Pétrins à bras plongeants BERNARDI

BERNARDI has been specialising for over 30 years in the production of spiral and plunger arm mixers, but its strong point is undoubtedly the plunger mixer, which has always been the most advanced technology for the preparation of leavened dough (bread, pizza, focaccia, puff pastry and panettoni). Plunging arms Slow kneading system based on the movement of two arms simulating manual work, to obtain a perfectly oxygenated dough. The very low mechanical friction means that the dough is not overheated, while maintaining the characteristics of the flour. For this reason, it is very suitable for all leavened products. Compact kneading system The compact system with plunging arms is a Bernardi patent that allows the creation of machines with a reduced footprint and an excellent quality/price ratio.