Industrial Cake Mixer 10lt

Description

1. Capacity

• Bowl volume: 10 L
• Flour capacity: ~1.0–1.5 kg
• Cake/batter capacity: ~2–4 kg (depending on recipe)
• Egg whites/cream: typically 8–16 egg whites or ~1–2 L cream per batch
• Best for: cakes, creams, meringue, frosting, light to medium doughs (not continuous heavy bread dough).

2. Construction

• Bowl: 10 L stainless‑steel removable bowl
• Agitators (standard attachments):
  • Wire whisk/egg beater (for whipping)
  • Flat beater/paddle (for batters, creams)
  • Dough hook (for light/medium doughs)
• Body: Cast aluminum or coated steel, sometimes full stainless outer shell
• Type: Usually planetary mixer (beater rotates on its axis and around the bowl)
• Safety guard:
  • Many 10 L commercial units include a wire guard or plastic splash guard with safety interlock.

3. Power & Motor

• Power supply:
  • 220–240 V / 50–60 Hz, single‑phase (most markets)
  • 110–120 V / 60 Hz (US/Canada)
• Motor power: typically 0.35–0.75 kW (350–750 W)
• Speeds:
  • Commonly 3 fixed speeds (low/medium/high) on gear‑driven units, or
  • Multi‑step or variable speed on some electronic models

4. Performance / Duty

• Usage: light to medium commercial duty – small bakery, café, hotel pastry, home bakery
• Recommended continuous run: usually 10–20 minutes per batch (check manual)
• Good for: sponge cakes, muffins, frosting, buttercream, mousse, light bread dough in small batches.

5. Dimensions & Weight (approximate)

• Width: 300–450 mm
• Depth: 400–550 mm
• Height: 550–750 mm
• Net weight: about 25–60 kg
  • Heavier units are generally more robust (gear‑driven, metal gearbox).

6. Controls & Features

• Controls:
  • On/Off switch
  • Speed selector (lever or knob)
  • Some models have a timer (0–30 min)
• Protection:
  • Overload/overheat protection for motor on better models
  • Safety interlock so mixer stops when guard is lifted
• Bowl lift / head type:
  • Either bowl‑lift (lever to raise bowl) or small tilt‑head design, depending on model.