Filters
View items

30 Litre Mixers

11 products
1342 products
You've viewed 11 of 11 products

A 30 litre mixer mixes dough and batter in batches big enough for a daily bread run or a day's pizza dough. It is the capacity bakeries, pizzerias and busy restaurant kitchens choose when a smaller bowl has turned into three mixes every morning. Quart-based catalogues list the same bracket as 30 quart mixers.

At this size machines are usually freestanding, which frees the bench and gives you a steadier machine to work at. Smaller sites are better served by a 20 litre machine; higher volumes by 40 litre.

Everything sits within the commercial mixers range, next to the dough processing equipment that handles the dough once it is mixed.

Unsure whether to go to 30 litres or further? request a callback and we will compare it against your production plan.

These are the top FAQs for 30 Litre Mixers

Who typically buys a 30 litre machine?

Bakeries producing a daily bread run, pizzerias making their own dough, clubs and pubs with a real kitchen behind them, and caterers who mix in volume but not continuously. It is the smallest size that comfortably supports a production line rather than a service bench.

It is also a common second mixer: a bakery with a large spiral mixer for bread will often put a 30 litre planetary machine beside it for cake, pastry and filling work.

Planetary or spiral at this capacity?

Both are available in this bracket, and the choice is about what you make rather than how much. A planetary machine with interchangeable tools covers dough, batter and cream; a spiral machine is built for dough and little else, and kneads it with less friction and less heat.

If bread is more than half of what the machine will do, buy spiral and keep a smaller planetary for the rest. See planetary mixers for the general-purpose option.

What clearance and floor space should I allow?

Enough to stand at the bowl and swing the guard without hitting a wall, plus room to bring a tub of dough alongside. Allow headroom above the bowl so the tool can be removed without a struggle.

The floor needs to be level and solid. A 30 qt mixer working stiff dough moves a lot of mass around, and a soft or uneven floor will let it rock. Trays and tubs of mixed dough then travel on racking trolleys rather than being carried.

How do the speeds affect the dough?

Low speed is for bringing the ingredients together and for stiff dough; higher speeds are for developing a softer dough, aerating batter and whipping.

With a 30 qt dough mixer the practical habit is to start slow until the flour is taken in, step up to develop, then stop and check the dough rather than running to a set time.

What maintenance does a production mixer need?

Daily cleaning of the bowl, tool and bowl seat, and a wipe of the column before flour paste sets on it. Keep the bowl guard and its switch clean too, because flour packed into a guard switch is a common reason a machine will not start.

Hooks and bowls are available through the spare parts request page, and the service request form is the route for anything mechanical.

What other names does this size go by?

Mostly unit conversions and word order. The same bracket is advertised as a 30 quart dough mixer, a 30 qt mixer or simply a 30 litre mixer, and the differences are in the catalogue rather than in the machine.

Compare dough capacity, tool type and construction instead of the title. The rest of the bakery equipment range covers the bread provers and ovens that follow the mix.