Dough Kneader – Italian Perfection for Your Gastronomy

Professional Dough Solutions by Masters of Italian Craftsmanship

For over 35 years, Bernardi has embodied Italian expertise in the art of dough kneading. Every Bernardi dough mixer arm blends tradition with innovation, bringing the precision of Italian craftsmanship directly to your kitchen.

Bernardi RS Dough Kneader

The professional all-rounder for pizzerias and restaurants
Available with 12kg, 24kg, or 48kg dough capacity
Powerful 1100-watt induction motor
Patented spiral arm system with 2 speed settings (38 and 52 strokes/min)
Modern touch control panel
Fully removable arms for easy dough retrieval and cleaning

Ideal for: light to medium doughs like pizza, bread, shortcrust pastry, and croissants

Bernardi BT Dough Kneader

Ultimate precision for bakeries and patisseries
Available with 12kg, 24kg, or 48kg dough capacity
High-performance 1100-watt induction motor
5 speed settings from 35-65 strokes per minute
Intuitive touch control panel
Fully removable arms for easy dough retrieval and cleaning

Ideal for: all dough types, including high-hydration doughs and large yeast quantities

Bernardi Pizzaiola Dough Kneader

The multitasker for authentic pizza dough
Impressive 48kg dough capacity (5-48kg)
Powerful 1500-watt motor
Variable speed from 35-55 strokes per minute
Continuously adjustable kneading speed with inverter
Fully removable arms for easy dough retrieval and cleaning

Ideal for: Pizza dough

Teigkneter Bernardi RS mit Taucharmtechnologie, 12 kg, 2 Knetstufen, 1100 Watt

Teigkneter Bernardi BT mit Taucharmtechnologie, 12 kg, 5 Knetstufen, 1100 Watt

Teigkneter Bernardi Pizzaiola für Pizzateig, 48kg, stufenlos einstellbare Knetgeschwindigkeit, 1500 Watt

Technical Datasheets

Here you'll find detailed technical information about our Bernardi spiral dough mixers. Our datasheets cover Bernardi RS, Bernardi BT, and Bernardi Pizzaiola - the perfect solution for every need. Discover the specifications and find the ideal model for your restaurant.

The Bernardi Promise

Tradition & Innovation – 35 years of experience combined with cutting-edge technology
Highest Quality – Designed and manufactured in Italy
Space-Saving – Optimized dimensions for professional kitchens
Quiet Operation – Reliable performance with minimal maintenance requirements
Sleek Design – Modern, streamlined aesthetics - a standout in any kitchen

Bernardi Bakery Lab Highlights

Professional Training: Hands-on workshops for pizzaiolos, bakers and pastry chefs
Product Innovation: Development and testing of new dough recipes and kneading techniques
Expert Exchange: Direct contact with Italian dough specialists and Bernardi engineers
Machine Training: Practical instruction on optimal use of all Bernardi dough mixers
Gluten-Free Expertise: Special courses for perfect gluten-free dough production
Tradition Meets Innovation: Learn traditional Italian techniques with state-of-the-art equipment
Hydration Mastery: Special techniques for high-hydration doughs (up to 100%)
Networking: Connect with professional peers from the international culinary scene
Certified Courses: Official Bernardi certificates for completed training

REVOLUTIONARY SPIRAL ARM TECHNOLOGY

Natural Movement

Precisely replicates human hand movements - gentle yet effective

Perfect Dough Consistency

Even mixing without overheating the dough

Gluten Preservation

Maintains optimal gluten structure for maximum airiness

Versatile Application

Ideal for traditional and gluten-free doughs with up to 100% hydration

Good to Know

For detailed information on the use, cleaning, and maintenance of your machine, we recommend consulting the user manual and operating instructions. There, you will find precise descriptions for this model. The document is available for download above and is also linked in the article.

+ - What is the smoke abatement system designed for?

Smoki Junior: Filters smoke emissions from wood-fired ovens (e.g., in pizzerias or restaurants) and reduces particles through water spray technology.
Smoki Maxi: Filters smoke particles from wood, coal, or biomass ovens (e.g., in pizzerias, bakeries) and reduces environmental impact via water spray.
Smoki Maxi Grill: Filters soot and grease particles from smoke emissions of charcoal or wood-fired grills (e.g., in restaurants or food stalls) using water spray.

+ - What reduction performance does the system offer?

Smoki Junior & Maxi: Filters approximately 60–70% of smoke color and 40–50% of odor.
Smoki Maxi Grill: Filters approximately 60–70% of smoke color, 40–50% of odor, and 90–95% of soot.

+ - Where to find model and serial number?

Smoki Junior: On identification plate. See Chapter 3.4 of manual.
Smoki Maxi: On identification plate at front of unit. See Chapter 4.1
Smoki Maxi Grill: On identification plate (location see Chapter 3.4 of manual)

+ - How to install the smoke abatement system?

Several options available:
- Smoki Junior:
  - Indoor: Direct connection to chimney, either beside or above the oven
  - Outdoor: Roof installation with weatherproof cover (optional)
    Details in Chapter 8.2.4
- Smoki Maxi:
  - Indoor: Direct connection to chimney, above or beside the oven
  - Outdoor: Roof installation with optional insulation cover (required below -10°C)
    Details: Chapter 13
- Smoki Maxi Grill:
  - Indoor: Connection to chimney at any point between grill and roof
  - Outdoor: Roof installation with weatherproof cover (optional)
    Details in Chapter 8.2.4

+ - Which pipes are needed for connection?

Smoki Junior: Smooth stainless steel pipes (AISI 316) with diameters of 160, 180, 200 or 250 mm
Smoki Maxi: Smooth stainless steel pipes (AISI 316) with 5° slope for optimal smoke extraction (see Chapter 10.3)
Smoki Maxi Grill: Smooth stainless steel pipes (AISI 316) with diameters of 250, 350, 400, 500 or 600 mm

+ - How to start the system for the first time?

Smoki Junior & Maxi Grill:
1. Check water connection (1.5-3 Bar) and wastewater connection
2. Connect power supply (220V, 50-60Hz)
3. Set main switch and circuit breaker to "ON"
  See Chapter 10.2.
Smoki Maxi:
1. Check water connection (1.5-3 Bar) and wastewater connection
2. Connect power supply (380V, 50-60Hz)
3. Set main switch and machine power switch to "ON"
  See Chapter 10.6.

+ - Why won't the pump start?

Possible causes:

No power (check switch)
Insufficient water in tank (wait 10 minutes after filling)
Faulty level sensor
Smoki Junior & Maxi Grill:See Chapter 13.2.
Smoki Maxi:See Chapter 14.

+ - Pressure gauge shows 0 Bar - what to do?

Open water valve
Check pressure gauge for defects

+ - How often should water be changed?

Every 15 days (see maintenance schedule).

+ - How to clean the water tank?

Turn off power and water supply
Open drain valve
Remove cover (release fasteners) and clean tank manually

Smoki Junior & Maxi Grill:See Chapter 11.3.
Smoki Maxi:See Chapter 12.11.

+ - What to do with clogged overflow?

Remove debris manually and check drain.

+ - Pump runs irregularly - why?

Clogged maintenance nozzle (clean)
Faulty level sensor

+ - MAX LEVEL light active - what does it mean?

Water level too high. Possible causes:

Faulty fill valve
Clogged overflow
Smoki Junior & Maxi Grill:See Chapter 13.2.
Smoki Maxi:See Chapter 14.

+ - Where can I find wiring diagrams?

Smoki Junior & Maxi Grill: In manual appendix (Chapter 14).
Smoki Maxi: In appendix (Chapter 15).

+ - What safety precautions should be observed?

Only trained personnel may perform maintenance.
Disconnect power before servicing.
Wear PPE (gloves, safety goggles).
Smoki Junior & Maxi Grill:See Chapter 6.
Smoki Maxi:See Chapter 7.

+ - Does warranty cover self-repairs?

No. Unauthorized modifications or improper maintenance will void the warranty.

+ - How to clean the labyrinth filter in Smoki Maxi?

Remove filter element and clean with water jet (every 15-30 days). See Chapter 12.8.

+ - What to do with clogged nozzles?

Smoki Junior: Clean nozzle with water/compressed air (every 6 months).
Smoki Maxi: Remove nozzle with 26mm wrench and clean with water/compressed air (every 6 months). See Chapter 12.12.

+ - How often should nozzles be cleaned?

Every 6 months (special maintenance). Clean with water or compressed air.

Bernardi