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ISM 10-VE
ISM 10-VE, 10 L bowl capacity (4 kg flour / 6 kg dough), covers daily dough kneading for boutique bakeries and small pastry shops. Spiral head action supports natural gluten development. -
ISM 10-VE CR
ISM 10-VE CR, 10 L bowl capacity (4 kg flour / 6 kg dough), with stainless steel body, covers daily dough kneading for boutique bakeries and small pastry shops. Spiral head action supports natural gluten development. -
ISM 20 ECO
ISM 20 ECO, 20 L bowl capacity (8 kg flour / 12 kg dough), covers daily dough kneading for boutique bakeries and small pastry shops. Spiral head action supports natural gluten development. -
ISM 25-32
ISM 25-32, 25 L bowl capacity (10 kg flour / 15 kg dough), covers daily dough kneading for boutique bakeries and small pastry shops. Spiral head action supports natural gluten development. -
ISM 25-VE
ISM 25-VE, 25 L bowl capacity (10 kg flour / 15 kg dough), covers daily dough kneading for boutique bakeries and small pastry shops. Spiral head action supports natural gluten development. -
ISM 25-32 CR
ISM 25-32 CR, 25 L bowl capacity (10 kg flour / 15 kg dough), with stainless steel body, covers daily dough kneading for boutique bakeries and small pastry shops. Spiral head action supports natural gluten development. -
ISM 25-VE CR
ISM 25-VE CR, 25 L bowl capacity (10 kg flour / 15 kg dough), with stainless steel body, covers daily dough kneading for boutique bakeries and small pastry shops. Spiral head action supports natural gluten development. -
ISM 35-32
ISM 35-32, 35 L bowl capacity (15 kg flour / 22,5 kg dough), supports intensive dough production for mid-scale bakeries, hotel kitchens and catering operations. Spiral head and balanced bowl motion deliver consistent kneading. -
ISM 35-VE
ISM 35-VE, 35 L bowl capacity (15 kg flour / 22,5 kg dough), supports intensive dough production for mid-scale bakeries, hotel kitchens and catering operations. Spiral head and balanced bowl motion deliver consistent kneading. -
ISM 35-32 CR
ISM 35-32 CR, 35 L bowl capacity (15 kg flour / 22,5 kg dough), with stainless steel body, supports intensive dough production for mid-scale bakeries, hotel kitchens and catering operations. Consistent kneading via balanced spiral action. -
ISM 35-VE CR
ISM 35-VE CR, 35 L bowl capacity (15 kg flour / 22,5 kg dough), with stainless steel body, supports intensive dough production for mid-scale bakeries, hotel kitchens and catering operations. Consistent kneading via balanced spiral action. -
ISM 35-32 P
ISM 35-32 P, 35 L bowl capacity (15 kg flour / 22,5 kg dough), supports intensive dough production for mid-scale bakeries, hotel kitchens and catering operations. Spiral head and balanced bowl motion deliver consistent kneading. -
ISM 35-VE P
ISM 35-VE P, 35 L bowl capacity (15 kg flour / 22,5 kg dough), supports intensive dough production for mid-scale bakeries, hotel kitchens and catering operations. Spiral head and balanced bowl motion deliver consistent kneading. -
ISM 50-32
ISM 50-32, 50 L bowl capacity (20 kg flour / 30 kg dough), supports intensive dough production for mid-scale bakeries, hotel kitchens and catering operations. Spiral head and balanced bowl motion deliver consistent kneading. -
ISM 50-VE
ISM 50-VE, 50 L bowl capacity (20 kg flour / 30 kg dough), supports intensive dough production for mid-scale bakeries, hotel kitchens and catering operations. Spiral head and balanced bowl motion deliver consistent kneading. -
ISM 50-32 CR
ISM 50-32 CR, 50 L bowl capacity (20 kg flour / 30 kg dough), with stainless steel body, supports intensive dough production for mid-scale bakeries, hotel kitchens and catering operations. Consistent kneading via balanced spiral action. -
ISM 50-VE CR
ISM 50-VE CR, 50 L bowl capacity (20 kg flour / 30 kg dough), with stainless steel body, supports intensive dough production for mid-scale bakeries, hotel kitchens and catering operations. Consistent kneading via balanced spiral action. -
ISM 50-32 P
ISM 50-32 P, 50 L bowl capacity (20 kg flour / 30 kg dough), supports intensive dough production for mid-scale bakeries, hotel kitchens and catering operations. Spiral head and balanced bowl motion deliver consistent kneading. -
ISM 50-VE P
ISM 50-VE P, 50 L bowl capacity (20 kg flour / 30 kg dough), supports intensive dough production for mid-scale bakeries, hotel kitchens and catering operations. Spiral head and balanced bowl motion deliver consistent kneading. -
ISM 55-32
ISM 55-32, 50 L bowl capacity (20 kg flour / 30 kg dough), supports intensive dough production for mid-scale bakeries, hotel kitchens and catering operations. Spiral head and balanced bowl motion deliver consistent kneading. -
ISM 60-32
ISM 60-32, 60 L bowl capacity (30 kg flour / 45 kg dough), handles daily high-volume dough kneading operations for large bakery chains and central production kitchens. Strong motor and rigid frame deliver stable performance through long shifts. -
ISM 60-32 S
ISM 60-32 S, 60 L bowl capacity (30 kg flour / 45 kg dough), with reversible bowl rotation, handles daily high-volume dough kneading operations for large bakery chains and central production kitchens. Stable performance through long shifts. -
ISM 75-32
ISM 75-32, 75 L bowl capacity (35 kg flour / 50 kg dough), handles daily high-volume dough kneading operations for large bakery chains and central production kitchens. Strong motor and rigid frame deliver stable performance through long shifts. -
ISM 75-32S
ISM 75-32S, 75 L bowl capacity (35 kg flour / 50 kg dough), with reversible bowl rotation, handles daily high-volume dough kneading operations for large bakery chains and central production kitchens. Stable performance through long shifts. -
ISM 75-32 CR
ISM 75-32 CR, 75 L bowl capacity (35 kg flour / 50 kg dough), with stainless steel body, handles daily high-volume dough kneading operations for large bakery chains and central production kitchens. Stable performance through long shifts. -
ISM 75-32S CR
Spiral Mixer 35 kg Flour - 50 kg Dough -
ISM 100-32
ISM 100-32, 100 L bowl capacity (50 kg flour / 75 kg dough), handles daily high-volume dough kneading operations for large bakery chains and central production kitchens. Strong motor and rigid frame deliver stable performance through long shifts. -
ISM 100-32S
ISM 100-32S, 100 L bowl capacity (50 kg flour / 75 kg dough), with reversible bowl rotation, handles daily high-volume dough kneading operations for large bakery chains and central production kitchens. Stable performance through long shifts. -
ISM 100-32 CR
ISM 100-32 CR, 100 L bowl capacity (50 kg flour / 75 kg dough), with stainless steel body, handles daily high-volume dough kneading operations for large bakery chains and central production kitchens. Stable performance through long shifts. -
ISM 100-32S CR
Spiral Mixer 50 kg Flour - 75 kg Dough -
ISM 200-32S
ISM 200-32S, 200 L bowl capacity (80 kg flour / 120 kg dough), with reversible bowl rotation, is built for continuous large-batch dough kneading in industrial bread and pastry production facilities. Stable continuous production line operation. -
ISM 200-32S CR
Spiral Mixer 80 kg Flour - 120 kg Dough -
ISM 250-32S
ISM 250-32S, 250 L bowl capacity (100 kg flour / 150 kg dough), with reversible bowl rotation, is built for continuous large-batch dough kneading in industrial bread and pastry production facilities. Stable continuous production line operation. -
ISM 250-32S CR
Spiral Mixer 100 kg Flour - 150 kg Dough -
ISM 350-32S
ISM 350-32S, 350 L bowl capacity (150 kg flour / 225 kg dough), with reversible bowl rotation, is built for continuous large-batch dough kneading in industrial bread and pastry production facilities. Stable continuous production line operation. -
ISM 350-32S CR
Spiral Mixer 150 kg Flour - 225 kg Dough -
ISM 350 MMX REMOVABLE BOWL MIXER
ISM 350 MMX MOBİL MİKSER, 350 L bowl capacity (150 kg flour / 225 kg dough), is built for continuous large-batch dough kneading in industrial bread and pastry production facilities. Stable continuous production line operation.
What Is a Spiral Mixer and How Does It Work?
A spiral mixer is a professional machine used for dough mixing in bakeries and industrial kitchens. It operates with a spiral hook and a fixed bowl system, ensuring gentle and efficient kneading while preserving dough structure.
This mechanism allows optimal gluten development and consistent dough quality, especially for bread, pizza and other dense dough types. It minimizes heat generation and ensures high-quality results in continuous production.
What Are the Advantages of Spiral Mixers?
The main advantage of spiral mixers is their ability to preserve dough quality while providing powerful and consistent mixing. Compared to other mixers, they offer better control and stability during kneading.
They are ideal for high-capacity production and maintain performance even during long working hours. Their strong motor ensures efficient operation even with heavy dough.
Available in different capacities, spiral mixers are suitable for both small bakeries and large production facilities, helping optimize operational efficiency.
What to Consider When Choosing a Spiral Mixer?
When selecting a spiral mixer, production capacity should be considered first. Choosing the right capacity ensures efficient workflow.
Motor power and speed settings are critical for achieving optimal results depending on dough type. For heavy dough applications, powerful motors are recommended.
Hygiene is also important; stainless steel construction and easy cleaning features improve food safety. Additionally, technical specifications and after-sales support should be evaluated.