80 L vs 100 L vs 140 L industrial planetary mixer.

Quick-glance specs

	IBT 80-VEL	IBT 100-VEL	IBT 140-VEL
Bowl capacity	80 L	100 L	140 L
Practical dough batch (60% hydration)	~32 kg	~40 kg	~56 kg
Practical cream batch	~50 L	~65 L	~90 L
Main motor power	4 kW	5.5 kW	7.5 kW
Speed control	Electronic variator	Electronic variator	Electronic variator
Voltage	400 V / 3 Ph / 50–60 Hz	400 V / 3 Ph / 50–60 Hz	400 V / 3 Ph / 50–60 Hz
Bowl material	AISI 304	AISI 304	AISI 304
CR full-stainless option	Yes	Yes	Yes
Touchscreen with recipe control	Option	Option	Option
EN 454 conformity	Yes	Yes	Yes
Built for 24/7 production	Yes	Yes	Yes

Full specs and datasheets: IBT 80-VEL, IBT 100-VEL, IBT 140-VEL.

Where each fits

IBT 80-VEL — the bakery-to-industrial inflection point

The 80 L is what we recommend to bakeries making the transition from craft (40–60 L) to industrial production. The frame and motor jump up a class — full asynchronous-continuous-duty motor, IP54 control electronics, the touchscreen option opens up. The pricing per litre of bowl capacity is also where the line crosses from "premium bakery" to "industrial value".

Typical production profile: a bakery producing 200–400 kg of dough per day across multiple shifts; a pastry production line doing 50 L cream and 50 L batter per day. Good fit for a 25-tonne annual output bakery moving into 50–70 tonnes.

IBT 100-VEL — the everyday industrial workhorse

The 100 L is the most common industrial planetary mixer size we ship for bakery and pastry production. It runs 40 kg dough at a comfortable 50% bowl fill — sustainable across an 8-hour shift without thermal cycling on the motor. The 5.5 kW motor gives proper headroom for high-hydration doughs and aerated mixtures.

Typical production profile: industrial bakery doing 500–800 kg of dough per day; pastry production line doing 60–80 L of cream/batter per batch; food manufacturer doing 50 L of filling per cycle. The IBT 100-VEL is also the right size for a multi-product line that runs dough in the morning and cream in the afternoon.

IBT 140-VEL — when the 100 L isn't quite enough

The 140 L sits in a useful gap: bigger than the 100 L but not as big as the 200 L. The 7.5 kW motor means you can run thick high-hydration doughs and large-volume aerated batters at full speed without the motor working at its limit. The wider speed range from the variator is noticeably more useful than the 100-VEL's range for industrial production runs.

Typical production profile: industrial bakery doing 800 kg–1.5 tonnes of dough per day; large pastry production lines (cake batter, brioche dough, sweet dough); food manufacturers running 90 L cream / filling batches. Often the right answer when an operator is currently running an 80 L or 100 L close to capacity every cycle.

The motor power difference, in practice

4 kW vs 5.5 kW vs 7.5 kW sounds incremental on paper. The practical difference is whether the motor is running comfortably or near its limit when you mix thick dough.

A 60% hydration bread dough draws roughly 0.7 kW per 10 kg of dough during the kneading phase. A 56 kg dough batch in the 140-VEL (7.5 kW motor) is at ~52% motor load — perfectly comfortable. The same 56 kg batch in a smaller motor would be at 100%+ continuous load, which trips thermal protection or shortens motor life.

That's why "what's the practical batch size?" is a more honest spec than bowl capacity.

The footprint and utility delta

	80-VEL	100-VEL	140-VEL
Approx footprint (L × W × H, mm)	750 × 800 × 1500	800 × 850 × 1600	900 × 900 × 1750
Approx machine weight	~300 kg	~380 kg	~520 kg
Recommended floor clearance, all sides	500 mm	500 mm	600 mm
Front bowl-loading clearance	800 mm	900 mm	1000 mm
Power supply	400 V / 3 Ph	400 V / 3 Ph	400 V / 3 Ph

Detailed CAD and DXF dimensions are issued with the datasheet for each model — useful for facility planning before the order.

When to skip 100 L and go straight to 140 L

• Mixed-output line — if you're running thick dough and aerated batter and dense filling on the same machine, the 7.5 kW motor handles all three comfortably.
• Daily output already at 100 L's edge — if your current 100 L runs at 70–80% bowl fill every batch, you're losing motor life. The 140 L would run the same batches at 50% fill.
• Growth runway — if your output is projected to double in 2–3 years, the 140 L absorbs the growth without a second mixer.
• Single-mixer redundancy — if this is the only planetary mixer on the line, the larger machine gives you headroom for a peak day (a holiday batch, a special order).

When to skip 100 L the other direction — toward 80 L

• Floor space is constrained — the 80-VEL is 600 × 800 mm smaller than the 140-VEL.
• Output is consistent at 30 kg dough per batch — no need to oversize.
• Budget pressure on the first industrial machine — the 80-VEL gets you onto the industrial platform at the lowest entry point, with the same engineering standard as the larger machines.

The CR (full-stainless) question for these three

All three are available in CR. When to pay for it:

• Cream, batter, mousse production — yes.
• Daily washdown regime — yes.
• EC 1935/2004 audit pressure — yes.
• Pure dough production with weekly cleaning — optional; standard painted body works.

The CR version of the IBT 80-VEL costs notably less than a 100-VEL Standard, so if hygiene matters more than capacity, that's the better trade than going to a bigger non-CR machine.

Next step

Once you've narrowed it to one of these three, send your daily output and application list through the quote form. We'll size the machine, the options (touchscreen, leakproof cover, discharge valve, scraper, CR), and the Incoterm in a single first reply.

See also: How to choose a planetary mixer · All Industrial Mixers (80 L+) · European delivery, warranty and spare parts