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80 Litre Mixers

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An 80 quart mixer is the size a bakery buys when it is making dough in bulk every day: full batches of bread, pizza or cake mix in one go, rather than splitting them and running the machine twice. An 80 litre mixer and an 80 qt mixer are the same size bracket under the Australian and American names. It is a step above 60 litre and below the largest 140 litre machines, so compare all the sizes in the commercial mixers range before you commit. Delivered anywhere in Australia.

Dough dividers and rounders can come on the same order, so the dough keeps moving once it is out of the bowl.

We can arrange installation, and Silverchef Rent-Try-Buy can fund it, with the option to upgrade or hand equipment back as things change.

These are the top FAQs for 80 Litre Mixers

What should I compare before buying?

Start with your biggest single mix, not the bowl size on the label. Two machines that both hold 80 litres will not both handle the same dough, so check what each one is rated for against the stiffest thing you make and how often you make it.

Then ask how quickly it can be serviced and whether parts are held in Australia, because at this size a machine out of action stops the morning bake. The spare parts request page is where that gets tested in practice.

How do you lift a bowl this big?

You don't. At this weight nobody lifts the bowl by hand, so machines use a bowl lift, a tipping head or a removable bowl on a trolley. Check which one, because it changes the layout around the machine.

Work out the route from the mixer to the next bench before it is installed, and keep it flat and short. Racking trolleys and tubs sized to the bowl are part of the purchase, not an afterthought.

What does my site need?

A level floor that can carry the weight, three-phase power in most cases, and enough room around the machine for an operator and a technician. Air flow matters too, because a hard-working machine puts heat into the room.

Check the power requirement on the product page and get the supply checked before the machine arrives. Our installation service can arrange the connection and the delivery information page covers access.

Does a mix take longer in a bigger bowl?

Mix times do not scale neatly with volume. More mass takes longer to hydrate and longer to develop, but it also holds more of the heat that mixing generates, so the window before the dough is too warm is shorter.

The practical approach is to control water temperature, watch the dough rather than the timer, and record what works for each product. Those numbers become your standard once the machine is bedded in.

Can one mixer do all my doughs?

Up to a point. A planetary machine this size takes different tools, but swapping tools and cleaning between products costs time you may not have.

Bakeries running more than one dough usually keep a spiral mixer for bread and a smaller planetary machine for everything else. That is cheaper than stopping the big machine.

What is an 80 qt mixer in litres?

The two figures describe the same size bracket, with quarts coming from American catalogues and litres from European and Australian ones. The conversion is close but not exact.

So compare the dough capacity on the product page rather than the number in the title, and check it against your own batch weights. The bakery equipment range covers the rest of the line.