1 – MIXING POINTS
Spiral design is perfect to follow the bowl movement, dough is constantly pushed down and cut by the central column which allows adequate oxygenation. Dough is spread throughout the bowl evenly allowing the rest of that before new step in the cycle to achieve the perfect temperature of dough
2 – THE BOWL
The BOWL is a single block. It is not welded, to witness the product quality. Tolerance is not more than 1 mm, this means the bowl is perfectly round, essential to confirm what is written above. Column, bowl and spiral are in high strength stainless steel
3 – VELOCITIES
VELOCITIES studied over many years of experience (95 rpm in first, 190 in second, 12 rpm of the bowl), to preserve and appreciate the characteristics and qualities of each type of dough, even with high percentage of water in the recipe
The Company puts the experience of its TECHNICAL PERSONAL at dipsosal, not only during the guarantee period but also for any further requirements should they occur. The SPARE PARTS for all machines are guaranteed available within a period of 40 years.
Thanks to the consistent unrelenting work maintained by TECHNICAL OFFICE, it is possible to take advantage of mixers designed exclusively for individual needs while, at the same time, having at service a TECHNICIAN ready with excellent advice on how to improve the products.
YOUR INDIVIDUAL NEEDS ARE OUR DAILY BREAD