Complementary Machinery

iM - Spiral dough mixer with raising head

iM allows mixing medium-high volumes of dough in a short time. Available with 2 speed and raising head, this mixer with removable bowl eases dough pickup and cleaning operations, giving to operators the possibility to work correctly according to their needs and habits.

iM - Spiral dough mixer

iM allows mixing medium-high volumes of dough in a short time, ensuring an excellent uniformity and oxygenation. The spiral shape maintains the dough temperature steady during all processing. Standard equipment: switch-off timer, wheels and safety devices.

iR - Divider and rounding dough machine

The divider and rounding dough machine divides dough and rounds it creating perfect pizza dough. Punctual and efficient, the machine divides dough pieces from 1,5 kg to 4,0 kg rounding up to 15 pizza dough from 100gr to 260 gr each.

MP - Planetary mixer with electronic control

MP is ideal for dough preparation in pastry laboratories and is available in 4 different capacities: 20lt, 40lt, 60lt, 80lt. Durable and safe, it works with 99 different programs featuring up to 3 speed in the same working cycle. All the models are equipped with a “French” shaped bowl and, on demand, with a bowl reduction kit for the next lower dimension.

MP - Planetary mixer with electric control

MP is ideal for dough preparation in pastry laboratories, and is extremely versatile and durable. Available in 4 different capacities: 20lt, 40lt, 60lt, 80lt. All the models are equipped with a “French” shaped bowl and, on demand, with a bowl reduction kit for the next lower dimension.

IT - scoop arms kneading machine

Highly recommended for the preparation of soft and delicate dough, which require high level of oxygen. The kneading mechanism is extremely low noise and reproduces human arm movements accurately.

Available in two models: 50 kg and 80 kg.

SB - countertop dough sheeter

The cylinders sheet every kind of dough up to very thin layers. The adjustable-speed conveyor belts avoid creation of crease in dough.

Standard equipment: rolling pins to wrap dough after lamination, flour bowl.

SF - dough sheeter

SF dough sheeter is extremely efficient and versatile, equipped with belt at different speed in both rotation ways, adjustable via foot pedal control.

Available in two dimensions, both models offer the possibility to get different dough thickness thanks to punctual control of rollers through an ergonomic lever.

iF40P - Roller moulder (not heating dough)

iF40P levels and molds not heating dough of several products, saving time and employing unskilled staff.

Ideal for pizza baked on tray, the roller moulder does not change the dough characteristics and you can regulate its thickness and width. Foot pedal control on request.

iF - Roller moulder (not heating dough)

The roller moulder iF allows fast preparation of bases for pizza, focaccias, tarts, and different kinds of bread, saving time and employing unskilled staff. By using not heating dough, the roller moulder does not change the dough characteristics and you can regulate its thickness and width.

iPs Mechanical pizza moulder

The ideal equipment to mould pizza dough uniformly and in a short time, especially recommended for continuous work of artisan pizza laboratories. The special structure of the upper plate eases crust creation. The hour production is about 300 pizzas of diameter up to 50-cm. Pizza thickness and pressure time are adjustable.

iC Mozzarella cutter

The essential equipment for medium-high production with great ease of use. Mozzarella cutter facilitates preparing operations saving time to operators.