Sourdough Machines
Mixing, maturing and holding sourdough in one stainless body. From 20 to 200 kilograms.
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Ferneto Planetary Mixers
From the 10 litre pastry mixer to the 180 litre industrial unit. BTF, BTI and BFI.
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Ferneto Spiral Mixers
From 12 kg to 200 kg of flour. Fixed bowl, lifting bowl and removable bowl in three series.
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Fork Mixers
Fork kneading from 16 to 160 kilograms of dough. Gentle on the dough, and aerating as it works.
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Artisan Spiral Mixers
Fixed and removable bowl spirals from 27 to 200 kilograms, built for the daily work of an artisan bakery.
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Artisan Planetary Mixers
Ten litres to eighty. Whisk, paddle and spiral in one machine, for creams, batters, biscuits and sweet doughs.
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Tart and Pie Machines
Placing and shaping tart and pie shells in the mould.
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Pasta Presses and Extruders
Mixer, kneader and extruder in one body: from 12 to 200 kilograms of fresh pasta an hour, every short and long shape.
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Dough Sheeters
From the tabletop LSA to the automatic LMI. Three series, widths from 0.5 to 0.72 m.
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Cutting and Transport Tables
Transport, circular cutting and vertical cutting. MTF, MCF and MCV, 2 to 8 metres.
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Dough Dividers and Moulders
Manual, semi-automatic and automatic dividers, a dough roll divider, and the FVF baguette moulder.
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Filled Product Forming and Co-extrusion Machines
Co-extruders that form filled cookies, maamoul, gnocchi, meatballs and dumplings: from a bench top unit to a six lane line at 32,400 pieces an hour.
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Pizza Spinner, Sprizza
A cold spinner with a patented micro-rolling system. It leaves the rim a pizzaiolo would make. 200 to 250 pieces an hour.
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Bread Slicers
A perfect slice at the right thickness, in under 15 seconds. Tabletop CMF and floor-standing CPF.
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Compact Depositors
Bench-top depositors for filling, injecting and decorating. From 3 ml to 5 litres, up to 120 deposits a minute.
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Industrial Depositors
The same volumetric depositor on whichever frame the job needs: manual, pneumatic or electric lift, over a line, or a handgun.
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Bowl Dosing and Transfer
Dosing straight from the mixing bowl: with a scale, into pastry bags, or pumped across into the hopper.
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Cake Equipment
Slicing, syrup, icing and decoration. The four steps that finish a cake, and the line that joins them.
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Biscuit and Batter Depositors
Tray depositors for biscuits, filled cookies and two-colour pieces, plus a piston depositor for creams and batters.
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Cooling and Proofing Cabinets
Water coolers, cold counters, cold cabinets and retarder proofers. Temperature control from water to dough.
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Industrial Tart Line, I Series
The Ferneto LTI line moulds tart and pie doughs automatically, with cream cooking and dosing equipment alongside.
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