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  • Primary Use:Cake
  • Capacity: 20 - 60 Litre
  • Power: Model Dependent

Planetary Mixers

Bull 20-60 Planetary Mixers
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Planetary Mixers Bull 20 - 60 Models

Proudly made in Italy

The Bull 20 through 60 models have manual bowl lift as standard. An optional electical bowl lift is available on the Bull 40 and 60.

The simplicity in construction guarantees quick and simple maintenance. The use of an electronic inverter protects the motor from possible overloads and enables the operator to find the ideal mixing speed for any product. Easy to clean thanks to the removable grid and easy to use with the interchangeable tools, with or without removing the bowl.

The frame is made of thick painted steel, and parts making contact with the food are stainless steel or compatible materials.

Bull 20

The smallest of the BULL line is the Bull 20, yet manufactured with the same standards of the larger models. Available in bench type and floor-based versions (20C).

Bull 40

Available in standard or enhanced versions, specific confectionery use and bakery in general. Adjustable speed with inverter or three-position switch. Optional bowl reduction kit from 40 to 20 litres. Manual bowl lifting or electric(optional). Effective in any situation. Tools included. Stainless steel bowl. Removable protection grid for easy cleaning. Timer. Indispensable for confectioners and baker’s shops.

Bull 60

A machine of medium/high size and capacity. Adjustable speed with inverter. Optional bowl reduction kit from 60 to 40 and from 60 to 20 litres. Manual bowl lifting or electrical(optional). Powerful and effective response in any situation. Tools included. Stainless steel bowl. Removable protection grid for easy cleaning. Timer. For artisanal productions, confectioners and baker shops.

Features common to all the mixers.

  • Bowl and tools in stainless steel.
  • Enamelled steel structure (on request, stainless steel is also possible).
  • Bowl lifting/lowering system for 20, 20c, 40 and 60 models.
  • Safety cover devices.
  • Front control panel with speed variator.
  Bull 20 Bull 20c Bull 40 Bull 60
Capacity 20 20 40 60
Dimensions Depth 680 680 830 940
Width 500 500 610 690
Height 880 1250 1380 1460
Net Weight 113 kg 129 kg 210 kg 262 kg
Power 1.1 kW 1.1 kW 1.5 - 1.8 kW 2.2 kW
Voltage 220V 220V 400V 400V
Optional
Bowl Reduction 20 to 10 lt 20 to 10 lt 40 to 20 lt 60 to 40 lt
60 to 20lt
enquire about these Bull 20 -60 Planetary Mixers Download the Bull 20 through 60 Planetary Mixer PDF
  • 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.