Industrial Cake Mixer

Description

Capacity

• Bowl volume: 5 L
• Flour capacity: ~0.5–0.8 kg
• Dough/batter capacity: ~1.0–1.5 kg (light to medium mixes)
• Best for: cake batter, whipped cream, meringue, icings, light doughs (not heavy bread dough).

Construction

• Bowl: Stainless steel, removable
• Tools/attachments:
  • Whisk/egg beater (wire)
  • Flat beater/paddle
  • Dough hook (for light dough only)
• Body: Cast aluminum or coated steel/plastic housing
• Head: Fixed or tilting, depending on model
• Bowl guard: Usually not present on very small 5 L units, or simple splash guard ring

Power & Motor

• Power supply:
  • 220–240 V / 50–60 Hz (most markets)
  • or 110–120 V / 60 Hz (US/Canada)
• Motor power: ~200–500 W (0.2–0.5 kW)
• Speeds:
  • Usually 3–8 fixed speeds, or
  • Variable speed knob (via electronic control)

Performance

• Designed for:
  • Light commercial or heavy domestic use (small bakery, café, hotel pastry section, home bakery)
• Continuous run time: often 10–20 minutes per batch (check manual to avoid overheating)

Dimensions & Weight (approximate)

• Width: 250–350 mm
• Depth: 350–450 mm
• Height: 350–450 mm
• Net weight: 8–20 kg (depending on whether it’s domestic‑style or heavy‑duty)

Controls & Features

• On/Off switch or speed lever/knob
• Speed selector (step or stepless)
• Tilt‑head or bowl‑lift mechanism
• Overload/overheat protection on better models
• Some have a timer (0–30 min) in light commercial units