Frequently asked questions
Planetary mixer vs spiral mixer — what's the difference?
A planetary mixer (our IBT series) is versatile: a tool orbits the bowl with interchangeable whisk, paddle, hook and scraper — ideal for cakes, creams, batters and mixed loads. A spiral mixer (our ISM series) is built for dough: a fixed spiral and breaker bar develop gluten gently without overheating — ideal for bread and pizza dough at high volume.
What capacity mixer do I need for my bakery?
Size it by your batch. Our IBT planetary mixers run 85–317 qt and ISM spiral mixers 80–370 qt. Tell us your dough type and output per cycle (or per hour) and we recommend the right model and tooling.
Are Dirmak mixers certified?
Yes — CE, UKCA and EAC, built in AISI 304 food-grade stainless steel. UL certification is pending. US-spec machines run 208–240 V / 3-phase / 60 Hz.
Do you sell directly to the Americas?
Yes. Dirmak IMS sells manufacturer-direct from our İzmir factory to bakeries and food producers across North, Central and South America — no middlemen.
What voltage do the machines use?
Standard US build is 208–240 V / 3-phase / 60 Hz. Tell us your supply and we configure the machine accordingly.
How do I get a quote and datasheet?
Request a quote through the contact form or WhatsApp. We reply within one business day with a quote and the full datasheet; lead times are confirmed per order.
What is the lead time for delivery to the Americas?
Standard configurations of the IBT planetary and ISM spiral lines ship from our İzmir factory in 4–8 weeks after order confirmation. Ocean freight to North America typically adds 4–6 weeks depending on the destination port. Custom builds — jacketed bowls, CIP, twin-tool, voltage variants — are quoted with their own production timeline. We confirm the exact lead time and shipping schedule in writing with each order.
What materials are the bowl and tools made from?
All food-contact surfaces — bowl, mixing tools, scraper, lid — are AISI 304 stainless steel as standard. Our CR (full-stainless) build also extends AISI 304 to the body and column for plants with washdown sanitation requirements. Drive components, motor housings and the planetary head use industrial-grade castings designed for continuous-duty operation under heavy dough or dense batter loads.
What kind of warranty and service support do you offer?
Every machine ships with a manufacturer warranty against defects in materials and workmanship under normal commercial use. Our sales engineers in İzmir provide remote technical support in English, Spanish and Portuguese — by email, WhatsApp and video call — through installation, commissioning and the operational life of the machine. Critical spares are stocked at the factory and shipped on request.
Do you supply spare parts for older machines?
Yes. We have continuously manufactured the IBT planetary and ISM spiral series since 1991 and maintain spares — bowls, beaters, hooks, gear sets, electrical components — for current and previous generations. Quote a spare by sending us the machine model number and the part description; most line items quote and ship within one to two weeks.
Are the mixers suitable for high-hydration pizza and artisan bread doughs?
Yes. The ISM spiral line is engineered for the friction profile and gentle gluten development that high-hydration doughs — Neapolitan, NY-style, Sicilian, Detroit, sourdough — require. The two-speed motor, reversing-bowl option (-32S), and breaker bar geometry let you hold mixing temperature even on long first-speed develop cycles for cold-ferment programs. For cake batters, mousses and creams, the IBT planetary line offers controlled aeration through whisk and beater attachments.
Can the machines be cleaned in place (CIP)?
Selected IBT planetary models — including the IBT 300-DC CR flagship — offer factory CIP options for high-throughput pastry, cream and chocolate plants. The CIP configuration adds spray-nozzle headers, drain provisions and electrical interlocks. For operations that do not require automated CIP, the full-stainless CR build is fully washdown-compatible and most spiral mixers are designed for tool-and-bowl removal for manual cleaning.
How do I find the right model for my production volume?
The fastest way is to tell us, in one message, your dough or batter type, the batch size in pounds (or your production target in pieces or kilograms per hour), and your power supply. We come back with the recommended model from the IBT or ISM range, the right attachment set, and a price estimate. Our team works in English, Spanish and Portuguese, so the conversation can happen in whichever language is easiest for your team.