Spiral mixers develop gluten fast and keep the dough cool, so the structure builds without the friction heat that flattens flavor and fermentation. The ISM series runs from an 80 qt entry machine to a 370 qt production unit, every one with a reversing bowl, breaker bar, two-speed drive and AISI 304 stainless contact surfaces. We build them. You buy direct.
Every ISM ships in a standard full AISI 304 stainless-steel body "CR" build (food-contact parts are always AISI 304; CR upgrades the body and frame to stainless), for example ISM 250-32S CR.
The spiral arm and breaker bar work the dough against a stationary point instead of dragging the whole mass, so friction stays low and the dough leaves the bowl cool. Better gluten, better fermentation control, more consistent crumb.
The motorized bowl turns into the spiral, and on -32S models reverses to fold and incorporate faster. A fixed breaker bar splits the dough on every rotation for even, thorough development across the full batch.
A slow speed to bring the mass together and a fast speed to develop it, with dual timers for repeatable cycles. Food-grade AISI 304 bowl, spiral and breaker bar; the full AISI 304 stainless-steel body "CR" build is a standard option for washdown environments.
Six models from 80 to 370 qt. Every one sold manufacturer-direct, with full specs published before you talk to us.
The entry high-capacity spiral. Cool kneading, two-speed drive and breaker bar in a compact footprint for growing bakeries and pizzerias.
The 100 qt workhorse: more dough per cycle with the same fast, low-temperature spiral action. A staple of high-volume bread and pizza production.
A larger bowl on the same compact frame as the ISM 100. The right step up when batch size grows but floor space stays fixed.
Plant-scale spiral kneading. The reversing bowl is standard at this capacity for fast incorporation and even development of large bread batches.
Heavy spiral kneading near the top of the range: fast, cool and built for continuous production shifts in wholesale bakeries.
The largest spiral mixer we build. 370 qt of bowl with a reversing drive and breaker bar for the highest single-batch output in the ISM range.
All six models in one table. Numbers let you spec the right machine before you call us. Flour ratings are at 60% hydration.
| Model | Bowl qt (L) | Flour lb/cycle | Dough lb/cycle | Bowl dia in (mm) | Motor HP | Weight lb (kg) |
|---|---|---|---|---|---|---|
| ISM 75 | 80 (75) | 75 | 115 | 23.6 (600) | 2.0–3.35 | 772 (350) |
| ISM 100 | 105 (100) | 100 | 175 | 27.6 (700) | 4.7–7.5 | 1,212 (550) |
| ISM 120 | 126 (120) | 120 | 200 | 28.7 (730) | 4.7–7.5 | 1,279 (580) |
| ISM 200 | 210 (200) | 175 | 265 | 31.5 (800) | 6.0–8.0 | 1,367 (620) |
| ISM 250 | 265 (250) | 240 | 330 | 35.4 (900) | 7.5–10.0 | 1,543 (700) |
| ISM 350 | 370 (350) | 310 | 440 | 39.4 (1000) | 10.0–15.0 | 1,940 (880) |
All ISM models run on 208–240 V / 3-phase / 60 Hz. -32S adds a small bowl-reverse motor. ISM 350 figures are planning estimates pending the final factory datasheet. UL certification pending. Final datasheet supplied with your quote.
Tell us your flour weight per cycle, dough type and site voltage. We send a quote, lead time and full spec sheets, direct from the factory floor.
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