This type of mixer is suitable for bakeries and cake shops and allows shorter working times to be obtained. Its spiral tool produces a well aired mixture without heating it.

This type of mixer can produce a soft and homogeneous dough in a short time. It is equipped with two timers which allows first and second speed to be set.

Machine made up of a spiral mixer and a tilting hydraulic device. The two-speed spiral mixer has two timers with automatic working cycle and bowl reversal.

The tilting lift for the removable bowl saves the operator’s time and effort when removing the dough from the bowl. Thanks to the oil-hydraulic system all operations ca be carried out safely and silently.

The double arm mixer is particularly suitable for bakeries, grissini factories, confectionery and pastry shops. The particular double arm system oxygenates the dough without warming it, and, moreover, it guarantees high working speeds.  The height of the arms is adjustable. The bowl is made of stainless steel.

It is the traditional mixer suitable for hard mixings, with a very low percentage of water (“homemade” bread, taralli, grissini, piadina). The machine can be provided with 1 or 2 speeds, depending on the customers’ needs.

It is a no motorised bowl, suitable for French and special mixings.