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Our range 2026 of Bernardi with 2 models available and offered for sale from € 3,254.76 , in Prompt Delivery and Free shipping. Purchase directly from AgriEuro with no third parties nor unwanted surpreses: compared to the other online markets, who rely on third dealers (it means no assistance nor warranty), we offer Direct and Complete Assistance, which starts from pre-sales service up to after-sales assistance. The items are directly shipped from our AgriEuro distribution centre. Thus, we are the only online seller providing After-Sales Assistance for the Bernardi products and supplying Spare Parts (you access the exploded drawing once entered your Account).
Bernardi was established in the early 1980s through the initiative of Elvio Bernardi and his connection with the art of breadmaking. The founder wanted a machine suitable for preparing dough at home, at a time when the market mainly offered small spiral mixers.
His experience working for a confectionery company as a young man led him to favour the diving-arm mechanism for processing leavened dough. Elvio Bernardi therefore built a small “tuffantina”, which was subsequently replicated and transformed from an initial project into a specialised production activity.
The Bernardi compact diving-arm system was patented in 1983. The distinctive position of the joint reduces vertical and lateral dimensions while retaining the range of motion required by the arms. This development made diving-arm technology suitable for laboratories with limited space and professional benchtop applications.
With the transition to the second generation, the Bernardi family combined tradition with Smart Technology systems and lean manufacturing principles. This production development accompanied the expansion of the range and the adoption of the machines in bakeries, pizzerias, pastry shops and catering businesses.
Bernardi mixers reproduce the manual kneading movement through two arms that lift and work the dough. This action promotes oxygenation and limits heat transfer during prolonged processing. The range is designed for bakers, pizza makers, pastry chefs and chefs, as well as artisan laboratories and demanding enthusiasts.
The AgriEuro catalogue includes Bernardi mixers, designed for preparing bread, pizza, focaccia, brioche and other leavened products. The motion of the arms replicates manual kneading and supports the development of the dough structure with limited heat transfer.
Bernardi mixers are designed for processing leavened, soft and medium- or high-hydration dough. On AgriEuro, models can be selected according to dough capacity, bowl capacity, power supply, number of speeds and machine configuration. These parameters help identify a solution suited to the quantities processed, recipes and frequency of work cycles.
The diving-arm system combines the alternating movement of the two tools with the rotation of the bowl. The dough is lifted, stretched and folded through a progressive action suitable for bread, pizza, focaccia and enriched leavened products. On models equipped with removable arms, tool removal facilitates dough extraction and bowl cleaning.
Purchasing a Bernardi mixer from AgriEuro provides access to detailed technical data sheets and allows available models to be compared. The service covers the order from shipment through to any requests submitted after delivery.
Purchase a Bernardi mixer from AgriEuro now and choose the model suited to the quantities and dough types to be processed. Browse the available offers and complete your purchase directly online.
Two arms perform an alternating movement that replicates manual kneading. Combined with the rotation of the bowl, this action progressively lifts, stretches and folds the dough.
Bernardi diving-arm mixers are suitable for bread, pizza, focaccia, brioche, enriched leavened products and many medium- or high-hydration doughs. Suitability for individual recipes depends on the model and the capacities stated in its technical data sheet.
A diving-arm mixer uses two arms dedicated to processing dough; a planetary mixer uses interchangeable tools with an orbital movement. The former is intended for breadmaking and leavened products; the latter can also process creams, whipped mixtures and other preparations.
A spiral mixer stretches the dough through the rotation of its tool and, depending on the model, the bowl. Diving arms lift and fold the dough, promoting oxygenation and limiting temperature increases.
The joint positioned in the lower section reduces vertical and lateral dimensions compared with traditional diving-arm configurations. The solution retains the motion required by the arms and facilitates installation in limited workspaces.
The choice should consider both the maximum and minimum quantity permitted for each cycle. The finished dough capacity, bowl capacity and instructions concerning the usual recipes should all be checked.
Several Bernardi models are designed for medium- or high-hydration dough and enriched leavened products. Permitted percentages, quantities and speeds should be checked on the data sheet for the selected model.
Models equipped with the removable system allow the arms to be detached for easier dough extraction and bowl cleaning. The tools must be removed and reinstalled according to the instructions provided in the manual.
The machine must be disconnected from the power supply before cleaning. The bowl, arms and surfaces that come into contact with ingredients must be treated according to the model-specific instructions, avoiding methods not approved by the manufacturer.
The range includes solutions for bakeries, pizzerias, pastry shops, catering businesses, laboratories and food research. Some compact models are also suitable for enthusiasts who process small quantities and seek professionally designed technology.
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