ISM 75
The entry point to the high-capacity ISM range. An 80 qt spiral mixer that develops gluten fast and keeps the dough cool, sized for growing bakeries, pizzerias and central kitchens that have outgrown a planetary for bread work.
- 80 qt (75 L) AISI 304 stainless bowl: rated for 75 lb of flour per cycle at 60% hydration
- Cool, low-temperature kneading: the spiral arm and breaker bar develop gluten fast without warming the dough
- Reversing bowl on -32S: turns into the spiral and reverses to fold and incorporate large batches faster
- Two-speed drive with dual timers: slow to combine, fast to develop, repeatable cycle after cycle
- 2.0–3.35 HP motor on 208–240 V / 3-phase / 60 Hz, wheels and leveling feet
Features and construction
A bakery's first dedicated spiral. At 80 qt (75 L) the ISM 75 turns out roughly 115 lb of finished dough per cycle while keeping the dough temperature low, the single biggest reason a spiral beats a planetary for bread.
Cool low-temperature kneading
A spiral works the dough against the breaker bar instead of dragging the whole mass, so friction heat stays low. The dough leaves the bowl cool, which protects the yeast, the fermentation schedule and the final crumb.
Reversing bowl + breaker bar
The motorized bowl turns into the spiral; on -32S models it reverses to fold and incorporate faster. A fixed breaker bar splits the dough on every rotation, so a full batch develops evenly edge to center.
2.0–3.35 HP two-speed drive
A strong pulley-belt drive with two speeds and dual timers: a slow speed to bring the mass together, a fast speed to develop it. Repeatable cycles shift after shift, with the torque to handle a full bowl of stiff dough.
AISI 304 stainless build
Food-grade AISI 304 on the bowl, spiral arm and breaker bar. The full AISI 304 stainless-steel body "CR" build is available as a standard option for washdown environments and easy cleaning at the end of continuous production shifts.
Built-in safety
A stainless safety cover with auto-stop halts the spiral the moment it is raised. IP54-rated controls and an IP32 machine rating suit demanding bakery floors, with wheels and leveling feet for easy placement.
Manufacturer-direct value
The ISM 75 is quoted straight from the factory that welds the frame. No importer, no regional rep, no distribution markup between us and your purchase order. That is the Dirmak model at every capacity.
Technical data: ISM 75
| Model | ISM 75 (-32 / -32S / CR) |
|---|---|
| Type | Industrial spiral dough mixer, two-speed, reversing bowl + breaker bar |
| Bowl capacity | 80 qt (75 L) |
| Flour per cycle | 75 lb (at 60% hydration) |
| Dough per cycle | 115 lb |
| Bowl diameter | 23.6 in (600 mm) |
| Speeds | 2-speed (slow + fast), dual timers |
| Bowl drive | Motorized; reversing on -32S |
| Motor | 2.0-3.35 HP (+0.5 on -32S) |
| Voltage / phase | 208–240 V / 3-phase / 60 Hz |
| Contact materials | AISI 304 stainless steel (bowl, spiral, breaker bar) |
| Body | Painted steel or full AISI 304 stainless (CR) - standard option |
| Protection | IP54 controls / IP32 machine; stainless safety cover with auto-stop |
| Dimensions (W×D×H) | 28.3 × 47.2 × 47.2 in (720 × 1200 × 1200 mm) |
| Weight | 772 lb (350 kg) |
| Mobility | Wheels + leveling feet |
| Configurations available | -32 (2-speed), -32S (2-speed + reverse bowl), -CR (AISI 304 stainless body) |
| Applications | Bread, pizza dough, rolls and high-volume bakery production |
UL certification pending. Final datasheet supplied with your quote.
Spec the ISM 75 for your bakery
Tell us your flour weight per cycle, dough type and site voltage. We return a quote, lead time and the full datasheet, direct from the factory.
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