Commercial bakery mixers — planetary and spiral, 85 to 370 quarts
A commercial bakery is two production realities under one roof: cake, cream and pastry on the planetary side; bread, pizza and bagel dough on the spiral side. Dirmak builds both, factory-direct from İzmir to bakeries across North, Central and South America — 35 years of mixer-only focus, no middlemen.
Two machines, one production system
A working commercial bakery rarely chooses one mixer over the other — it runs both. The IBT planetary line (85–317 qt) is the versatile workhorse: a single bowl handles sponge cake at 7am, buttercream at 9am, and brioche at 11am by swapping the tool — whisk, paddle, hook or scraper. The ISM spiral line (80–370 qt) is built specifically for dough — bread, pizza, bagel — where gluten development at controlled temperature is what makes the finished product.
Which side covers what
- IBT Planetary (85–317 qt) — cake batter, sponge cake, layer cake, butter cake, génoise, mousse, ganache, cream, frosting, custard, pastry dough, brioche, enriched soft dough, biscuit batter. See the cake batter guide.
- ISM Spiral (80–370 qt) — bread dough, pizza dough, bagel dough, baguette, ciabatta, sourdough, focaccia, naan, lavash, pita. See the pizza dough guide.
- Both, paired — a typical mid-volume commercial bakery runs one IBT (around 140–200 qt) plus one ISM (around 200–250 qt) and covers the entire production menu without bottlenecks.
Capacity sizing — by daily output
Most commercial bakeries size their mixer pair to one of three production tiers:
- Boutique / single-location (under 500 lb dough per day) — IBT 80 or 100, ISM 75 or 100. Single-shift operation, one operator at a time. Roughly the footprint of a small storefront bakery or hotel pastry kitchen.
- Mid-wholesale / multi-location (500 to 2,000 lb dough per day) — IBT 140 or 200, ISM 200 or 250. Two-shift operation, dedicated mixing station. The bracket where commissaries, wholesale-route bakeries and 5-10 location chains operate.
- Plant-scale (2,000+ lb dough per day) — IBT 300-DC CR, ISM 350. Continuous-shift operation with recipe automation and CIP self-cleaning. Frozen-dough plants, supermarket commissaries, large pizza chains.
What you actually get with a Dirmak commercial mixer
Every machine ships factory-built to your supply: 208–240 V / 3-phase / 60 Hz standard for US installations (480 V on request for plant). Bowl, mixing tools, scraper, lid and any food-contact surface are AISI 304 stainless steel. The CR (full-stainless) variant extends AISI 304 to the body for plants with washdown sanitation. Controls are IP54-rated; the machine itself IP32. The flagship IBT 300-DC CR adds a 12-inch color touchscreen with recipe automation, a jacketed bowl rated 41–176 °F (5–80 °C), and integrated CIP self-cleaning.
The mechanical architecture is consistent across the line — oil-less belt-driven planetary or fixed-spiral with breaker bar — so spares interchange across model generations and operator training transfers between sizes. Certifications: CE, UKCA, EAC; UL is in process.
Why bakeries in the Americas buy directly from Dirmak
- Manufacturer-direct pricing — no distributor markup chain between our factory and your kitchen. See why factory-direct works.
- Configuration flexibility — every option in the catalog (twin tool, jacketed bowl, CIP, reversing bowl, voltage variant) is buildable to order, not a special-edition.
- Trilingual sales engineering — direct contact in English, Spanish or Portuguese with our İzmir office, on Americas business hours.
- Lead time — 4–8 weeks from order for standard configurations; ocean freight adds another 4–6 weeks depending on destination port.
- Spares logistics — common wear items (belts, bearings, scrapers) ship from İzmir within 48 hours.
Tell us your product mix, batch size and target output. We return a model recommendation, configuration list and quote within one business day — contact Dirmak.
Frequently asked questions
What size commercial bakery mixer do I need?
Size the mixer to your single largest batch — not your daily volume. If your largest cake-batter batch is 100 lb, an IBT 80 or 100 covers it. If your largest bread batch is 150 lb, an ISM 200 fits. Tell us your largest single batch by product and we recommend the model.
Do I need both a planetary and a spiral mixer?
Most commercial bakeries do, because the two products are fundamentally different. Planetary mixers excel at aeration and creaming (cake, batter, cream); spiral mixers excel at gluten development at controlled temperature (bread, pizza). Running a bakery on one type alone usually means compromising on one side of the menu.
What capacity range does the Dirmak commercial line cover?
Planetary (IBT series): 85 to 317 quarts. Spiral (ISM series): 80 to 370 quarts. The combined range covers single-location bakeries through plant-scale operations producing 2,000+ lb of dough per day.
Are commercial Dirmak mixers food-safe for US installations?
Yes. All food-contact surfaces are AISI 304 stainless steel. Machines are CE, UKCA and EAC certified; UL certification is in process. Standard US build is 208–240 V / 3-phase / 60 Hz.
Can I order spare parts after the warranty period?
Yes. We have continuously manufactured the IBT and ISM series since 1991 and maintain spare parts for current and previous generations. Send the machine model number and the part description; most line items quote and ship within one to two weeks.