Bakeries, dessert shops, hotels and restaurant kitchens all rely on a commercial mixer, but the word covers two machines with very different jobs. Work out the job first, then compare capacity, power and handling, and you will avoid buying the wrong one.

1. Stand planetary mixer or hand blender?

A stand planetary mixer works with a bowl and attachments such as a whisk and dough hook for whipping, kneading dough and mixing batters; it is the workhorse of bakeries and pastry kitchens. A hand blender, also called an immersion blender, goes straight into the pot to blend and emulsify soups, sauces and purées, with no need to transfer them to another container.

Specifications are taken from each product page; final configuration is confirmed in the quotation.

2. Capacity: size from your largest batch

Size capacity from the largest batch you make regularly, not the average. Small shops and dessert studios can start with a 5 to 7 litre stand mixer; Kolb planetary mixers are also available from 7 to 80 litres for bakeries and central kitchens with higher output.

For hand blenders, look at shaft length: the deeper the pot, the longer the shaft needs to be. The MP 450 Ultra is 84 cm long for large pots; the CMP 300 VV is 66 cm and lighter to handle.

3. Power: 110V or 220V

The Varimixer TEDDY and both Robot Coupe hand blenders run on 110V and plug into a standard socket; the 7-litre Kolb runs on 220–230V, so check for a matching socket before installation. In kitchens with a lot of equipment, review the power supply during the site survey.

4. Speed control and motor: can it handle heavy dough?

Heavy dough needs torque even at low speed. The Varimixer TEDDY has an inverter motor that keeps its power at low speed, with a stepless speed control knob. Kolb's built-in cooling keeps motor temperature under control for long continuous runs, and its planetary head is sealed so lubricant cannot reach the food.

5. Cleaning and durability

For equipment used every day, easy cleaning affects both hygiene and labour. The Varimixer TEDDY's bowl, whisk and dough hook are 304 stainless steel and dishwasher-safe; the Kolb body has a non-stick surface finish that makes daily wiping easier.

Frequently Asked Questions

What is the difference between a stand mixer and a hand blender?
A stand mixer whips and kneads with a bowl and attachments, ideal for baking and pastry; a hand blender goes straight into the pot to blend and emulsify, ideal for soups and sauces. Many kitchens use both.

What size mixer does a small shop need?
Work from your largest batch. Small shops and dessert studios usually start with 5 to 7 litres, such as the 5-litre Varimixer TEDDY or the 7-litre Kolb.

Does a commercial mixer need 220V?
Not necessarily. The Varimixer TEDDY runs on 110V and the 7-litre Kolb on 220–230V. Check the voltage of the model and your sockets before buying.

Can mixer attachments go in the dishwasher?
It depends on the model. The Varimixer TEDDY's stainless steel bowl, whisk and dough hook are dishwasher-safe; for other models, follow the manufacturer's instructions.

Can a domestic mixer be used in a shop?
Domestic models are not designed for long hours and heavy use, and in a shop they tend to overheat or wear out early. Commercial models are built for continuous operation in their motors, cooling and durability.

Next step

Book an equipment planning consultation: tell us your products and daily output, and Applied Kitchens will recommend a model based on batch size, power and space.

Further reading: Bakery kitchen equipment guide, Food preparation equipment, Varimixer recipes