Name: Bernardi FMR20 - Dump Arm Kneader - 20 Kg
Brand: Bernardi
SKU: K605935
Price: 3630.8 EUR
Availability: InStock
Rating: 5 (1 reviews)

Bernardi FMR20 - Dump Arm Kneader - 20 Kg

Description

Bernardi FMR20 Dough mixer with plunging arms

Bernardi FMR20 dough mixers with plunging arms:

A high-quality machine suitable for a domestic use by the most demanding bakery enthusiasts.

It can produce up to 20 kg of dough (13 kg of flour) at a time thanks to its large 35-litre tank.

All machine components are of the highest quality, guaranteeing durability and reliability over time.

The movement of the machine replicates the action performed when kneading by hand, combining the vertical movement made by the arms with the rotating movement of the bowl.

The machine is designed to produce bread, pizza and focaccia dough.

The machine's 230V single-phase motor has an output of 1100W, providing all the power needed to process the dough.

The kneader arms are made of stainless steel and can be completely disassembled and removed to facilitate the cleaning and sanitising process.

Bernardi FMR20 - Dump Arm Kneader - 20 Kg

Main features

The BERNARDI kneading machine will help you to create excellent doughs. In fact, this machine is ideal for home use, also by the most demanding dough enthusiasts.

The machine is also equipped with a pouring shield with safety microswitch.

Main technical features:

1100 W power,
35 L bowl capacity,
ON / OFF button with professional reset,
Arms speed: 38 beat/min,
Rotating bowl with reinforced rim,
Removable arms in 2 easy steps
- unscrew the two ferrules
- extract the arms
Equipped with 4 large pivoting wheels to move the machine easily
Bowl size: Ø43 - h 30

Advantages of plunging arm technology

The plunging arm operation has several advantages in dough processing, namely:

One of the most significant effects is the transfer of heat to the dough (indeed, this machine prevents the dough from overheating), which can greatly affect the success of the final product.
The plunging arms create a more voluminous and oxygenated dough.
It is ideal for the preparation of soft dough.
This type of kneading machine is optimal because it can replicate the conditions of traditional manual kneading.
Higher final dough development both in fermentation and in the finished cooked product
Minimum thermal heating transferred to a dough.
Average mixing times. 15-20 minutes max. for medium-hydration dough.