Short answer
A planetary mixer turns its attachment while moving it around a stationary bowl and takes a hook, beater and whip, so it handles doughs, batters, icings and mashed foods. A spiral mixer turns the bowl and a spiral hook together and is built for dough, kneading large, heavy batches gently and evenly. Dough-heavy bakeries and pizzerias usually choose a spiral; general kitchens usually choose a planetary.
A spiral mixer kneads with less heat build-up and handles stiff, high-volume dough without straining, which is why pizza and bread producers prefer it. Many have a fixed bowl; some have a removable bowl for moving dough.
A planetary mixer is the more versatile machine, and many models can run attachments such as a meat grinder or vegetable slicer from a front hub. Its dough capacity is lower than its bowl size suggests.
Check the manufacturer's capacity chart for the dough you make. Stiff, low-hydration doughs reduce the safe batch size on either type.
Updated · By Norpex