Spiral hook designed for combining flour, water and ingredients homogenously. Less mixing time for better results.

• Safety switch on grill to avoid any contact with moving spiral whilst working.
• Timer controlled, eliminating over working mixture and compromising the mix.
• Large Red stop button easily accessed in the case of an emergency stop.

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Available in single phase (single speed), 3 phase (2 speed) in a fixed bowl and 3phase (2 speed) in a removable bowl.

Fork designed for combining flour, water and ingredients homogenously. Less mixing time for better results.

• Safety switch on grill to avoid any contact with moving forks whilst working.
• Timer controlled, forks mix dough without overworking the dough and heating the dough above desired temperature.
• Large Red stop button easily accessed in the case of an emergency stop.

Dual arms designed for combining flour, water and ingredients homogenously, emulating hand mixing. Less mixing time for better results.

• Lowest possible heat generation mixer, perfect for strict guideline doughs for eg. Neapolitan Dough.
• Safety switch on plexi-glass cover to avoid any contact with moving arms whilst working.
• Large Red stop button easily accessed in the case of an emergency stop.

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Available Manual Control: 2 speed (3 phase) or Digital: 5 speed (single phase).

• Structure in powder coated stainless steel, thick frame to avoid vibrations in every working phase.
• Control panel on front side for easy access.
• Removable bowl fixed with 2 handles with manual lever uplift (not on MP20V – fixed bowl)

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3 Mixing tools: whisk, hook and spatula, for pastry, ice-cream parlours, catering and bakeries.

• Efficient and versatile equipped with conveyor belts at different speeds in both directions of rotation and controllable via comfortable foot controls (or lever for benchtop model)

• Ergonomic lever to control rollers, allows you achieve precise thickness to obtain thicknesses of 4cm to a few millimetres.

Machines for rolling and pressing pizza dough to achieve the ideal base with minimal effort.

• Rollers achieve a flat and consistent base, perfect for thin style pizzas and flat breads.
• Cold Presses achieve a consistent base rolled without compromising the crust or edge, emulating hand stretching.
• Both styles of machines provide a more systematic process, as well as eliminating labour costs significantly

• Semi Automatic divider/rounders by Moretti Forni allow you to portion and round the dough balls with minimal effort, increasing production and reducing labour.
• Rounding machines by Ballmatic effortlessly round dough balls to perfection, reducing productions times, labour.
• The rounders require no experience, just portion and drop into machine meaning anyone can do it.

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Machines are perfect for pizzerias, bakeries and high-volume productions kitchens.