Our Baking Products
Big 60L Industrial Mixer for Bread Dough
Model:
YMJ-60L
POWER
2.25KW
380V
VOLTAGE
335 KG
N.Weight
80/141/228 R/Min
Capacity
Electric
Energy
Specification
Power source
Electric
Shipping Port
Weight
Material
Stainless Steel
870*780*1350 MM
Functions
Size
Capacity
Certifications
CE/SABS/GSO/ISO
Made in China
Place of Production
Price
Guangzhou China
335 KG
60 L
80/141/228 R/Min
$600-$18,000
Description
Yuemen's 60L Stand Bakery Food Mixer: The Versatile Core for Diverse Bakery Production
YMJ-60L is the standard 60L planetary mixer for commercial kitchens that need one machine for multiple mixing jobs in the same shift. Planetary mixing is chosen for versatility across batter, cream, fillings, cookie dough, and general mixing tasks, with the option to handle moderate dough work when needed.
If your daily workload is heavy bread dough kneading all day, a spiral mixer is usually the primary choice. Many professional bakeries run spiral mixers for bread dough and keep a 60L planetary mixer as the core machine for pastry and mixed prep.
What a 60L planetary mixer is best at
Pastry and cake production
Use the 60L planetary mixer for cake batter, sponge mixes, buttercream, whipped cream, frosting, custard-style fillings, mousse base blends, and general dessert prep where texture consistency matters.Cookie and biscuit prep
Suitable for cookie dough, shortcrust style mixes, crumb bases, paste style fillings, and recipes with inclusions that need even distribution.Commercial kitchen prep beyond baking
A planetary mixer is often used for sauces, mashed products, spice mixes, and other blending tasks in hotel kitchens and central kitchens that produce multiple SKUs daily.
Attachment selection guide
Whisk
Best for aeration and volume, such as whipped cream, meringue, sponge batter, and light frosting.Flat beater
Best for general mixing, cookie dough, cake batter, fillings, and medium viscosity blends.Dough hook
Best for medium dough tasks and mixing stages where you want structure without over-aeration. For heavy, stiff bread dough as the main daily job, spiral mixers are typically more appropriate.
3 speed logic (80 / 141 / 228 r/min)
Low speed (80)
Controlled combining, initial ingredient incorporation, reducing flour splash, and early dough formation.Mid speed (141)
General mixing stage for batter, fillings, cookie dough, and many standard recipes.High speed (228)
Whipping and aeration tasks where you need volume and a smoother texture.
Why choose the YMJ-60L standard instead of the electric lift version
Choose YMJ-60L (standard) when you want
1. More compact footprint for tight production rooms
2. YMJ-60L size is 870 × 780 × 1350 mm.
3. Lower machine weight and simpler bowl handling system
4. YMJ-60L net weight is 335 kg.
5. Lower complexity preference
6. Standard machines are often preferred when teams want fewer electrical lifting components and a straightforward workflow.Choose YMJ-60LD (electric lift) when you want
1. Push-button bowl lifting for faster changeovers and less manual effort
2. YMJ-60LD is listed with an electric lift system and a larger body size.
3. More space around the station
4. YMJ-60LD size is 900 × 1100 × 1350 mm and net weight is 365 kg.
Product Image
How does this mixer work with other equipment in a bakery setup?
Pastry room workflow (most common planetary mixer role)
60L planetary mixer for batter, creams, and fillings
Refrigerator or worktop chiller for holding and scheduling
Convection oven for cakes and pastries, or deck oven for mixed bakery products
Result: stable texture control, smoother finishing consistency, fewer failed batches.
Mixed bakery workflow (bread plus pastry in one shop)
Spiral mixer for bread dough
60L planetary mixer for creams, fillings, cookie dough, and small mixed batches
Divider or divider rounder for portion control when buns are a daily product
Proofer for fermentation control
Oven selection based on tray format and throughput
Result: each mixer type is used for what it does best, reducing overall bottlenecks.
Central kitchen workflow (multi-SKU production)
Planetary mixer as the standard mixing station for sauces, dessert components, fillings, and bakery mixes
Cold storage for batching and labeling
Oven and packing stations scaled to the daily SKU plan
Result: fewer small mixers, more standardized output across shifts.
Buyer checklist (for quotation and correct model matching)
Main products and batch rhythm
Cake and cream heavy, cookie dough heavy, or mixed prep across multiple SKUs.Power requirement
This listing is 380V. Confirm your voltage, phase, and frequency before production.Space planning
Confirm the station footprint 870 × 780 mm plus operator clearance for loading, scraping, and removing finished product.Bowl handling preference
Standard YMJ-60L vs electric lift YMJ-60LD based on labor plan and changeover frequency.Hygiene and cleaning workflow
Confirm stainless steel surfaces, tool sets, and cleaning steps your team can execute between recipes.
FAQ
Is YMJ-60L suitable for bread dough?
It can handle many moderate dough tasks, especially enriched and mixed production. If heavy bread dough is your main daily workload, a spiral mixer is usually the primary dough machine, and the planetary mixer supports pastry and mixed prep.What is the difference between YMJ-60L and YMJ-60LD?
YMJ-60L is the standard 60L model (335 kg, 870 × 780 × 1350 mm). YMJ-60LD is the 60L electric lift version (365 kg, 900 × 1100 × 1350 mm) with electric bowl lifting.Why do 3 speeds matter?
Different products need different mixing intensities. The listed speeds 80 / 141 / 228 r/min allow controlled blending, general mixing, and higher-speed whipping within one machine.
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