Spiral Mixers
The quality of the dough is decided here. Spiral mixers give even, repeatable kneading across different dough consistencies.
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Laboratory Mixers
Bench-scale VMI mixers for testing recipes before full production. Ten litres, with every parameter recorded.
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Automated Batch Mixing Systems
Automated mixing lines from 1,500 kg to 8 tonnes of dough an hour, running around the clock.
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Continuous Mixers
Continuous kneading from 700 kg to 8 tonnes an hour. Verymix, and the Continuum vacuum mixer for soft products.
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Planetary Mixers
Phebus from 80 litres and Ultimix to 600. Aeration, emulsion, creaming and whipping, under vacuum or pressure.
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Elevator Tippers
Lifting and tipping the mixing bowl. From the 600 kg table tipper to the 1,200 kg industrial column.
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Horizontal Dough Mixers
Horizontal mixers built for the dough product industry. Fillo, strudel, puff pastry, croissants, pizza dough, rolls, frozen dough and bread.
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Wendel Mixers
Counter-rotating wendel tools knead faster than a spiral, gently. From 160 to 600 kilograms of dough.
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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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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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Rotary Cutters and Decorating Shafts
Rotary cutters and decorating shafts made to your product. For flatbread, pizza, pita and pastry lines.
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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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Thermal Oil Ovens
Radiant baking with thermal oil: rack, stone with loader, deck, shared boiler and biomass. From 5 to 75 square metres of baking surface.
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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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Börek and Yufka Lines
Thin dough by stretching, then filling and shaping. A continuous band at 1,000 metres an hour, 1.2 metres wide.
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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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Baklava and Fillo Lines
Two ways to make fillo: through an extruder, or by stretching. Both end in a drying tunnel and a collecting unit.
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Kadaifi Lines
Two bodies for kadaifi: a round machine with a double mixer, and a straight machine that runs up to 300 kilograms an hour.
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