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Cooking Equipments
Planetary Mixers for Pastry & Specialty Dough – Turkey-Built Solutions for Global Kitchens
Cooking Equipments
Planetary Mixers for Pastry & Specialty Dough – Turkey-Built Solutions for Global Kitchens
📌Insights from Pastry Projects Worldwide
During a hotel pastry kitchen audit in Muscat, the consultant told us: “The oven is fine, but the mixer can’t keep up with the cream batches.” We heard that before — in Lagos, in Warsaw, in Doha. When the planetary mixer fails, entire dessert lines stall. In commercial kitchens, especially turnkey bakery projects, planetary mixers aren’t optional; they’re essential.
From contractors managing central kitchens to designers shaping FOH pastry displays, everyone needs mixers tuned to both load and flow. That’s why our planetary mixers, manufactured in Turkey, come matched to BOQ, MEP, and real project requirements. Not just catalog boxes — real engineered tools.
Whether it’s a boutique café serving 50 éclairs a day or a resort buffet plating 500 cheesecakes per service, planetary mixers define the pace. That’s why each unit we ship — 20L, 40L, or 60L — arrives tuned for hygiene, safety, and consistent output. These machines don’t just mix. They guarantee presentation and flow.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
Product Portfolio & Performance Specs
Model | Bowl Volume | Whisk/Beater Capacity | Dimensions (mm) | Power / Voltage | Material |
PM-20C | 20 L | 3–4 kg cream / 5 kg dough | 540 × 670 × 900 | 1.1 kW • 220–240V 1N | AISI 304 (316 opt.) |
PM-40C | 40 L | 7–9 kg cream / 12–15 kg dough | 650 × 800 × 1200 | 1.5 kW • 220–240V 1N | AISI 304 (316 opt.) |
PM-60C | 60 L | 10–12 kg cream / 18–20 kg dough | 700 × 900 × 1350 | 2.2 kW • 400V 3N 50/60Hz | AISI 304 (316 opt.) |
👉 Supplied with whisk, paddle, and spiral attachments. Optional bowl trolleys for 40L+ models.
Installation & Operator Support
- Plug-and-play for small units (20L); 3-phase power required for larger.
- CAD/DWG cut-outs and breaker schedules included.
- On-site or remote commissioning available.
- Operator quick-guides supplied with every unit.
Durability & Build Quality
- Gear-driven transmission — designed for heavy creams and stiff batters.
- Bearings tested for 15,000+ cycles.
- Average lifecycle: 7–9 years in high-turnover pastry kitchens.
- Food-contact parts in AISI 304, optional 316 for marine or humid environments.
Hygiene & Safety in Patisserie Kitchens
- CE-certified guards with auto-stop.
- Rounded edges and seamless joints — no dirt traps.
- Splash-resistant housing and HACCP compliance.
🎯Why Planetary Mixers Win – Key Benefits for Pastry Teams
- Turkey-built with factory-direct export support.
- Attachments included — whisk, paddle, dough hook.
- Low noise for FOH pastry displays.
- BOQ-matched and CE-certified for consultant approval.
Proven across industrial kitchens in Africa, Middle East, and Europe.
📦 Procurement & BOQ Integration
- Full submittals with CE/HACCP.
- BOQ-aligned model selection by batch size.
- MEP schedules for breaker sizing and load mapping.
🔍 Comparison Guide – Planetary vs Spiral vs Hand Mix
Feature | Planetary Mixer | Spiral Mixer | Hand Mix |
Best For | Creams, batters, specialty | Bread, pizza dough | Very small artisan batches |
Strengths | Versatile, multi-attachment | Strong gluten development | Low cost, manual control |
Limitations | Not ideal for heavy dough | Limited beyond dough | Slow, inconsistent output |
Typical Location | Pastry kitchens, FOH pastry | Industrial & commercial kitchens | Home or micro bakeries |
📐 Design & Workflow Integration
- Position mixers near cold prep zones for creams.
- Allow 1.2 m clearance for bowl lift and trolley movement.
- Visual line between scale table → mixer → oven avoids bottlenecks.
🏨 Common Workflow Mistakes
- Placing mixers too close to ovens → heat creep, which affects cream stability and damages seals.
- Ignoring clearance for bowl lift, leading to workflow slowdowns and safety risks for staff.
- No spare attachments on-site, causing last-minute downtime when whisks or paddles break mid-shift.
Consultant Insight: Fixing these mistakes during design can improve output by 15–20% in high-volume pastry kitchens.
🧩 OS&E Integration
- Stainless bowl trolleys, scrapers, and spatulas.
- Portion scoops and whisk replacements.
- Compatible with proofing cabinets and chocolate tempering units.
Advanced Project Add-Ons
Export & Logistics (Crating That Survives)
Global projects demand resilient packing and logistics.
- Foam & corner guards protect against forklift damage.
- Tilt sensors ensure safe handling during shipping.
- IP-safe wrapping keeps units dry in humid regions.
Model Selection by Output
Sizing matters; wrong pick means wasted hours.
- SM-30X → 50–150 loaves/day. Ideal for small hotel bakeries or FOH pastry labs running breakfast or light production.
- SM-50X → 150–400/day. Balanced choice for mid-size commercial kitchens with continuous bread & pizza flow.
- SP-80K → 400–900/day. Suitable for industrial prep lines or resort commissaries serving multiple outlets.
- SP-200K → 900+ loaves/day. Built for large-scale industrial kitchens, central bakeries, and export-driven factories.
🌍 Where They Work Best – Global Scenarios
- Nairobi – Boutique café: PM-20C handles small cake batches; owners report smoother cream consistency.
- Doha – 5-star resort pastry kitchen: PM-40C supports buffet prep; chefs highlight less downtime.
- Warsaw – Industrial patisserie plant: PM-60C runs overnight; production doubled with no failures.
🛠️ Cleaning & Maintenance
- Daily wipe of bowl and attachments.
- Weekly grease point and belt check.
- Quarterly bearing and gear inspection.
💰Energy Cost Analysis & ROI
- Direct-drive models reduce idle time by 10–15%, cutting unnecessary energy draw.
- Case Study: Kigali hotel pastry kitchen reduced prep time by 20% using PM-40C.
- Hotels in Dubai reported 25% faster prep after replacing old mixers with new planetary units.
- ROI becomes visible within 12–15 months in high-turnover kitchens, making planetary mixers one of the most cost-efficient bakery investments.
🌐Consultant Support Pack
- Submittals with CE/HACCP certification ensure compliance for international project tenders.
- CAD files and BIM blocks help architects and kitchen designers integrate mixers directly into digital layouts.
- Load charts and red-lined layouts save consultants time by providing ready-to-submit project documents.
❓ Frequently Asked Questions (FAQ)
Which size planetary mixer is right for my pastry kitchen?
- Depends on daily cream/dough load; small cafés often fine with 20L.
Can planetary mixers handle bread dough?
Light dough yes; for heavy bread, spiral mixers are better.
Are attachments interchangeable?
→ Yes, whisk, paddle, and hook are standard.
Do you provide BOQ alignment and CAD support?
Yes, full spec sheets included.
What’s the lifecycle of a planetary mixer?
Average 7–9 years with routine care.
💬 Real Projects & Client Testimonials – What Our Partners Say
