Our Baking Products
20L Kitchen Spiral Mixer & Dough Mixer | multi-speed bakery mixer
Model:
YMJ-20L
POWER
0.38KW
220V/380V
VOLTAGE
80 KG
N.Weight
131/288/518 R/Min
Capacity
Electric
Energy
Specification
Power source
Electric
Shipping Port
Weight
Material
Stainless Steel
560*560*830 MM
Functions
Size
Capacity
Certifications
CE/SABS/GSO/ISO
Made in China
Place of Production
Price
Guangzhou China
80 KG
20 L
131/288/518 R/Min
$600-$18,000
Description
20L commercial bakery planetary dough mixer (YMJ-20L)
YMJ-20L is a compact floor planetary mixer designed for small production rooms that still need commercial stability. It is built for mixed tasks like batter, cream, fillings, cookie dough and light to medium dough work, with a small footprint and low power demand compared with larger floor mixers.
If your daily job is heavy bread dough kneading all day (stiff dough, large batches), use a spiral mixer as the main dough machine and keep a 20L planetary mixer for pastry and prep tasks.
What buyers use a 20L planetary mixer for
1. Pastry and dessert prep
sponge and cake batter
buttercream, whipped cream, frosting
custard style fillings and mousse base mixes
2. Cookies and bakery snacks
cookie dough and biscuit mixes
crumb bases and paste style mixes
butter and sugar creaming stage
3. Restaurant and cafe prep
sauces and seasoning blends
mashed and mixed products
small batch R and D, menu testing, daily specials
Why the 20L size is strategically useful
Small kitchens do not fail because they lack a mixer. They fail because the mixer station blocks workflow. 20L keeps the station compact while still being commercial grade.
For multi product shops, a smaller mixer often increases total output because it reduces waiting time between recipes. You can run short batches more often instead of forcing every recipe into one large bowl.
Speed and tool quick guide
Use low speed for control, medium for mixing, high for aeration.
Dough hook
Low speed: initial combining and dough formation
Use for light to medium dough where you want structure without whipping air
Flat beater
Medium speed: cookie dough, batter mixing, fillings
Best for general purpose mixing and creaming
Whisk
High speed: whipping cream, eggs, light frosting
Best for volume, smooth texture and fast aeration
Practical rule: if the mixture climbs the tool or looks like it is being thrown rather than mixed, the speed is too high for that product.
Product Image
How YMJ-20L fits into a bakery workflow
Pastry corner station
Planetary mixer for batter and creams
Refrigerator or worktop chiller for holding and scheduling
Convection oven for cakes and pastries
Result: stable texture control and faster changeovers across recipes
Cookie and snack workflow
Planetary mixer for dough and inclusions
Dough resting or sheeting step depending on product
Oven bake, then cooling and packing
Result: uniform mixing improves thickness control and reduces uneven bake
Mixed bakery setup
Spiral mixer for bread dough
20L planetary mixer for creams, fillings, cookies, toppings
Divider or divider rounder if buns are a daily product
Proofer plus oven sized to your daily output
Result: the spiral mixer handles gluten development, the planetary mixer handles the diversified menu
Model selection inside the YMJ planetary series
Choose 20L when
you run limited space and want a compact station
you need frequent recipe switching and short batches
your priority is pastry, fillings, batter and prep tasks
Choose 40L to 60L when
you want fewer batches per day for the same products
your kitchen has enough space and your output is stable day to day
you need a stronger production rhythm instead of frequent changeovers
Buyer checklist for quotation
Main products: batter and cream, cookie dough, or mixed prep
Power standard: 220V or 380V, and your local phase and frequency
Daily batch rhythm: how many batches per shift and typical batch size
Attachment set: confirm dough hook, whisk and flat beater are included
Cleaning and hygiene requirement: stainless steel surfaces and easy access around the bowl
If you also buy ovens, proofers, dividers, or refrigeration, share your daily output target so the mixer matches the downstream capacity
FAQ
Is 20L big enough for a real bakery?
Yes for small batch pastry, fillings, batter, cookie dough and prep tasks. If your output is high and stable, a 40L or 60L planetary mixer reduces batch cycles.Can it mix bread dough?
It can handle light to medium dough and enriched dough tasks. For heavy bread dough as the main daily workload, a spiral mixer is typically the better primary machine.Why 3 speeds matter?
Different products need different mixing intensity. The 131 / 288 / 518 rpm speed set lets you switch between controlled combining, general mixing, and high speed whipping.
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