Bernardi dough kneader vs. inexpensive competing products
Ratgeber
Bernardi vs. Competitor Products
Bernardi is an Italian company that has sold professional dough kneaders to restaurants and bakeries for many years. Consequently, the quality of the products is very high and designed for long-term use. The small Bernardi machines are made from the same materials and with the same processes as the large professional machines. This makes them absolutely high-quality and superior. This distinguishes them from cheap products intended for household use.
Patented Kneading Technology
This quality standard goes hand in hand with the kneading technology. While the commercial products under a thousand euros are either spiral kneaders or planetary kneaders, Bernardi has developed its own kneading system, the diving arm kneader. Bernardi has a patent on this because it mimics the kneading movement of the hands and thus delivers perfect results. In this context, the heat development must also be mentioned.
No Heat Development
Bernardi placed great importance on ensuring that no heat is generated through friction when developing the diving arm system. The doughs remain cool. Competitor products with spiral and planetary technology always struggle with excessive heat development due to the friction of the mixers in the dough. This distorts the result because, for example, yeast needs an optimal temperature level to rise. This is around 24 degrees for pizza dough, and the dough must not get warmer, which is not achievable with a commercial dough kneader, as they generate too much heat during kneading.
Powerful Gearboxes
Because Bernardi dough kneaders are designed for frequent use, they have powerful inverter-controlled gearboxes. Even heavy doughs leave the Bernardi kneading machine unfazed. The high-quality mechanics inside the machine generate no heat. Cheap competitor products become hot or make noises. We frequently get inquiries from customers who have ruined at least one commercial and reputable dough kneader with a pizza dough because the gearbox overheated and broke. Bernardi dough kneaders are designed for these demands.
Stability through High Self-Weight
The self-weight of the dough machines also plays a role. When competitors reach their capacity limit, it can happen that they move across the countertop. The Bernardi, with its 28kg self-weight, always stays in place. No moving, no humming.
