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40 Litre Mixers

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A 40 litre mixer mixes dough in bulk, so a bakery, pizzeria or busy restaurant kitchen gets the morning's batches done in fewer goes. Where a smaller bowl means three or four mixes before the oven is loaded, a 40 quart mixer does the same work in fewer passes, which is fewer loads to scale, scrape down and empty.

It is the natural step up from 30 litre once a bakery's output has settled, and a step below 60 litre for wholesale volumes.

See the full commercial mixers range, or the dough processing equipment that divides and shapes what comes out of the bowl.

A production mixer is a serious outlay in a fit-out. Silverchef Rent-Try-Buy lets you put it to work first and buy it out later.

These are the top FAQs for 40 Litre Mixers

How many mixes a morning does this size save?

That depends entirely on your batch weights, but the arithmetic is worth doing before you buy. Work out your daily dough weight, divide it by the dough capacity of each machine you are comparing, and count the cycles.

Each cycle costs more than the mix time: loading, scaling, scraping down and emptying all happen again. Fewer, larger mixes usually beat more, smaller ones on labour, provided the smallest batch you make still works properly in the bigger bowl.

Bowl lift or tilting head?

At this capacity a bowl lift is the common arrangement, and it is the easier of the two to work with: the bowl lowers away from the tool so you can scrape down and empty without lifting a loaded bowl at all.

A tilting head is simpler mechanically but means handling the bowl itself, which at a 40 qt dough mixer's load is a two-person job. Check which arrangement a model uses before ordering, and factor it into how you plan the bench around it.

What electrical supply does it need?

Machines at this size are frequently three phase, though not always, and it is model-specific rather than fixed by capacity. The requirement is on each product page.

Have an electrician confirm what is available at the site before delivery. Our installation service can arrange connection, and the product documents page carries the manufacturer paperwork.

How do I keep dough temperature under control in a bigger batch?

A larger mass holds the heat that mixing puts into it, so the finished dough can come out warmer than the same recipe in a smaller bowl. That shortens your fermentation window, sometimes unhelpfully.

The usual answers are cooler water, a shorter high-speed phase and checking the dough with a thermometer rather than the clock. Overnight retarding in bakery fridges and freezers then gives you back the control.

How does the dough get out of the bowl?

By hand with a scraper, into a tub or onto the bench, unless the machine has a tipping or removable bowl arrangement. A full bowl at this size is heavy, so plan the path before you load it.

Keep a tub or trolley at the right height beside the machine so nobody is lifting dough higher than they need to. Good dough scrapers and a kitchen trolley make more difference to the day than most people expect.

Is this the same as a 40 quart machine?

Effectively, yes. The two units describe the same size bracket, and a supplier advertising a 40 quart dough mixer or a 40 qt mixer is selling into the same part of the market.

Because the conversion is not exact, compare the dough capacity figure rather than the headline number. Everything else in the bakery equipment range is sized to match.