Commercial Mixer

A commercial mixer is the workhorse behind every bakery, pizzeria, and restaurant kitchen that produces dough, batter, sauces, fillings, or whipped items in volume. Whether you are kneading naan dough, mixing pizza dough, whipping cream, blending cake batter, or preparing large batches of cookie dough, a planetary or spiral mixer handles the heavy lifting that would take your staff hours to do by hand. We carry commercial planetary mixers and spiral dough mixers from Globe, Univex, Doyon, and Atosa in capacities from 12 quarts to 120 quarts.

For smaller kitchens, cafes, and operations that need a reliable countertop mixer, the Univex SRM12+ (12 qt.) is a compact variable-speed planetary mixer with a 1/3 HP motor, made in the USA, and ships with a stainless steel bowl, batter beater, wire whip, dough hook, and bowl scraper. The Univex SRM20+ (20 qt.) steps up to a 1/2 HP motor for kitchens that need more capacity without moving to a floor model.

The Globe SP20 (20 qt.) is the number one selling bench mixer in the country, featuring a gear-driven transmission, cast iron body, digital timer, interlocking bowl guard with ingredient chute, and a #12 attachment hub for optional slicing and shredding accessories. It is a true workhorse that handles everything from bread dough to delicate batters.

For high-volume bakeries, pizzerias, and commercial kitchens that process large batches daily, our floor model mixers deliver the power and capacity to keep up. The Univex SRM30+ (30 qt.) and Globe SP40 (40 qt.) are popular mid-range floor models with 1 HP and 2 HP motors respectively. The Univex SRM60+ (60 qt.) and Globe SP60 (60 qt.) provide 3 HP of mixing power for the busiest operations. For dedicated bread and dough production, Univex spiral dough mixers are available in 80 qt. and 120 qt. capacities for bakeries and large-scale operations.

Every mixer in this collection comes with standard attachments including a flat beater, wire whip, and dough hook. Globe and Univex models include safety guards and are NSF certified. Planetary mixers use a rotating beater that orbits around the bowl, making them versatile for mixing, whipping, and kneading. Spiral mixers use a stationary spiral hook with a rotating bowl, which is more efficient for heavy, dense doughs in high-volume bread and pizza production. Choosing between the two depends on how varied your mixing tasks are and how much dough you produce per batch.