Silos and Storage
Storage and dosing of raw materials before the mixer. Stainless silos, big bag stations and liquid tanks.
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Pre-dough and Fermentation Systems
Fermenters and fully automatic pre-dough plants. Ecoline, Compactline and Multiline, with DIOStart cultures.
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Scrap Dough and Leftover Bread Processing
Dough offcuts and leftover bread fermented into sourdough. Fewer resources, better flavour and shelf life.
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Spiral Mixers
The quality of the dough is decided here. Spiral mixers give even, repeatable kneading across different dough consistencies.
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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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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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Automated Dough Systems
Kneading and dough transport automated in one line. Linear transport, bottom discharge and Aroma Multiline.
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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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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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Open Frame Industrial Mixers
A round tubular open frame that washes down easily, with four agitator choices and hydraulic bowl tilt.
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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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Enclosed Frame Industrial Mixers
A horizontal unibody frame with a single-end drive, four agitator choices and greater bowl tilt flexibility.
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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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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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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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Final Proofing Systems
The last proofing before the shaped dough enters the oven. Temperature and humidity controlled.
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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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Oven Systems
The heart of the line. Cyclothermic, thermal oil and direct gas fired options, matched to the product.
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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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Spiral Freezers
Shock freezing of baked or raw product. Frozen product lets you plan production independently of sales.
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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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Pizza Lines
A complete line for pizza bases. Sheeting, pressing, proofing, baking and freezing are planned together.
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Rolls and Buns Lines
Complete rolls and buns lines. A divider with no moving pistons, up to 54,000 products an hour.
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Flatbread, Lavash and Tortilla Lines
Working widths from 600 mm and up to 12,000 kilograms of dough an hour. From green dough to highly hydrated dough.
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Pizza and Pinsa Lines, Dough Ball System
A divider that makes uniform dough balls and a prover set to your recipe. Built for highly hydrated dough.
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