bowl volume can have different operating limits.

Write down your largest batch in pounds, the recipe, batches per shift, and the time available for mixing. Then compare those requirements with the manufacturer's capacity chart, including the specified dough attachment, speed, mixing time, and minimum batch size.

• 8-quart countertop: The Dynamic PM001.1 LT7 for smaller batches, pastry work and café prep.
• 10-quart planetary: The Winco EMP-10 for a compact production station.
• 20-quart planetary: The Winco EMP-20 for a mix of general prep and dough work.
• 30-quart planetary: The Winco EMP-30 for larger batches.
• Over 30 quarts: We don't carry a larger mixer right now. Contact us with your batch size and we'll help you find one.

Winco EMP Mixer Capacity Chart

Winco publishes these maximum batch sizes for the EMP line as a guideline only. Flour type, water temperature and other conditions may require a smaller batch.

Size the mixer from your stiffest recipe, not your easiest one. Lower-hydration dough cuts the rated batch the most.

Absorption Ratio: Why Stiff Dough Changes the Decision

Absorption ratio, often shortened to AR, is water weight divided by flour weight, multiplied by 100. For example, 6 pounds of water and 10 pounds of flour give 60% AR; this is a recipe calculation, not the mixer's rated load.

A stiff, lower-hydration dough can place a different load on a mixer than a softer recipe. Use the capacity chart for your dough's absorption ratio and ingredients rather than a generic “60 percent capacity rule.” Leave practical room for production changes, but choose that margin from your workload and the manufacturer's limits instead of a fixed percentage.

Winco's chart is based on room-temperature flour and 70°F (21°C) water. Winco also lists these adjustments for the EMP mixers:

• High-gluten flour: Reduce the batch by 10%.
• Chilled flour, water below 70°F or ice: Reduce the batch by 10%.
• Stiff dough: Do not use 2nd speed with mixtures below 50% AR.
• Hub attachments: Do not use hub attachments while mixing.

8-Quart Countertop Mixers

An 8-quart commercial countertop mixer suits smaller batches of batter, frosting, whipped cream and dough within the manufacturer's limits. Evaluate commercial models separately from household mixers when equipping a café, bakery or restaurant prep station.

The Dynamic PM001.1 LT7 runs on a standard 115V supply at 280 watts and comes with a dough hook, batter beater, whip and removable polycarbonate guard.

For repeated larger dough batches, compare a larger planetary mixer such as the EMP-20 or EMP-30 before ordering. A smaller countertop mixer can still be useful alongside a production mixer for icing, fillings, test recipes and prep that would be impractical in a large bowl.

Replacement bowl compatibility: Before ordering an extra or replacement bowl, record the mixer's complete model number and check the manufacturer's compatibility information for both the bowl and mixing attachments. Fitting a larger bowl does not increase the machine's rated mixing capacity.

Winco and Dynamic Mixers

Compare models through the job each one needs to do. Bowl size, attachments, controls, dough capacity and service requirements are more useful buying criteria than a brand name or horsepower figure by itself.

• Winco EMP mixers: The EMP-10, EMP-20 and EMP-30 cover 10-, 20- and 30-quart planetary sizes with gear-driven, 3-speed transmissions.
• Dynamic countertop mixing: The PM001.1 LT7 is listed with an 8-quart / 7-liter bowl, 11 mixing speeds, a timer, touchscreen controls, and a hook, beater and whip.

Bowls, Attachments, and Transmission Choices

A dough hook, flat beater, and wire whip serve different jobs. Confirm which tools come with your mixer and which recipes and speeds the manufacturer permits for each attachment.

• Dough hook: Used for approved dough recipes within the machine's mixing limits.
• Flat beater or paddle: Used for many batters, frostings, cookie mixtures, and other general mixing tasks.
• Wire whip: Used for whipping cream, egg whites, and other suitable aerated mixtures.
• Powered attachment hub: Some planetary models accept compatible accessories. Confirm hub size, accessory approval, and operating instructions; not every mixer has the same connection.
• Extra mixer bowl: A compatible second bowl can help stage batches. Match the bowl, attachment, and lift arrangement to the exact model rather than buying by quart size alone.

Separate ingredient bowls are useful for weighing flour, portioning ingredients, and staging prep, but they do not replace the mixer's fitted bowl. Choose food-contact materials suited to the ingredients and follow the bowl manufacturer's cleaning and temperature instructions.

Gear-Driven vs. Belt-Driven Mixers

Gear-driven systems transmit power through gears; belt-driven systems use belts and pulleys. Either design needs to be judged by the manufacturer's rated workload, service instructions, and parts support rather than a blanket claim that one is always stronger, quieter, or cheaper to maintain.

Ask whether speed changes require the mixer to stop, what routine service is needed, and who will handle repairs. Do not assume a belt will protect an overloaded motor or that a gear-driven machine can safely exceed its dough rating.

Electrical Supply, Installation, and Safety

Confirm voltage, frequency, phase, amperage, plug type, and circuit requirements before ordering. Countertop and floor models vary, so neither bowl size nor appearance tells you whether a mixer will work with an existing outlet.

Measure doorways and the route to the mixing station as well as the machine's footprint. Allow room to lift the head or bowl, open the guard, load ingredients, remove attachments, and move a full bowl safely.

Check the exact model's sanitation and electrical listings against your local requirements. Keep guards and interlocks in place, follow the operating manual, and never reach into a running mixer or bypass a safety device.

Commercial Mixer Cleaning and Maintenance

Stop and disconnect the mixer as instructed before cleaning or removing attachments. Clean and sanitize food-contact surfaces using approved products and methods, and follow the manual rather than assuming every bowl, attachment, or finish is dishwasher safe.

• After use: Remove food residue from the bowl and attachments, clean accessible surfaces, and keep ventilation openings clear without spraying water into the motor or controls.
• Routine checks: Inspect the cord, bowl seating, attachment fit, guard, and accessible fasteners. Follow the manufacturer's schedule for checking safety features.
• Scheduled service: Lubrication, belt adjustment, and gearbox work vary by model. Use specified lubricants and qualified service personnel where required; do not open a sealed drive system based on a generic maintenance schedule.

If the mixer vibrates, stops unexpectedly, makes a new noise, or allows an attachment to strike the bowl, stop using it and investigate before restarting. Check loading and setup against the manual and contact service when the cause is unclear.

Commercial Mixer Buying Checklist

Before choosing a bakery mixer or pizza dough mixer, gather the details that affect daily production. This helps you compare suitable equipment without paying for unused capacity or selecting a machine that cannot handle your recipe.

1. List recipes, dough hydration, largest batch weight, and batches per shift.
2. Confirm a planetary mixer fits your dough recipes and batch sizes.
3. Check minimum and maximum batch limits, approved speeds, and duty cycle.
4. Confirm included bowls, attachments, guard, and any accessory compatibility.
5. Verify electrical supply, delivery access, installation space, and bowl handling.
6. Review warranty terms, maintenance requirements, and service support.

For purchase planning, review restaurant equipment financing or ask about equipment rental availability for your application. Confirm current model availability and specifications before committing to an installation date.

Commercial Mixer Questions

What is the best mixer for pizza dough?

A planetary mixer handles pizza dough within its rated capacity and also mixes batter and whips cream. Winco rates the EMP-20 for 9 lb of thin crust or 20 lb of thick crust dough, and the EMP-30 for 16 lb thin or 40 lb thick. A spiral mixer is built only for dough. The right choice depends on batch weight, hydration, production schedule and the model's rating.

How much pizza dough can a 20 or 30 quart mixer make?

Winco rates the EMP-20 for 9 lb of thin (40% AR), 10 lb of medium (50% AR) or 20 lb of thick (60% AR) pizza dough, all on 1st speed with the dough hook. The EMP-30 is rated for 16 lb, 25 lb and 40 lb. Reduce the batch by 10% for high-gluten flour and another 10% for chilled flour, cold water or ice.

Can a planetary mixer handle bread dough?

Yes, when the recipe, attachment, speed, and batch size are within its specifications. Use the manufacturer's capacity chart for your recipe and pick a bowl size with room for your largest batch.

Is an 8-quart commercial mixer enough for a bakery?

It may suit smaller batches, pastry prep, or a secondary mixing station. Decide from your largest recipe and daily schedule, not the word “bakery” alone; higher-volume dough production may need a larger machine.

Can I change mixer speeds while it is running?

Only if the manufacturer's instructions permit it. Some transmissions require a complete stop before changing speeds, while other control systems allow adjustments during operation.

Does every commercial mixer require three-phase power?

No. Electrical requirements vary by model, so check the current specification sheet and nameplate with your installer before ordering.