Planetary Mixers
Phebus from 80 litres and Ultimix to 600. Aeration, emulsion, creaming and whipping, under vacuum or pressure.
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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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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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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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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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In-line Filling and Topping Systems
Piston, gearwheel and Mohno pump depositors, plus topping systems for pizza. Built into the line or standing alone.
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Cream and Batter Equipment
Enrobing, depositing, continuous aeration and slurry mixing. The four machines that handle cream and batter.
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Frying Lines
Berliners and doughnuts, from a demonstration fryer to 4,000 Berliners an hour on a continuous submerge line.
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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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Pastry Lines
Continuous dough bands, make-up lines, filling and decoration. From puff pastry and Danish to donuts and gluten-free.
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