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80 Liters Planetary Dough Mixer | 3 Speeds 80/141/228 R/Min
Model:
YMJ-80LD
POWER
3.75KW
380V
VOLTAGE
410 KG
N.Weight
80/141/228 R/Min
Capacity
Electric
Energy
Specification
Power source
Electric
Shipping Port
Guangzhou China
Material
Stainless Steel
410 KG
Weight
1000*1100*1500 MM
Size
80 L
Functions
Certifications
CE/SABS/GSO/ISO
Capacity
80/141/228 R/Min
Made in China
Place of Production
Description
80L Commercial Planetary Dough Mixer With Electric Lift For High-Volume Baking
The YMJ-80LD is an 80L planetary dough mixer with an electric bowl-lift system, built for bakeries, pizzerias and central kitchens that run heavy production every day. It combines a large-capacity bowl, three-speed planetary mixing and a 3.75KW motor with push-button bowl lifting, so your team can handle dense dough, batter and creams without fighting the machine or wasting time on manual lifting.
This model is typically chosen when a shop has outgrown 40–60L mixers and needs a reliable “workhorse” mixer that can support a full shift of pizza bases, bread dough and pastry work in one machine.
Key design features of the YMJ-80LD
Electric bowl lift for safer, faster operation
Instead of cranking the bowl up and down by hand, the YMJ-80LD uses an electric lifting system. With a button press, the bowl moves smoothly into working position or back down for unloading. This:
Cuts down on physical strain for staff when handling heavy dough.
Speeds up changeover between batches.
Keeps the bowl locked at a consistent height during mixing, improving tool clearance and mixing quality.
80L stainless steel bowl for serious capacity
The 80L bowl is sized for large batches of dough, batter and creams. It is well suited to:
Pizza dough production in busy pizzerias and delivery kitchens.
Bread and bun dough for central bakeries.
Large batches of cake batter, custard and fillings in pastry shops and hotels.
Most customers use this size as a “main mixer” in a central preparation area, then run several mixes per shift rather than pushing the bowl to absolute maximum every time.
Three-speed planetary mixing for multi-purpose use
With three fixed speeds (80 / 141 / 228 r/min), this mixer can handle a wide range of tasks:
Low speed for dense doughs and initial mixing.
Medium speed for standard dough development and batter mixing.
High speed for whipping creams, meringues and airy mixtures.
Planetary action means the tool rotates on its own axis while orbiting around the bowl, ensuring ingredients are brought from the sides and bottom into the mix for more uniform results.
Heavy-duty motor and transmission
The 3.75KW motor and gear-driven transmission are designed to deliver stable torque even when the bowl is heavily loaded. This helps:
Reduce stalling with stiff pizza or bread dough.
Keep speed more constant across the whole batch.
Extend machine life under continuous commercial use.
Full stainless steel construction
The mixer frame, bowl and main exposed surfaces use stainless steel for:
Better hygiene in flour-heavy environments.
Easier daily cleaning with water and detergents.
Higher resistance to corrosion in hot, humid bakeries and food factories.
Built with large bakeries and projects in mind
YMJ-80LD is configured for 380V three-phase power and sized for real production rooms, not just show kitchens. Voltage and plug type can be adapted for project orders so it integrates smoothly into new bakeries, supermarket commissaries or hotel central kitchens.
Product Image
Typical production scenarios
Pizza and flatbread kitchens
Prepare base dough for pizza shops that run continuous service.
Mix dough for flatbreads, manakeesh, lahmacun, focaccia or similar products.
Wholesale and retail bakeries
Use as the main mixer for sweet dough, soft sandwich bread, hamburger buns and hot dog rolls.
Run several different recipes in one shift by changing tools and speeds.
Hotels and pastry labs
Mix sponge and chiffon cake batter, cream fillings and mousse bases in bigger batches before portioning.
Combine dough and cream work in one machine instead of running multiple small mixers.
Food factories and central kitchens
Support semi-automatic lines producing frozen dough, par-baked products or ready-to-bake pastry.
Use the electric lift to simplify integration with bowl tippers or transfer trolleys if needed.
How the 80L electric-lift planetary mixer fits into the Yuemen mixer range
Yuemen planetary mixer family is typically used like this:
20L / 30L models: small shops, cafés and test kitchens, ideal for creams and small dough batches.
40L / 60L models: standard bakeries and restaurants with moderate dough volume.
60L electric-lift (YMJ-60LD): mid-size operations that want electric lifting but do not yet need 80L capacity.
80L electric-lift (YMJ-80LD): high-volume bakeries, pizza chains and central kitchens where dough and batter demand are already substantial.
If your daily production is moving from “occasionally full” to “consistently full” on a 60L mixer, stepping up to the 80L YMJ-80LD usually gives more breathing room and allows you to plan production in fewer, larger batches.
When to choose an 80L planetary mixer instead of a spiral mixer
Planetary mixers and spiral mixers solve different problems, Choose YMJ-80LD 80L planetary when:
You have a mixed menu: pizza dough, bread dough, batter, fillings, creams and meringues.
You need a multi-purpose machine that can switch between dense dough and light mixtures.
You want an electric-lift bowl to reduce physical workload in large batches.
Choose a spiral mixer when:
Your focus is mainly on bread, baguettes and pizza dough with similar hydration.
You run very large flour weights in each batch and want faster gluten development with lower dough temperature.
Many growing bakeries run both: a spiral mixer for main bread and pizza dough, and an 80L planetary like YMJ-80LD for pastry work, enriched doughs and flexible production.
Workflow and layout tips
Positioning
Place the mixer on a solid floor, with enough space around it for loading flour bags, moving ingredient carts and cleaning. Avoid installing directly beside ovens or steamers to keep motor and controls cooler.Pre-checks
Before each shift, check that the bowl and tools are properly mounted, guards and safety switches function correctly, and the emergency stop is free and accessible.Loading strategy
Add liquids first, then part of the flour, followed by remaining ingredients. This helps the planetary tool pull ingredients together more smoothly, especially with dense doughs.Speed scheduling
Start at low speed to bind ingredients and avoid flour dust. Move to medium speed for dough development or batter mixing. Reserve the highest speed for light mixtures and whipping.Using the electric lift
Raise the bowl fully before starting the mixer; avoid adjusting bowl height while the tool is running. After mixing, stop the machine, lower the bowl with the lift, then remove the product using a dough scraper or container.Cleaning routine
Once production is finished, clean the bowl, tools, and splash areas, wipe the column and base, and check for flour accumulation around vents. Regular cleaning extends machine life and keeps hygiene inspections simple.
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