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  • Primary Use: Cake
  • Capacity: 38 Litre
  • Power: 240V

Planetary Mixer

Planetary Mixer - Atlas LD40

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Designed to combine a wide range of both dense and creamy mixtures this floor-standing Atlas LD40 cake mixer can be considered an essential piece of equipment for any small bakery, pizzeria, confectioners, or restaurant. The powerful single phase motor coupled with a 3 speed, belt driven transmission makes light work of any task that you give it to do. From meringues and sponge mixes through to cookie dough, the LD40 makes it easy.

Reliable, versatile, and built to last

Thanks to a generous 38 litre capacity stainless steel bowl, the LD40 can handle up to 10kgs of dry mix and provided a wet mix contains at least 55 percent liquid, as in milk and eggs, then it's uppermost limit is 15kgs. The bowl itself is raised and lowered using the winding arm and is held in place via a locking mechanism to avoid instability at speed. In addition the safety guard prevents any unwanted objects from getting near the mixing attachments when the machine is operating. The LD40 comes standard with attachments such as the dough hook, paddle beater, and the whisk and bowl are also made from stainless steel and comply with the latest food sanitation standards. Made from heavy-duty, metal, the body of the mixer has been powder coated so it won't rust or corrode. At the same time its compact design (just 120cms high and 68cm width) means that it can easily slot into the floor space of any commercial establishment.

All things considered, the LD40 cake mixer from Atlas is the ideal solution if you're looking for a powerful, versatile, and reliable mixer that can handle larger loads. If you'd like to find out more information about this mixer or indeed any other mixer in this range, then please don't hesitate to contact us. Our experienced and friendly team are on hand to help and waiting to take your call.

Atlas LD40 Planetary Mixer
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Planetary Mixer - Atlas LD40
Stainless Steel Bowl 38 Litre capacity.
Flour Capacity 10 kg (dry flour)
Dough Capacity 15 kg (with minimum 55% water content)
Please Note: Planetary Mixers are classified as Cake Mixers and are not suitable for heavy dough development. For a selection of mixers for heavy dough, see our range of Atlas or IGF Spiral Mixers under the Spiral Mixer category.
Dimension (mm) 680 (w) x 620 (D)x 1200 (H)
Weight (Kg) 140
Power 1 HP 240V 15amp
Planetary Mixer is Belt Driven
enquire about this LD40 Mixer Download the Atlas Ld40 Planetary Mixer manual
  • Why should I use a Fork Mixer?
  • What is a Double Arm Mixer
  • What is a Planetary Mixer?
  • What is a Spiral Mixer?

The simple answer is, "a fork mixer will not heat up your dough in the mixing process". A fork mixer has a free spinning bowl and a two pronged agitator that can run at both slow, and fast speed. It is gentle on dough as it mixes, but the mix times are longer when compared to a spiral mixer. But because of the gentle action on the dough, this will help you manage the dough temperature, and achieve your goal temperature. This will result in a higher quality dough that is not heated.

The double arm mixer was one of the first electric mixers. It mixes gently and slowly, which essentially copies the motion of hand mixing. Because the agitation is gentle, the resulting dough is very close in characteristics to that of dough produced by hand mixing. Not much time will be saved in production as it is a slow mix..

The planetary mixer is an all-purpose workhorse found in many bakeries. Planetary mixers are classified as cake mixers, and are not suitable for heavy dough development. Spiral, Fork, and Two arm mixers would be better suited if dough is all you need to make.

The spiral mixer is a single purpose mixer used only for bread and pizza dough development. The smaller spiral mixers, single phase, only have one speed. Most 3 phase spiral mixers have 2 speeds, slow and high speed. Spiral mixers are the preferred mixers of the bread bakers, and pizza makers of Europe. Many bakers see the spiral mixer as the choice that allows speed of production while maintaining control of oxidation and good treatment of the dough.