The right commercial mixer size depends on your largest single batch, not your daily total. As a rule of thumb: a 10 to 12 quart countertop mixer suits cafes and small bakeries, a 20 quart mixer is the workhorse for most restaurants, 30 to 40 quart floor models fit busy pizzerias and bakeries, and 60 quarts and up belong in commissaries, schools and hotels. Bowl size is a liquid measure, though, and heavy dough fills a bowl far sooner than the quart number suggests.
This guide covers planetary mixers. For planetary vs spiral, and an explanation of absorption ratio (the AR figures below), see our spiral vs planetary mixer comparison.
Commercial mixer size at a glance
Batch weights below come from the Hobart Legacy+ capacity chart linked in the next section, so treat them as Hobart figures for Hobart agitators.
| Bowl size | Where it sits | Typical kitchen | Heavy bread dough (Hobart chart) |
|---|---|---|---|
| 10 to 12 qt | Countertop | Cafe, coffee shop, small bakery, test kitchen | 8 lbs (HL120) |
| 20 qt | Countertop or bench | Full service restaurant, deli, small pizzeria | 15 lbs (HL200) |
| 30 qt | Floor | Bakery cafe, busy pizzeria, catering | 30 lbs (HL300) |
| 40 qt | Floor | Production bakery, multi meal restaurant | 35 lbs (HL400) |
| 60 qt | Floor | Commissary, school, hotel, high volume pizza | 60 lbs (HL600), 85 lbs (HL662) |
| 80 qt | Floor | Large bakery, institutional kitchen | 140 lbs (HL800) |
| 140 qt | Floor | Central production, large commissary | 175 lbs (HL1400) |
Bowl size vs real usable capacity
A 20 quart bowl holds 20 quarts of liquid, not 20 quarts of pizza dough. Stiff dough loads the motor and gears, so manufacturers rate a much smaller dough batch. Hobart’s Legacy+ Mixer Capacity Chart shows the gap: the 20 quart HL200 is rated for 9 lbs of thin pizza dough at 40% AR but 21 lbs of pound cake batter.
The chart also lists adjustments that cut real capacity further:
- Reduce the batch by 10% if you use high gluten flour.
- Reduce the batch by 10% if you add ice to the water.
- Ratings assume 12% flour moisture and 70°F water.
- Second speed should never be used on doughs of 50% AR or lower, except on the HL662.
Other brands rate their mixers differently, so compare each maker’s own chart.
Mixer capacity chart by product type
These figures come from the same Hobart chart and show why a mixer that is large for whipped cream can be small for dough.
| Product (Hobart agitator) | 12 qt HL120 | 20 qt HL200 | 40 qt HL400 | 60 qt HL600 |
|---|---|---|---|---|
| Whipped cream (wire or wing whip) | 2 1/2 qts | 4 qts | 9 qts | 12 qts |
| Mashed potatoes (beater and wing whip) | 10 lbs | 15 lbs | 30 lbs | 40 lbs |
| Waffle or hot cake batter (beater) | 5 qts | 8 qts | 16 qts | 24 qts |
| Layer cake batter | 12 lbs | 20 lbs | 45 lbs | 60 lbs |
| Sugar cookies | 10 lbs | 15 lbs | 30 lbs | 40 lbs |
| Medium pizza dough, 50% AR (dough arm) | 6 lbs | 10 lbs | 32 lbs | 70 lbs |
| Thick pizza dough, 60% AR (dough arm) | 11 lbs | 20 lbs | 45 lbs | 70 lbs |
Find your heaviest recipe, take your largest batch, and pick the smallest model whose rating covers it with room to spare.
Countertop or floor mixer
Hobart’s Legacy+ floor mixer page lists floor models at 30, 40, 60, 80 and 140 quarts, while its countertop line stops at 12 and 20 quarts. A 20 quart countertop unit needs a sturdy, level table rated for its weight.
Countertop options (10 to 20 quarts)
- Univex SRM12+ 12 qt countertop mixer: 1/3 hp, variable speed, ships with a batter beater, wire whip, dough hook and bowl scraper. $3,332.18.
- Hobart HMM20-1STD Centerline 20 qt: 1/2 HP, 100 to 120V single phase, three fixed speeds, includes whip, flat beater and dough hook. $4,214.00.
- Hobart HL200-1 20 qt: 1/2 HP, 100 to 120V single phase with cord and plug, 15 minute SmartTimer, #12 taper hub (attachments not included). $7,561.40.
Floor models (40 to 140 quarts)
- Hobart HL400-2STD 40 qt: 1 1/2 HP, 380 to 460V three phase, ships with bowl, beater, whip and spiral dough hook. $22,034.60.
- Hobart HL662-1 60 qt pizza mixer: 2.7 HP, two fixed speeds, power bowl lift, 200 to 240V single or three phase. $26,068.70.
- Hobart HL800-1 80 qt: 3.0 HP, four speeds plus stir, power bowl lift, sold without attachments. $37,359.70.
- Hobart HL1400-1 140 qt: 5.0 HP, four speeds plus stir, power bowl lift, sold without attachments. $47,849.20.
Browse every model in our Hobart collection. The 80 and 140 quart units ship without agitators, so budget for a beater, whip and dough arm.
Attachment hubs, bowls and bowl reducers
Hobart’s capacity chart shows a #12 attachment hub on its 12 through 60 quart models (HL120 to HL662) but not on the 80 and 140 quart models, and notes the hub should not be used while mixing. The hub drives accessories such as a vegetable slicer or meat chopper, listed on Hobart’s mixer accessories page. If you want to slice or grind with your mixer, that can steer you toward 60 quarts or smaller.
A big mixer can still run small batches with a secondary bowl and adapter (a bowl reducer). Per the Hobart chart, the 40 quart accepts 20 or 30 quart bowls, the 60 quart models a 40 quart bowl, the 80 quart 40 or 60 quart bowls, and the 140 quart 40, 60 or 80 quart bowls, each with matching agitators. That helps with small runs of whipped cream or egg whites that would barely reach the whip in a full bowl.
Power and electrical requirements
Electrical service often decides which size you can install. Per the Hobart chart, the 12 and 20 quart models run on 100 to 120V single phase (8.0 amps), the 30 quart also offers 100 to 120V, the 40 and 60 quart models need 200 to 240V or three phase, and the 80 and 140 quart models are three phase only. Model suffixes matter: our HL200-1 listing is 100 to 120V, while the HL200-2 is 200 to 240V. A licensed electrician should confirm your circuit, receptacle and phase, and local code has the final word.
How to size up for growth
- Size to your peak batch. Use the busiest day of the year, not an average Tuesday.
- Leave headroom. Running at the top of the rating every batch means more heat and wear.
- Count batches per shift. Two 20 quart batches take twice the labor of one 40 quart batch.
- Consider two mixers. A 20 quart for icing and sides plus a floor model for dough often beats one giant mixer.
- Plan the line. Our commercial kitchen equipment guide covers prep layout, the conveyor oven vs deck oven guide helps if dough volume is tied to your oven, and the meat slicer buying guide covers the next prep station.
Frequently asked questions
What can a 20 quart mixer make?
Hobart rates its 20 quart HL200 for about 4 quarts of whipped cream, 15 lbs of mashed potatoes, 20 lbs of layer cake batter, 10 lbs of medium pizza dough or 15 lbs of heavy bread dough per batch.
Should I buy a 20 or 30 quart mixer?
On Hobart’s chart the 30 quart doubles heavy dough capacity (30 lbs vs 15 lbs), but it is a floor model. Choose 20 quarts for a bench unit on a standard circuit, 30 quarts if dough volume is growing and you have floor space.
Do I need a floor mixer?
Hobart’s 20 quart tops out at 15 to 20 lbs for most bread and pizza doughs. If your biggest batch is larger, a 30 quart or bigger floor model is the safer choice.
How much dough can a 60 quart mixer handle?
Hobart rates the HL600 for 60 lbs of heavy bread dough, 70 lbs of medium pizza dough and 80 lbs of light bread dough. Its HL662 pizza mixer is rated higher for most pizza doughs.
Need help choosing?
Tell us your heaviest recipe, batch size and available power and we will help you match a mixer. Call 866-777-2590 (Mon-Fri 9AM-6PM PST). Orders of $999 or more ship free by freight, and orders below that ship for a $200 flat rate. See our return and refund policy before you buy.
