Industrial Planetary Mixer
Cake batter, cookie dough, whipped cream, meringue — one machine, three tools, 10–200 L bowls, variable speed.
Feature
- Planetary motion works the whole bowl, top to bottom.
- Whisk, paddle, and hook tools included.
- Bowls 10–200 L across three sizes.
- Variable frequency drive on PLM-001/201.
- Programmable timer with auto-stop per recipe.
- Quick-release bowls, auto-lift on the PLM-201.
Sample
Sample output from the Industrial Planetary Mixer. Ask us for real production photos matched to your exact product and capacity.
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The PLM series planetary mixer is the multi-purpose machine of the pastry room — cake batter, cookie dough, whipped cream, and meringue through tool-swapped whisk, paddle, and hook. Bowls of 10–200 L, variable speed.
Planetary Motion
The tool spins on its own axis while traveling around the bowl — every particle of the mix gets worked, top to bottom. One machine, three tools: whisk for egg white and cream, paddle for cake and cookie batter, hook for light bread dough.
Three Bowl Sizes
| Model | Bowl | Speeds | Lift | Typical use |
|---|---|---|---|---|
| PLM-101 | 10–40 L | 3 | Manual | Pastry rooms |
| PLM-001 | 40–100 L | Variable (VFD) | Manual | Bakery and cake plants |
| PLM-201 | 100–200 L | Variable (VFD) | Automatic | Industrial batter lines |
Typical values — bowl set and tool package configured to your recipes.
Planetary or Spiral
Planetary mixers are the all-rounders — batters, creams, and light doughs on swappable tools. Heavy bread and pizza dough belongs in the SPM spiral mixer, which develops gluten a planetary cannot reach without overheating the mass.
Control
Programmable timer with auto-stop stores the recipe per product; the variable-frequency drive on PLM-001/201 holds any speed between the extremes, so fragile creams and heavy batters run their own curves. Bowl changes are quick-release, with auto-lift on the PLM-201.
Downstream
Batters pour to depositors and the CVO convection oven decks; cookie dough goes to the SHT sheeter and forming lines. The full range is on the bakery equipment hub.
FAQ
Planetary is the versatility machine: one bowl, interchangeable tools, with a whisk for cream and meringue, a beater for cookie and cake batter, and a hook for moderate dough batches. Spiral is the bread machine, built for heavy dough at high volume with less strain on the motor. If your range is bread-heavy, buy the spiral first and add planetary for the pastry side. If pastry leads, planetary comes first.
Three tools cover most programs: the wire whisk for anything you aerate, the flat beater for creams, batters, and cookie dough, and the dough hook for the bread work. Stainless tooling is the food-plant standard. Buy tools matched to the machine, because generic tools that fit close enough walk out of balance at speed.
Dough is where planetary mixers are stressed. As a working rule, keep dough batches to about a third of the bowl and use the hook at low speed. Heavy, low-hydration dough worked hard is what burns out planetary motors. If bread becomes most of your bowl time, that is the signal to move dough to a spiral.
Low speeds drive heavy masses like dough starts and dense batters. High speeds are for aeration like cream, meringue, and sponge. Variable speed with a soft start keeps flour from storming out of the bowl at kick-off and lets one machine cover the full range instead of two.
Common practice is two bowls for one machine, one in use and one being filled or cleaned, which lifts daily throughput more than a bigger single bowl. Bowl volume should fit your largest single batch with the right tool clearance, not just your average batch.
Yes. We provide installation and commissioning support, and 12 months of after-sales service, including spare parts help and technical response.
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