Bakery

Sturdy body in painted steel. Bowl, spiral tool and breaking column in stainless steel. Fitted with 1 motor only for bowl and spiral tool. Two speeds on bowl and spiral tool. Control panel with double scale electro-mechanical timer. Great dough result and extremely limited temperature temperature increase. It is conceived for soft dough mixtures with an hydration greater than 55% with European flour and for an use in small bakeries (not in pizzerias, 1 shift per day). Floor to bowl rim height – 760 mm.