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.