The main difference between a professional planetary mixer and professional spiral mixer is:

The main difference between a professional planetary mixer and professional spiral mixer is:

- The mixing action: **Planetary mixers** have a single agitator that orbits the bowl in a planet-like motion, kneading dough gently. **Spiral mixers** use a high-speed dual agitator that intensely kneads by forcing dough outward.
- The versatility: **Planetary mixers** can handle different kinds of foods and tasks, such as slicing vegetables, chopping meat, grating cheese, making batter, whipping cream, and mixing cookie ingredients. They can also use different attachments and agitators, such as whips, beaters, dough hooks, mixing paddles, whisks, and pastry knives. **Spiral mixers**  are specialized for mixing dough, especially for artisan and whole-grain breads that require rapid gluten development.
- The speed and noise: **Planetary mixers** operate more quietly at slower speeds, typically ranging from around 20 to 120 RPM. They also generate less heat and friction, which can affect the quality of the dough. **Spiral mixers**  run at higher speeds, usually between 100 and 300 RPM. They produce more noise and heat, which can be an issue for some doughs that need precise temperature control.
- The production and workflow: **Planetary mixers** are ideal for small to medium-sized batches of dough and for bakers who want to offer a variety of products. They allow more control and finesse over the dough development and structure. **Spiral mixers**  are suitable for large batches of dough and for bakers who focus on wholesale production. They are more efficient and consistent in kneading large amounts of dough.