Bernardi RS Dough Mixer With Twin-Arm Mixing Technology, 12 kg, 2 Mixing Speeds, 1100 Watt

Professional Mixer for Pizzerias and Restaurants

With the RS range Bernardi offers a professional twin-arm mixer with two speed settings for pizzerias and restaurants. The patented twin-arm system is, as in every machine from the house of Bernardi, also the heart of the RS. Like hand kneading, the machine kneads various doughs with 38 strokes per minute or with 52 strokes. In doing so the machine moves its mixing arms into the dough from above like a person. The hooks also have a special shape that minimizes friction in the dough, so the yeast is subject to little stress and the dough achieves an optimal consistency.

The Bernardi RS is a versatile machine for professional use. In three sizes with kneading capacities up to 12kg, up to 24 kg and up to 48 kg it kneads light and medium doughs for bread, pizza, flatbread, egg-pasta dough, shortcrust pastry and croissants. Doughs with higher hydration are left to the RS range’s big sister, the Bernardi BT.

A Standout in Any Kitchen

The dimensions of the Bernardi mixers are fully optimised and developed for space-saving use in professional kitchens. A professional mixer cannot be more compact. The mixing arms are equipped with a safety system and can be easily removed for cleaning. The design is simple and modern, linear and elegant. The Bernardi does not have to hide in the kitchen.

A high-performance induction motor drives each Bernardi twin-arm mixer with very low noise emission. It can be connected to a standard power outlet. Due to the machine’s high own weight it has a stable stand and performs its task absolutely reliably. No maintenance is required, only the cleaning of the mixing utensils. For safety a dual-channel emergency shutdown system ("Safety Torque Off") is installed. The control panel operates with a touch system through which the speed settings of the Bernardi RS mixer are adjusted.

Perfectly Suited for Gluten-Free Doughs 

Bernardi has experimented with gluten-free doughs in its Bakery Lab in Italy. The results were excellent. The twin-arm mixing technology is just as well suited to gluten-free doughs as to conventional doughs. As always when working with doughs, experience in handling doughs is of course important. Professionals around Bernardi have achieved up to 100% Hydration.

Materials Used

The interior of the machine consists of various materials; the casing is made of iron for the PRO and PRO XL models or of AISI 304 for the stainless steel version. The shafts and the main rotating parts are made of C45 or stainless steel, there are cast parts in aluminium, parts in brass and plastic.

MISS BAKER has one motor for the movement of the arms and a gear motor that drives the movement of the bowl. In the gearboxes (both of the large machines and of the Miss) there are 2 gears. The large machines have a gear and a worm gear for the movement of the bowl, with the movement transmitted by a V-belt. Miss Baker machines have an additional gear and a Poly-V belt that transfers the movement from the motor to the gearbox. The motor driver (Inverter) is mainly made of plastic, but inside there are various materials (electronic boards, cables, copper windings ...).

All professional mixers are driven by motor inverters, i.e. by asynchronous high-efficiency motors that are controlled by electronic drivers with frequency vector control. With this technology it is not only possible to vary the mixing speed depending on the recipe, but also to achieve high energy efficiency.

The Bernardi Company

Quality and tradition have been Bernardi’s priority for 35 years. As a small boy the company founder Elvio Bernardi observed the advantages of twin-arm mixers for yeast doughs and as a young man built his own model, which was very soon reproduced. Today Bernardi is run in the second generation and is dedicated to the perfection and aesthetics of its dough mixers. In the field of professional dough mixers Bernardi is absolutely leading and now ventures the leap towards control via "Smarter Technology".

Bernardi Bakery Lab

At its headquarters in Cuneo, Italy, Bernardi has set up a baking laboratory. Here restaurateurs and chefs can deepen their knowledge of dough production and familiarise themselves with the professional dough mixers.