Commercial Bakery Mixers
Spiral, planetary and diving arm mixers from Tekno Stamap, made in Italy, for Scottish bakeries mixing bread, pizza, brioche, creams and fillings. As Tekno Stamap’s exclusive Scottish distributor, we size the mixer to your biggest batch, check your power supply and floor, install it and train your team.
The Tekno Stamap mixer range
Spiral mixers
A spiral hook works the dough against a turning bowl. It’s the standard mixer for bread and pizza dough, and suits any bakery mixing leavened dough every day.
Planetary mixers
The tool orbits the bowl as it spins, so it whips, beats and blends. Pastry shops and bakeries use one for creams, fillings, batters and small dough batches.
C-Line 2
Compact planetary mixer, 10 to 80 litres. The 10 and 20 litre models sit on a bench and run on single-phase power.
Best for: Creams, fillings and small batches
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TK 2
Heavy-duty planetary mixer, 40 to 200 litres, with stronger motors, saved recipes and a powered bowl lift on the bigger models.
Best for: Daily volume and stiffer mixes
View detailsDiving arm mixers
Two arms rise and plunge in turn, kneading the way a baker’s hands would. The gentle action suits bakeries making wet doughs and rich, enriched products.
Bowl lifters
A bowl lifter raises and tips a full mixer bowl, so nobody lifts heavy dough by hand. It suits bakeries running large batches or feeding a divider or hopper.
Tekno Stamap bowl lifter
A stainless lifter on wheels that raises and tips planetary mixer bowls. You choose the discharge height.
Best for: Emptying planetary bowls into hoppers, onto tables or into other machines
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Tekno Stamap lifter/tilter for Helix VE bowls
A hydraulic lifter for Helix VE 160 and 200 bowls. It empties at 140 cm onto a bench or 190 cm into a divider.
Best for: Big spiral batches with no lifting by hand
Ask about this modelSpiral, planetary or diving arm?
Start with what you mix most.
| If you mainly make | Choose |
|---|---|
| Bread, pizza and sourdough in volume | A spiral mixer (Helix) |
| Creams, whipped mixes, fillings and batters | A planetary mixer (C-Line 2 or TK 2) |
| Very wet doughs, brioche, panettone, croissant dough | A diving arm mixer (IBT) |
Many bakeries run a spiral for bread and a planetary for the pastry side. Size a spiral by your biggest single batch: the Helix number is the kilos of dough it mixes. Setting up from scratch? See starting a commercial bakery.
Often bought with mixers
Mixer FAQs
Should I buy a spiral or a planetary mixer?
A spiral mixer is built for bread and pizza dough in volume. A planetary mixer whips and beats, so it suits creams, fillings, batters and small dough batches. If you make both bread and pastry, you’ll usually want one of each.
Do commercial mixers need three-phase power?
Every Helix, TK 2 and IBT runs on three-phase. The 10 and 20 litre C-Line 2 runs on a standard single-phase supply. We check your power during the site survey.
How much does a commercial mixer cost?
It depends on the type, bowl size, control panel and options such as a removable bowl or lifter, plus installation. A bench planetary mixer and a self-tipping spiral mixer are very different investments. We don’t publish prices: tell us your batches and we’ll quote for your bakery.
Can I get dough out without lifting the bowl?
Yes. The Helix VE has a bowl that wheels away, the Helix AR tips the whole mixer onto a bench or into a divider, and bowl lifters tip planetary and Helix VE bowls for you.
Find the right mixer
Tell us what you mix, your biggest batch and how many batches you run a day. We’ll recommend the right Tekno Stamap mixer and come back to you within 48 hours.