Professional Dough Mixer for Bakeries and Pastry Shops
The dough mixers from the BT range by Bernardi are professional mixers for use in bakeries and pastry shops. The Bernardi BT can be operated with an inverter in five speed steps between 35 – 65 strokes per minute and is therefore capable of kneading any dough. The patented twin-arm mixing technology almost perfectly reproduces the human kneading motion, so that the dough can be kneaded consistently over a long period at varying intensities. This mainly benefits the dough's consistency. The specially shaped kneading hooks minimize friction during the kneading process; the dough does not heat up during kneading. This protects the yeast and results in optimal dough quality.
All dough types can be kneaded effortlessly with the Bernardi BTs: light doughs for pizza and breads, medium doughs such as shortcrust pastry, and even heavy, high-hydration doughs like panettone and/or doughs with large yeast quantities. The BT is available in four kneading capacities up to 12 kg, 24 kg and 48 kg of dough. The kneading tools can be easily removed and cleaned. The control panel features a touch system. A double-channel emergency shut-off system is also integrated for safety. Bernardi's high own weight provides stability, and the high-performance induction motor ensures consistently powerful kneading results. The latest generation of Bernardi BTs can be controlled via Bluetooth with a proprietary app "MixDrive" and enables smart communication via iOS and Android.
The design of the twin-arm mixers from Bernardi is timelessly modern and very streamlined. They visually blend into any environment and do not need to hide. The space requirement of the Bernardi BTs twin-arm dough mixer is kept to a minimum; it fits in any professional kitchen or bakery. The powerful induction motor provides high torque and quiet operation. The mixers of the Bernardi BTs series require a three-phase power connection with 400 Volt. On request, the smaller machines can also be ordered with a standard connection (230 V, single-phase). Only the Bernardi BTs 60 definitely requires a three-phase connection.
Bernardi BTs at a Glance:
- 5 speed levels (35 or 65 strokes per minute)
- Kneading capacity 12 kg, 24 kg, 48 kg, 60 kg
- kneads all doughs, including high-hydration doughs or those with large quantities of yeast
- Kneading tools can be removed for cleaning
- Induction motor 400 Volt, three-phase
- Emergency shut-off system with double channel ("Safety Torque Off")
- Touch control panel
Perfectly Suited for Gluten-Free Doughs
Bernardi experimented with gluten-free doughs in its Bakery Lab in Italy. The results were excellent. The twin-arm technology is 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 within Bernardi's network have achieved up to 100% hydration.
Materials Used
The interior of the machine is made from various materials; the housing 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 made of aluminum, parts made of brass and plastic.
MISS BAKER has a motor for the movement of the arms and a geared motor that drives the movement of the bowl. In the gearboxes (both of the large machines and the Miss) there are 2 gears. The large machines have a gear and a worm for the movement of the bowl, on which the movement is transmitted with 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 high-efficiency asynchronous motors 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 the top priorities at Bernardi for 35 years. As a young boy, founder Elvio Bernardi observed the advantages of twin-arm mixers for yeast doughs and as a young man put together his own model, which was 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 for gastronomy, Bernardi is absolutely leading and now takes the step toward 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 familiarize themselves with the professional dough mixers.
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