Choose a commercial dough mixer by dough weight, dough type, batch frequency and duty cycle. Bowl litres alone do not tell you how much dough a mixer can process safely.

Start with your real batch

Calculate the total dough weight for a normal and peak batch. Include flour, water and every ingredient. Then compare that figure with the manufacturer’s stated capacity for the dough type you make. Stiff dough places a different load on a mixer from lighter, more hydrated dough.

Planetary or spiral mixer?

• Planetary mixers: versatile for kitchens that mix batters, creams and other products as well as some doughs, depending on the model and attachment.
• Spiral mixers: designed around dough production and commonly chosen by bakeries and pizzerias for repeat batches.

Allow for growth without oversizing

A modest buffer can help during peak periods, but routinely running very small batches in an oversized bowl may not produce the best mixing action. Choose a working range that suits the batches you actually make.

Check power and workflow

Confirm the required supply, machine footprint, bowl handling and the route into the kitchen. Consider how ingredients are loaded, how dough is removed and how the mixer will be cleaned safely between batches.

Buying checklist

• Normal and maximum dough weight
• Dough hydration and stiffness
• Batches per hour or shift
• Planetary or spiral mixing requirement
• Electrical supply and footprint
• Cleaning, bowl and dough-removal workflow

Explore Alpaco’s commercial dough mixers and compare each model’s stated capacity with your recipe and production schedule.

Reviewed by Alpaco Catering & Equipment · Updated 15 July 2026