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60 Litre Mixers

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A 60 litre mixer mixes dough by the batch for a kitchen that has a known weight to get through every day: wholesale bakeries, pizza operations supplying several sites, and production kitchens making dough for distribution. A 60 quart mixer of this class is built to run for hours rather than minutes, so the day's dough goes through in as few cycles as possible.

If you are weighing it against the sizes nearby, 50 litre is the lighter-duty option and 80 litre the next step up.

See the complete commercial mixers range and the dough processing equipment that follows it down the line.

Equipment at this scale is usually financed rather than bought outright. Silverchef Rent-Try-Buy is one way to do it without a lump sum.

These are the top FAQs for 60 Litre Mixers

What kind of operation needs 60 litres?

One where mixing is scheduled work rather than something done on demand, and where the daily dough weight is known in advance.

If your volume is predictable and large, the machine pays back in cycles saved. If it swings week to week, a smaller bowl and more mixes may suit you better — compare against 40 litre.

Which tool suits a bowl this big?

For bread, a spiral or a heavy dough hook, because a bowl this size holds a lot of stiff dough. For batter and cream, a paddle or whisk sized to the bowl.

A commercial dough mixer 60 qt and up is usually bought with dough as the main job, so check what tools are supplied and what else fits. See spiral mixers if bread is the only product.

What does installation involve?

A level, load-bearing floor, a clear delivery path and an electrical supply confirmed in advance — machines this size are commonly three phase. None of that should be left to delivery day.

Check the requirement on the product page, then have the supply verified. We can arrange installation including the connection, and our locations page shows where we operate from.

How do I scale a recipe up to a bowl this large?

Not by simple multiplication. Mixing time, water temperature and the point at which the dough is developed all shift with mass, so the first few batches in a new machine need watching rather than timing.

Keep notes on finished dough temperature and mixing time for each product, then work to those numbers. Scaling down is the same problem in reverse: a batch far below the machine's working range will not mix properly at all.

How does a 60 qt dough mixer get emptied?

With a bowl lift the bowl lowers clear of the tool, and dough is scraped out into a tub or onto the bench. Some machines take a removable or tipping bowl, which is worth having at this weight.

Whatever the arrangement, nobody should be lifting a loaded bowl. Set a tub on a kitchen trolley at the right height and keep the travel distance short.

What else is a machine this size listed as?

Quart and litre figures are used interchangeably, so the same bracket appears as a 60 qt mixer, a 60 qt dough mixer or a 60 quart dough mixer depending on where the catalogue was written.

The number in the title is the least useful part of the listing. Compare what each machine is rated for on your stiffest dough and which tools it takes, both of which are on the product page along with the rest of the specifications.