Tekno Stamap IBT diving arm mixer
The IBT has two arms that rise and plunge in turn, kneading the dough the way a baker’s hands would. That gentle action suits very wet, high-hydration doughs and rich leavened products such as brioche, panettone, croissant dough and French bread. It’s built for continuous, all-day production.
Key specs
Models
Options
Why bakers choose the IBT
Gentle on the dough
The arms fold and stretch rather than drive the dough round, which suits wet and enriched recipes.
Add ingredients as it runs
An open chute lets you add butter, sugar or fruit without lifting the guard.
Built for long shifts
A cast-iron gearbox running in oil and a fan that keeps humidity right in the bowl.
How we supply it
We’ll ask about your doughs and hydration first, because that decides whether a diving arm or a spiral mixer is the better buy.
Site survey
We check your space, power, access and products before we recommend a model.
Installation and commissioning
We deliver it, install it and run it in on your floor.
Operator training
Your team learns to run, clean and look after it before we hand over.
Servicing and genuine parts
Full servicing and maintenance, with parts direct from the manufacturer.
We reply to every enquiry within 48 hours.
IBT FAQs
Diving arm or spiral mixer?
A diving arm mixer kneads more gently, which suits high-hydration doughs and enriched products such as brioche and panettone. A spiral mixer is quicker and is the usual choice for everyday bread and pizza. Many bakeries producing both run one of each.
What does IBT stand for?
It’s from the Italian “impastatrice a bracci tuffanti”, meaning diving arm mixer. You’ll also see it called a twin-arm or double-arm mixer.
What power does it need?
Every IBT runs on three-phase. We check your supply during the site survey.