Dough Mixers

Spiral mixers are the standard choice for high-volume pizza operations because they develop gluten faster and keep dough temperature lower during mixing. Omcan offers spiral Dough Mixers from 30L to over 100L for operations running multiple batches daily.

Countertop Dough Mixers starting at 5 quarts work for low-volume baking, cafes, and limited menus. Floor models from 20 to 80 quarts, like those from Globe and KitchenAid, are built for continuous bakery, hotel, or institutional kitchen production.

A 20-quart floor model hits the sweet spot for most mid-sized bakeries handling bread, rolls, and pastry daily. Step up to a 30-quart if you run multiple dough types in back-to-back batches with short turnaround windows.

Variable speed is more versatile across dough types. That said, most commercial Dough Mixers in this category feature three fixed speeds, which covers the range from gentle creaming to full-speed kneading effectively for most commercial menus.

Single-phase models work well for low to mid-volume operations on standard 110V or 220V circuits. Three-phase Dough Mixers are built for larger capacities, 50 quarts and above, and suit kitchens already wired for commercial-grade power.

Most floor model Dough Mixers come with a stainless steel bowl included. If you're running high-output batches and need a second bowl for back-to-back production, shop Mixer Bowls for compatible replacement and additional bowl options.

Yes. Flat beaters, wire whips, and spiral dough hooks are sold separately to outfit your mixer for specific tasks. Find compatible parts and upgrades in Mixer Accessories to match your current model.